Instant Pot Egg Bites Recipe

Why I Love This Recipe: Instant Pot Egg Bites are a game-changer for busy mornings! They’re quick, easy to make, and so versatile. You can prepare them ahead of time for a grab-and-go breakfast, and the best part is that they taste just like the delicious Starbucks sous vide egg bites – fluffy, savory, and packed with flavor. With the Instant Pot, you can make them in just 25 minutes, which is a huge time-saver. Plus, you can customize them to suit your taste – from classic ham and cheese to fun variations like veggie or Tex-Mex egg bites. They’re perfect for meal prepping, and you can store them in the fridge for the whole week!

Recipe Details:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Cooling Time: 5 minutes
• Total Time: 25 minutes
• Servings: 7 egg bites
• Calories: 103.7 kcal per egg bite

Equipment:

• Silicone Egg Bite Tray
• Instant Pot or Pressure Cooker
• Rack for the Instant Pot

Ingredients:

• 4 large eggs, beaten
• 1/2 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, diced
• 1/4 cup green peppers, diced
• 1/4 cup mushrooms, sliced thinly
• 2 slices deli ham, diced
• Salt, pepper, garlic powder, ground mustard, and seasoned salt to taste
• 1/8 teaspoon hot sauce

Instructions:

1. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, cottage cheese, hot sauce, and seasonings. Add the shredded cheddar cheese and mix until combined.
2. Add Vegetables and Ham: Stir in the diced green onions, green peppers, mushrooms, and ham. Mix everything together until evenly distributed.
3. Prepare the Egg Bite Tray: Lightly grease your silicone egg bite tray with cooking spray. Pour the egg mixture into the tray, filling each mold almost to the top, but leaving a small space to allow the eggs to puff up as they cook.
4. Prepare the Instant Pot: Add the minimum amount of water to your Instant Pot, according to your model’s instructions. Place a rack in the Instant Pot and set the silicone egg bite tray on the rack.
5. Cook the Egg Bites: Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a 5-minute natural pressure release.
6. Cool the Egg Bites: After the natural release, carefully remove the egg bite tray from the Instant Pot and place it on a wire rack to cool for about 5 minutes.
7. Remove and Store: Once the egg bites have cooled slightly, remove them from the silicone tray. Allow them to cool completely before transferring them to an airtight container or storage bag. Store in the fridge for up to one week.

Tips and Tricks:

• Double the Recipe: If you want to make more egg bites, you can double the recipe and use two silicone trays. Just make sure to leave about a ¼-inch of space at the top to give the egg bites room to puff up. You can cook two trays at the same time with the same cooking time, but make sure they don’t touch.
• Don’t Cover the Tray: While cooking, you don’t need to cover the silicone tray with foil or parchment paper, as the egg bites will puff up and may overflow if covered. Just place the tray directly in the Instant Pot.
• Don’t Use the Plastic Lid: The silicone tray often comes with a plastic lid, but this lid is meant for storage, not cooking. If you use the lid during cooking, the egg bites may not cook properly.
• Check for Doneness: If your egg bites aren’t fully cooked after the initial cooking time, you can pop them back into the Instant Pot for another minute or two to finish cooking.

Fun Variations:

• Omelette Bites: Customize your egg bites with your favorite omelette ingredients like spinach, tomatoes, and cheese for a mini omelette on the go.
• Veggie Bites: For a healthier option, mix in sautéed spinach, mushrooms, roasted red peppers, and even some olives or zucchini for a veggie-packed breakfast.
• Cheese Lovers: Experiment with different types of cheese like feta, Swiss, crumbled goat cheese, or Colby Jack for a rich, cheesy flavor.
• Tex-Mex: Add some spicy chorizo, jalapeños, and pepper jack cheese for a flavor-packed egg bite with a kick.
• Breakfast Pizza: For a fun twist, top your egg bites with chopped pepperoni, mozzarella, and tomato. You can even serve with a side of marinara or ketchup for dipping.

Notes:

• Egg Puffing: The egg bites will puff up as they cook, but they will deflate as they cool. Don’t be alarmed; this is normal.
• Cottage Cheese: If you don’t have cottage cheese, you can substitute it with ricotta cheese or even cream cheese for a different texture and flavor.
• Veggies: Feel free to get creative with the veggies you add. Diced bell peppers, spinach, or even tomatoes work great in these egg bites.

Storage:

• Refrigeration: These egg bites are great for meal prep! Store them in an airtight container or storage bag in the fridge for up to one week.
• Freezing: If you’d like to freeze them for longer storage, place the egg bites on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. To reheat, simply microwave them for about 30 seconds to 1 minute.

Frequently Asked Questions:

• Can I use a different silicone mold?
  Yes! Any silicone mold that fits inside your Instant Pot and has a similar size should work. Just be sure it’s greased well and that the mold doesn’t obstruct the Instant Pot’s ability to cook the egg bites.
• Can I make these egg bites without cottage cheese?
  Yes, you can substitute cottage cheese with ricotta, cream cheese, or even Greek yogurt for a different texture and flavor.
• How do I make sure the egg bites don’t stick to the mold?
  Grease the silicone mold well with cooking spray before adding the egg mixture. This will help the egg bites come out easily once they’ve cooled.

These Instant Pot Egg Bites are a must-try for busy mornings! They’re quick, customizable, and perfect for meal prepping. Whether you like them cheesy, veggie-filled, or with a bit of spice, these egg bites are sure to become your go-to breakfast option. Enjoy