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Easy Instant Pot Egg Bites–They’re So Fluffy

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The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint, especially their egg bites.

The cost, however, adds up quickly.

By skipping the store-bought option, both you and your wallet will be full.

Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave.

If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.

These Instant Pot Egg Bites have so many possibilities:

Try sprinkling with Everything but the Bagel seasoning in each cup before filling.

I’ve made spinach and feta.

Tomato and cheddar egg bites.

Western-style Egg Bites.

This recipe can be modified in many ways to suit your tastes and to add variety with a few cooked vegetables and/or cooked meats.

There are so many variations.

They come out great each time!

instant pot egg bites with cheese and broccoli stacked on top of each other

 

Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Diet Gluten-Free,  Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Bacon, Eggs
Servings: 4
Prep Time: 10-minutes
Cook Time: 8 minutes
Passive Time: 10 minutes

instnat pot egg bites in circle with one on top on white plate on top of green and white dish towel
Copy Cat Instant Pot Egg Bites Ingredients

¼ cup crumbled cooked bacon or sausage, optional

4 large eggs

¾ cup Shredded Monterey Jack cheese

½ cup small-curd cottage cheese

¼ cup heavy cream

½ teaspoon fine sea salt

1 cup Water, for steaming

four instant pot egg bites in circle on white plate

 

Copy Cat Instant Pot Egg Bites Directions:

PREPARE THE EGG MIXTURE.

Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds.

In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)

PREPARE THE MOLDS.

Divide the egg mixture between the molds.

Cover the molds with aluminum foil.

PRESSURE COOK THE EGGS.

Pour the water into the inner cooking pot and place a trivet in the bottom.

Place the molds on top of the trivet.

Lock the lid, select Steam, and set the time to 8 minutes.

When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.

FINISH THE EGGS.

Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.

Recipe Notes

Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.

Looking for other Instant Pot Breakfast Recipes?

Instant Pot Classic Oatmeal

Instant Pot Poached Eggs

Instant Pot Yogurt Recipe It’s Easier than You Think!

The Instant Pot Eggs 5-5-5 Method

 

fluffy egg bites

Delicious egg bites with ham, cheese and vegetables

Easy Instant Pot Egg Bites--They're So Fluffy

Yield: 4 servings
Prep Time: 8 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 28 minutes

The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these Instant Pot egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.

Ingredients

  • 1/4 cup crumbled cooked bacon or sausage optional
  • 4 large eggs
  • 3/4 cup Shredded Monterey Jack cheese
  • 1/2 cup small-curd cottage cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1 cup Water for steaming

Instructions

  1. PREPARE THE EGG MIXTURE.Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
  2. PREPARE THE MOLDS.Divide the egg mixture between the molds. Cover the molds with aluminum foil.
  3. PRESSURE COOK THE EGGS.Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  4. FINISH THE EGGS.Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.

Notes

Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.



Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 253mgSodium: 957mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 23g

Nutritional Information may not be accurate

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Including this great Instant Pot Egg Bites or try the 5-5-5 method for Instant Pot Hard Boiled Eggs.

About Julee:

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.

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