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Perfect Instant Pot Egg Bites (so creamy!)


Instant Pot egg bites are soft, creamy, and simple to customize with your favorite add ins! Perfect for breakfast or meal prep, they are low carb and freezer-friendly.

The Instant Pot is a surprisingly great appliance to cook eggs; Instant Pot difficult and soft boiled eggs are a go-to of mine on meal prep day, but these Instant Pot egg bites are quickly becoming a family favorite!

instant pot egg bites on wire rack with one cut in half

The thing that blew me away about these egg bites is the texture: they are so soft and creamy, and less ‘chewy’ than a traditional egg muffin. Whether that’s because of the steam in the Instant Pot or not, I am totally hooked on these!

Why you’ll ♡ Instant Pot egg bites

  • the creamy, soft texture is so delicious
  • they are simple to prep (just 4 ingredients for the base recipe)
  • they store and reheat great (less rubbery than egg muffins!) and are great for meal prep!

Recipe video

Watch the video below to see how simple it is to cook egg bites in the Instant Pot! You can find more recipe videos on my YouTube channel.

ingredients required to make egg bites including the base recipe and add ins

Ingredient notes

  • eggs– this recipe was tested with large eggs, if you use medium or small, you may need 1-2 extra
  • milk– you can use any milk; use unsweetened almond milk for a dairy-free version
  • cheese– I finely shred it and it melts right into the eggs adding extra flavor
  • add ins– you will need to cook any vegetables you add into the egg bites because they will all float to the top otherwise; a great alternative is to use frozen vegetables, which sink into the egg bites. We also LOVE bacon in these muffins!

Equipment

For this recipe, you will need a set of egg bite silicone molds. Here are the ones I own

, they arrive in a set of two and each have lids. I’ve been really happy with them so far!

collage image with step by step directions showing how to make egg bites in the instant pot

How to make them

  1. Mix them up- In a large bowl, beat the eggs, then add in the milk, cheese and salt.
  2. Pour into a silicone egg mold- distribute the egg mixture between the 7 cavities in the mold; abandon the 1 cm (1/2 inch) of the mold empty. Sprinkle any add ins directly into the egg molds and stir them up carefully. Place the plastic lid that comes with the mold on top.
  3. Add to the Instant Pot- Use 1 cup of water for a 6 quart, and 1.5 cups water for an 8 quart. Add the water to the stainless steel insert, then place the trivet on top. Carefully lower the egg bite mold onto the trivet. If doing a double batch, place the top mold off slightly so that the egg bites do not sit directly on top of each other.
  4. Pressure cook- Put the lid onto the Instant Pot, set the valve to the ‘sealing’ position, and pressure cook on high pressure for 12 minutes.
  5. Quick pressure release- When the Instant Pot completes the cooking cycle, do a fast pressure release: carefully transfer the steam release cope with from ‘sealing’ to the ‘venting’ position. Take the lid off of the Instant Pot, and wearing oven mitts, remove the egg bite mold from the Instant Pot.
  6. Pop the egg bites out- Allow the egg bites to cool upright in the mold for 10 minutes, then carefully invert on a wire rack. The egg bites should arrive right out *.

*the first time I used my silicone egg molds, the eggs stuck, however after that they have arrive out easily. 

Recipe notes

Use frozen vegetables

When testing this recipe, I noticed fresh vegetables all floated to the top of the eggs, rather than mixing in and distributing throughout the egg bite. If you’d like to use fresh vegetables, be sure to sautée them first.

An easier alternative is to use frozen vegetables. Frozen spinach and cauliflower rice were both popular; I added around 1/2 – 1 tablespoon of each without thawing.

Instant Pot models that work

This recipe was tested in both a 6 quart Instant Pot and an 8 quart Instant Pot and worked well in both. The Instant Pot mini will not work for this recipe as the silicone egg molds will not fit in.

Quick pressure release

We are using a fast pressure release for this recipe to ensure that our egg bites do not overcook (no one likes rubbery eggs!). To do a fast pressure release, carefully transition the steam release cope with from the ‘sealing’ position to the ‘venting’ position.

Be extremely cautious when doing a fast release cope with: never place your face, hand, or any other object over the valve when releasing steam.

For more information about fast versus natural pressure release, check out Instant Pot 101.

Double batch

You can easily double this recipe and stack the two silicone molds on top of each other. Be sure to rotate the top mold slightly so the egg bites are not sitting directly on top of each other- otherwise the bottom egg bites will have a large dip in the middle of them (nothing wrong with that but they just look funny!)

Use the same amount of water and the same cook time.

instant pot egg bites on wire rack with light coming in the back

Variations

We love these Instant Pot egg bites as written, but you can have fun getting creative with them! Here are some add in ideas:

  • cooked + crumbled sausage
  • cubed ham
  • feta cheese
  • frozen kale
  • frozen broccoli rice
  • sun dried tomatoes (finely chopped)
  • roasted red pepper (finely chopped)
  • mushrooms (sautéed)
  • bell peppers (sautéed)
  • shredded sweet potato or butternut squash (sautéed)

When adding your own personal touch to these egg bites, don’t go too crazy; you don’t want to overfill the molds as they will overflow and may not fully cook through. Stick to 1/2 – 1 tablespoon of add ins to each mold.

Check out these 7 Healthy Breakfast Egg Muffins for some great flavor combinations!

egg bites in silicone mold

Storage and reheating

These egg bites store surprisingly well! Here’s how to do it:

  • fridge– cool completely, then store in an air tight container for up to 4 days.
  • freezer– cool completely, then store in an air tight container, wrapped loosely with parchment paper. Alternatively, you can store them in a sturdy freezer bag, using a straw to suck extra air out of the bag. Freeze for up to 3 months.
  • thaw– thaw overnight in the fridge.
  • reheat– heat in the microwave until steaming hot.

Find my favorite meal prep containers here!

More egg-based breakfasts

Instant Pot Egg Bites

Course: Breakfast

Cuisine: American

Keyword: eggs, freezer, low carb, meal prep

Calories: 72kcal

Author: Denise Bustard

Servings: 7 egg bites

Instant Pot egg bites are soft, creamy, and simple to customize with your favorite add ins! Perfect for breakfast or meal prep, they are low carb and freezer-friendly.

Prep Time10 mins

Cook Time12 mins

time to arrive to pressure10 mins

Total Time32 mins

  • Mix it up- In a large bowl, beat the eggs, then add in the milk, cheese and salt.

  • Pour into a silicone egg mold- distribute the egg mixture between the 7 cavities in the mold; abandon the 1 cm (1/2 inch) of the mold empty. Sprinkle any add ins directly into the egg molds and stir them up carefully. Place the plastic lid that comes with the mold on top.

  • Add to the Instant Pot- Use 1 cup of water for a 6 quart, and 1.5 cups water for an 8 quart. Add the water to the stainless steel insert, then place the trivet on top. Carefully lower the egg bite mold onto the trivet. If doing a double batch, place the top mold off slightly so that the egg bites do not sit directly on top of each other.

  • Pressure cook- Put the lid onto the Instant Pot, set the valve to the ‘sealing’ position, and pressure cook on high pressure for 12 minutes.

  • Quick pressure release- When the Instant Pot completes the cooking cycle, do a fast pressure release: carefully transfer the steam release cope with from ‘sealing’ to the ‘venting’ position. Take the lid off of the Instant Pot, and wearing oven mitts, remove the egg bite mold from the Instant Pot.

  • Pop the egg bites out- Allow the egg bites to cool upright in the mold for 10 minutes, then carefully invert on a wire rack. The egg bites should arrive right out.

Add ins
When adding fresh vegetables, be sure to sautee first and allow to cool. Frozen vegetables like spinach or cauliflower rice can be added directly to the mold without thawing.
Do not exceed 1 tablespoon of add ins, and do not overfill the silicone molds.
Double batch
You can easily double this recipe and stack the two silicone molds on top of each other. Be sure to rotate the top mold slightly so the egg bites are not sitting directly on top of each other- otherwise the bottom egg bites will have a large dip in the middle of them (nothing wrong with that but they just look funny!)
Use the same amount of water and the same cook time.
Storage

  • fridge– cool completely, then store in an air tight container for up to 4 days.
  • freezer– cool completely, then store in an air tight container, wrapped loosely with parchment paper. Alternatively, you can store them in a sturdy freezer bag, using a straw to suck extra air out of the bag. Freeze for up to 3 months.

Reheating
Heat in the microwave until steaming hot.

Serving: 1egg bite | Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 66mg | Iron: 1mg

 


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