We all have road trip traditions—and one of ours is a breakfast stop on the way out of town. These Instant Pot Egg Bites are a copycat version of my favorite hit-the-road treat, every bit as good on the go as they are at home in the kitchen.
I’ve got keto instant pot recipes for dinner too—try kalua pork instant pot, pork roast instant pot, or instant pot corned beef.
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A Better (Egg) Bite
Healthy, bite-size, and endlessly customizable—this kind of no-fuss breakfast is my favorite. This is the perfect application for the instant pot, which creates a steamier cooking environment than an oven, so your egg bites are light, fluffy, and perfectly cooked—never dried out.
I’ve been experimenting with the settings on my IP, and the steam function *was made* for these egg bites. I like the OG egg bites so much, that I didn’t even realize how processed they were until I tasted a homemade version. There’s no going back.
Make a batch for the week (or the road!) I like to get creative and mix up the fillings so that it doesn’t feel like I’m having the same breakfast every day. You also don’t need much—so it’s a great way to make use of leftovers or random veggies hiding in the fridge.
Wherever you’re headed—it’s a better bite to start your day. What will you put in yours? Enjoy! – Linds x
Your Egg Bite Base…
I’ve made instant pot egg bites dozens of ways before landing on this variation. The cream cheese gives you solid bites with the perfect creamy texture — I was never able to achieve this with the cottage cheese or Greek yogurt (which other recipes call for). Think of this as your own omelet or frittata base, then we’ll talk mix-ins:
- Eggs
- Cream cheese
- Salt + pepper
Can I Use Egg Whites?
Yes, you can! And I do often. To substitute, use a 1/2 cup of liquid egg whites instead of 4 whole eggs. Also, when making egg white bites, you’ll want to use half the salt–weird I know.
How About Some Egg Bite Filling Options
Mix in any of your favorites, or keep it simple like a French omelette or my easy baked eggs! Just keep these tips in mind:
- Add 1/2 cup of cheese, any meltable cheese will work.
- If adding meat, 1/4 cup is a good amount.
- If adding veggies, use 1/4 cup of each, and don’t add more than 1/2 cup.
- Don’t add watery veggies, like tomatoes — they’ll prevent the bites from holding their shape.
- Crumble/dice/grate meat and veggies into small pieces.
As far as what to add, I’ve shared my favorites below. But there are tons of other flavor options. Think fresh herbs, veggies, and all your favorite proteins…
- Ham, onion, and pepper jack
- Bell peppers, spinach, yellow onion, and feta, like my frittata muffins.
- Bacon, green onions, and cheddar cheese
- Breakfast sausage, bell pepper, and cheddar
- Pancetta, mushrooms, and swiss
- Cheddar, mushrooms, onions, and green onions–what I use when making sheet pan eggs!
How to Make Instant Pot Egg Bites
1. Add base egg bite ingredients to the blender, and blend until smooth.
2. Add any mix-ins and stir to combine.
3. Evenly pour egg mixture into silicone egg bite molds.
4. Pour 1 cup of water into the pressure cooker. Place mold on the trivet and use the handles to gently lower it in. Place a piece of aluminum foil loosely on top. Place lid on IP and select “steam” for 13 minutes. Once done cooking, turn the pressure release valve to “venting”, and when the pin drops, remove the lid.
How to Prevent Runny Egg Bites!
The trick is to place foil on top of your silicone egg mold. This will prevent steam from dripping into the egg combo. Also, be sure to quick-release immediately.
How to Reheat, or Freeze Egg Bites
Reheat your egg bites in the microwave. These freeze beautifully — I like to place them on a baking sheet, in a single, non-touching layer in the freezer for 1 hour (this prevents them from sticking together). Then remove and place all the bites in a large resealable baggie together.
More Egg for Breakfast Recipes
- Egg Muffins
- Crustless Quiche Lorraine
- Deviled Egg Salad
- Crustless Spinach Quiche
- Avocado Deviled Eggs
- Souffle Omelette
- Steamed Eggs
Instant Pot Egg Bites
Print Recipe Pin RecipeIngredients
Base:
- 4 Eggs
- 1/2 Cup (4 ounces) Cream Cheese softened
- 1/4 - 1/2 Teaspoon Kosher Salt 1/4 for egg whites, 1/2 for whole eggs
- 1/4 Teaspoon Pepper
Mix in Option 1 - Bacon + Gruyere
- 1/2 Cup Gruyere shredded
- 1/4 Cup Bacon cooked + chopped
Mix in Option 2 - Roasted Red Pepper
- 1/2 Cup Mozzarella
- 1/4 Cup Roasted Red Peppers chopped + super drained
- 1/4 Cup Spinach chopped
Mix in Option 3 - Ham + Cheddar
- 1/4 Cup Ham diced
- 1/2 Cup Cheddar shredded
Instructions
- Add eggs (4), cream cheese (1/4 cup), cheese, salt (1/4-1/2 teaspoon), and pepper (1/4 teaspoon) to a blender, and blend until smooth.
- Add meat or veggies and stir to combine.
- Evenly pour the egg combo into the compartments of the egg bite silicone mold. Place mold on the metal trivet, and place a piece of aluminum foil loosely on top.
- Add 1 cup of water to the instant pot, and carefully lower the egg bite mold into the IP using the handles of the trivet. Place lid on top, and turn the pressure release valve to "sealing". Set the IP to steam and steam the egg bites for 13 minutes. It will take about 5 minutes for the IP to come to pressure. Once done, turn the pressure release to "venting". Once the pin drops, carefully remove the lid.
- Use oven mitts to grab the handles of the trivet and remove the silicone mold from the IP. Discard the aluminum. Use a spoon to gently trace the edges of your egg bites and scoop them out of their mold.
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Lindsey's Tips
- Mix-ins - feel free to use whatever mix-ins you prefer, just be sure they're grates, or finely chopped! Also, don't use watery veggies. If using something packed in liquid, I like to gently ring out the liquid with towels (added water may prevent the bites from setting).
- Egg bite mold - I used this silicone mold, which I purchased on Amazon.
- Preventing watery egg bites - the best way to do this is to loosely tent the mold with aluminum foil (I'm talking just place a sheet on top).
- How to make oven baked egg bites -
- Prepare the oven racks so that the top rack is in the middle, and the bottom rack is a few inches below that. Preheat the oven to 350 F, and coat a muffin tin pan generously with cooking spray.
- Place a 9x13 casserole dish on the bottom rack, and pour about 1" of boiling water into it.
- (Follow steps above for making the egg bite filling)
- Place the muffin tin pan on the top rack, and bake for 25-27 minutes, until the egg bites have completely set.
Nutrition
