Instant Pot Egg Bites
Instant Pot egg bites are soft, creamy, and easy to customize with your favorite add ins! Perfect for breakfast or meal prep, they are low carb and freezer-friendly.
Servings: 7 egg bites
- 5 eggs large
- ¼ cup milk
- ¼ teaspoon salt
- ⅓ cup cheese finely shredded
- bacon cooked & crumbled
- frozen spinach do not thaw
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; leave the 1 cm (½ 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 quick pressure release: carefully transfer the steam release handle 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 come right out.
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.
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 big 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.
Heat in the microwave until steaming hot.
- 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.
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