Instant Pot Egg Bites + Tutorial {Gluten-Free, Low Carb, Keto}

As we settle into fall and super busy school morning routines I need easy breakfast recipes for when the mini chefs need to eat  like RIGHT NOW. And I have been hearing about the virtues of Instant Pot Egg Bites for a while now. So when I finally took the plunge, made them and has that initial taste my first thought was ‘why oh why did I wait so long to make these?!?!‘

Peeps, these Instant Pot Egg Bites lived up to the hype. They are so flavourful and so velvety melt in your mouth delicious. It is like eating a fluffy little breakfast cloud.

And now that I know what I have been missing out on, I am definitely going to be making up for lost time. Not only do these inspired by Starbucks Egg Bites taste amazing, but they are also easy to make and super versatile. Plus they freeze easily which makes them an ideal make-ahead breakfast and meal prep solution. This Pressure Cooker Egg Bites recipe has quickly climbed to the very top of my MVR (most valuable recipes) list. As the saying goes, better late than never.

Instant Pot Egg Bites Recipe Materials

So, are you ready to learn how to make these delectable Instant Pot Egg Bites? Gather up your ingredients and I will show you how…..

How to Make Instant Pot Egg Bites Step by Step

1. Add the eggs, cottage cheese, grated cheese, yoghurt, hot sauce if using, salt and pepper to a blender and blend until light and fluffy about 2 mins.
2.  Spray the egg bites silicone mould with a low-calorie cooking spray. Divide the red bell pepper and spinach between the egg mould cups.
3. Divide the egg mixture between the mould cups.
4. Wrap the silicone egg mould with foil, or place the plastic lid on top of the mould. Do not completely secure the lid; just lay it on top of the mould.
5. Pour 1 cup of water into the Instant Pot inner liner and add the wire trivet. Carefully place the filled silicone mould on top of the trivet.
6. Secure the lid and make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
7. Once cook time is complete, allow for a natural pressure release of 5 mins. Then perform a quick pressure release.
8. Carefully remove the mould from the Instant Pot and allow the egg bites to cool for a few mins before turning out onto a wire cooling rack.

Chef’s Tip: put the wire cooling rack on top of the mould, then invert and gently push each of the egg bites out onto the rack. 

Tips for Making Egg Bites in the Instant Pot

• The recipe gave me enough mixture for 9 egg bites (depends on the size of the mold) so I added the extra to another mould.
• Please do remember to cover your egg bites with foil before cooking.
• Triple this recipe to feed a crowd, or to use for meal prep (see more on this in the meal prep section below).
• Feel free to swap out ingredients to suit your taste. Try making a batch with chives, scallions and tomatoes. If not vegan/vegetarian, use diced ham, crumbled sausage or bacon.
• Adding hot sauce is purely optional, so skip this if making them for the kiddoes (or anyone who doesn’t like heat).

Instant Pot Egg Bite Variations

Feel free to swap out ingredients to suit your taste. Try making a batch with chives, scallions and tomatoes. If not vegan/vegetarian, use diced ham, crumbled sausage or bacon.

Where Can I Buy Instant Pot Egg Bites Silicone Moulds?

There is a wide variety of silicone egg bite molds available online. And I am here to tell you that they are a must have Instant Pot accessory. Not only can you whip up delectable egg bites, but you can also use them to make all sorts of tasty bite-sized morsels.

I love the idea of using them to make savory mini meatloaves (fun appetizer idea) and perfect cheesecake dessert bites. I’ve even heard they are ideal for making homemade baby food.

Why Instant Pot Egg Bites are a Great Meal Prep Solution

Peeps, I am a planner (I have all my Christmas shopping done in August). This means I absolutely loooooove meal planning and am always looking for ways to make meal prep easy and efficient. And this Instant Pot Egg Bites recipe has been a total game changer.

Doubling this recipe gives me the right amount of egg bites I need for my weekly meal prep. I will use some as grab-and-go breakfast options on those ‘we are running way behind schedule’ mornings. I am a big fan of make-ahead lunches, so I also pack up egg bites with greens, cherry tomatoes and radishes for a hearty salad. This is one snack lunch that looks pretty and is also super healthy and tasty.

For the ultimate in meal prep solutions, why not get ahead for the upcoming holiday season by making and freezing several batches of Instant Pot Egg Bites now? Yeap, egg bites make a perfect appetizer for holiday potlucks and cocktail parties. They are also just the thing to pull out and reheat for a savory and protein-packed offering at your Christmas breakfast buffet.

How Long Do Instant Pot Egg Bites Keep in the Fridge?

Stored in an airtight container, your Instant Pot Egg Bites will last for about a week in the fridge.

Can You Freeze Instant Pot Egg Bites?

Yeap! Instant Pot Egg Bites freeze easily which is why this is such a fantastic meal prep recipe.

After the egg bites have cooled to room temperature, you can flash freeze them on a baking tray and then store in a large ziplock freezer bag. Or you can individually wrap with cling film, place in a large bag or freezer safe container and then freeze. Stored correctly, your Instant Pot Egg Bites will last up to 3 months in the freezer.

What is the Best Way to Reheat Instant Pot Egg Bites?

The easiest and quickest way to reheat your Instant Pot Egg Bites is to heat them for 30-60 secs in the microwave oven. However, if you do not have a microwave it is entirely possible to reheat them using the Instant Pot. Just follow these steps:

• Put the egg bites back into the mould and cover with foil.
• Add the trivet inside the Instant Pot inner liner pot and fill with the minimum amount of water.
• Place the mold on top of trivet, place the lid on Instant Pot, and close the vent to ‘sealing’ position.
• Set the Instant Pot for 0 (that’s right, zero) minutes on high.
• Immediately perform a quick release and take out the mould.

Are Instant Pot Egg Bites Keto?

This recipe for Instant Pot Egg Bites is high in protein, low carb and Keto friendly.

Can I Make Instant Pot Egg Bites Without Cottage Cheese?

You can easily adapt this Instant Pot Egg Bites recipe by simply omitting the cottage cheese and adding in two more eggs.

What to Serve with Instant Pot Egg Bites

Perfect Keto Pancakes.

Banana Muffins with Granola Streusel.

Crunchy Veggie Rainbow Salad.

Other Instant Pot Breakfast Recipes

Instant Pot Chocolate Oatmeal.

Instant Pot Breakfast Casserole.

Weight Watchers Points in Instant Pot Egg Bites

There are 3 Freestyle Points in one serving of Instant Pot Egg Bites.

Instant Pot Egg Bites Video

Thank you for reading my Instant Pot Egg Bites recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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Instant Pot Egg Bites

Prep Time

12 mins

Cook Time

13 mins

Total Time

25 mins

 

This recipe for Instant Pot Egg Bites is the perfect meal prep solution.

Course: Breakfast, Lunch

Cuisine: American, Western

Keyword: Eggs, Instant Pot Egg Bites

Servings: 4 people

Calories: 166 kcal

Author: Recipes From a Pantry

Ingredients

• 4 eggs large
• ½ cup cottage cheese
• ½ cup cheddar cheese grated
• 1/3 cup fat free Greek yoghurt
• 1 tsp hot sauce optional
• 4 tbsp red bell pepper finely chopped
• 3 tbsp spinach finely chopped
• salt
• black pepper ground

Instructions

1. Add the eggs, cottage cheese, grated cheese, yoghurt, hot sauce if using, salt and pepper to a blender and blend until light and fluffy about 2 mins.
2.  Spray the egg bites silicone mould with a low-calorie cooking spray.

3. Divide the red bell pepper and spinach between the moulds.

4. Divide the egg mixture between the mould cups. Wrap mould with foil, or place the plastic lid on top of the silicone egg mould. Do not completely secure the lid; just lay it on top of the mould.

5.  Pour 1 cup of water into the Instant Pot inner liner and add the wire trivet. Carefully place the filled silicone mould on top of the trivet.
6. Secure the lid and make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
7.  Once cook time is complete, allow for a natural pressure release of 5 mins. Then perform a quick pressure release.

8. Carefully remove the mould from the Instant Pot and allow the egg bites to cool for a few mins before turning out onto a wire cooling rack. 

   Tip: put the wire cooling rack on top of the mould, then invert and gently push each of the egg bites out. This way you avoid having the mould break.

Recipe Notes

Tips:

• This recipe yielded enough for 9 egg bites so I added the extra mixture to another mould.
• Please remember to cover your egg bites with foil before cooking.
• Triple this recipe to feed a crowd or to make for meal prep (more on this in the meal prep section below).
• Feel free to swap out ingredients to suit your taste. Try them with chives, scallions and tomatoes. If not vegan/vegetarian, use diced ham, crumbled sausage or bacon.
• Adding hot sauce is purely optional, so skip this if making them for the kiddoes (or anyone who doesn’t like heat).

Weight Watchers Points

There are 3 Freestyle Points in one serving of Instant Pot Egg Bites.

What to Serve with Instant Pot Egg Bites

Perfect Keto Pancakes.

Banana Muffins with Granola Streusel

Crunchy Veggie Rainbow Salad

Nutrition Facts

Instant Pot Egg Bites

Amount Per Serving

Calories 166 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 4g 20%

Cholesterol 183mg 61%

Sodium 291mg 12%

Potassium 200mg 6%

Total Carbohydrates 4g 1%

Sugars 3g

Protein 13g 26%

Vitamin A 34.9%

Vitamin C 19.2%

Calcium 15.9%

Iron 6.5%

* Percent Daily Values are based on a 2000 calorie diet.