Last Updated on August 22, 2022 by Corinne Schmitt
You can make Egg Bites Without Cottage Cheese easily in your Instant Pot. Three simple ingredients and a little seasoning are all you need!
You’re going to love these Instant Pot Egg Bites. Because once you know how to make these high-protein, portable breakfast bites, you’ll never have to worry about the mid-morning stomach growl again!
What Are Egg Bites?
Egg bites are exactly what the name implies — bite-sized portions of egg. But they’re also more than that, because these simple bites are full of flavor and easy to eat on the go.
Basically, they’re the perfect solution for anyone who’s too busy to eat breakfast. And, thanks to their adorable size and shape, it’s not too hard to convince the kids to fuel up with either.
Starbucks is credited for making these treats so popular. Their Sous Vide Egg Bites are a customer favorite.
Why We Love This Recipe
- Super easy to make
- Like this make ahead blueberry french toast, they’re easy to eat on the go
- Only 3 main ingredients!
I’ve mentioned it a couple of times already so you shouldn’t be surprised at this short shopping list:
- One dozen eggs
- 1/2 cup of shredded cheese
- 4 slices of cooked bacon, chopped
- 1 teaspoon each of salt, pepper, and parsley
Substitutions and Additions
Eggs: I have chickens so I use real eggs, but you can substitute 2 cups of Egg Beaters instead if you want to cut calories, fat, and cholesterol.
Shredded Cheese: I use a Colby Jack mix when I make it for the kids and gruyere when I make it for myself, but you can use any type of cheese you want!
Seasoning: I like pepper so I use a full teaspoon, but you may want to use half if you aren’t a pepper fanatic. The parsley is optional (I add it mostly for color).
- Instant Pot (or other electric pressure cooker)
- Trivet (the one that came inside your Instant Pot)
- Blender (not essential, but it does make it quicker and easier)
- Egg Bite Mold(s) (see my note below)
I like this set since the silicone handle makes it easy to lift the molds out of the Instant Pot without pot holders (and also serves as a trivet). Also, the lids are safe to use in your pressure cooker so you can skip the aluminum foil.
How to Make Instant Pot Egg Bites
This recipe is as easy as it gets, especially if you use the equipment I recommended above.
Step 1: Combine Ingredients
Add all of the ingredients to your blender. Blend until combined.
If you don’t have a blender (or don’t want to use it for some reason), you can add all the ingredients to a bowl and whisk them together.
Step 2: Fill the Egg Bite Molds
Spray the egg bite molds with cooking spray. Then, pour the mix into each cavity, nearly to the top but leaving some room for them to expand.
Cover the molds with aluminum foil OR put the lids on if your molds have lids that are safe to use in your pressure cooker.
Step 3: Pressure Cook
Set the trivet inside the inner pot of the pressure cooker. Add one cup of water to the pot.
Then, lower the first mold onto the trivet. Stack the second mold on top of the first one.
Secure the lid and turn the valve to sealing. Set the pot to High Pressure and set the time for 12 minutes.
Step 4: Cool and Serve
When the cook time ends, quick release the pressure by turning the valve to venting. Once the pressure has fully released, remove the lid.
Carefully life the trivet (using pot holders) or the silicone sling (if you have one) out of the pot. Transfer the egg bite molds to a cooling rack.
Wait for the egg bites to cool, then turn the molds over and carefully press on the bottoms to release the egg bites from the molds.
Broccoli Cheddar: Use cheddar cheese, replace the bacon with 1/4 cup cooked broccoli, and omit the parsley.
Greek: Use feta cheese, replace the bacon with 1/4 cup cooked spinach, and replace the parsley with oregano.
Ham & Cheese: Use cheddar cheese, replace the bacon with 1/4 cup diced ham, and omit the parsley.
Swiss: Use Swiss cheese, replace the bacon with 1/4 cup diced mushrooms, and replace the parsley with thyme.
Tex Mex: Use pepper jack cheese, replace the bacon with 1/4 cup cooked chorizo crumbles, and replace the parsley with cumin or taco seasoning. Garnish with cilantro and serve with salsa for dipping.
Make sure you cool them completely before storing in the refrigerator or freezer. Then, place them in an airtight container.
They can be stored up to one week in the refrigerator and up to three months in the freezer.
To reheat egg bites in the microwave, place the egg bites onto a microwave safe plate. Then, cover the egg bites with a damp paper towel. Microwave for 30 seconds to one minute (depending on how warm and firm you like them).
If you have time, you can reheat them in a toaster oven at 450°F for 3 to 5 minutes (again, depending on the texture and temperature you prefer).
If frozen, thaw overnight first (or microwave on defrost for 30 seconds to one minute). Then, proceed as if reheating from the refrigerator.
Egg bites go great with fresh fruit. If you crave grains in the morning, you can grab a breakfast cookie for an easy “dessert” you can take with you on the go.
More On-the-Go Breakfast Recipes
- Muffin Tin Western Omelets
- Chunky Monkey Muffins
- Blueberry Almond Baked Oatmeal Cups
- Bacon and Egg Cups
- Air Fryer Egg Bites
More Instant Pot Breakfast Recipes
- Instant Pot Tomato Bacon Spinach Frittata
- Instant Pot Omelette
- Instant Pot French Toast Casserole
- Giant Instant Pot Pancakes
Instant Pot Egg Bites Without Cottage Cheese
- Instant Pot and trivet
- 2 Egg bite molds
- 12 eggs
- ½ cup shredded cheese
- 4 slices cooked bacon chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon parsley
- Add all ingredients to a blender and blend until mixed.
- Spray egg bite molds with cooking spray.
- Pour mix into each mold.
- Cover mold with foil.
- Add 1 cup of water to Instant Pot. Place trivet in bottom of inner pot. Carefully place one foil-covered egg mold on top of the trivet. Stack the second mold on top of the first one.
- Secure the lid on the Instant Pot and close the sealing valve.
- Set to “High Pressure” for 12 minutes.
- When the cook time ends, quick release the pressure by turning the sealing valve to venting.
- Remove egg molds from the Instant Pot and transfer to a cooling rack.
- Once the egg bites are cooled completely, flip the molds over and push on each section to extract the egg bites.
- Sprinkle egg bites with additional toppings if you want, then serve.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!