Instant Pot Egg Bites

Many parents are looking for quick and easy breakfast ideas for the school year. I know this year will look a bit different for some of you. However, no matter how they are attending school, they need a good breakfast.

We love these egg bites! They are delicious and velvety smooth when cooked in the Instant Pot. No Instant Pot, no problem. Pour the mixture into muffin tins, sprayed with nonstick cooking spray, and bake in the oven.

I like to make them up on Sunday afternoon and have them in the refrigerator to heat and go. Make a variety by adding the ingredients that you and your kiddos enjoy.

You can find the Instant Pot silicone egg mold online or at Walmart. Oh, and while you have your Instant Pot out, try making boiled eggs. The Instant Pot is the easiest and ONLY way I boil eggs these days. Add 1 cup of water to the Instant Pot, place the trivet that came with your Instant Pot inside. Gently place 6 to 12 raw eggs on the trivet. Place the lid on the Instant Pot and be sure the vent is set to seal. Select the manual setting; adjust the pressure to high, and set time for 5 to 7 minutes. When cooking has finished, quick-release the pressure, according to the manufacturer’s directions. Place the eggs in a bowl of ice water to cool—drain, dry, and peel.

Print Pin

Instant Pot Egg Bites

Course Breakfast

Author Amye Melton

Equipment

• Instant Pot

Ingredients

• 4 large eggs
• 1/2 cup shredded Pepperjack cheese (or your favorite cheese)
• 1/2 cup cottage cheese
• 1/4 cup cooked sausage chopped
• 1/4 cup chopped green chiles

Instructions

• Add 1 cup water to the 6-quart Instant Pot. Place trivet inside.
• Add eggs, shredded cheese, and cottage cheese to a blender or food processor. Pulse to combine about 30 seconds.
• Add meat and green chiles and give it a quick pulse.
• Divide the mixture evenly in the silicone mold. Cover tightly with aluminum foil.
• Gently place the silicone mold into the Instant Pot.
• Place the lid on the Instant Pot. Make sure the vent it closed to seal. Press the steam button and set the timer for 10 minutes.
• Once the cooking is complete, allow the pressre to relase naturally for 10 minutes, then release any remaining pressure.
• Remove the silicone mold from the Instant Pot and cool for five minutes.
• Serve or refrigerate.

Notes

Suggestions:  Shredded cheddar, shredded Swiss, shredded Gruyere, or crumbled feta.  Bacon, spinach, roasted red peppers, mushrooms, green onions.