Go Back
Print

Instant Pot Egg Bites

Course Breakfast
Author Amye Melton

Equipment

  • Instant Pot

Ingredients

Basic Egg Bite Recipe

  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1 pinch kosher salt
  • black pepper to taste
  • 1/4 cup cheese of choice shredded
  • 1/3 cup any vegetable or meat options

Sausage and Cheese OR Ham and Cheese

  • 1/4 cup cooked and drained sausage, chopped or chopped ham, chopped
  • 1/4 cup shredded Cheddar cheese

Bacon and Cheese

  • 1/4 cup Real Bacon Bits chopped a bit
  • 1/4 cup shredded Gruyere Swiss cheese 

Mushroom & Cheese

  • 1/4 cup sauteed mushrooms chopped
  • 1/4 cup shredded cheese of choice

Greek

  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped spinach
  • pinch onion powder
  • 1/4 cup crumbled Feta cheese

Chorizo, Red Pepper and Cheese

  • 2 tablespoons cooked and drained chorizo chopped
  • 2 tablespoons chopped red bell pepper
  • pinch onion powder optional
  • 1/4 cup shredded Monterey Jack cheese

Instructions

  • Pour the eggs into a blender, add cottage cheese, salt, pepper and cheese. Blend until well combined. Tap the blender on the counter a few times to remove air bubbles.
  • Pour evenly into the egg bite pan. Divide desired fillings into each cup and use a chopstick to stir them around a bit. The cup should be about 3/4 full.
  • Cover the egg bite pan with aluminum foil.
  • Pour 1 1/2 cups water into the bottom of the instant pot and place the metal rack inside the pot. Carefully place the egg bite pan on the rack. (Stacking if you prepared a double batch.)
  • Place the lid on the Instant Pot and make sure the vent is sealed. Cool on high pressure for 9 minutes. Once cooked, let the pressure release naturally for 10 minutes.
  • Remove egg bites pan from the pot, let stand a few minutes before removing from pan.

Notes

Can be stored in the refrigerator for one week. Reheat in microwave at 50% power for 60 seconds.