Instant Pot Egg Bites are the answer to your grab-and-go breakfast prayer. Seriously, mornings can be chaos and breakfast gets the short straw, right? Maybe you’ve tried making fluffy eggs in the microwave (sadly, not the same). So if you’re tired of dry, bland eggs and wish you could have those fancy coffee shop egg bites at home for way less money, you’re in the right spot. Here’s how to make ‘em, switch them up, and, best of all, store them for busy days.
How Do You Make Instant Pot Egg Bites?
Not gonna lie, the first time I tried making Instant Pot egg bites I way overfilled the molds. Yikes, egg volcano. So, real talk? Here’s what works for me every single time.
Start by blending together eggs, a splash of milk (any kind), a pinch of salt, and a little bit of cheese. I’ll toss in cottage cheese sometimes. Makes them creamier, almost like soufflé. Pour the mixture into silicone egg bite molds.
Don’t fill to the top, just about three-quarters full, unless you enjoy scraping eggs off your Instant Pot lid.
Add fillings if you want them (I’ll get into those next). Cover the mold with foil so no water gets in.
Pop a cup of water in the Instant Pot. Place the mold on the trivet, lower it in, and set it for eight minutes pressure cooking, then ten minutes natural release.
When you open your pot, expect steamy, fluffy, adorable little bites. Not kidding, kid-approved and they actually taste pretty restaurant-level.
“I swear by this recipe for meal prep. It’s foolproof and my picky toddler loves them with cheese and bacon. Total win!” — Rebecca, fellow chaotic-morning survivor
What Are Some Good Fillings for Egg Bites?
Best thing about Instant Pot egg bites? Endless possibilities. I’ve flung open my fridge at least a dozen times searching for odds and ends to toss in. If you love variety, you can’t mess this up.
Chopped ham, cooked bacon, or really any leftover breakfast meat works great. Bell peppers, spinach, onions, or broccoli florets are clutch if you like veggies. Shredded cheddar, Monterey Jack, feta… try goat cheese if you’re feeling wild. Really, it’s “what do you have?” science — if you like it in an omelet, toss it in.
For a little more zip, sometimes I go southwest style with jalapeño and pepper jack. If you’re into classic, stick with cheddar and chopped ham. Personal favorite, though? Spinach, mushrooms, and Swiss cheese. Tastes fancy, takes five minutes.
How To Eat, Reheat, or Freeze Egg Bites
Here’s another reason I keep making Instant Pot egg bites (besides being lazy in the morning) — they’re totally make-ahead friendly.
Eat these right out of the mold, or let them cool, then stash in the fridge for a quick bite. To reheat, just pop ‘em in the microwave for 30 seconds. Freezer? Yep, they freeze really well. Cool completely first, then wrap individually and freeze in a resealable bag. When you want one, microwave for about a minute. Still tender, not rubbery.
On-the-go, pack a couple in a lunchbox. I’ve microwaved them right at work without any weird smells. Great for kids who are anti-cafeteria lunches, too.
Tips for Best Results
I’ll spill all my best bites wisdom right here — because I really don’t want mushy, sticky eggs and I assume you don’t, either.
Use room-temp eggs if you can remember, they blend smoother. Always spray the mold with nonstick spray. If you skip it, trust me, you’ll regret it. Double check that you’ve covered the mold well, so water doesn’t sneak in. Oh — and don’t rush the natural release step, or you’ll get sad, deflated bites.
After cooking, let them sit for a minute or two before easing them out. No crumbling that way, just intact, pretty bites for your plate or your hand or your mouth.
What Is the Best Silicone Egg Bites Mold?
Okay, don’t cheap out on the mold. I tried a dollar store one. It basically melted. Go for a sturdy, high-quality silicone egg bites mold labeled safe for pressure cooker use. I swear by the ones with a solid lid — it’s easier to handle and keeps the egg mix from sloshing around. Oven safe? Even better, double use. You can find good ones online, but check reviews so you don’t end up with mini disasters.
Common Questions
Q: Can I make Instant Pot egg bites without a blender?
A: Sure. Just whisk really well so the eggs and cheese mix evenly.
Q: How do I keep them from sticking?
A: Always spray the silicone mold with nonstick spray before pouring your egg mixture.
Q: Can I use only egg whites?
A: You bet. They’ll be lighter, but still hold up fine.
Q: How long do these last in the fridge?
A: Usually up to 4-5 days in an airtight container. They taste best in the first few days, though.
Q: Can I use regular cupcake tins in a pinch?
A: Eh, not recommended for the Instant Pot. Use the proper silicone mold and save yourself a mess.
Let’s Get Crackin’: Try It Yourself
Alright, so now you know the real deal with Instant Pot egg bites. They’re fast and easy, perfect for meal prepping or just feeding hungry mouths in the morning before your brain turns on. Mix ‘em up, freeze ‘em, eat them hot or cold — it’s hard to go wrong. If you want extra inspiration or a pro-level walkthrough, check out this Instant Pot Egg Bites Recipe or the step-by-steps at Instant Pot Egg Bites – 365 Days of Slow Cooking and Pressure …. Trust me, once you try them, you’ll be stocking your freezer too. Go forth and breakfast like a five-star chef (but, y’know, in your pajamas).
Instant Pot Egg Bites
Ingredients
Method
- In a blender, combine the eggs, milk, salt, and cheese; blend until smooth.
- Spray the silicone egg bite mold with nonstick spray.
- Pour the egg mixture into the mold until about three-quarters full.
- Add any desired fillings to the molds.
- Cover the mold with foil to prevent water from entering.
- Add one cup of water to the Instant Pot and place the trivet inside.
- Lower the filled mold onto the trivet.
- Seal the Instant Pot and set it to pressure cook for 8 minutes.
- After cooking, let the pressure naturally release for 10 minutes before removing the lid.
- Allow the egg bites to cool briefly, then gently remove them from the mold.
- Serve hot or cool completely to store in the refrigerator.
