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Instant Pot Egg Bites

Delicious and fluffy egg bites made in the Instant Pot, perfect for a grab-and-go breakfast. Versatile and customizable, they can be filled with a variety of ingredients.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 6 large eggs Use room temperature for best results.
  • 1/4 cup milk Any kind of milk works.
  • 1/2 teaspoon salt
  • 1/2 cup cheese (shredded) Cheddar, Monterey Jack, or any favorite.
Fillings (optional)
  • 1/2 cup chopped ham Can use any leftover breakfast meat.
  • 1/2 cup cooked bacon
  • 1/2 cup bell peppers (chopped) Other vegetables like spinach, onions, or broccoli also work.
  • 1/4 cup spinach (chopped)
  • 1/4 cup mushrooms (chopped)

Method
 

Preparation
  1. In a blender, combine the eggs, milk, salt, and cheese; blend until smooth.
  2. Spray the silicone egg bite mold with nonstick spray.
  3. Pour the egg mixture into the mold until about three-quarters full.
  4. Add any desired fillings to the molds.
  5. Cover the mold with foil to prevent water from entering.
Cooking
  1. Add one cup of water to the Instant Pot and place the trivet inside.
  2. Lower the filled mold onto the trivet.
  3. Seal the Instant Pot and set it to pressure cook for 8 minutes.
  4. After cooking, let the pressure naturally release for 10 minutes before removing the lid.
Serving
  1. Allow the egg bites to cool briefly, then gently remove them from the mold.
  2. Serve hot or cool completely to store in the refrigerator.

Notes

These egg bites can be stored in an airtight container in the fridge for up to 4-5 days. They also freeze well; wrap individually and microwave to reheat.