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.
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)
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Allow the egg bites to cool briefly, then gently remove them from the mold.
- 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.