Instant Pot Egg Bites
Silky smooth egg bites made in our instant pot.
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Servings: 4 people
Calories: 300kcal
Cost: $1.50 per serving (~2 egg bites)
Equipment
- Instant Pot
- Egg Bite Mold(s)
- Blender
Ingredients
- 4 Eggs
- 1/2 cup Ricotta Cheese
- 1/2 cup Mild or Medium Cheddar Cheese Shredded or Gouda, Mozzarella, any mild cheese
- 1/2 cup Cream
- 1/4 tsp salt
- ~1/8 tsp Black Pepper
- 4 slices Bacon precooked and chopped small or Ham, Turkey, Chicken...
- 2 Green Onions sliced small or 1/4 Red Bell Pepper, 1/4 cup chopped spinach
Instructions
- Add cheddar cheese, ricotta cheese, cream, eggs, salt, and pepper to the blender and blend for 60 seconds
- Add chopped bacon and green onions (or other ingredients you'd like to add) evenly to the egg bite molds, about 2 tsp worth per cup
- Pour the egg and cheese mixture evenly into the molds with the bacon and green onions
- Cover the egg bite molds with the silicone covers that came with the molds or use aluminum foil
- Add 1 cup of water to the instant pot and if your mold does not have a built in trivet, place your trivet into the instant pot as well
- I stack two egg bite molds on top of one another and make 14 egg bites at once
- Put your instant pot lid on, seal it, pressure cook for 10 minutes and do a 10 minute natural pressure release
- Release the pressure, remove the lid, and move the egg bite molds to your counter top
- Let cool for ~5 minutes
- Remove the lid, place a cutting board on top of the mold and flip the mold and cutting board over
- Jiggle the mold a little bit while lifting the mold and your egg bites will be sitting right side up on your cutting board
- Enjoy your breakfast!
Video
Notes
If you go heavy on vegetables that have a lot of water in them, I recommend an extra minute in the instant pot. We eat our egg bites with our favorite salsa or by themselves. Enjoy!
Nutrition
Calories: 300kcal