Instant Pot Egg Bites
User Reviews
4.6
Instant Pot Egg Bites
Description
Instant Pot Egg Bites are made by blending eggs or egg whites with water, cheese, salt, and flavoring add-ins like roasted vegetables or herbs. The mixture is poured into greased silicone molds that fit inside the Instant Pot on a trivet above water. Pressure cooking at high for eight minutes creates a steam environment that gently cooks eggs, resulting in a smooth, custard-like texture. Variations allow different cheeses and ingredients including Gruyere for richness, feta with roasted red pepper for brightness, or pizza-inspired flavors with sundried tomatoes and basil. The slow pressure release further ensures delicate texture. These egg bites are suitable for breakfast, snacks, or light meals depending on filling choice.
Ingredients
Gruyere Egg Bites
- 5 egg
- 1/4 cup water
- 2 ounces gruyere cheese , cut into pieces or shredded
- 1/4 teaspoon salt
Egg White & Red Pepper Egg Bites
- 8 egg only, white
- 1/4 cup water
- 1/4 teaspoon salt
- 2 ounces feta cheese (about 1/3 cup crumbles)
- 1/4 cup roasted red pepper from a jar, or homemade, chopped
- 1 small handful spinach chopped, fresh
Pizza Egg Bites
- 5 egg
- 1/4 cup water
- 2 tablespoons Parmesan Cheese grated
- 1/4 teaspoon salt
- 2 tablespoons sundried tomatoes , finely chopped
- 2 green onions , chopped
- 1/4 teaspoon basil dried
Instructions
- To make the egg bites, combine the eggs (or egg whites), water, cheese, and salt a blender. Blend at high speed until smooth.
- If making an egg bite with other add-ins, grease the silicone mold well (I use spray oil) and then sprinkle the add ins evenly into the bottom of each well. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
- Fill the Instant Pot with 1 cup of water and place the handled trivet (which comes with the machine) over that. Carefully place the filled egg mold on top of the trivet. Secure the lid and move the steam release valve to Sealing. Select the Manual or Pressure Cook button to cook at high pressure for 8 minutes.
- When the cooking cycle is complete, allow the pressure to release for at least 5 minutes, then move the steam release valve to Venting to release any remaining pressure. (It's okay if you leave it longer to naturally release, too.) When the floating valve in the lid drops, it's safe to remove the lid.
- Use oven mitts to grab the handled trivet and remove the mold full of cooked egg bites. I recommend letting them cool down for 5-10 minutes, but then remove them promptly, as you'll want to serve them warm and I find that they release from the mold easier while they are still relatively hot.
- Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7bites
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 134mg | 45% |
| Sodium | 153mg | 6% |
| Potassium | 103mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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