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Instant Pot Egg Bites
5 from 136 votes

Instant Pot Egg Bites

Instant Pot Egg Bites are custardy, savory bites made from eggs combined with cheddar, mozzarella, and cottage cheese, plus bacon and green onion for flavor and texture. Prepared in a silicone mold and cooked under pressure, they have a tender, creamy texture resembling popular café-style egg bites. The recipe details steps to brown bacon for added flavor and tips on customizing fillings or adjusting texture to personal preferences.

Total Time
28 mins
Servings: 7
Calories: 150 kcal
Course: Breakfast, Appetizer, Snacks, Brunch
Cuisine: American

Ingredients

  • 4 (262g) egg large
  • ¼ teaspoon salt fine
  • ⅛ teaspoon black pepper freshly ground
  • ¼ teaspoon (1.25ml) soy sauce regular
  • ¼ cup (60g) cottage cheese
  • ¼ cup (48g) cheddar cheese freshly grated
  • ¼ cup (48g) mozzarella cheese freshly grated
  • 3 trips (101g) Bacon , bits size
  • 1 talk green onion , thinly sliced

Instructions

    Cup of Yum
  1. Optional Flavor Boosting Step - Brown Bacon: This adds some depth of caramelized smoky aroma & flavor. You can either brown the bacon in Instant Pot or in oven.Method #1 - Instant Pot:-Add bacon in Instant Pot, then heat up Instant Pot using "Sauté More" function (no need to add oil).-Allow the bacon to crisp and brown on both sides (roughly 7 to 9 mins).-Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.Method #2 - Oven:-Place bacon on a baking sheet lined with parchment paper.-Place baking sheet on the middle rack of a preheated 400°F oven.-Bake bacon until crispy and golden-brown. Set a timer for roughly 18 to 20 mins.
  2. Prepare Egg Bites Mixture: While the bacon is browning in Instant Pot, break 4 large eggs into a large measuring cup. Mix and combine with ¼ tsp fine salt. Add ⅛ tsp ground black pepper, ¼ tsp (1.25ml) regular soy sauce, ¼ cup (60g) cottage cheese, ¼ cup (48g) freshly grated cheddar cheese, and ¼ cup (48g) freshly grated mozzarella to the egg mixture. Mix well.Amy + Jacky's Pro Tip: If you like your egg bites with a more smooth, custard-like texture, use an immersion blender to blend the egg bites mixture.
  3. Add Browned Bacon and Green Onions: Your bacon should be browned at this point. Absorb the excess fat and roughly chop them into bacon bits. Clean and dry the Instant Pot inner pot. Add bacon bits and green onions to the egg mixture, then mix until just combined.
  4. Pressure Cook Egg Bites: Pour egg mixture into the silicone egg bites molds. Lightly wrap & cover the top of the egg bites mold with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place trivet with egg bites mold in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 9 minutes, then Natural Release for 6 minutes. After 6 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.Amy + Jacky's Pro Tip: Depending on your egg bites mold, you may need to apply oil or nonstick spray before pouring in the mixture.
  5. Check Doneness & Serve: Unwrap the egg bite molds. Let the egg bites cool a bit, then pop them out. Garnish with thinly sliced green onions and freshly grated cheese. Serve these Triple-Cheese Egg Bombs & enjoy~

Notes

  • Adjust cheese quantity based on preference; smoked cheddar and bacon add smoky flavor.
  • Browning the bacon before mixing enhances aroma but can be omitted or substituted (e.g., ham).
  • Soy sauce adds umami; include it for depth of flavor.
  • Customize fillings widely, such as ham, spinach, bell peppers, or mushrooms.
  • Mix fillings into the egg mixture for even distribution throughout egg bites.
  • Optionally blend egg mixture for a custard-like texture using an immersion blender.
  • Wrap egg bite mold loosely with foil to prevent condensation dripping during cooking.
  • If undercooked, continue steaming the egg bites in the Instant Pot until fully set.
  • Double the recipe by stacking silicone molds carefully, doubling ingredients accordingly.
  • Reheat best by steaming via pot-in-pot method in the Instant Pot.
  • Substitute cottage cheese with drained ricotta, yogurt, or heavy cream as texture preferences dictate.
  • Using silicone muffin cups is an alternative mold option; cooking times may vary.
  • Applying oil or nonstick spray depends on the mold; some molds release bites easily without it.

Nutrition Information

Calories 150kcal (8%) Carbohydrates 1g (0%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 157mg (52%) Sodium 321mg (13%) Potassium 88mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 297IU (6%) Vitamin C 1mg (1%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 7 Serving

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 1g 0%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 157mg 52%
Sodium 321mg 13%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 297IU 6%
Vitamin C 1mg 1%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.