Instant Pot Egg Bites

These Instant Pot egg bites are breakfast bites you can fill with whatever you want! Portable, delicious, and easy to stash, they're perfect for busy mornings.

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Course: Breakfast

Cuisine: American

Keyword: instant pot egg bites

Prep Time: 10

Cook Time: 8

Additional Time: 12

Total Time: 30

Servings:

Calories: 62kcal

Author: Louisa

Equipment

Ingredients

4 eggs, room temperature
1/3 cup cottage cheese
1 pinch salt
1/4 tsp black pepper
1/4 cup sauteed mushrooms
1/4 cup Swiss cheese

Instructions

Gather the ingredients.
Blend the eggs, cottage cheese, Swiss cheese, salt, and pepper in a food processor or blender until combined.
Distribute the sauteed mushrooms evenly across the silicone mold cups.
Pour the egg mixture into each silicone mold cup, filling them up to three-quarters full.
Cover the egg bites mold with its lid or foil.
Add water to the Instant Pot. Use the minimum amount for the Instant Pot you're using.
Place the mold on a wire trivet and lower it into the Instant Pot.
Secure the lid and make sure the valve is set to Sealing. Use the Manual setting and cook the egg bites for 8 minutes.
Once done, let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
Take the egg bite mold out of the Instant Pot. Remove the cover and allow the egg bites to cool in the mold for about 5 minutes.
Turn the mold onto a plate to remove the egg bites. Serve and enjoy!

Notes

Feel free to double the recipe and use two silicone molds! Close each mold with its lid, stack the molds in a staggered position, and increase the cooking time to 10 minutes!
Always cover the silicone mold with a lid or foil. If you skip it, condensation can drip into the egg bites and make them soggy.
Once the pressure cooking cycle is done, release the pressure immediately to avoid overcooking the egg bites in Instant Pot. No one wants rubbery egg bites!

Nutrition