Instant Pot Egg Bites
Instant Pot Egg Bites is a quick and easy breakfast or brunch dish that is great to take to gatherings or have on hand for easy meal prep. The Instant Pot uses steam to make these bites perfect!
Servings: 8 people
Calories: 173kcal
Equipment
- 1 Instant Pot or Pressure Cooker
- 2 silicone egg bite molds
- 1 trivet
- Non-stick cooking spray
- aluminum foil
- tongs or hotpad
Ingredients
- 12 eggs large
- 1 tsp salt
- 1 tsp pepper
- 1 tsp parsley
- 1/2 cup Colby Jack cheese shredded
- 4 strips bacon chopped
- 1 cup water
Instructions
- Spray the silicone egg bite molds with nonstick cooking spray.
- Place the trivet in the Instant Pot and pour in 1 cup of water.
- Add eggs, salt, pepper, and parsley to a blender. Blend until smooth.
- Add cheese and bacon and pulse just enough to mix them in.
- Pour the mixture evenly into the prepared molds
- If needed, stack two filled molds, separated by a layer of foil.
- Cover the molds with foil.
- Carefully place them on the trivet in the pot.
- Close the lid and set the valve to sealing.
- Select High Pressure and set the timer for 12 minutes.
- When done, perform a manual quick release.
- Use tongs or a towel to safely lift the molds from the pot and let them cool for several minutes.
- Once cooled, invert the molds and pop out the egg bites.
- Add extra toppings if desired, such as cheese, bacon, green onions, or salsa.
Keeping the egg-to-filling ratio balanced helps the egg bites keep their shape and texture.
Avoid adding too much cheese, which can lead to soggy or stringy results.
Let the egg bites cool in the mold before trying to remove them so they stay firm.
Nutrition
Calories: 173kcal | Carbohydrates: 1g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 261mg | Sodium: 509mg | Potassium: 127mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 445IU | Vitamin C: 0.02mg | Calcium: 96mg | Iron: 1mg