Instant Pot Egg Bites

Instant Pot egg bites garnished.
Diana Rattray
Prep: 14 mins
Cook: 12 mins
Pressure Build/Release: 12 mins
Total: 38 mins
Servings: 3 to 4 servings
Yield: 7 egg bites
Nutrition Facts (per serving)
216 Calories
15g Fat
2g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 216
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 32%
Cholesterol 262mg 87%
Sodium 832mg 36%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 17g
Vitamin C 1mg 7%
Calcium 209mg 16%
Iron 1mg 8%
Potassium 182mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like Starbucks' sous vide egg bites, you'll love this homemade Instant Pot version. The mini egg frittatas are super easy to make, and the special egg bite mold makes them the perfect size for a quick breakfast or snack.

This version includes classic quiche Lorraine ingredients, but feel free to customize it. Make them with or without meat or change up the cheeses with your favorite variety. Add chopped broccoli, chopped bell pepper, sautéed mushrooms, or herbs. Take a look at the suggested variations below the recipe for more tasty combinations.

Ingredients

  • Cooking spray, for greasing

  • 4 strips bacon, diced

  • 5 large eggs

  • 1/3 cup half-and-half

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/8 teaspoon ground nutmeg

  • 1/2 cup shredded Gruyére cheese

  • 2 tablespoons grated Parmesan cheese, plus more for garnish

  • 2 finely chopped scallions, plus more for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for the Instant Pot egg bites.
    Diana Rattray
  2. Spray an egg bite mold with cooking oil; set aside.

    Spray the egg bite mold.
    Diana Rattray
  3. Select the Instant Pot sauté button and add the diced bacon to the pot. Cook, stirring until the bacon is browned; remove to paper towels to drain.

    Bacon cooking in the Instant Pot.
    Diana Rattray
  4. Clean the pot and add 1 1/2 cups of water. Set aside.

    Adding water to the Instant Pot.
    Diana Rattray
  5. In a mixing bowl, combine the eggs, half-and-half, salt, pepper, and nutmeg; whisk to blend thoroughly. 

    Whisk the eggs with the cream or milk and seasonings.
    Diana Rattray
  6. Add the Gruyére and Parmesan cheeses to the egg mixture along with the chopped scallion and drained bacon. Mix well.

    Add the cheese, bacon, green onions.
    Diana Rattray
  7. Spoon or pour the egg mixture evenly in the 7 wells of the silicone egg bite mold.

    Fill the silicone mold with the egg mixture.
    Diana Rattray
  8. Place the filled egg bite mold on the trivet and use the handles to lower it into the pot. Alternatively, place a trivet in the pot and use a foil sling to lower the egg bite mold onto the trivet.

    The egg bites in the Instant Pot.
    Diana Rattray
  9. Secure the lid and make sure the pressure release valve is in the sealing position. Choose pressure cook or manual (high pressure), and set the timer for 8 minutes. It will take approximately 7 minutes to come to full pressure. When the time is up, let the pressure come down naturally for 5 minutes and then carefully move the valve to the venting position to release the remaining pressure.

    Instant Pot lid.
    Diana Rattray
  10. Remove the egg bite mold from the Instant Pot and let it stand for 5 minutes. 

    Note: These egg bites registered about 170 F in the center. Check with an instant-read thermometer if you are unsure. The minimum safe temperature for cooked eggs is 160 F (165 F if refrigerated and then reheated).

    Instant Pot egg bites in the mold, cooked.
    Diana Rattray
  11. Use a narrow spatula or knife to gently loosen the egg bites. 

    Loosen the egg bites so they will come out of the mold easily.
    Diana Rattray
  12. Invert the mold onto a plate and gently coax the egg bites out. They should come out with little or no effort.

    Instant Pot egg bites on a plate.
    Diana Rattray
  13. Garnish the egg bites as desired with extra scallion tops and Parmesan cheese.

    Melted cheese and bacon in the egg bites.
    Diana Rattray
  14. Enjoy.

    Enjoying egg bites.
    Diana Rattray

Tips

  • How to Freeze and Reheat Egg Bites: Cool the egg bites completely and place them on a rimmed baking sheet. Freeze and then wrap the frozen egg bites in plastic wrap and put them in a food storage container or bag. Defrost in the refrigerator overnight. To reheat, microwave on high for about 25 to 30 seconds, or just until heated through.

Recipe Variations

  • Switch from half-and-half to milk, Gruyére to cheddar cheese, or scallion to white onion if you like.
  • Denver Omelet Egg Bites: Replace the bacon with about 1/2 cup of diced ham and use onion instead of scallion. Add 1/4 cup of finely chopped red and bell pepper, and use cheddar cheese instead of Gruyére. Omit the Parmesan cheese and nutmeg.
  • Mexican-Style Egg Bites: Replace the Gruyére with pepper jack cheese, add 1 tablespoon of chopped cilantro, 1 tablespoon of chopped bell pepper, and 1/4 cup of chopped tomato. Omit the Parmesan cheese and nutmeg. Serve with sour cream and salsa.
  • Western Egg Bites: Make the egg bites with 5 eggs and 1/3 cup of heavy cream, along with 1/2 cup diced ham, 3 tablespoons minced onion, and 1/4 cup of minced red and green bell pepper. Season the egg mixture with 1/2 teaspoon of kosher salt and 1/8 teaspoon of ground black pepper. Serve the egg bites with ketchup or salsa. This makes a great filling for an English muffin egg sandwich.