|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||7%|
|*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.|
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.
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
Gather the ingredients.
Spray an egg bite mold with cooking oil; set aside.
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.
Clean the pot and add 1 1/2 cups of water. Set aside.
In a mixing bowl, combine the eggs, half-and-half, salt, pepper, and nutmeg; whisk to blend thoroughly.
Add the Gruyére and Parmesan cheeses to the egg mixture along with the chopped scallion and drained bacon. Mix well.
Spoon or pour the egg mixture evenly in the 7 wells of the silicone egg bite mold.
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.
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.
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).
Use a narrow spatula or knife to gently loosen the egg bites.
Invert the mold onto a plate and gently coax the egg bites out. They should come out with little or no effort.
Garnish the egg bites as desired with extra scallion tops and Parmesan cheese.
- 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.
- 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.