If you are looking for an easy hands-free way to make eggs in the morning my Instant Pot Egg Bites recipe is perfect for you. Made in just 20 minutes time from start to finish you’ll have a healthy and nutritious protein packed breakfast ready for you.
I’m always looking for different ways to use my Instant Pot. One way is to make breakfast! I find many people don’t realize how versatile the electric pressure cooker can be. My easy recipe for Instant Pot Egg Bites come out perfect every single time with very little work.
I love Starbucks Egg Bites and wanted to replicate them. Last year, I bought these silicone egg molds in a set at Costco and I started experimenting. This method of cooking eggs is just like the Starbucks Egg Bites. The best part is that your not paying almost five dollars for just two egg bites. You are making 7 egg bites that will either feed your whole family for the morning for about the same cost if not less or saving a few for breakfast throughout the week!
Table of contents
Ingredients for Instant Pot Egg Bites
- Non-stick Cooking Spray – This is a must to ensure the egg bites remove out of the mold easily.
- Eggs – I have tested both liquid egg whites and traditional eggs. I’ll be sharing both versions of the recipe.
- Cheese – Any type of shredded cheese works for this recipe.
Directions
For Traditional Egg & Cheese, Egg Bites
Whisk four eggs and half and half together until blended. Season with salt and pepper.
Spray an Instant Pot Egg Bites Pan with Lid with non stick cooking spray. Divide cheese evenly among the molds. Then, pour the scrambled egg into the molds. I found about two tablespoons per mold works best.
For Greek Egg White Bites
Friends have often asked me what’s in Starbucks egg white bites? The Egg White and Roasted Red Pepper has cage-free egg whites with Monterey Jack and creamy cottage cheese, spinach and fire-roasted red pepper. I like to feel that my Greek egg white bites are similar to the Starbucks version.
Pour the 1 cup of liquid egg whites into a measuring cup. Season to taste with salt and black pepper. Set to the side. Finely chop the fresh spinach (⅓ cup) and plum tomato (½ cup). Set to the side.
Spray an egg Silicone mold with non stick cooking spray. Then, pour the liquid egg whites into the molds filling about 50% of the way. Then divide evenly the spinach and tomatoes between the eggs. Add 1 teaspoon of feta to each cup. Place the lid or some foil tightly around the mold.
Any egg bite combo you make you’ll have the same cooking steps.
Pour 1 cup of water into the Instant Pot. Carefully, place the egg mold on a wire steam rack and transfer into the electric pressure cooker. Secure the lid on the pressure cooker. Make sure the pressure valve is set to the “sealing” position. Select “egg” for 5 minutes. (It will take 5-7 minutes for it to come to pressure prior to the timer countdown to begin). Once the timer goes off. Let the Instant Pot naturally release pressure for 5 minutes. Then, carefully force the remaining pressure from the valve.
Use oven mitts to carefully grab the wire handles from the rack to remove the Egg Bites Pan with Lid from the pressure cooker. Let the egg bites cool for two minutes before using a spoon to scoop each bite out of the mold. Enjoy immediately, or refrigerate up to 3 days in a tightly sealed container, or freeze remaining for future meals. See notes below on how to freeze egg bites.
Recipe for Instant Pot Egg Bites: FAQs
Yes, you can stack the egg bite molds in the Instant Pot. You’ll follow the same steps of pouring 1 cup water into the pressure cooking pot. Place the silicone egg bite molds onto a wire trivet with handles. Carefully stack one on top of the other. You will only be able to fit two molds in the Instant Pot. Then cook according to directions below.
The egg bites will last at least 5 days in the refrigerator. One week is pushing it and I wouldn’t go past the 7 day mark.
According to the Starbucks website they use cage-free eggs and prepare them using the French “sous vide” technique resulting in a velvety texture bursting with flavor.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making Instant Pot sous vide egg bites.
- Liquid Eggs – These will save you time, but typically cost more money.
- Whole Eggs – Four eggs equal about one cup whisked together.
- Make Ahead – You can make these sous vide egg bites the day or night before you want to enjoy.
- Store – Store leftovers in a sealed container in the refrigerator for up to 5 days.
- Toppings – The sky is the limit when it comes to toppings for these egg bites. I love the spinach, tomato, and feta combo. However, you can add bacon, diced ham, crumbled sausage, even crumbled Impossible meat to these egg bites. A wide variety of cheeses, seasonings like Italian seasoning, parsley, cilantro, and rosemary.
- Freezing – I freeze the egg bites, do you want to let the egg bite got to room temperature. Then place in a freezer safe bag or container. Make sure you label the egg bites with the name and the date that they were made. Lay them flat in the freezer and let them freeze. They are good in the freezer up to three months.
- Reheat – To reheat the egg bites, place them frozen in a microwave and reheat in 30 seconds increments until the center is hot.
Easy Egg Recipes
If you are looking for more easy egg recipes I have a few you might find helpful.
If you make this Instant Pot sous vide egg bites, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Instant Pot Egg Bites
Equipment
- Instant Pot
- Instant Pot Egg Mold
Ingredients
- Non-Stick Cooking Spray
- 4 Eggs
- 2 tablespoon Half and Half
- Salt and pepper to taste
- ¼ cup Shredded Cheddar Cheese divided
Instructions
- Whisk four eggs and half and half together until blended. Season with salt and pepper.
- Spray an egg Silicone mold with non stick cooking spray. Divide cheese evenly among the molds. Then, pour the scrambled egg into the molds. I found about two tablespoons per mold works best.
- Pour 1 cup of water into the Instant Pot. Carefully, place the egg mold on a wire steam rack and transfer into the electric pressure cooker. Secure the lid on the pressure cooker. Make sure the pressure valve is set to the “sealing” position. Select “egg” for 5 minutes. (It will take 5-7 minutes for it to come to pressure prior to the timer countdown to begin). Once the timer goes off. Let the Instant Pot naturally release pressure for 5 minutes. Then, carefully force the remaining pressure from the valve.
- Use oven mitts to carefully grab the wire handles from the rack to remove the egg bites from the pressure cooker. Let the egg bites cool for two minutes before using a spoon to scoop each bite out of the mold. Or invert mold over onto a cutting board or large plate.
- Enjoy immediately, or refrigerate up to 5 days in a tightly sealed container, or freeze remaining for future meals. See notes below on how to freeze egg bites.
Notes
- Liquid Eggs – These will save you time, but typically cost more money.
- Whole Eggs – Four eggs equal about one cup whisked together.
- Make Ahead – You can make these sous vide egg bites the day or night before you want to enjoy.
- Store – Store leftovers in a sealed container in the refrigerator for up to 5 days.
- Toppings – The sky is the limit when it comes to toppings for these egg bites. I love the spinach, tomato, and feta combo. However, you can add bacon, diced ham, crumbled sausage, even crumbled Impossible meat to these egg bites. A wide variety of cheeses, seasonings like Italian seasoning, parsley, cilantro, and rosemary.
- Freezing – I freeze the egg bites, do you want to let the egg bite got to room temperature. Then place in a freezer safe bag or container. Make sure you label the egg bites with the name and the date that they were made. Lay them flat in the freezer and let them freeze. They are good in the freezer up to three months.
- Reheat – To reheat the egg bites, place them frozen in a microwave and reheat in 30 seconds increments until the center is hot.
Nutrition
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