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Instant Pot Egg Bites

Instant Pot Egg Bites are a healthy and easy-to-make breakfast recipe made in under a half hour that are both dairy and gluten free. Even better you can prepare these ahead of time for a quick and healthy breakfast on the go.
Course Breakfast
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 5 minutes
Natural Pressure Release 5 minutes
Total Time 20 minutes
Servings 7
Calories 52kcal
Author Katie

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

Serving: 0.25c | Calories: 52kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 61mg | Potassium: 39mg | Sugar: 1g | Vitamin A: 176IU | Calcium: 43mg | Iron: 1mg