Crust-less quiche-like bites of eggs, cheese and whatever mix-ins you want. They're protein packed and a perfect portable breakfast. 

Instant Pot Egg Bites

eggs

milk cheese

Salt and pepper

cheese

Add eggs and milk or cottage cheese to a blender. Blend until smooth. Pour into a bowl.

Salt and pepper to taste. Add in the cheese and mix-ins of your choice.

Spray your silicone egg mold with non-stick cooking spray. Then dip a ¼ cup measuring cup into the egg mixture and fill each of the impressions in the mold. They can be filled almost to the very top. 

Pour 1 cup of water into the Instant Pot liner. Place the egg mold onto a trivet/sling and carefully lower the mold into the bottom of the Instant Pot.

Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.

Use hot pads to remove the sling and egg bite mold from the pot. Invert the mold onto a plate to remove egg bites or use a spoon to carefully scoop out each egg bite. 

Thanks for this one, Karen, but - lid on or off on the silicone mold?

I have made meatloaf bites and Martha White cake and cornbread bites in mine.

I have been making egg bites for two years. I do not have the molds and make them in small single serve jelly jars. I can put nine in my IP at a time. Cover with aluminum foil to cook. Set on STEAM for 8 minutes, 10 minutes NR then QR. Remove foil to cool, then screw on lid to store in refrigerator for up to a week. Remove lid, cover with paper towel, microwave one for 1 minute or two for 1 minute 30 seconds. Yum and so easy.

What a FANTABULOUS idea 💡!!!
Thank you so much!! 🥳

Very good and perfectly cooked.  I used grape tomatoes, a minced small red mini pepper, fresh cilantro and bacon bits.  Next time will add the individual ingredients to each egg bite separately instead of stirring it in the egg mixture to ensure more even distribution of the ingredients.  Place a paper towel on the plate before removing the cooked egg bites to absorb excess moisture.

These are great, though I'm worried about the cholesterol if I get addicted to these. Have you experimented with egg whites or an egg substitute like Egg Beaters for these? Thanks for all you contribute to our Instant Pot projects.

I make these often for other people and play with the eggs. Today I made 4 sets, each a different flavor, but used two XL eggs and 1/2 cup egg white for a cholestral concious friend, then followed the formula of 1/4 cup cottage cheese blended, 1/2 cup cheese and a generous 1/2 cup other stuff.
My combos were salmon/asparagus with gruyere , turkey sausage w/roasted red bell pepper with jack cheese,  spinach, mushroom and caramelized onion with cheddar and , broccoli, ham and swiss.

Made egg bites for the first time today. Followed the recipe 4 eggs 1/4 cup milk s&amp;p. then added a 1/2 cup shredded cheese. This mixture did not even fill up the seven molds, so I mixed another 4 eggs with milk and it now filled up 11 out of the 14 molds I had. As I am typing I noticed it called for grated cheese. Do you think that is why my mix did not fill all 7 molds, because I used shredded cheese.

I’m on a major bites kick: pancake bites, then meatloaf and today egg bites for lunch. Scrumptious! Like you, Karen, initially the look didn’t appeal to me but so glad I made them!
I used a Cuisinart 2-speed hand blender which comes with a container perfect for pouring egg into the molds without using another bowl or having to measure. After filling, added Wellshire Farms already cooked turkey bacon, cheddar cheese, mozzarella cheese and chopped cherry tomatoes in different combos. 
The most fun part was when the lid was removed they puffed way up and then sank back down like little alien pac-men or -women.

Loved these.  Followed the recipe exactly as written.  I was wondering if I could double the recipe by using 2 of the molds at the same time in the IP?   Would this require an  increase in cooking time?

I had to cook them a little longer but it was a great recipe! I gave you an IG shoutout 😊!

I already served this many times, it is delicious and easy to prepare.  I like to make 14 - double recipe - and once cooled down I put the lid on and bring them to the cottage to reheat for several breakfast or for company the next day.  See my photo of a delicious breakfast at the cottage:  https://shared-assets.adobe.com/link/d50a2709-e877-4ae4-677c-36860f2e7b16

Thank you so much for your recipe. I have made them twice now and they are good. My question is could I use yogurt instead of cottage cheese? I'm the only one who eats cottage cheese in the house so I don't have it. By the way, I don't even use a stick blender or any other kind of blender to mix my eggs. All you need is a whisk! Thanks for all you do.

Made these for the first time this evening--yum! The printable recipe doesn't say to cover the egg mold, but thankfully the photos showed the mold with the lid.

I just ordered a 2nd egg mold so I can double the recipe! Thanks so much for sharing.

I just used my egg mold for the first time to test it. Just cracked the eggs into each. Added 1 cup water to the pot and trivet. Set the mold on top. Closed the lid and did 8 minutes manual time. PERFECT results.

https://content.jwplatform.com/videos/HD2OpHpv.mp4

Instant Pot Egg Bites—crust-less quiche-like bites of eggs, cheese and whatever mix-ins you want. They’re protein packed and a perfect portable breakfast.

instant pot egg bites

Prep Time: 10 minutes

Cook Time: 8 minutes

Total: 18 minutes

Servings: 7

Author : 365 Days of Slow and Pressure Cooking

Ingredients

Instructions

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