Instant Pot Egg Bites

Why You’ll Love This Recipe

These Instant Pot Egg Bites are creamy, flavorful, and melt-in-your-mouth soft thanks to the addition of cottage cheese. They’re a fantastic make-ahead option and can be flavored with endless variations to suit your taste. With minimal prep time and easy cooking in the Instant Pot, they’ll quickly become a staple in your breakfast routine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 eggs, room temperature
1/3 cup cottage cheese
1 pinch salt
1/4 tsp black pepper
1/4 cup sautéed mushrooms
1/4 cup Swiss cheese

Directions

1. In a blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth.
2. Grease a silicone egg bite mold lightly with cooking spray.
3. Pour the egg mixture evenly into the mold, filling each cavity about three-quarters full.
4. Add the sautéed mushrooms and Swiss cheese evenly into each portion.
5. Cover the mold with foil.
6. Add 1 cup of water to the Instant Pot and place the trivet inside.
7. Set the mold on the trivet.
8. Close the lid, set the valve to sealing, and cook on Steam mode for 8 minutes.
9. Allow natural pressure release for 10 minutes, then carefully remove the mold.
10. Let the bites cool for a few minutes before removing them from the mold.

Servings and timing

This recipe makes about 7 egg bites.
Prep time: 10 minutes
Cook time: 8 minutes
Natural release: 10 minutes
Total time: 28 minutes

Variations

• Swap Swiss cheese for cheddar, mozzarella, or pepper jack for different flavors.
• Add diced bell peppers, spinach, or onions for extra veggies.
• Use Greek yogurt instead of cottage cheese for a slightly tangier flavor.
• Sprinkle with fresh herbs like parsley or chives for added freshness.

Storage/Reheating

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 30–45 seconds from the fridge, or about 1–2 minutes from frozen. Alternatively, reheat in the oven at 325°F for 10 minutes until warmed through.

FAQs

Can I make Instant Pot Egg Bites without a silicone mold?

Yes, you can use small heatproof ramekins or silicone cupcake liners instead.

Why are my egg bites rubbery?

Overcooking can make them rubbery. Be sure to follow the cooking and natural release times closely.

Can I make these dairy-free?

Yes, substitute the cottage cheese with a dairy-free yogurt or silken tofu and use dairy-free cheese.

Do I need to blend the eggs?

Blending ensures a silky texture, but whisking by hand will still work if you prefer a more rustic bite.

Can I double the recipe?

Yes, just stack two silicone molds in the Instant Pot. Increase the cooking time by 1–2 minutes.

How do I prevent sticking?

Lightly grease the mold with cooking spray or oil before pouring in the egg mixture.

Can I meal prep these?

Absolutely! They’re great for meal prepping since they store and reheat well.

What size Instant Pot do I need?

A 6-quart or larger Instant Pot works best with a standard egg bite mold.

Can I use only egg whites?

Yes, substitute the 4 whole eggs with about 1 cup of egg whites for a lighter version.

Can I make these without cottage cheese?

Yes, you can replace the cottage cheese with Greek yogurt, cream cheese, or even a splash of milk for creaminess.

Conclusion

Instant Pot Egg Bites are a simple, customizable, and nutritious breakfast option that’s ready in under 30 minutes. With endless flavor possibilities and easy reheating, they’re a practical solution for busy mornings. Once you try them, you’ll always want a batch ready to go in your fridge or freezer.

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