Instant Pot Egg Bites Recipes

INSTANT POT EGG BITES

Steps:

• Optional Flavor Boosting Step - Brown Bacon: This optional step will add some depth of caramelized smoky aroma & flavor to the egg bites. You can either brown the bacon in Instant Pot or in the oven.Oven Method:-Place bacon on a baking sheet lined with parchment paper.-Place baking sheet on the middle rack of a preheated 400°F oven.-Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes.Instant Pot Method:-Add bacon in Instant Pot, then heat up Instant Pot using "Sauté More" function (no need to add oil as bacon has a lot of fat).-Allow the bacon to crisp and brown on both sides (~7 - 9 mins).-Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.
• Prepare Egg Bites Mixture: While the bacon is browning in Instant Pot, break 4 large eggs into a large measuring cup. Mix and combine with ¼ tsp fine salt. Add ⅛ tsp ground black pepper, ¼ tsp (1.25ml) regular soy sauce, ¼ cup (60g) cottage cheese, ¼ cup (48g) freshly grated cheddar cheese, and ¼ cup (48g) freshly grated mozzarella to the egg mixture. Mix well.*Pro Tip: If you like more smooth, custard-like textured egg bites, use an immersion blender to blend the egg bites mixture.
• Add Browned Bacon and Green Onions: Your bacon should be browned at this point. Absorb the excess fat and roughly chop them into bacon bits. Clean and dry the Instant Pot inner pot. Add bacon bits and green onions to the egg mixture, then mix until just combined.
• Pressure Cook Egg Bites: Pour egg mixture into the silicone egg bites molds. Lightly wrap & cover the top of the egg bites mold with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place trivet with egg bites mold in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 9 minutes + 6 minutes Natural Release. After 6 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
• Check Doneness & Serve: Unwrap the egg bite molds. Let the egg bites cool a bit, then pop them out. Garnish with thinly sliced green onions and freshly grated cheese. Serve these yummy egg bites & enjoy~ :)

INSTANT POT EGG BITES

Steps:

• Cook the eggs on low pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" program, then adjust the time to 8 minutes at low pressure. (If making a double batch, increase the cooking time to 10 minutes.) The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure. Note: If you don't have a low pressure option on your pressure cooker, use the 'Pressure Cook' or 'Manual' setting for 8 minutes. We recommend only doing one layer of egg bites at a time this way. You can also try setting the "Steam" function for 10 minutes.
• Serve the egg bites: Serve the bites warm on their own, or with toast or a pile of mixed greens. You can refrigerate them for up to 3 days in a tightly lidded container. To reheat, microwave very briefly (about 25 seconds, depending on the strength of your microwave), before serving.

FLUFFY EGG BITES

Steps:

• Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
• Divide the egg mixture between the molds. Cover the molds with aluminum foil.
• Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to "venting" to quick release the remaining pressure.
• Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.

INSTANT POT EGG BITES RECIPE

Steps:

• 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.
• Enjoy.

INSTANT POT® EGG BITES

Steps:

• Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
• Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.

EGG BITES IN THE INSTANT POT®

Steps:

• Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
• Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
• Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
• Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.