adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

For the Easiest Egg Bites, Reach for Your Instant Pot
For the Easiest Egg Bites, Reach for Your Instant Pot
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Homemade Instant Pot egg bites inspired by Starbucks, quick and tasty with make-ahead and freezer-friendly options.
Ingredients:
  • 3 large eggs
  • 1/4 cup cottage cheese
  • 1/4 cup soft cheese, like cream cheese, brie, Boursin, or Laughing Cow
  • 1/2 cup chopped mix-ins, like cooked meats and/or raw or cooked vegetables
  • 1/2 cup shredded cheese, such as cheddar, Monterey jack, or mozzarella
Instructions:
  • In a blender, combine eggs, cottage cheese, and soft cheese. Blend on medium speed for 30 seconds until smooth.
  • Combine the blended egg mixture, chopped mix-ins, and shredded cheese in a bowl and mix together.
  • Prepare the molds: Grease a silicone egg mold lightly with oil or nonstick cooking spray, then fill each impression with 1/4 cup of the mixture. Clean up any spills as needed.
  • Prepare the pressure cooker: Pour 1 cup of water into the Instant Pot or electric pressure cooker. Place the egg mold on the wire steam rack, cover with an 8-inch parchment round or aluminum foil to prevent condensation drips, and lower it into the pot using the handles of the steam rack.
  • Pressure cook the eggs: Seal the lid on the pressure cooker and set the pressure regulator to “Sealing.” Choose the “Pressure Cook” or “Manual” program for 8 minutes on low pressure (10 minutes for a double batch). It takes about 10 minutes to reach full pressure before the cooking time begins. If your pressure cooker doesn't have a low-pressure option, use the same settings for 8 minutes. Optimal results are achieved by cooking one layer of egg bites at a time. Alternatively, you can use the “Steam” function for 10 minutes.
  • After the timer goes off, allow the pressure to naturally release for 5 minutes. Then, carefully switch the pressure release knob from "Sealing" to "Venting" for a quick pressure release. It may take a minute or two for the pressure to fully release.
  • Using heatproof mitts, carefully remove the egg bites from the pressure cooker by lifting the wire rack. Discard the parchment sheet and allow the bites to cool for about 2 minutes. Use a spoon to easily transfer the bites from the mold to a serving dish.
  • Enjoy the egg bites warm on their own, with toast, or a bed of mixed greens. Store in a tightly lidded container in the refrigerator for up to 3 days. For reheating, microwave briefly (about 25 seconds) before serving. Share your feedback by leaving a star rating and comment!

Similar Recipes