These egg bites are a quick and delicious way to start your day with a protein-packed breakfast. Made effortlessly in the Instant Pot, they’re perfect for meal prep or a grab-and-go snack anytime.
Start by spraying your egg molds with nonstick cooking spray, then sprinkle some crumbled bacon evenly into each one. In a blender, combine the shredded cheese, cottage cheese, half-and-half, eggs, and a pinch of salt, blending until the mixture is nice and smooth. Pour the batter into the molds, filling them about three-quarters full. Cover the molds tightly with foil, making sure the edges are sealed well.
Pour a cup of water into your Instant Pot’s inner pot, then place the egg molds inside. Lock the lid and set the steam function for 8 minutes. It’ll take about 5 to 10 minutes for the pressure to build up before the timer starts. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully do a quick release to let out any remaining pressure.
Once it’s safe to open, gently hold the mold over a wire rack and push the egg bites out. You can enjoy them right away or let them cool and store in the fridge for up to a week.
- Use silicone molds to easily remove the egg bites without sticking.
- Don’t overfill the molds; leave a little space for the eggs to expand.
- Allow the egg bites to rest for a few minutes after cooking to firm up before removing from the molds.
These egg bites are creamy, fluffy, and packed with protein. They cook quickly in the Instant Pot®, making them perfect for busy mornings. Plus, you can customize them with your favorite ingredients to suit your taste.
Enjoy them warm with a side of fresh fruit or a light salad. They also taste great topped with salsa, avocado slices, or a sprinkle of fresh herbs for extra flavor.
Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave them for about 30 seconds or until warm. You can also freeze them for up to 1 month and thaw overnight in the fridge before reheating.
