Fluffy Egg Bites
By :The Instant Pot College Cookbook by Julee Morrison
Print Recipe
The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.
Votes: 6
Rating: 4.5
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Eggs
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1/4 cup crumbled cooked bacon or sausage optional
  • 4 large eggs
  • 3/4 cup Shredded Monterey Jack cheese
  • 1/2 cup small-curd cottage cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1 cup Water for steaming
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Eggs
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1/4 cup crumbled cooked bacon or sausage optional
  • 4 large eggs
  • 3/4 cup Shredded Monterey Jack cheese
  • 1/2 cup small-curd cottage cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1 cup Water for steaming
Votes: 6
Rating: 4.5
Rate this recipe!
Instructions
PREPARE THE EGG MIXTURE.
  1. 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.)
PREPARE THE MOLDS.
  1. Divide the egg mixture between the molds. Cover the molds with aluminum foil.
PRESSURE COOK THE EGGS.
  1. 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.
FINISH THE EGGS.
  1. 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.
Recipe Notes

Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.

4 replies
  1. BrunoB
    BrunoB says:

    They came out perfect. I had added a little sauteed spinach. I can see that this recipe can be modified many ways to suit your tastes and to add variety with a bit of cooked vegetables and/or cooked meats.

  2. Jeanette D
    Jeanette D says:

    These turned out so perfectly! Very fluffy and delicious. Ive made three batches now. Ive also tried it with different cheeses and ive loved every one. Make sure to take off the aluminum foil as soon as you take them out of the pot.

  3. Witt2002
    Witt2002 says:

    Very fluffy and good for breakfast bites. I’d recommend a small bit of seasoning to add a bot more flavor.

  4. AmandaMoss3
    AmandaMoss3 says:

    Very easy and tasty. My son loved these. I used silicone cupcake cups and covered loosely with foil. Little hard to place on trivet without making little mess but worth it.

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