Description
These Instant Pot Egg Bites are a quick and easy breakfast or snack, perfect for meal prepping. Customize them with your favorite mix-ins for a healthy and delicious bite-sized treat.
Ingredients
Units
Scale
- 9 large eggs
- 1/4 cup water or milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- Ground black pepper, to taste
- Cooking spray
Optional Mix-Ins:
- Handful of spinach, finely chopped
- 1/2 large bell pepper, diced
- Parmesan cheese, grated
Instructions
- Prepare Instant Pot: Into a 6 or 8-quart Instant Pot, add 1 cup of water. (Note: silicone mold will not fit into a 3-quart Instant Pot.)
- Whisk Egg Mixture: In a 4-cup measuring cup, add eggs, water or milk, baking powder, salt, and pepper. Whisk well with a fork or whisk.
- Prepare Silicone Mold: Spray the silicone mold well with cooking spray. Pour the egg mixture into each of the 14 openings of the mold about 2/3 full. Add toppings like veggies and cheese, if desired. No need to stir.
- Cover and Stack Molds: Close each mold with its silicone lid and stack them in a staggered position so the cups don’t line up. This prevents lids from being sucked in and deforming the bites.
- Place Mold in Instant Pot: Place the molds on top of the trivet with handles. (If your trivet doesn’t have handles, carefully place the mold into the 6-quart pot.) Be careful not to spill.
- Pressure Cook: Place the trivet inside the Instant Pot, close the lid, set the pressure release valve to Sealing, and press Pressure Cook on Low for 8 minutes (8-quart Instant Pot) or 11 minutes (6-quart Instant Pot).
- Quick Release: Perform a Quick Release by turning the valve to Venting. Using oven mitts, remove the molds with egg bites from the Instant Pot.
- Release Egg Bites: Open the lids, cool for a few minutes, and use a small silicone spatula to go around the edge of each opening and release the egg bites.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. To reheat, microwave for 1-1.5 minutes from frozen or 30 seconds for fresh.
- Freeze: Cook and cool egg bites. Freeze in an airtight glass container for up to 3 months. To freeze in a Ziploc bag, lay egg bites flat first and then freeze.
- Silicone Mold: Use a silicone mold with individual lids. Make sure the lids are also silicone, not plastic.
- Egg Whites: Replace eggs with 2 1/4 cups of egg whites. Whisk with a real whisk.
- No Low Pressure: If your Instant Pot doesn’t have Low pressure, cook on High; egg bites will puff up more.
- Prep Toppings Small: Dice, chop, or grate toppings finely.
Nutrition
- Serving Size: 1 Egg
- Calories: 70 kcal
- Sugar: 1g
- Sodium: 150 mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
