Description
These Instant Pot egg bites are tender, fluffy, and protein-packed. They are easy to customize with vegetables or cheese for a fast breakfast you can grab and go.
Ingredients
- 9 large eggs
- ¼ cup milk or water
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Nonstick cooking spray
- ½ cup finely diced bell pepper (optional add-in)
- ½ cup chopped spinach (optional add-in)
- ¼ cup grated Parmesan or cheddar cheese (optional add-in)
Instructions
- Add 1 cup of water to the bottom of a 6- or 8-quart Instant Pot. Place a trivet inside.
- Spray silicone egg bite molds generously with nonstick spray.
- Whisk eggs, milk, baking powder, salt, and pepper in a large bowl or measuring cup until smooth.
- Pour the egg mixture into each mold cavity, filling about two-thirds full.
- Add your desired mix-ins evenly across each mold cavity. Do not stir.
- Secure silicone lids or cover tightly with foil.
- Stack molds in a staggered position on the trivet.
- Seal the Instant Pot lid and set to Low Pressure for 8 minutes (8-quart) or 11 minutes (6-quart).
- Quick-release the pressure when done. Carefully remove molds using oven mitts.
- Let cool 3 to 5 minutes, then use a small spatula to gently remove egg bites.
Notes
- Refrigerate egg bites up to 5 days in an airtight container.
- Freeze egg bites up to 3 months.
- Reheat 30 seconds in the microwave (or 1–1.5 minutes from frozen).
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pressure Cooking
- Cuisine: American