These Instant Pot Egg Bites are better than Starbuck’s! Made at home with your favorite add ins, they’re make ahead and freezer friendly.
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If there’s anything we need in 2020, it’s easy, healthy meals like these Instant Pot Egg Bites!
They are packed with protein to keep us going through whatever crazy we have going on that day, whether it’s school or work or tackling the grocery store.
Egg Bites are also incredibly easy to make, and since you can flavor them with almost anything you want, they are a real crowd pleaser as well!
Our kids love to stick with some chopped meat and cheese, but I’ve given you a long list of options down below so you can get creative!
- The first thing you need — other than an Instant Pot! — is an egg bite mold. These are inexpensive silicone molds that you can easily purchase on Amazon or a variety of other stores. They often come with a cover, which keeps the excess moisture off the top of the eggs. Mine doesn’t have a cover, so I just wrap the top in some tin foil. (If you’re using foil, be sure to spray it with non stick spray too!)
- Spray the mold well with non stick spray! Even though silicone is non stick, a little non stick spray ensures that these come out perfectly (so no one can tell you didn’t grab them at Starbuck’s 😉 )
- Make them your own: there are so many options for add ins, to add flavor or protein or spice or veggies! They cook quickly, so feel free to whip up a few batches one morning and have some for the rest of the week.
I love making egg bites in the Instant Pot because they cook quickly, meaning I can mix up a big batch on meal prep day and pop them in the freezer for a busy morning.
To freeze, place in a large freezer-safe container, not touching, and pop the lid on. Freeze up to 2-3 months.
You can also place them on a parchment lined baking sheet to freeze, then pop them into a large freezer bag. This helps to save on space and you can grab just as many as you need!
To serve, you can thaw overnight or pop in the microwave on defrost for 1-2 minutes.
Have some fun with your flavors, adding in up to 1 tablespoon of mix ins per cup!
- shredded cheese — any kind! Cheddar, Mozzarella, Parmesan, Gruyere, Montery Jack, etc!
- a dash of hot sauce (you can mix this right into the eggs) or Tabasco
- finely chopped fresh herbs — parsley, chives, dill, basil are all great!
- sliced green onions
- roasted red peppers (one of my favorites!) — buy the jar to save some time!
- finely chopped spinach or frozen thawed spinach, squeezed dry
- crispy chopped bacon or store bough bacon bits
- finely diced cooked ham
- cooked, crumbled sausage — Italian or breakfast style!
- cottage cheese (swap out the milk)
- almond or oat milk (swap it for the milk and don’t add cheese to make these dairy free)
- chopped tomatoes, any juices squeezed out
- Greek yogurt (swap out the milk)
- finely chopped, steamed broccoli
- caramelized onions
- other cooked meats, veggies and cheeses you love!
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- 5 large eggs
- 1/4 cup low fat milk
- 1/4 teaspoon salt
- 1 pinch black pepper
- 1/4 cup chopped cooked ham
- 1/4 cup shredded cheddar cheese
- 1 tablespoon sliced green onions
- 1 cup water
- In a medium liquid measuring cup, whisk together eggs, milk, salt and pepper.
- Grease a silicone 7 egg bite mold with non stick spray and divide egg mixture between cups.
- Divide ham, cheese and green between cups — no need to stir! They will sink down.
- Place cover on mold or wrap tightly with tin foil. Place mold on trivet.
- pour 1 cup of water (1.5 cups for an 8 quart) into the Instant Pot liner and lower the trivet with the mold into the Instant Pot.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure for 8 minutes. It will take 5-10 minutes to come to pressure and begin counting down.
- Once the cook time is up, turn the Instant Pot off and let the pressure release naturally for 10 minutes before opening the valve to release remaining pressure.
- Pull trivet and mold out of Instant Pot, unwrap, and gently pop egg bites out of mold onto a plate. They will be hot!
- As they cool they may deflate slightly, but they will still be delicious.
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