Instant Pot Egg Bites
Published 8/9/2023 • Updated 3/17/2024
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These Instant Pot Egg Bites are pillowy bites of scrambled egg, spinach, and cheese made right in your Instant Pot. They take 10 minutes to cook with a quick-release.
In this post, we’re giving you instructions on how to make instant pot egg bites in both a silicone mold and mini Mason jars as we tested both methods extensively.
Pressure-cooking egg bites is a fabulous way to make many egg bites at once. Plus, your egg bites will come out perfectly cooked and souffle-like every time with this method.
Our method is extremely versatile and you can add in a variety of different mix-ins to make them your own unique instant pot egg bites.
Featured Comment
“These came together so quickly. I made a double batch and will freeze some. Delicious! I paired two with a ww toast with almond butter and blackberries and loved it.” – Stefanie
What do you need for Instant Pot Egg Bites?
- Instant Pot/Pressure Cooker: we’re giving directions using a basic Instant Pot.
- Egg Bite Mold: we’re giving you 2 options in this recipe — a silicon egg mold ormini Mason jars.
- Eggs-We used large eggs for this recipe. The size of the egg does matter. The larger the egg, the more full your egg cups will be.
- Olive oil– The olive oil in this recipe is used to pre-cook the vegetables. Feel free to use any oil or fat that you would like.
- White cheddar cheese– Cheddar cheese adds cheesy goodness to these egg bites!
- Add-ins: we kept things super simple with garlic, onion, and sautéed spinach.
Ingredient Substitutions and Variations
While we haven’t tested this, we are sure that subbing egg white for full eggs will work just fine. You can use any shredded cheese your heart desires and we recommend Colby jack, mozzarella, or Mexican blend cheddar.
We’ve also made these with different add-in ingredient combinations. Below we’re sharing some ideas!
ingredient combination ideas
Fajita Egg Bites
Dice sweet peppers up into small bite-size pieces (about 1/4 cup) and sauté them with onion and garlic. Add about 1 teaspoon of fajita seasoning to the mixture and then add the mixture to the egg mold.
All American Egg bites
Go ahead and add your breakfast favorites to these egg bites. Sprinkle cheddar cheese, bacon bits, or breakfast sausage to the egg mold.
Ham and Cheese Egg Bites
Denver-style egg bites would be delicious! Add little bits of bite-sized ham and shredded cheese to the egg mold and end up with a delicious ham and cheese egg bites.
Instant Pot Egg Bites 101
Yes, you can stack silicone egg molds in the Instant Pot as long as you have covers for your egg molds.
Yes, you can double, triple, or quadruple this recipe! We have an easy recipe multiplier in our recipe card. When you double this recipe, use two silicone molds or repeat the recipe twice.
Egg bites will last between 3-5 days in the refrigerator if they are stored in an air tight container.
The most famous Starbucks egg bite is the bacon gruyere egg bite! They are made in a sous vide, not an Instant Pot. They are also very tasty!
To remove the egg bites from the mold, gently press the bottom of the egg mold with your fingers. The egg bite should pop out easily. If the egg bite resists, take a knife and use the knife to loosen the edges of each egg bite from the silicone mold.
Mason Jar Instructions
Yes! Don’t have a silicone egg mold? Have no fear, you can make these egg bites in small glass jars as well. We tested this recipe using 7 4-oz. mason jars.
- Double the ingredients for the egg bites and make according to the directions in the recipe card.
- Then, spray your mason jars generously with nonstick cooking spray.
- Fill mason jars as you would the silicone mold, but do 2 teaspoons of veggies and 2 teaspoons of cheese. Fill each jar about halfway with egg and mix to combine.
- Place the trivet inside your Instant Pot and place mason jars on top of the trivet (make sure to leave them uncovered).
- Seal Instant Pot and pressure cook the same way, for 10 minutes on high with a quick release. Your egg bites may come out a little moist, but that is because of the condensation!
Storage
The egg bites can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Can you freeze Instant Pot Egg Bites?
To freeze the egg bites, place them in a single layer in a freezer-safe container or bag. When you are ready to eat them, thaw them overnight in the refrigerator or in the microwave on the defrost setting.
To thaw the egg bites remove them from the freezer and let them thaw completely. Microwave them for 30-second increments until they are warm.
Serving Suggestions:
The egg bites are great for breakfast, lunch, or a snack. You can serve them on their own with a dash of hot sauce or with a side of fruit, yogurt, or toast. Here are a few other serving suggestions:
- Serve them on a bagel with your favorite toppings.
- Add them to a salad for a protein boost.
- Pack them in your lunchbox for a healthy and satisfying meal.
- Enjoy them as a snack on the go.
Instant Pot Egg Bites (Spinach + Cheese)
Ingredients
- 3 teaspoons olive oil
- 1 teaspoon minced garlic
- 1/4 cup minced onion
- 1 cup chopped, fresh spinach, packed
- 3 tablespoons shredded white cheddar cheese
- 3 large eggs
- 1 cup water
Instructions
- First, add all of the eggs to a container with a pour spout. Whisk the eggs together until there are no chunks. Set aside.
- Turn on your Instant Pot’s saute feature. Then add olive oil.
- When the olive oil is fragrant, add garlic and onion and saute for 2 minutes. Then add chopped spinach and saute until wilted.
- Transfer veggies to a different bowl and clean your Instant Pot.
- Place your silicone egg bites tray (see Mason Jar directions in the notes section) on a hard surface. Then, add 1 teaspoon of the veggie mixture to each bite. Next, add a heaping teaspoon of shredded cheese and then fill each egg bite about 3/4 of the way full with egg. Use the back of a spoon to mix everything together.
- Place the trivet on the bottom of your Instant Pot and add in 1 cup of water. Then, place the silicone egg bites mold on top of the trivet and seal your Instant Pot closed.
- Turn the valve to seal and turn the Instant Pot to manual > high pressure > and set the timer to 10 minutes. It will take around 10 minutes for the Instant Pot to start counting down, but eventually, it will start counting down from 10 minutes.
- Once the timer goes off, quick release the Instant Pot to let out the pressure. Take the lid off and carefully remove the mold.
- Your eggs might look a bit lopsided or look like they expanded out of their mold, but as they sit, they will release air and go back down.
Tips & Notes
- Nutrition information is for the egg bites, not the mason jar egg bites.
- 4-oz. Mason Jar Instructions: Double the ingredients for the egg bites and make them according to the directions on the recipe card. Then, spray your mason jars generously with nonstick cooking spray. Fill mason jars as you would the silicone mold, but do 2 teaspoons of veggies and 2 teaspoons of cheese. Fill each jar about halfway with egg and mix to combine. Place the trivet inside your Instant Pot and place mason jars on top of the trivet (make sure to leave them uncovered). Seal Instant Pot and pressure cook the same way, for 10 minutes on high with a quick release. Your egg bites may come out a little moist, but that is because of the condensation!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These came together so quickly. I made a double batch and will freeze some. Delicious! I paired two with a ww toast with almond butter and blackberries and loved it.
Batch on the left was the first, pressure cooked for 10 minutes quick release, batch on the right was covered and natural release for 12 minutes. Love the texture of the 2nd batch!
Cooked these for the 10 minutes that the recipe stated, did a quick release, went to turn them out on a cooling rack and they weren’t cooked thoroughly. One recipe I checked out was a natural release for 10 minutes…going to try this…. Luckily I flipped to hem over the sink catching most of the liquid. I did use my cover…would that have made a difference in cooking time.
The instructions say to whisk eggs with salt and pepper but salt and pepper are not listed on the recipe card How much salt and pepper should I add?
oh my God! How rich this recipe looks, I already want to prepare and preserve it with my vacuum packaging machine that I found on this site: tuenvasadoravacio.es to preserve all the flavor of instant egg nibbles.
These are great! I swapped cheddar for feta. Can you help with the servings? The recipe yields 2 and says a serving size is 1/3. I’m not sure how to label these macros!
Thanks for catching that! Just updated the macros — it should serve 2!
These were delicious and I loved the specific instructions as I am new the Instapot.
We added roasted red peppers and substituted feta for the cheddar.
Just made these and they are delicious! The texture is so much better than over baked egg cups. I added mushrooms and they were 👌
Yay! Instant Pot Egg Cups for life!
Can you please tell me why it says 2 cups water in ingredients, but the recipe only used 1 cup in the inner pot? Thanks!
Hey Jodi! The ingredients say 1 cup. Where are you seeing 2 cups?
When you multiply the recipe by 2 or 3 the amount of water goes up just like the number of eggs and measurements for other ingredients goes up. I multiplied by 2 and had to beat more eggs to match the quantity of sautéed vegetables.
There were super easy and popped right out of the mold. Thanks for the tips and the instructions. These will be a staple in my house for sure!
Yay! So glad you guys loved these.