Introduction
Oh, those mornings! You know the ones – you hit snooze one too many times, and suddenly you’re scrambling to get out the door. Breakfast feels like a distant dream. Well, my friends, I’ve got a secret weapon for those busy mornings that will change your life (or at least your breakfast routine!). These Instant Pot Egg Bites are ridiculously easy to whip up, taste absolutely divine, and will have you feeling like a breakfast superhero in no time. They’re like little pockets of savory goodness that are perfect for grabbing on the go!
Why You’ll Love This Recipe
- Fast: From start to finish, these are incredibly quick to make, especially with your trusty Instant Pot.
- Easy: Seriously, if you can blend and pour, you can make these. No fancy culinary skills required!
- Giftable: Make a big batch and freeze them for easy grab-and-go breakfasts or even to share with neighbors.
- Crowd-pleasing: Whether it’s for picky eaters or a brunch with friends, these universally loved bites are always a hit.
Ingredients
Gathering your ingredients is super straightforward. Think of it as assembling your breakfast dream team!
- 7 large eggs: The foundation of our fluffy bites.
- ⅔ cup low-fat cottage cheese: This is our secret ingredient for extra creaminess and protein without any fuss.
- ½ cup freshly grated cheese (e.g., Monterey Jack or cheddar): Because cheese makes everything better, right? Monterey Jack offers a lovely melty texture, and cheddar brings that classic flavor.
- 3 dashes hot sauce: Just a little kick to wake up your taste buds. You can adjust this to your liking!
- ½ teaspoon onion powder: For a subtle savory depth.
- ½ teaspoon kosher salt: Essential for bringing out all the flavors.
- ¼ cup roasted red pepper, dried well and finely diced: These add a beautiful pop of color and a sweet, roasted flavor. Make sure they’re nice and dry so your bites aren’t watery!
- ¼ cup cooked chopped spinach, drained well: Another way to sneak in some greens! Again, drain it really well to avoid excess moisture.
- Nonstick cooking spray: To make sure our beautiful egg bites pop out of the mold with ease.
How to Make It
Alright, let’s get cooking! This is where the magic happens, and your Instant Pot is going to do all the heavy lifting.
- Prep your mold: First things first, grab your favorite egg bite mold (the silicone ones work perfectly!). Give each cavity a good spritz with nonstick cooking spray. This is a little step that makes a big difference when it’s time to unmold.
- Blend the base: In your blender, combine the eggs, cottage cheese, grated cheese, hot sauce, onion powder, and salt.
- Get it smooth: Blend everything until it’s super smooth and all those ingredients are happy together. No lumps allowed!
- Add the goodies: Now, gently stir in your finely diced roasted red pepper and the well-drained chopped spinach. I like to do this by hand so I don’t over-mix and keep those lovely little bits visible.
- Fill ’em up: Carefully pour the mixture evenly into the prepared egg bite mold cavities. Don’t fill them right to the very brim; leave a tiny bit of space for expansion.
- Into the pot: Place your filled egg bite mold right into your Instant Pot. It might seem a little snug, but it fits perfectly!
- Water time: Pour 1 cup of water into the bottom of your Instant Pot. This is what creates the steam to cook your egg bites beautifully.
- Seal and cook: Secure the lid, make sure the valve is set to “sealing,” and set your Instant Pot to cook on High Pressure for 10 minutes.
- Release the pressure: Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully perform a quick release for any remaining steam. I always use a towel or oven mitt for this just to be safe!
- Out they come: Carefully open the lid (away from your face, please!) and gently remove the egg bite mold from the Instant Pot. It will be hot, so use oven mitts!
- Unmold your masterpieces: And now for the fun part – gently pop each of your perfect egg bites out of the mold. Look at those beautiful little treasures!
Substitutions & Additions
The beauty of these egg bites is how versatile they are. Feel free to play around and make them your own!
- Cheese: Swap out the Monterey Jack or cheddar for Gruyere, mozzarella, or even a sprinkle of Parmesan for a salty kick.
- Veggies: Finely diced bell peppers (any color!), sautéed mushrooms, chives, or even a pinch of sun-dried tomatoes would be delicious additions. Just remember to drain any excess moisture from veggies like mushrooms.
- Protein Boost: Add some finely crumbled cooked bacon, diced ham, or shredded chicken for an extra protein punch.
- Spice it Up: If you love a little heat, add a pinch of red pepper flakes to the blender mixture.
Tips for Success
A few little tricks can ensure your egg bites turn out perfectly every time!
- Drain, Drain, Drain: This is crucial! Make sure your roasted red peppers and spinach are very well-drained to avoid watery egg bites. I like to press them between paper towels.
- Don’t Overfill: Leave a little space in the molds for the eggs to expand as they cook.
- Proper Pressure Release: The natural release time helps the eggs finish cooking gently.
- Prep Ahead: You can totally prep the egg mixture (minus the add-ins) the night before and store it in the fridge. Just stir in your peppers and spinach before pouring into the molds.
How to Store It
These are fantastic for meal prep! Once cooled, you can store them in an airtight container in the refrigerator for up to 3-4 days. They also freeze beautifully! Wrap them individually in plastic wrap or place them in a freezer-safe bag. To reheat, pop them in the microwave for about 30-60 seconds, or until warmed through. They’re also great eaten cold if you’re in a super rush!
FAQs
Can I make these without an Instant Pot?
Absolutely! You can bake these in a muffin tin at 350°F (175°C) for about 18-20 minutes, or until set. Just make sure to grease your muffin tin really well!
Are these okay for kids?
Yes! They’re a great way to get your little ones to eat eggs and veggies. You can omit the hot sauce if you prefer a milder flavor.
How do I prevent the egg bites from sticking?
Thoroughly greasing the egg bite mold with nonstick cooking spray or a little bit of butter or oil is your best friend here!
Can I use different types of cheese?
Of course! Feel free to experiment with your favorite cheeses. Cheddar, Monterey Jack, Swiss, or even a blend can be used.
Easy Instant Pot Egg Bites
Equipment
- Instant Pot
- Egg bite mold Silicone molds work perfectly.
- Blender
- paper towels For draining ingredients.
- Oven mitts For handling hot mold.
- towel For pressure release safety.
Ingredients
Main ingredients
- 7 large eggs The foundation of our fluffy bites.
- 0.67 cup low-fat cottage cheese For extra creaminess and protein.
- 0.5 cup freshly grated cheese Monterey Jack or cheddar recommended.
- 3 dashes hot sauce Adjust to your liking for a little kick.
- 0.5 teaspoon onion powder For subtle savory depth.
- 0.5 teaspoon kosher salt Essential for bringing out flavors.
- 0.25 cup roasted red pepper Dried well and finely diced. Adds color and sweet flavor.
- 0.25 cup cooked chopped spinach Drained well. Sneak in some greens.
- Nonstick cooking spray To prevent sticking.
Instructions
- Prep your egg bite mold by spritzing each cavity with nonstick cooking spray.
- In a blender, combine the eggs, cottage cheese, grated cheese, hot sauce, onion powder, and salt.
- Blend until smooth.
- Gently stir in the diced roasted red pepper and drained chopped spinach by hand.
- Pour the mixture evenly into the prepared mold cavities, leaving a little space for expansion.
- Place the filled mold into your Instant Pot.
- Pour 1 cup of water into the bottom of the Instant Pot.
- Secure the lid, set the valve to "sealing," and cook on High Pressure for 10 minutes.
- Allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining steam.
- Carefully remove the egg bite mold from the Instant Pot using oven mitts.
- Gently pop each egg bite out of the mold.