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Instant Pot egg bites are savory, bite-sized morsels cooked to perfection in a pressure cooker, offering a quick and customizable breakfast option.
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Pressure Cooker Copycat Starbucks Egg Bites
Pressure-cooked egg bites have revolutionized breakfast routines for many, offering a delectable and convenient way to enjoy a protein-rich meal. One of the most popular variations is the combination of bacon, egg, cheese, and chives. The salty crunch of bacon complements the creamy texture of the egg and melted cheese, while chives bring a touch of freshness and a hint of oniony flavor. These egg bites not only provide a balanced taste profile but are also aesthetically pleasing, with specks of green chives and bits of reddish-brown bacon peeking through the golden egg exterior.
The beauty of pressure-cooked egg bites lies not just in their taste, but also in their ease of preparation. Using an Instant Pot or a similar pressure cooker, the process is streamlined, allowing for even cooking without the need to monitor constantly. Ingredients are layered or mixed together and poured into molds, then cooked under pressure to achieve a consistently soft and velvety texture. The end result is a batch of egg bites that can be stored and reheated throughout the week, making them a perfect grab-and-go option for busy mornings. Whether enjoyed at a leisurely weekend brunch or on a hurried weekday, these bacon, egg, cheese, and chive bites are sure to become a favorite.
How to Make Instant Pot Egg Bites
First you will need the following ingredients:
- Eggs (6) – eggs have a delicate flavor and creamy texture, often serving as a great binding for these egg bites.
- Cheese (1 cup) – you can try using grated cheddar, Swiss, Monterey Jack, or whatever you like.
- Bacon (1/2 cup) – Bacon’s flavor is a distinctive blend of savory and smoky with a hint of sweetness, underscored by a rich, fatty depth.
- Chives (1/4 cup) – Chives impart a mild, oniony flavor with a fresh, herbaceous touch to these egg bites.
- Heavy cream or milk (1/4 cup) – this adds some wonderful creaminess to the egg bites.
- Salt and pepper – salt flavors the eggs and the pepper adds a little heat to the egg bites.
- Cooking spray or butter – you need butter or some kind of oil to grease the molds so the eggs bites come out easily.
- Water (1 cup) – you will need water to cook in the Instant Pot.
Use this Method
Preparation: Begin by cooking the bacon until it’s crispy, then crumble it. Grate your choice of cheese and finely chop the chives.
Mix Ingredients: In a mixing bowl, whisk together the eggs, heavy cream or milk, salt, and pepper until well combined. Stir in the cheese, crumbled bacon, and chives.
Grease Molds: Lightly grease the silicone egg bite molds with cooking spray or butter to ensure easy removal after cooking.
Fill Molds: Carefully pour the egg mixture into the molds, filling each cavity almost to the top.
Prepare Instant Pot: Pour 1 cup of water into the Instant Pot. Place the trivet (which usually comes with the Instant Pot) inside. Carefully place the filled egg bite molds on top of the trivet.
Cook: Secure the lid of the Instant Pot, making sure the venting knob is set to the “Sealing” position. Set the Instant Pot to “Steam” mode and adjust the time to 8-10 minutes. (Cooking time can vary based on the size and specific mold you’re using, so you might need to experiment to find the perfect time for your setup.)
Natural Release: Once the cooking cycle is complete, let the pressure naturally release for about 10 minutes, then carefully turn the venting knob to “Venting” to release any remaining pressure.
Serve: Carefully remove the egg bite molds from the Instant Pot. Allow them to cool for a few minutes, then gently pop the egg bites out of the molds.
Tips and Tricks to Perfect Egg Bites
Consistency: If you prefer a creamier texture for your egg bites, consider adding ingredients like cottage cheese, ricotta, or cream cheese. These can be blended with the eggs for a velvety consistency.
Mix-ins: Sauté or pre-cook watery vegetables (like bell peppers, mushrooms, or spinach) to prevent extra moisture in the egg bites. This step helps ensure a consistent texture.
Layering: If you’re using ingredients that can sink (like bacon or cheese), consider layering them at the bottom of the mold first. Then pour the egg mixture over, ensuring even distribution in each bite.
Avoid Overfilling: Fill the silicone molds about 3/4 full, as the mixture will expand while cooking.
Steam Release: Remember, when releasing steam after cooking, shield your hand or use an oven mitt to prevent burns from the steam.
Easier Removal: Place a piece of parchment paper or a silicone sling under your egg bite molds to make removal from the Instant Pot easier.
Testing Doneness: Insert a toothpick into the center of an egg bite. If it comes out clean, they are ready. If not, they may need an additional minute or two of cooking.
Storage: Egg bites store well in the refrigerator for about a week. You can reheat them in the microwave for a quick breakfast or snack. They can also be frozen and reheated, making them a great make-ahead meal option.
Variations: Feel free to get creative with your mix-ins! Sundried tomatoes, feta cheese, smoked salmon, or different herbs can make for delightful flavor combinations.
Use of Broth: For an extra flavor boost, use broth in the Instant Pot instead of water. This imparts a subtle richness to the egg bites.
No Silicone Molds? If you don’t have silicone molds, you can use oven-safe ramekins. The cooking time may vary slightly based on the size and material of the ramekin.
Cooling: Let the egg bites cool for a few minutes in the molds after cooking. This helps them set and makes them easier to remove.
FAQs
Absolutely! For vegetarian egg bites, simply omit meat ingredients and add veggies or cheese of your choice. For vegan options, use tofu or a vegan egg substitute, and incorporate plant-based cheeses or nutritional yeast for added flavor.
While silicone molds are the most commonly used due to their flexibility and ease of removal, you can also use oven-safe ramekins or other similar molds. Just be sure to adjust cooking time as needed based on the size and material.
Egg bites can be stored in an airtight container in the refrigerator for up to a week. Reheat them in the microwave for a quick meal.
Yes! After allowing the egg bites to cool completely, place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat directly from frozen in the microwave or allow them to thaw in the fridge before reheating.
Watery egg bites can result from the use of vegetables that release moisture when cooked. To avoid this, pre-cook or sauté vegetables like mushrooms, bell peppers, or spinach to release and evaporate their water content before adding them to the egg mixture.
For a smoother texture, blend the egg mixture using a blender or food processor. This can also help incorporate ingredients like cottage cheese or cream cheese for creamier egg bites.
The cooking time can vary based on the size of your molds or the material they’re made of. If your egg bites are undercooked in the center, increase the cooking time by a couple of minutes and ensure a natural release of pressure for best results.
Yes, you can double the recipe. If stacking multiple silicone molds in the Instant Pot, ensure there’s space for steam to circulate. The cooking time might need a slight adjustment when making larger batches.
What to Serve With Egg Bites
Coffee: A latte, cappuccino, or even black coffee pairs well with the savory flavors of egg bites.
Tea: A gentle green or herbal tea can balance out the richness of egg bites.
Smoothies: A fruit smoothie can add a sweet and refreshing touch to your meal.
Toast: Whole grain, sourdough, or even a slice of rye can be a nice crunchy contrast.
Bagels: Particularly if you’re going lighter on the fillings in the egg bites.
Quinoa or Rice: For those who prefer a grainy side.
Salsa: Adds a spicy and tangy kick.
Avocado: Either sliced or as guacamole for a creamy addition.
Hot Sauce: For those who want a little extra heat.
Greek Yogurt or Sour Cream: Adds a tangy creaminess that complements the rich egg bites.
Vegetables & Salads:
Mixed Green Salad: With a light vinaigrette to contrast the richness of the egg.
Roasted Vegetables: Think roasted tomatoes, asparagus, or bell peppers.
Fruit Salad: A mix of berries, melon, and citrus can be refreshing.
Bacon or Sausage: If not already in your egg bites, a side of crispy bacon or sausage can be delightful.
Smoked Salmon: Especially if you’re going for a more brunch-style meal.
Cheese: Slices of cheese or even a cheese spread.
Milk or Non-dairy Milk: To sip with or add to your tea or coffee.
Sweets & Treats:
Pastries: Think croissants or danishes, especially if you want a sweet contrast.
Jam or Honey: For your toast or pastry.
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Instant Pot Egg Bites Recipe
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Instant Pot Egg Bites
Equipment
- Ninja BL660 Professional Compact Smoothie & Food Processing Blender, 1100-Watts, 3 Functions -for Frozen Drinks, Smoothies, Sauces, & More, 72-oz.* Pitcher, (2) 16-oz. To-Go Cups & Spout Lids, Gray
Ingredients
- 6 large eggs
- 1 cup grated cheese cheddar, Swiss, Monterey Jack, or your choice
- ½ cup cooked and crumbled bacon
- ¼ cup finely chopped fresh chives
- ¼ cup heavy cream or milk
- Salt and pepper to taste
- Cooking spray or butter for greasing
- 1 cup of water
Instructions
- Begin by cooking the bacon until it's crispy, then crumble it. Grate your choice of cheese and finely chop the chives.
- In a blender combine the eggs, heavy cream or milk, salt, and pepper until well combined. Stir in the cheese, crumbled bacon, and chives.
- Lightly grease the silicone egg bite molds with cooking spray or butter to ensure easy removal after cooking.
- Carefully pour the egg mixture into the molds, filling each cavity almost to the top.
- Pour 1 cup of water into the Instant Pot. Place the trivet (which usually comes with the Instant Pot) inside. Carefully place the filled egg bite molds on top of the trivet.
- Secure the lid of the Instant Pot, making sure the venting knob is set to the "Sealing" position. Set the Instant Pot to "Steam" mode and adjust the time to 8-10 minutes. (Cooking time can vary based on the size and specific mold you're using, so you might need to experiment to find the perfect time for your setup.)
- Once the cooking cycle is complete, let the pressure naturally release for about 10 minutes, then carefully turn the venting knob to "Venting" to release any remaining pressure.
- Carefully remove the egg bite molds from the Instant Pot. Allow them to cool for a few minutes, then gently pop the egg bites out of the molds.
This is a nice creamy bite.
I thought I add my 2 cents. I myself find adding the cheese bacon peppers onions mush etc.
Into the cups first then pouring the eggs makes it evenly distributed.
Thank you for sharing and showing how using an oven works too.
I do like using the oven when I am creating a bunch of varieties at once.
Thank you for your comments and tips!
These look delicious but I don’t have an instant pot. Is there a way to make these in my oven?
Yes! You can make them in a lined greased muffin pan (or silicone baking cups) in the oven. Preheat the oven to 300 degrees and add a pan that’s half full of water to the oven. That will make the environment moist for the egg bites. Combine everything as instructed then pour into the greased lined muffin pan. Bake for 28 – 30 minutes or until set. Enjoy!