Best Damn Instant Pot Egg Bites

This recipe for Instant Pot egg bites features gouda cheese, fire-roasted red peppers, and spinach. The creamy, rich flavor is absolutely delicious and cooks to perfection in your Instant Pot.

What are Egg Bites?

Think of them as mini quiche bites. They generally consist of whisked eggs with cream or milk, and mix-ins such as cheese, diced vegetables, and cooked meats. The mixture is poured into silicone molds, which are then steam cooked in the Instant Pot to achieve a very uniform, tender, moist texture that’s out of this world! They’re super easy to make and great for a delicious, high-protein bite, especially on the go.

Ingredients

Naturally we start with eggs and cream as the foundation. We’ll then use gouda cheese and cottage cheese to really make things silky smooth. Gouda is a creamy, full flavored, semi-hard yellow cheese from The Netherlands. I find it to be the perfect flavor and texture for egg bites.

You’ve gotta have some fire-roasted red peppers stashed in your pantry. They’re sold in these handy little jars and trust me, they’re awesome in a bunch of recipes. For what we’re making today, we’ll chop up about a quarter cup of them. And for the spinach, we’re gonna go with half a cup of the frozen kind, making sure it’s thawed and all the water’s squeezed out. I always grab the bags of frozen spinach instead of those solid blocks — way easier to deal with.

We’ll the add some salt and onion powder for additional flavor.

Silicone Egg Bites Molds

For these Instant Pot Egg Bites, I use the silicone egg bite molds. They’re easy to get, affordable, and are the perfect size for our egg bites. Even though it’s made of silicone, I still spray them with non-stick cooking spray. It makes getting them out of the molds a ton easier and cleanup is a breeze.

Preparation

Start by dicing up some of the roasted red pepper. You’ll need about ¼ cup. No need to be exact here. Then we’ll add those diced peppers to ⅓ cup of thawed and drained frozen spinach. Go ahead and spoon the mixture into the egg bites mold evenly in each individual cup.

Now we get out the blender and add the eggs, cream, cottage cheese, gouda, onion powder and salt and give it a blend for about 30 seconds. The pour the batter into each egg bite mold cup, filling about ¾ of way (they need room to expand when cooking). Then give each one a little stir to mix things up.

Next, we’ll cover the egg bite mold with aluminum foil. Some molds come with covers, but the foil is always the best bet.

Cooking

Pour 1 cup of water into the Instant pot. Place the foil covered egg bite mild on the trivet and lower it into the Instant Pot. Cover and make sure the vent is in the sealed position.

Use the steam setting for 8 minutes. When the time is complete, allow the pressure to naturally release for 10 minutes. After the 10 minutes, go ahead and open the vent to release any remaining steam.

Carefully remove the lid and the egg bite mold and let it sit and cool for 5-10 minutes. After that time, the egg bite should slide out easily.

Egg Bites are Perfect for Breakfast on the Go

Instant Pot egg bites are excellent for a quick, protein packed breakfast on the go too. I’ll often make 2 batches on the weekends, then we have them all week to bring to work, where a quick minute in the microwave heats them perfectly. Or the kids can eat them up quickly before school instead of a donut or pop-tart they seem to love to much.

Serve on a plate with some fresh ground black pepper and fresh parsley.

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Did you know you can make awesome hard-boiled eggs in your Instant Pot? You sure can, and they’re easy to peel, too.

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