This recipe for Instant Pot egg bites features gouda cheese, fire roasted red peppers and fresh spinach. The creamy, rich flavor is absolutely delicious and cooks to perfection in your Instant Pot. If you like the Starbucks sous vide eggbites, then you’re gonna love these!
Sous Vide Style Egg Bites from an Instant Pot
Since acquiring an instant Pot, i’ve been fascinated with the egg bite recipes. The “sous vide” egg bites that have become so popular at Starbucks are delicious. But can I make something as tasty without a sous vide machine. The answer is a resounding YES! In fact, these egg bites are better. I’ve had a couple of other egg bite recipes i’ve enjoyed, but after lots of experimentation, i’ve finally come up with the best. Let’s take a closer look…
Gouda Cheese is Sure to Please
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. Just 3oz, about ¼ cup of freshly shredded gouda will do. Fire roasted red peppers are something you should keep in your pantry. They come in small jars and are wonderful in so many recipes. For this recipe, we dice up about ¼ cup full. For the spinach, I like to use a handful of fresh spinach, which comes out to about ½ cup. And here’s special step that really makes a difference… saute the diced red peppers and spinach in a little butter for about a minute in your Instant Pot. Then simply spoon the mixture into the silicone egg bite cups. I like fresh spinach SO much more than frozen, and this little extra step makes all the difference.
Silicone Egg Bites Molds
For these Instant Pot Egg Bites, I use the silicone egg bite molds
When cooking, you’ll cover the egg bite mold with aluminum foil and place it on the trivet with 1 cup of water in the Instant Pot. Then it’s 8 minutes on the “steam” setting, and 10 minutes natural release. After the minutes NPR you can release the rest of the pressure and carefully remove from pot. Remove the foil and let it set cool for 5-10 minutes. Then the egg bites will slide right out.
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.
Print
Best Damn Instant Pot Egg Bites
- Total Time: 28 mins
- Yield: 7
Ingredients
- 4 eggs, large
- 3oz gouda cheese, shredded
- ½ cup cottage cheese
- ¼ cup heavy cream
- ½ cup fresh spinach
- ¼ cup fire roasted red peppers, diced
- 1 teaspoon onion powder
- ½ teaspoon salt
- butter
- non-stick cooking spray
Instructions
- Chop spinach and red peppers. Add a ½ tbs of butter to Instant Pot and set to “saute”. When hot, add spinach and red peppers and saute for 1 minute. Press cancel.
- Spray silicone egg bite mold with non-stick cooking spray and spoon red pepper and spinach mixture into each cup. Set aside.
- In a blender, blend the eggs, gouda cheese, cottage cheese, heavy cream, onion powder and salt for about 30 seconds.
- Pour egg batter into each egg bite cup about ¾ full. When all are full, use a spoon to mix the batter with the spinach and red peppers a little more.
- Add 1 cup of water to Instant pot, cover egg bite mold with foil and place on trivet and lower into pot. Secure lid with seal closed and set to “steam” for 8 minutes. When cycle is complete, let naturally release for 10 minutes, then quick release the rest.
- Remove foil and let stand for 5-10 minutes to cool before removing and serving.
- Prep Time: 10 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 1 egg bite
- Calories: 112
- Sugar: .9g
- Sodium: 393
- Fat: 7.7g
- Saturated Fat: 4.1g
- Carbohydrates: 1.9g
- Fiber: .2g
- Protein: 8.7g
- Cholesterol: 115mg
Lydia
I’ve made these twice now, and although the flavor is amazing, they were not cooked after eight minutes. Very watery..
★★★
Kimberly
Delicious! Added a little bacon and chives. Thanks for a great recipe!
★★★★★
Brooke
I was excited to try this recipe with my new egg mold! I didn’t have cream so I eliminated it all together and used a reduced fat Colby jack cheese. They came out delish.
★★★★★
Patty H
I made these this morning and they are delicious! I didn’t have heavy cream and so I used evaporated milk. I used Swiss instead of gouda and they were still perfect! Thank you for this delicious recipe!
★★★★★
RecipeTeacher
Sounds like your substitutions were a hit! Thank you for the feedback, Patty!
Rita
Hi, My insta pot is too small, a 3 QT mini so I appreciated the woman who suggested steaming them in a stock pot. How long would I steam them for, in the 7 egg bite silicone container? Thank you! Rita
Elwood
Best Damn egg bites for sure!!!!
Those silicone molds are a must. Tight on the foil.
No need to lube them for me. After 10″ cool, I just fork down one side and gently pry inward. They pop right out. Unlimited filling options. I strictly follow the liquid measurements with a touch of pepper.
Makes 2 full silicone molds (14 bites). Unfortunately no leftovers at my house.
Thanks RT!
★★★★★
Kari
The trivet that you state to put under the egg molds, is that just the metal one that came with the instant pot?
★★★★
RecipeTeacher
Yes indeed
Carrie
I bought the egg molds just because this recipe looked so good! You say to cover with foil; I believe there is a cover that comes with the molds or is there something special that happens when I use the foil? Thanks for the recipe!
RecipeTeacher
Hi Carrie. So there’s a ton of debate on weather or not those covers are ok to use in the Instant Pot. And really, there’s no clear answer. I have indeed used it and it’s been fine. But with so many different manufactures it’s hard to say for sure. The cover/foil just keeps the moisture from collecting on the egg bites.
Kim
Can you cook two trays at a time
RecipeTeacher
Yes indeed you can.