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.
You might also like…
Did you know you can make awesome hard-boiled eggs in your Instant Pot? You sure can, and they’re easy to peel, too.
PrintRecipe
Best Damn Instant Pot Egg Bites
- Total Time: 28 mins
- Yield: 7
Description
These delicious egg bites are velvety smooth and loaded with a mixture of cheeses, spinach, and roasted red peppers. Perfect for a quick, protein packed bite on the go.
Ingredients
- 4 eggs, large
- 3oz gouda cheese, shredded
- ½ cup cottage cheese
- ¼ cup heavy cream
- ½ cup frozen spinach, thawed and drained
- ¼ cup fire roasted red peppers, diced
- 1 teaspoon onion powder
- ½ teaspoon salt
- butter
- non-stick cooking spray
Instructions
- Dice up the roasted red pepper and mix with the thawed frozen spinach.
- Spray silicone egg bite mold with non-stick cooking spray and spoon red pepper and spinach mixture into each cup. Set aside. Just a small amount is all you need in each.
- 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 filled, use a spoon to mix the batter with the spinach and red peppers a little more. Cover the egg bite mold tightly in foil.
- Add 1 cup of water to Instant pot, place cover egg bite mold on the trivet trivet and lower into pot. Secure lid, close the vent 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
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
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
Heather says
Thanks for this great recipe! Followed it to the “T” and added a smidge of garlic and oregano. Love them! Got the silicone molds just for this. They are also great for making big huge ice cubes!
Nicole says
I don’t have an intantpot how can I make these? I tried oven baking in a muffin pan but as you can guess it’s still good just not the right texture
Barbara says
Cook them “faux sous vide”. Put the mold into a large pan of boiling water in the oven or on the stove top if you have a large enough stock pot..
Judy says
I noticed this question about freezing was already asked, but not answered yet. Has anyone frozen the egg bites? If so, how did they turn out and how long to put in the microwave to heat up? These sound delicious! Thanks in advance for answering my questions!
Mrs K says
Thanks for reasoning, as I am really curious and my question about it wasn’t answers before. 🙂
Mary says
although I have not tried it I have read that they do freeze well.
Sabrina says
These came out sort or mealy and not at all smooth creamy as I expected. Any idea what might have gone wrong?
RecipeTeacher says
So sorry they didn’t come out as expected, Sabrina. Anything from altitude to ratio of ingredients could have affected the outcome. Did you let them cool and set after removing from the cooker? Letting them cool and set can make a big difference. You can always add another 1 or 2 minutes to the cooking times as well.
Virginia Neely says
Can you stack two of these silicone egg molds and cook together in the IP?
RecipeTeacher says
You certainly can.
Nicole says
Do you adjust the cooking time for 2?
RecipeTeacher says
Hi Nicole, you shouldn’t have to but, with that said, I’ve had times where I have indeed needed to add a couple of minutes. I think it depends on the amount of cottage cheese and cheese and added ingredients more than anything.
Casey says
Hearing that I can stack two of my Silicone egg bite molds in my IP is a game changer!!! I love this recipe but my family can go though many of these bites! I can not wait to try stacking my two molds!
Mrs K says
Do you think these could freeze well?
Beth says
They do! I’ve done it (with a different recipe, but close enough that i doubt it would change the result) and they freezer like a dream. When I’m feeling ambitious I’ve made 14 or so, frozen them, and then left them in my work freezer so I always have brekkie even if I’m too rushed at home.
Jennifer says
Do you know the nutritional information?
RecipeTeacher says
Hi Jennifer… i’ve added nutritional info to the recipe.
William says
These were awesome! Brought them to work and was a great breakfast too.
Kathleen Truluck says
I have the Cuisinart pressure cooker. Would I just cook them all low pressure. There is no steam button on mine.
RecipeTeacher says
Great question Kathleen… and it seems there’s some “mystery” in many of the actual functions of several of the buttons. However, from everything i’ve read, the “steam” function of the IP is high pressure for 10 minutes. I’d say go ahead and use your high pressure setting for the 8 minutes.
Kathleen Truluck says
Thank you !!
RecipeTeacher says
I’d love to hear how they turn out for you. Check back and let us know!
Jami says
I have a large family – could you use two molds and stack them in the IP?
RecipeTeacher says
Hi Jami. Absolutely yes!
Suzie says
I do not have the egg bite molds and, quite honestly, don’t want to have another extra tool in my kitchen. Do you think these could be make in a bowl or custard cups? If so, curious how you would adjust the time. TIA
RecipeTeacher says
Hi Suzie, you can certainly use small jars or ramekins. I’m guessing that small bowls or custard cups would likely be a about the same amount of time. You could always add an extra minute if the size is much larger than a few ounces.