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
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.
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
Gigi says
Made these this morning. The store didn’t have any gouda so I used goat cheese………ridiculously good! Thank you for sharing this recipe with us!
Nikki says
I just put nine in and didn’t cover with foil….are they going to be a mess??
Debbie says
Followed this recipe exactly. Oh my- game changer. They are so delicious!! No more paying $5 for two!!!
Carol says
Made these this a.m. and followed the recipe exactly. They came out perfect! I sprinkled with pepper and cayenne and served with sourdough toast. Will definitely be making them again. They do seem perfect for taking to work. That is, if I don’t gobble them all up before I go back to work in a couple of days! This was my first time trying one of your recipes, but I will be searching for more! Thank you!
RecipeTeacher says
Thanks so much, Carol! And you’re speaking my language for sure with sourdough toast. I think i could have sourdough bread with all my meals! Thanks for the feedback.
Naomi says
If I were to substitute a lower fat milk or soy milk for the cream, how much would that change bits? Just looking to make them a bit lower in calories.
RecipeTeacher says
Hi Naomi, yes you can substitute out the cream. You can experiment quite a bit actually. You won’t get quite the same creamy, rich flavors and textures, as with most foods. But absolutely experiment and have fun in the process!
Nicole says
I will have to try it out and see how it goes:) thanks! I made some this morning and I did have a batch that didnt set up because I used too much cheese. This is definitely a favorite recipe in our house now.
RecipeTeacher says
I’m so glad you like it! Yeah sometimes it takes some adjustments to the times, but once you get it, they’re so awesome to make. Thanks for the feedback!
JoEllen Graber says
Made mine with crab and asiago cheese. they were amazing.
Patti says
Made these for breakfast today. Added chopped ham with the veggies. This recipe made 13 delicious egg bites. I served one egg bite on each side of toasted English muffins and topped with Hollandaise sauce. I have extra egg bites for breakfasts during the work week! This recipe is a winner!
DeeAnn Plopper says
I just made these. Perfect! So long Starbucks! I used red bell pepper and ham lunch meat. Sautéed them to get the liquid out. Thanks so much. The first time I tried egg bites in my instant pot with a different recipe, they were terrible. I think one of the keys is using the “steam” mode, not pressure cook. Also, the cream and blending it like crazy. Thanks so much! The Gouda makes it great
RecipeTeacher says
Awesome, DeeAnn! So glad you liked them! Yeah the Gouda really is amazing in these.
Virginia Neely says
Thanks!