This recipe for Instant Pot ham and cheddar egg bites is easy to make and is a perfect addition to any breakfast. They’re also perfect to bring to work or a quick breakfast on the go. They re-heat in about 45 seconds, they’re filling and they’re delicious!
What are Egg Bites?
Egg bites have become very popular in the past year or so, mainly because of the “sous vide” egg bites at Starbucks. Sous vide is a method of cooking that uses a very specific temperature water bath to cooking. We won’t be using sous vide for this recipe, but rather our favorite kitchen appliance – the Instant Pot.
What are egg bites made with?
You can think of egg bites as almost a combination of a quiche and an omelette. Naturally, the main ingredient is eggs and along with them are various cheeses and usually a thick cheese such as cream cheese or cottage cheese. Then, of the main ingredients go, a heavy cream will be the liquid that brings all the ingredients together. For this egg bite recipe we’ll use cream cheese. It provides a nice, rich flavor base that really lends itself well with the cheddar cheese. You can use just about any meat in egg bite recipes. For this one we are using diced ham. I buy the packages of ham that is already diced. They’re the perfect size pieces and can just be thrown right in.
What do you need to make egg bites
These egg bites are made in an Instant Pot. If you’re not familiar with the Instant Pot craze, you don’t know what you’re missing! Simply put, they are electric pressure cookers. You probably remember hearing about pressure cookers from your grandparents. But they’re much different than they used to be. Instant Pots are a modern version of the classic pressure cooker that doesn’t sit on the stovetop, but rather is electric and programmable. Electric pressure cookers are super popular right now and the Instant Pot is by far and away, the most popular brand.
To make these egg bites we’ll use silicone egg bite molds
. We simply fill the egg bite molds with out egg bite batter and they spend 9 minutes on the steam cycle of the Instant Pot. When thy’re done, we’ll let the pressure naturally release for 10 minutes, then once we remove them from the Instant Pot, we let them sit for about 5 minutes, then they’ll slide right out of the egg bite molds are are ready to serve.
Recipe
Instant Pot Ham and Cheddar Egg Bites
- Total Time: 15 mins
- Yield: 7
Ingredients
- 4 large eggs
- 3 oz. diced ham
- 4 oz shredded sharp cheddar cheese
- 4 oz cream cheese
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Spray the inside of the silicone egg bite molds with non-stick cooking spray.
- Add eggs, shredded cheese, cream cheese, heavy cream, salt and pepper to a blender and blend for about 30 seconds or until well blended.
- Add equal amounts of diced ham to the bottoms of each egg bite cup. Pour batter into to each egg bite cup – about ¾ full.
- Cover with aluminum foil. Add 1 cup of water to Instant Pot. Place egg bite mold on trivet and lower into Instant Pot. Secure cover with sealing valve closed and set to “steam” for 9 minutes.
- Let naturally release for 10 minutes, remove from Instant pot and let sit for 5 minutes before removing egg bites from mold.
- Prep Time: 5 mins
- Cook Time: 10 mins
Sharon Schuss says
I would like to try this recipe but don’t have a mold. Could I use the silicone muffin instead. Don’t want to purchase a mold in case I don’t like them. Thanks
RecipeTeacher says
Hi Sharon. Yes you certainly can. I’d add a couple of minutes to the cooking time. You can also use small ramekins.
Leslie Wandzel says
While I didn’t read the directions clearly enough, they turned out perfect!! 1 of those with my IP yogurt, I’m set in the mornings.
RecipeTeacher says
Excellent! Yeah these are so great for a quick morning bite.
Rebecca says
I made these today. I used a couple of variations in each cup-bacon pieces/shredded cheese, laughing cow cheese/sautéed onions and peppers, siracha/shredded cheddar, and bacon/cheddar/sautéed onions and peppers. They turned out perfect! I don’t have a large blender so I mixed in my magic bullet (before adding the add-ins). I definitely recommend mixing them once the egg mixture is poured in the little cups. (Especially the siracha! Lol). So tasty and soft and puffy!! And best of all, My fiancée approved for breakfast meal prep! Thank you for this recipe!
Shirlsaw63 says
I had tried a few Egg Bite recipes but felt they were so so. However I used this one with a couple subs (SORRY) – Goat Cheese instead of the cottage cheese – since that was what I had in the house. Added a few green onion tops also. And swapped one egg out for egg whites. Used my immersion blender. I will say that this will be my Go To Egg Bite recipe now. These had the best texture, even reheated. This one is a winner. I
Lori says
Can I use a hand mixer to blend the eggs instead of a blender?
RecipeTeacher says
Hi Lori, i’ve not used a hand mixer in place of a blender but if it’s all you’ve got, you can certainly give it a try.
Jane Foster says
Could I use whole milk instead of heavy cream?
RecipeTeacher says
Yes indeed you can, they just won’t have the same richness as with the heavy cream. But… they’ll still be plenty good!
peg says
can i use the lid that comes with mold instead of foil, placed loosely. Thanks
RecipeTeacher says
So the quick answer is… I HAVE used that lid and everything was fine. But, the info isn’t exactly clear if it should be used in a pressure cooker environment. So i’ve kinda just gone with the consensus to not use it and use foil instead.
Shannon says
Can you make two trays of the egg bites at once in the IP (by stacking)?
RecipeTeacher says
Absolutely.
Christina Hernandez says
Would this work with egg whites?
Ann says
Where is the nutritional information listed for these recipes?
RecipeTeacher says
Hi Ann. I don’t have all the nutritional info for the recipes just yet. But hopefully those will be coming soon.
Debbie says
Waiting on nutritional facts.
RecipeTeacher says
HI Debbie. You asked for it, you got it. Please check the page again as i’ve added the nutrition facts.