Imagine having perfectly portioned, protein-packed breakfast bites ready to grab from your refrigerator all week long, each one a miniature egg casserole loaded with vegetables, cheese, and your favorite breakfast flavors. These Instant Pot Egg Casserole Bites are the ultimate meal prep solution for busy mornings, combining the convenience of make-ahead breakfast with the speed and efficiency of pressure cooking. Using silicone molds or a specially designed egg bite mold that fits inside your Instant Pot, you can create a dozen fluffy, custardy egg bites in just minutes. They’re inspired by those expensive cafe egg bites but cost a fraction of the price and taste even better because you control exactly what goes in them. Whether you’re feeding kids who need a quick breakfast before school, looking for a high-protein snack, or wanting a portable breakfast you can eat in the car, these versatile bites deliver nutrition and satisfaction in every perfectly portioned piece.
Serving Quantity: 12 egg bites (serves 6)
Cooking Time: 10 minutes (plus 10 minutes natural release and 10 minutes prep time)
Nutrition Information (per 2 egg bites):
- Calories: 195
- Protein: 14g
- Fat: 13g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 380mg
1. Gather Your Ingredients
For the egg mixture:
- Eight large eggs
- Half cup cottage cheese or ricotta cheese
- Quarter cup heavy cream or whole milk
- One cup shredded cheese (cheddar, Gruyère, or Swiss)
- Half teaspoon salt
- Quarter teaspoon black pepper
- Quarter teaspoon garlic powder
- Pinch of cayenne pepper (optional)
For the mix-ins (choose your favorites):
- Half cup cooked bacon, crumbled
- Half cup cooked breakfast sausage, crumbled
- Half cup diced bell peppers (any color)
- Quarter cup diced onion, sautéed
- One cup fresh spinach, chopped and wilted
- Half cup diced tomatoes, seeds removed
- Quarter cup sun-dried tomatoes, chopped
- Two tablespoons fresh chives or green onions, chopped
- Two tablespoons fresh herbs (basil, parsley, or cilantro)
For the Instant Pot:
- One and a half cups water
- Non-stick cooking spray or butter for greasing molds
- Silicone egg bite molds or muffin cups that fit in the Instant Pot
2. Prepare Your Equipment
You’ll need silicone egg bite molds designed for the Instant Pot, which typically make 7 bites at a time, or you can use silicone muffin cups arranged on the trivet. If using the official egg bite molds, you’ll need to cook in two batches to make 12 bites total. Generously spray the molds with non-stick cooking spray or brush them with melted butter. This is crucial for easy removal after cooking. Place the trivet or steamer rack in the bottom of your Instant Pot and add one and a half cups of water. The molds will sit on top of the trivet, elevated above the water so they steam rather than boil.
3. Prepare Your Mix-Ins
If using raw vegetables like bell peppers or onions, sauté them first in a small skillet with a bit of oil over medium heat for 3 to 4 minutes until softened. Raw vegetables contain too much moisture and won’t cook properly in the short pressure cooking time. If using spinach, wilt it in the microwave for 1 minute or in a hot skillet until reduced, then squeeze out excess moisture with paper towels. If using fresh tomatoes, remove the seeds and dice them small. If using meat like bacon or sausage, cook it completely ahead of time and crumble it into small pieces. Have all your prepared mix-ins ready in small bowls so you can easily assemble the egg bites.
4. Blend the Egg Base
In a blender, combine the eight eggs, cottage cheese or ricotta, heavy cream, half a cup of the shredded cheese (reserving the other half for topping), salt, pepper, garlic powder, and cayenne if using. Blend on high speed for about 30 to 45 seconds until the mixture is completely smooth and uniform with no visible cheese curds or streaks of egg white. The cottage cheese or ricotta is the secret ingredient that makes these egg bites incredibly creamy and custardy rather than rubbery. Blending ensures a perfectly smooth, velvety texture. If you don’t have a blender, you can whisk vigorously by hand, but the texture won’t be quite as silky.
5. Assemble the First Batch
Place your prepared egg bite molds on a flat surface. Divide your chosen mix-ins among the mold cavities, using about two tablespoons of mix-ins per cavity. Don’t overfill with mix-ins or there won’t be enough room for the egg mixture. A good combination is a pinch of bacon, some sautéed peppers, and a bit of spinach in each cup, but customize based on your preferences. Pour the blended egg mixture over the mix-ins, filling each cavity about three-quarters full. Leave some room at the top as the eggs will puff up during cooking. Sprinkle a pinch of the reserved shredded cheese on top of each egg bite for a cheesy topping.
6. Cover and Prepare for Cooking
Cover the egg bite molds tightly with aluminum foil. This prevents condensation from dripping into the egg bites during cooking, which would make them watery. Make sure the foil is secure but not so tight that it touches the egg mixture. Carefully lower the covered molds onto the trivet in the Instant Pot using a sling made from folded aluminum foil or silicone handles if your molds have them. The molds should sit securely on the trivet above the water. If you’re concerned about stability, you can place the molds on a small heatproof plate or pan that fits inside the Instant Pot.
7. Pressure Cook
Close the Instant Pot lid and make sure the pressure valve is set to sealing. Select the manual or pressure cook function and set the timer for 8 minutes at high pressure. For firmer, more well-done egg bites, cook for 9 minutes. For softer, creamier bites, 8 minutes is perfect. The Instant Pot will take about 5 to 10 minutes to come to pressure before the cooking time begins. You’ll know it’s at pressure when the float valve pops up and you see a bit of steam coming from the valve. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes.
8. Release and Remove
After 10 minutes of natural pressure release, carefully turn the valve to venting to release any remaining steam. Wait until the float valve drops completely, indicating all pressure has been released. Open the lid carefully, tilting it away from you so any condensation drips away rather than onto the egg bites. Remove the foil covering from the molds. The egg bites should be puffed and set, though they may jiggle slightly in the center. Use pot holders or silicone mitts to carefully lift the molds out of the Instant Pot using the foil sling or handles. Place them on a cooling rack.
9. Cool and Remove from Molds
Let the egg bites cool in the molds for about 5 minutes. They’ll be very hot and delicate right out of the Instant Pot. As they cool, they’ll firm up and deflate slightly, which is completely normal. After 5 minutes, run a small offset spatula or butter knife around the edge of each egg bite to loosen it from the mold. Gently push up from the bottom or invert the mold to release the egg bites. They should pop out easily if you greased the molds well. If you’re making a second batch, rinse the molds, re-grease them, and repeat the process with the remaining egg mixture and mix-ins.
10. Store and Reheat
Let the egg bites cool completely to room temperature, about 20 minutes. Once cool, store them in an airtight container in the refrigerator for up to 5 days. To freeze for longer storage, place the cooled egg bites on a baking sheet in a single layer and freeze for 2 hours, then transfer to a freezer bag and store for up to 3 months. To reheat from refrigerated, microwave one or two egg bites for 30 to 45 seconds until warmed through. From frozen, microwave for 1 to 2 minutes, or let them thaw overnight in the refrigerator first. You can also reheat them in a toaster oven at 350 degrees for 8 to 10 minutes for a slightly firmer texture.
Tips for Perfect Results
- Don’t skip blending the egg mixture. This is what creates that signature creamy, custardy texture rather than a standard scrambled egg consistency.
- Cottage cheese is the secret ingredient that many cafes use to create ultra-creamy egg bites. Full-fat cottage cheese or ricotta works best, but low-fat versions work in a pinch.
- Covering the molds with foil is essential to prevent water from condensing and dripping into your egg bites, which would make them watery and unappetizing.
- Don’t overfill the molds. Three-quarters full is the maximum. The eggs expand during cooking and can overflow if you fill them too high.
- Natural pressure release is important for egg bites. Quick release can cause them to deflate dramatically and become rubbery in texture.
- Pre-cook all vegetables and meats. Raw ingredients contain too much moisture and won’t cook properly in the short pressure cooking time.
- Grease your molds generously. Even with silicone molds, the eggs can stick if not properly greased, making removal difficult and messy.
- Experiment with flavor combinations. Try feta and spinach, ham and Swiss, Mexican-style with salsa and pepper jack, or Mediterranean with sun-dried tomatoes and goat cheese.
- For perfectly uniform egg bites, strain the blended egg mixture through a fine mesh strainer before filling the molds. This removes any remaining bits of cheese or egg that didn’t blend completely.
- These egg bites are not just for breakfast. They make excellent high-protein snacks, can be packed in lunch boxes, or served as appetizers at brunch gatherings. Kids especially love them because they’re perfectly portioned and fun to eat.
