Instant Pot Egg Bites
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Last Updated on February 6, 2023 by Lisa Johnson
Instant Pot Egg Bites are high-protein, portable breakfast bites that are quick and easy to make. These spinach and gruyere cheese egg muffins have a velvety smooth texture that you won’t be able to resist!
Simply puree the ingredients together in a blender, pour into a silicone egg bite mold, and cook to perfection in a pressure cooker.
Check out my Instant Pot Recipes page for even more delicious pressure cooker recipes.
Starbuck’s version is made with cottage cheese, which is a no-go for lactose-intolerant me. Theirs are also made with egg whites, but I went with whole eggs for the added protein since we are skipping the cottage cheese.
Ingredients needed
- Large eggs
- Milk – whole or unsweetened almond milk
- Grated Gruyere cheese
- Fresh spinach
- Black pepper
- Cooking spray
- You will also need a blender or food processor, silicone egg bite molds, and a pressure cooker.
Be sure to check out the detailed printable recipe card below
I originally shared this recipe April 2018. Updated February 2023.
How to make Egg Bites in Instant Pot
Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender.
and blend until smooth.
Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups. Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.
Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + or – button.
When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the egg bites from the Instant Pot and allow to cool for a few minutes.
Before turning out onto a wire cooling rack.
Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks ^^^. I camouflaged the crack with grated cheese in the second image.
Serve immediately or store in the refrigerator, in an airtight container for up to 5 days. You can also freeze them in an airtight container for up to a month, but the texture will change when defrosted.
Thaw in the refrigerator overnight and lightly reheat them in the microwave before serving.
Recipe Tips
- I used Unsweetened CashewMilk, but whole, 2%, or unsweetened almond milk, or coconutmilk will also work.
- Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
- I used fresh spinach, but thoroughly dried frozen spinach would work as well. We just don’t want any extra moisture.
- Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a .25 teaspoon of salt.
- Make sure to cover the filled egg mold with a plastic lid or parchment paper to prevent condensation from dropping down into your egg bites.
- To make a double batch, stack 2 covered egg bite molds on top of each other. The cooking time remains the same.
Why do you blend your Instant Pot Egg Bites?
Starbuck’s version is described as having a “light and springy” texture. Part of that is because of the cottage cheese, the other part is the air that is added when blending as well as getting all of the ingredients pulverized. There are no chunks in these egg bites!
More Instant Pot Egg Bite Recipes
If you love egg bites as much as we do, you need to try these recipes too!
Tools used to make Instant Pot Egg Bites
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Ninja Blender – for super smooth egg bites and smoothies
- Box Grater
- Silicone Egg Bites Mold – buy two if you would like to double the recipe
- 6-quart Instant Pot
More delicious breakfast recipes
- Classic Eggs Benedict – using Instant Pot Poached Eggs
- Instant Pot Steel Cut Oatmeal – my very first Instant Pot recipe
- Instant Pot Mexican Breakfast Casserole
- Classic Quiche Lorraine – this one is baked, and it’s a good way to use up the rest of that Gruyere!
- Bacon Egg and Cheese Croissant – these eggs are scrambled
- Breakfast Tostada – this time the eggs are fried
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Egg Bites
Equipment
- Pressure Cooker
Ingredients
- 5 large eggs
- .25 cup milk I used unsweetened CashewMilk
- 1 cup roughly chopped spinach
- 1 cup grated Gruyere cheese substitute your favorite cheese
- ⅛ teaspoon ground black pepper
Instructions
- Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender and blend until smooth.
- Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups. Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.
- Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
- Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
- When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack.
- Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
- Serve immediately or store in the refrigerator, in an airtight container for up to 5 days. You can also freeze them in an airtight container for up to a month, but the texture will change when defrosted. Thaw in the refrigerator overnight and lightly reheat them in the microwave before serving.
Notes
- I used Unsweetened CashewMilk, but whole, 2%, unsweetened almond milk, or coconutmilk would also work.
- Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
- I used fresh spinach, but thoroughly dried frozen spinach will work as well. We just don’t want any extra moisture.
- Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a .25 teaspoon of salt.
- Make sure to cover the filled egg mold with a plastic lid or foil to prevent condensation from dropping down into your egg bites.
- To make a double batch, stack 2 covered egg bite molds on top of each other. The cooking time remains the same.
Which Instant Pot do you recommend? I don’t have one, but after reading your recipe I can’t wait to make egg bites and your other recipes!