Instant Pot Egg Bites

Instant Pot Egg Bites are loaded with protein and flavor from spinach and Gruyere cheese, and have a velvety smooth texture that you will not be able to resist! They are super easy to prepare using a blender, and cook to perfection in a pressure cooker. These are not an exact copycat of Starbuck’s Sous Vide Egg Bites, in fact I have never even tried them…..

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…..

How to make Instant Pot Egg Bites:

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 ^^^. I camouflaged the crack with grated cheese in the second image. 😉

Serve immediately…..

or store in the refrigerator for up to a week. You can also freeze them for up to a month.

Notes:

• I used Unsweetened CashewMilk, but whole, 2%, 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 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 1/4 teaspoon of salt.

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!

You may also enjoy these other 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

Tools used to make this Instant Pot Egg Bites Recipe:

Instant Pot

Silicone Egg Bites Mold – I bought two just in case I want to double the recipe next time.

Ninja Blender – for super smooth egg bites and smoothies

Enjoy!!

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Instant Pot Egg Bites

Prep Time

10 mins

Cook Time

8 mins

Pressure Release

5 mins

Total Time

18 mins

 

These Instant Pot Egg Bites are loaded with protein and flavor from the spinach and Gruyere cheese and have a velvety smooth texture that you won't be able to resist!

Course: Breakfast

Cuisine: American

Servings: 7 Servings

Calories: 135 kcal

Author: Lisa Johnson

Ingredients

• 5 large Eggs
• 1/4 cup Milk (I used unsweetened CashewMilk)
• 1 cup roughly chopped spinach
• 1 cup grated Gruyere cheese (substitute your favorite flavor)
• 1/8 teaspoon ground black pepper

Instructions

1. Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender and blend until smooth.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Serve immediately or cool completely and store in the refrigerator for up to a week. You can also freeze them for up to a month.

Recipe Notes

• I used Unsweetened CashewMilk, but whole, 2%, 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 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 1/4 teaspoon of salt.

Nutrition Facts

Instant Pot Egg Bites

Amount Per Serving

Calories 135 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 4g 20%

Cholesterol 154mg 51%

Sodium 121mg 5%

Potassium 99mg 3%

Protein 10g 20%

Vitamin A 15.8%

Vitamin C 1.5%

Calcium 22.5%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided as a rough estimate based on the recipe being made exactly as written. Any changes or substitutions will alter the calculations.

This recipe will be partying at these link parties!