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Instant Pot Egg Bites

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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.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Instant Pot Egg Bites are loaded with protein and flavor with a velvety smooth texture © COOKING WITH CURLS

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.

Instant Pot Egg Bites are delicious plain or topped with cheese, salsa, or any of your favorite toppings! © COOKING WITH CURLS

How to make Instant Pot Egg Bites:

Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender.

Place all ingredients in a blender © COOKING WITH CURLS

and blend until smooth.

Blend all ingredients together until smooth © COOKING WITH CURLS

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.

Place the filled silicone mold into the Instant Pot © COOKING WITH CURLS

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.

Cook on Steam for 8 minutes © COOKING WITH CURLS

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.

Instant Pot Egg Bites cooked in a silicone mold © COOKING WITH CURLS

Before turning out onto a wire cooling rack.

Instant Pot Egg Bites on a wire cooling rack © COOKING WITH CURLS

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…..

These Instant Pot Egg Bites are the perfect breakfast on the go, or fun snack to get you through the afternoon! © COOKING WITH CURLS

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

Recipe Notes & Tips:

  • 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!

More delicious breakfast recipes:

Tools used to make this Instant Pot Egg Bites Recipe:

Enjoy!!

Instant Pot Egg Bites are loaded with protein and flavor with a velvety smooth texture © COOKING WITH CURLS

Instant Pot Egg Bites

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!
5 from 3 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Pressure Release: 5 minutes
Total Time: 18 minutes
Servings: 7 Servings
Calories: 135kcal
Author: Lisa Johnson

Ingredients

  • 5 large Eggs
  • ¼ cup Milk (I used unsweetened CashewMilk)
  • 1 cup roughly chopped spinach
  • 1 cup grated Gruyere cheese (substitute your favorite flavor)
  • 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 cool completely and 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.

Nutrition

Calories: 135kcal | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 121mg | Potassium: 99mg | Vitamin A: 790IU | Vitamin C: 1.2mg | Calcium: 225mg | Iron: 0.8mg

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