Denver Omelet Egg Bites
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These delicious Instant Pot Denver Omelet Egg Bites have all the classic flavors of a Denver omelet – ham, bell pepper and onion mixed with eggs and cheddar cheese. These cute little bites are protein-packed, super easy to make, and filled with fresh vegetables for a delicious breakfast on the go!
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
I may not need a breakfast that is portable, but I love my Instant Pot Egg Bites with Spinach and Gruyère, and Instant Pot Bacon Cheddar Egg Bites so much I needed to come up with another flavor option.
Denver or ‘Western’ omelets are a classic breakfast favorite across the country, so I thought it would be perfect to turn into bite form….and they turned out better than expected!!
Ingredients needed
- Large eggs are blended with milk and grated cheese to create the filling for these bites.
- Cayenne pepper adds a bit of heat in the background, but it is optional.
- The classic Denver omelet ingredients are included; diced ham, diced bell pepper, diced mushrooms and green onions add flavor without being overpowering.
Be sure to check out the detailed printable recipe card below
How to make Denver Omelet Egg Bites
In an Instant Pot
Add the eggs, milk, grated cheese, and cayenne 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, then sprinkle the diced topping 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.
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 to prevent condensation from dropping into your egg bites while they cook.
Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Pressure Cook/Manual” button and adjust the time to 8 minutes using the + or – button.
When the pot beeps, allow the pressure to release naturally for 10 minutes. Carefully remove the Egg Bites from the Instant Pot and allow to cool for 5 minutes before turning out onto a wire cooling rack or serving plate.
Hold the mold over the wire rack and gently push the egg bites out.
On the stove
Pour enough water into the bottom of a large pot so that it comes up to the bottom of the steam rack. Bring the water to a boil then carefully lower the steam rack and mold (without the plastic lid) into the pot. Cover, reduce heat to a low boil, and steam for 10 minutes. Turn off heat and allow to sit for 5 minutes. Carefully remove from the pot and flip the egg bites out onto a paper towel lined plate.
Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
Reheat leftover egg bites in the microwave before serving.
Recipe Notes & Tips
- The egg bites above show the difference between 10 natural pressure release (Denver Omelet), and 5 minutes (Bacon Cheddar). The texture is improved and they are not as dense with the added amount of time before releasing the pressure.
- I used Unsweetened CashewMilk, but whole, 2%, or coconutmilk would also work.
- Look for a cheddar that has been aged more than 9 months for lactose-free, or use your favorite cheese.
- Starbucks egg bites contain cottage cheese but I am lactose-intolerant so I left it out.
Why do you blend your egg bites mixture?
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 the ingredients together.
Tools used to create this recipe
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!
- Cutting Board & Chefs Knife
- Box Grater for the cheese
- High-Speed Ninja Blender for super smooth egg bites and smoothies
- 6 Quart Instant Pot with trivet
- Silicone Egg Mold
- Measuring Cups
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!!
Denver Omelet Egg Bites
Equipment
- Pressure Cooker
Ingredients
- 5 large eggs
- .25 cup milk whole, 2% or non-dairy
- 1 cup grated, sharp cheddar cheese
- 2 tablespoons diced ham
- 2 tablespoons diced mushrooms
- 2 tablespoons diced bell pepper any color, green is traditional
- 2 tablespoons diced green onions
- pinch cayenne pepper optional
Instructions
In an Instant Pot
- Add the eggs, milk, grated cheese, and cayenne 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, then sprinkle the diced toppings 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.
- 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 to prevent condensation from dropping into your egg bites while they cook.
- Secure the lid, make sure the steam knob is in the "Sealing" position. Press the "Pressure Cook/Manual" button and adjust the time to 8 minutes using the + or – button.
- When the pot beeps, allow the pressure to release naturally for 10 minutes. Carefully remove the Egg Bites from the Instant Pot and allow to cool for 5 minutes before turning out onto a wire cooling rack or serving plate. Hold the mold over the wire rack and gently push the egg bites out.
On the Stove
- Pour enough water into the bottom of a large pot so that it comes up to the bottom of the steam rack. Bring the water to a boil then carefully lower the steam rack and mold (without the plastic lid) into the pot. Cover, reduce heat to a low boil, and steam for 10 minutes.
- Turn off heat and allow to sit for 5 minutes. Carefully remove from the pot and flip the egg bites out onto a paper towel lined plate.
- Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month. Reheat leftover egg bites in the microwave before serving.
Notes
- The texture of the egg bites is improved and they are not as dense when the pressure is naturally released for a full 10 minutes.
- I used Unsweetened CashewMilk, but whole, 2%, or coconutmilk would also work.
- Look for a cheddar that has been aged more than 9 months for lactose-free, or use your favorite cheese.
- Starbucks egg bites contain cottage cheese but I am lactose-intolerant so I left it out.
