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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.

Seven Instant Pot Denver Omelet Egg Bites on a plate topped with chopped parsley.

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

Ingredients needed to make Instant Pot Denver Omelet Egg Bites.
  • 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

Looking down on sevenDenver Omelet Egg Bites on a plate with a glass of orange juice in the background.

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.

Eggs, grated cheddar cheese and milk in a blender.

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.

Seven cavities of a silicone mold filled with omelet toppings and egg mixture.

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.

Silicone mold filled with egg bite mixture topped with a clear lid and sitting in an Instant Pot.

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.

Instant Pot set to Pressure Cook High for 8 minutes.

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.

Cooked egg bites in a silicone mold sitting on a metal trivet on a bamboo cutting board.

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.

Denver Omelet and Bacon Cheddar Egg Bites cut open to show inside.

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!

More delicious breakfast recipes

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Enjoy!!

Seven Instant Pot Denver Omelet Egg Bites on a plate topped with chopped parsley.

Denver Omelet Egg Bites

These delicious Instant Pot Denver Omelet Egg Bites have all the classic flavors – ham, bell pepper and onion mixed with eggs and cheese.
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Course: Breakfast
Cuisine: American
Keyword: pressure cooker egg bites
Prep Time: 10 minutes
Cook Time: 8 minutes
Pressure Release: 10 minutes
Total Time: 28 minutes
Servings: 7 Servings
Calories: 129kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 129kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 215mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 1mg

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