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I've got a game-changer for your breakfast routine - instant pot egg bites! These little protein-packed morsels are my go-to for busy mornings. Imagine biting into a fluffy, cheesy cloud that's customizable to your taste buds. Best part? They're a breeze to whip up. Just toss ingredients in a blender, pour into molds, and let your pressure cooker work its magic. In minutes, you'll have perfectly cooked, velvety egg bites ready to fuel your day. Trust me, once you try these, you'll never look back at boring breakfasts again.
Essential Ingredients for Delicious Egg Bites
- Eggs: Essential for texture and structure, eggs bind the ingredients together and provide a rich, creamy base.
- Cottage cheese: Adds a creamy texture and tangy flavor, boosting the protein content and creating a light, fluffy consistency.
- Shredded cheese: Provides a savory, cheesy flavor and helps to bind the ingredients together while adding a gooey, melty texture.
- Milk: Adds moisture and richness to the egg mixture, resulting in a softer, more tender final texture.
Read more: Instant Pot Egg White Bites Recipe
Kitchen Tools Required for Making Instant Pot Egg Bites
- Instant Pot: Essential for pressure cooking the egg bites quickly and efficiently.
- Blender: Needed to blend the egg mixture until smooth for a creamy texture.
- Silicone egg bite molds: To shape and cook the egg bites evenly in the Instant Pot.
Instant Pot Egg Bites Recipe Guide
Equipment
- Instant Pot
- Silicone Egg Bite Molds
- Blender
Ingredients:
Main Ingredients
- 4 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheese
- 1/4 cup milk
- to taste Salt and pepper
- optional mix-ins like cooked bacon, veggies, or herbs
Instructions:
- In a blender, combine eggs, cottage cheese, shredded cheese, milk, salt, and pepper. Blend until smooth.
- Grease silicone egg bite molds and pour the egg mixture into each mold, filling about 3/4 full.
- Add any mix-ins you desire into each mold.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and stack the filled molds on top of the trivet.
- Close the Instant Pot lid, set to sealing, and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then do a quick pressure release.
- Carefully remove the molds from the Instant Pot and let the egg bites cool slightly before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Egg Noodles Recipe Guide
Preparing and Storing Egg Bites for Later
Make Ahead Instructions
- Cook the egg bites as directed and allow them to cool completely.
- Store the egg bites in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for a quick breakfast on busy mornings.
Freezing Instructions
- Once cooked and cooled, place the egg bites on a baking sheet in the freezer until solid.
- Transfer the frozen egg bites to a freezer-safe bag or container.
- To reheat, microwave from frozen for a convenient make-ahead breakfast option.
Adding a pinch of nutmeg to the egg mixture can enhance the flavor of the egg bites.
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