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In addition to looking darn adorable, these Instant Pot bites are super delicious and easy to make in the pressure cooker! Just like Starbucks egg bites, but better. Easy to make ahead, reheat, and even FREEZE!

Make a tray of egg bites, and you’ll have a protein-packed snack to pop in your mouth whenever hunger strikes! They’re easy to cook using a silicone mold and your Instant Pot, or electric pressure cooker. (New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.)

Egg bites are just what they sound like—crustless, bite-sized, quiche-like rounds of eggs, cheese, and whatever mix-ins you want. They’re tasty, portable, and easy to eat — just like the version from Starbucks! What’s not to like?

HOW DO YOU MAKE INSTANT POT EGG BITES?

This recipe uses three large eggs to make seven egg bites, using this model of silicone mold. Searching “egg bite mold” on Amazon yields tons of results, and any of the similarly-shaped brands will work well.

I prefer to use one mold at a time, since the egg bites tend to come out more evenly cooked and more nicely shaped that way, but you can also double the recipe and stack two molds on top of each other.

To double this recipe and cook two trays of egg bites at once:

Be sure to put a round of parchment over the top of both layers The parchment keeps condensation from the lid from dripping down into the bites.
Just increase the cooking time to 10 minutes to ensure that the double batch cooks through.

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WHAT ARE SOME GOOD FILLINGS FOR EGG BITES?

In addition to the eggs, add some cheese and chopped up add-ins to make your egg bites fun and flavorful.

I like to blend a mixture of cottage cheese and any soft cheese (cream cheese, brie, Boursin, or even a few wedges of Laughing Cow work great) into the eggs, then stir in some shredded cheese with the other mix-ins.

For eggier, less cheesy bites, you can certainly skip or reduce the amount of cheese. If so, you may want to add extra eggs or egg whites to make up for the volume, so your bites aren’t too small.

For the egg bites pictured here, I used some (fully cooked) chopped breakfast sausage, bell pepper, and green onions. Egg bites are a great repository for any leftovers, too—think cooked meat or roasted veggies from last night’s dinner.

Here are some other ideas to try:

Wilted spinach and cheese
Ham and cheese
Crumbled bacon (with Gruyère cheese if you want a copycat version of Starbucks!)

HOW TO EAT, REHEAT, OR FREEZE EGG BITES

Enjoy egg bites straight out of the pot for breakfast or brunch, or pack them as a high protein, snackable pick-me-up. They’re also great the next day, smooshed onto a piece of bread and warmed in the toaster oven.

If you want to freeze them, thaw them in the fridge for a few hours or overnight before gently reheating in the toaster oven or microwave.

INGREDIENTS

3 large eggs
1/4 cup cottage cheese
1/4 cup soft cheese, like cream cheese, brie, Boursin, or Laughing Cow
1/2 cup chopped mix-ins, like cooked meats and/or raw or cooked vegetables
1/2 cup shredded cheese, such as cheddar, Monterey jack, or mozzarella

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You can read Full Here : https://www.simplyrecipes.com/recipes/how_to_make_pressure_cooker_egg_bites/

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