How to make easy egg bites for quick breakfast on the go!
This post may contain affiliate links. Please see my full disclosure policy for details.
Daily life can be really chaotic for a busy lifestyle. And for a lot of people, constant chaos means forgetting to eat or being too busy to break for a bite to eat. I mean, how many times have you rushed to get the kids ready for school, get yourself ready for work, and get everybody loaded up in the car just to remember that you forget about breakfast?
They say that breakfast is the most important meal of the day, but it’s probably the most skipped. That’s why I love easy meal prep breakfasts like my Instant Pot Egg Bites to help feed my busy family, even on the go!
These easy egg bites are perfect for little kid’s breakfast, after-school snacks, breakfast on the go, car snacks, and it’s a great way for little athletes to start their day. Just make these one night of the week or weekend, store them for the week, and you’re good to go!
This easy 30-minute meal will be a huge lifesaver when it comes to making sure you and your family start the day the right way! Here’s how to make my easy and delectable Instant Pot Egg Bites!
Instant Pot Tools
Let’s start with the tools and equipment. I don’t need a lot here, just some typical kitchen utensils along with some pressure cooker equipment. Here’s what you need to make instant pot egg bites:
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- Blending whisk
- 8 qt Pressure cooker
- Silicone Egg Bites Mold
Instant Egg Bite Ingredients
Once you’ve got the equipment ready, it’s time to break out the ingredients! There’s not a lot to expect here either. Just some scrumptious egg-y ingredients and delectable additions! Here are my ingredients for easy egg bites:
Egg Bites:
- 8 Large Eggs
- 2 oz cream cheese– room temperature
- ½ cup Mexican blend cheese
- ⅛ tsp salt
- ¼ tsp Ground Pepper
- 1 ½ cup water
- ½ cup bacon bits
- 2 tbsp Fresh Chives or green onions- finely chopped
- Cooking spray oil
Garnish:
- 1 tbsp Fresh Chives or green onions- finely chopped
How to Make Instant Pot Egg Bites
Now let’s get this instant pot party started! This process is super easy to follow along with. Just be sure to read through the instructions to make sure you have an idea of how the process goes, and to make sure you have everything you need. Here’s how to make my easy instant pot egg bites:
- First, measure out the ingredients with the measuring cup and spoons.
- Next, crack the eggs into a large glass mixing bowl.
- Add in the cream cheese, Mexican cheese, salt, and pepper.
- Blend the ingredients together with a blending whisk.
- Next, lightly spray the egg bite molds with the cooking oil spray.
- Place one of the molds in the bottom of an instant pot wire shelf.
- Then, fill each of the mold cups ½ full. This is the 1st layer.
- Add the bacon bits to each cup for the next layer.
- Next, sprinkle in the chopped chives, or green onions.
- Cover the first filled egg bite mold with its lid.
- Then, stack the second mold on top.
- Fill each of the mold cups ½ full.
- Add the bacon bits to each cup.
- Lastly, sprinkle in the chopped chives, or green onions.
- Cover the second filled egg bite mold with its lid. Secure the wire shelf arms around the stacked, closed egg molds.
- Next, pour the water into the bottom of the instant pot, and lower the molds into the pot.
- Pressure cook the egg bites for 9 minutes.
- Then, release the steam naturally for about 10 minutes before opening.
- Remove the molds from the pressure cooker and let them cool for 5 minutes.
- Use a silicone spatula to scoop the egg bites out of the molds.
- Finally, sprinkle extra chives on top, if desired. Serve and enjoy!
Storing Egg Bites
To store egg bites: transfer them to an airtight container or Ziploc bag, and store them in the refrigerator for up to 3 days. Always label the date on the outside of the container. To reheat egg bites from the fridge, place them on a microwave-safe plate and cook for about 20-30 seconds.
To freeze egg bites: individually wrap the egg bites with plastic wrap. Then, transfer the wrapped egg bites to a freezer-safe Ziploc bag, and store them in the freezer for up to 3 months. Always label the date on the outside of the container. To reheat the egg bites from frozen, heat in the microwave for 60-90 seconds or until heated all the way through.
More Breakfast Recipes
Instantly Successful Recipes
Loved this easy instant pot recipe? Then you are probably going to love some of my other instant pot success recipes and more of my delectable egg recipes:
More Egg-citing Egg Recipes:
- Football Deviled Eggs
- Simple Deviled Eggs
- Deviled Eggs with Bacon
- Hard-Boiled Eggs
- Bacon and Cheese Egg Muffins
- Spinach Frittata
- Easy Hollandaise Sauce
- How to Boil Eggs with an Egg Timer
More Easy Instant Pot Recipes:
- Easy Instant Pot Shredded Chicken
- Instant Pot Chicken Breast
- Instant Pot No-Peel, Hard-Boiled Eggs
- Easy Instant Pot Potatoes
- Instant Pot Creamy Mashed Potatoes
Instant Pot Egg Bites
Equipment
Ingredients
Egg bites
- 8 Large Eggs
- 2 oz cream cheese room temperature
- ½ cup Mexican blend cheese
- ⅛ tsp salt
- ¼ tsp Ground Pepper
- 1 ½ cup water
- ½ cup bacon bits
- 2 tbsp Fresh Chives or green onions, finely shopped
- Cooking spray oil
Garnish
- 1 tbsp Fresh Chives or green onions, finely shopped
Instructions
- First, measure out the ingredients with the measuring cup and spoons.
- Next, crack the eggs into a large glass mixing bowl.
- Add in the cream cheese, Mexican cheese, salt, and pepper.
- Blend the ingredients together with a blending whisk.
- Next, lightly spray the egg bite molds with the cooking oil spray.
- Place one of the molds in the bottom of an instant pot wire shelf.
- Then, fill each of the mold cups ½ full. This is the 1st layer.
- Add the bacon bits to each cup for the next layer.
- Next, sprinkle in the chopped chives, or green onions.
- Cover the first filled egg bite mold with its lid.
- Then, stack the second mold on top.
- Fill each of the mold cups ½ full.
- Add the bacon bits to each cup.
- Lastly, sprinkle in the chopped chives, or green onions.
- Cover the second filled egg bite mold with its lid. Secure the wire shelf arms around the stacked, closed egg molds.
- Next, pour the water into the bottom of the instant pot, and lower the molds into the pot.
- Pressure cook the egg bites for 9 minutes.
- Then, release the steam naturally for about 10 minutes before opening.
- Remove the molds from the pressure cooker and let them cool for 5 minutes.
- Use a silicone spatula to scoop the egg bites out of the molds.
- Finally, sprinkle extra chives on top, if desired. Serve and enjoy!
Video
Notes
Nutrition
Leave a Reply