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Mornings in my house can be pure chaos—between getting my daughter to her skating practice and making sure everyone’s out the door on time, breakfast often gets forgotten. That’s why I love making these Instant Pot Egg Bites! They’re quick, filling, and perfect for busy mornings. I prep a batch ahead of time, and we can just grab and go. Sometimes I’ll pair them with my Oven Baked Bacon or even a slice of my Banana Oat Muffins for variety. When I know we’ve got an especially long morning at the rink, I’ll pack a few with some fruit from my Easy and Colorful Fruit and Veggie Board—that way everyone stays full and energized. It’s one of those recipes that keeps me sane during the week!
Why You’ll Love This Recipe
- Quick prep: Just 5 minutes of hands-on time.
- Meal prep friendly: Make ahead for the week and reheat in seconds.
- Kid-approved: Great for little hands and picky eaters.
- Portable: Perfect for car snacks, post-practice fuel, or even lunchbox add-ins.
- Customizable: Switch up fillings to fit your mood.
Watch how I make this recipe
Tools That Make It Easier
- Measuring cups & spoons – accurate measuring makes a big difference.
- Glass mixing bowl – I prefer clear bowls so I can see the texture.
- Blending whisk – helps keep the mixture light.
- 8 qt Instant Pot – my go-to for quick breakfasts.
- Silicone egg bites mold – nonstick and easy to clean.
What You’ll Need From Your Pantry
Egg Bites
- 8 large eggs
- 2 oz cream cheese (room temperature)
- ½ cup Mexican blend cheese
- ⅛ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cup water
- ½ cup bacon bits
- 2 tablespoon fresh chives or green onions (finely chopped)
- Cooking spray oil
Garnish
- 1 tablespoon fresh chives or green onions (finely chopped)
Before You Start: My Quick Tip
- Silicone molds are a must: They make cleanup easier and prevent sticking.
- Cool before removing: Egg bites come out cleaner if you let them sit for a few minutes.
- Make them your own: Swap bacon for ham, turkey, or even sautéed veggies.
- Pairing idea: I love serving these with my Oven Baked Bacon or alongside a Fruit and Veggie Board for a balanced breakfast.
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Let’s Make It Together
- Measure out all the ingredients.
- Crack eggs into a mixing bowl.
- Add cream cheese, Mexican cheese, salt, and pepper.
- Whisk until smooth and creamy.
- Lightly spray the silicone molds with cooking spray.
- Fill each cup halfway with the egg mixture.
- Sprinkle bacon bits and chives on top.
- Cover the mold with its lid.
- If using 2 molds, stack them on the Instant Pot wire rack.
- Add water to the Instant Pot, then carefully lower the molds inside.
- Set to pressure cook for 9 minutes.
- Let steam release naturally for 10 minutes before opening.
- Cool for 5 minutes, then gently scoop egg bites out with a silicone spatula.
- Garnish with extra chives and serve.
Recipe variations
- Veggie Lovers: Add sautéed spinach, mushrooms, or bell peppers.
- Cheesy Twist: Try cheddar, feta, or Swiss instead of Mexican blend.
- Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes.
- Herb Freshness: Mix in parsley, dill, or basil instead of chives.
Storage & Reheating
- Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in the microwave for 60–90 seconds.
- Fridge: Store in an airtight container for up to 3 days. Reheat in the microwave for 20–30 seconds.
More Breakfast Ideas
- Bacon and Cheese Egg Muffins
- Spinach and Ham Frittata
- Coconut Banana Pancakes
- Banana Oat Muffins
- Easy Instant Pot Potatoes
Instant Pot Egg Bites
These quick and healthy Instant Pot Egg Bites are soft, protein-packed, and ideal for meal prepping breakfast. Made with eggs, cottage cheese, and your favorite fillings like spinach, bacon, or cheddar, they cook easily in silicone molds for a delicious sous-vide texture. Perfect for low-carb mornings or breakfast on the go.
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Equipment
Ingredients
Egg bites
- 8 Large Eggs
- 2 oz cream cheese room temperature
- ½ cup Mexican blend cheese
- ⅛ teaspoon salt
- ¼ teaspoon Ground Pepper
- 1 ½ cup water
- ½ cup bacon bits
- 2 tablespoon Fresh Chives or green onions, finely shopped
- Cooking spray oil
Garnish
- 1 tablespoon Fresh Chives or green onions, finely shopped
Instructions
- Start by measuring out all the ingredients using measuring cups and spoons.
- Crack the eggs into a large glass mixing bowl.
- Add the cream cheese, Mexican cheese, salt, and pepper to the bowl.
- Whisk everything together with a blending whisk until smooth.
- Lightly coat the egg bite molds with cooking spray.
- Place one mold on the bottom of the Instant Pot wire rack.
- Fill each cup of the mold halfway—this will be your first layer.
- Sprinkle bacon bits evenly into each cup.
- Add chopped chives or green onions on top.
- Cover the first filled mold with its lid.
- Stack the second mold right on top of the first.
- Fill each cup of the second mold halfway.
- Sprinkle bacon bits into each cup.
- Add chopped chives or green onions on top.
- Cover the second mold with its lid, then secure the wire rack arms around the stacked molds.
- Pour water into the bottom of the Instant Pot, then carefully lower the molds inside.
- Set to pressure cook for 9 minutes.
- Let the steam release naturally for about 10 minutes before opening.
- Remove the molds and allow them to cool for 5 minutes.
- Use a silicone spatula to gently scoop out the egg bites.
- Top with extra chives, if you like. Serve and enjoy!
Notes
Storing Egg Bites
- Refrigerator: Place egg bites in an airtight container or Ziploc bag, label with the date, and refrigerate for up to 3 days. To reheat, microwave on a safe plate for 20–30 seconds.
- Freezer: Wrap each egg bite individually in plastic wrap, then place them all in a freezer-safe Ziploc bag. Label with the date and freeze for up to 3 months. To reheat from frozen, microwave for 60–90 seconds, or until warmed through.
Nutrition
Calories: 102kcalCarbohydrates: 3gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 100mgSodium: 251mgPotassium: 58mgFiber: 1gSugar: 0.3gVitamin A: 242IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!
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I’ve Got Answers
Serving egg bites garnished with fresh chives on a white plate.
Yes! You can bake them in the oven using a muffin pan at 350°F for about 20 minutes.tes.
Can I double the recipe?
Absolutely, just work in batches if your Instant Pot doesn’t fit more than 2 molds at a time.
Do they taste like Starbucks egg bites?
Yes, but even better—you can control the ingredients and skip the additives.
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