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Instant Pot Egg Bites with Cheesy Mix-ins Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 35 mins
  • Yield: 7 egg bites

Description

This recipe for Instant Pot Egg Bites offers a simple, hands-off way to make delicious, creamy egg bites infused with cottage cheese, soft cheese, and your choice of mix-ins, cooked perfectly in an electric pressure cooker for a quick breakfast or snack.

Ingredients

Egg Mixture

  • 3 large eggs
  • 1/4 cup cottage cheese
  • 1/4 cup soft cheese (cream cheese, Brie, Boursin, or Laughing Cow)

Mix-ins and Cheese

  • 1/2 cup chopped mix-ins (cooked meats and/or raw or cooked vegetables)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)

Other

  • Oil or nonstick cooking spray (for greasing the silicone mold)
  • 1 cup water (for Instant Pot)
  • 8-inch parchment round or aluminum foil (to cover mold)

Instructions

  1. Blend the eggs and cheeses: Combine the eggs, cottage cheese, and soft cheese in a blender. Blend at medium speed for about 30 seconds until the mixture is smooth and creamy.
  2. Add the mix-ins: Pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese, then stir gently to combine everything evenly.
  3. Fill the molds: Lightly grease a silicone egg mold with oil or nonstick spray. Ladle about 1/4 cup of the egg mixture into each mold cavity, wiping off any drips on the edges.
  4. Prepare the pressure cooker: Pour 1 cup of water into the Instant Pot. Place the egg mold on the wire steam rack, and cover the top of the mold with an 8-inch round of parchment paper or foil to prevent condensation from dripping onto the egg bites.
  5. Cook the eggs on low pressure: Secure the Instant Pot lid and set the pressure valve to “Sealing.” Select the “Pressure Cook” or “Manual” program and set it to 8 minutes on low pressure. (For a double batch, increase to 10 minutes.) The pot will take about 10 minutes to reach full pressure before timing begins.
  6. Release the pressure naturally for 5 minutes: When cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully move the valve to “Venting” to release any remaining pressure quickly.
  7. Remove the egg bites: Using heatproof mitts, lift the wire rack with the mold out of the pot. Remove the parchment cover and let the egg bites cool for about 2 minutes to allow slight deflation.
  8. Serve the egg bites: Use a spoon to gently scoop the egg bites out of the mold. Serve warm alone, or with toast or mixed greens. Store leftovers in a sealed container in the refrigerator for up to 3 days and reheat briefly in the microwave before serving.

Notes

  • To cook a double batch, cover both layers of egg bites with parchment to prevent condensation drip and increase cooking time to 10 minutes at low pressure.
  • If your pressure cooker doesn’t have a low pressure option, cook one layer at a time on the standard Pressure Cook or Manual setting for 8 minutes, or use the Steam function for 10 minutes.
  • Microwave reheating should be brief (around 25 seconds) to avoid overcooking.
  • Use a variety of cooked meats or vegetables as mix-ins to customize your egg bites.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/instant-pot-egg-bites-with-cheesy-mix-ins-recipe/