Instant Pot Egg Bites
Instant Pot Egg Bites

These Instant Pot Egg Bites not only look freaking gorgeous, but they’re also super tasty and quick to make in the Instant Pot. Just like Starbucks Egg Bites, but better – easy to make, reheat, even freeze!

In this recipe

  • Filling ideas
  • Reheat and Freeze
  • No egg bite mold?
  • Troubleshooting
  • More egg recipes

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

Egg Bites Are Exactly What They Sound Like – crustless, bite-sized, quiche-like rounds of eggs, cheese, and whatever you want. They’re delicious, portable, and easy to eat—just like Starbucks’ version! What’s not to like?

How to Make Instant Pot Egg Bites?

This recipe uses three large eggs to make seven egg bites using this silicone mold model. A search for “egg bite mold” on Amazon returns countless results. Any of the similarly shaped brands will work well.

I prefer to use one mold at a time as it cooks the egg bites more evenly and forms them nicely. You can also double the recipe and stack two molds on top of each other.

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

  • Be sure to put a round of parchment over both layers. The parchment prevents condensation on the lid from dripping into the bites.
  • Simply increase the cooking time to 10 minutes to ensure the double batch cooks.

Add some cheese and chopped ingredients in addition to the eggs to make your egg bites fun and flavorful.

I like to mix a mixture of cottage cheese and soft cheese (cream cheese, brie, boursin, or even a few pieces of laughing cow work great) into the eggs, then stir in some shredded hard cheese with the other mix-ins.

You can certainly omit or reduce the amount of cheese for a tastier, less cheesy bite. If so, you may want to add extra eggs or egg whites to balance the volume so your bites aren’t too small.

For the egg bites pictured here, I used some (fully cooked) chopped breakfast sausage, bell peppers, and scallions. Egg bites are also a great way to store leftovers—think boiled 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 Starbucks knock-off version!)

How to eat, reheat or freeze egg bites

Enjoy egg bites straight from the pot for breakfast or brunch, or pack them up as a high-protein snack pick-me-up. They also taste great the next day, spread on a piece of bread and warmed up in the toaster.

Store them in an airtight container in the fridge for a few days (or use the lid that came with your silicone egg mold if you have one).

If you want to freeze them, also do this in an airtight container. Let them thaw in the fridge for a few hours or overnight before gently reheating in the toaster oven or microwave.

Covering egg bites before cooking

For sweet and not soggy egg bites, cover the dish with parchment or aluminum foil before cooking to keep the condensation on the lid from dripping onto the egg mixture. If your egg molds came with a plastic lid, they are for storage and cannot be used for cooking. If the egg mold lid is silicone, you should be able to use it when cooking, but check the manufacturer’s instructions first.

Prepare Egg Bites without an Egg Bite Maker

Here’s a tip from reader Barb’s comments: If you don’t have silicone egg molds, you can use 4-ounce ball mason jars. The recipe should just be enough to fill 6 of these. Since it’s glass, it’s best to shorten the time to 4 minutes, with 4 minutes of natural pressure relief.

You can also use silicone muffin cases. You may need to play around with the cooking time.

Liquid Egg Bites? Here’s what to do.

  • If your Egg Bites are still runny, return them to the Instant Pot and pressure cook 1 to 2 minutes longer.
  • Lots of add-ins mean the egg bites take longer to set.
  • Wet ingredients like tomatoes add too much moisture and don’t allow them to set. Salt and drain or boil before adding them.

Tasty Egg Bite Mix-Ins

You can make a Starbucks copycat version with bacon and guyere, but there are tons of other combinations to try!

  • Vegetarian Egg Bites – choose any combination of chopped spinach, kale, onions, garlic, zucchini, carrots with herbs like parsley, basil, oregano, sage, thyme and/or rosemary.
  • Fajita Egg Bites – cooked taco meat, onions, peppers, and cilantro with some oregano, cumin, and chili powder.
  • Greek Egg Bites – Add feta cheese, chopped Kalamata olives, spinach, and oregano. Serve with lemon wedges for squeezing, if you like.
  • Brunch Egg Bites – Add chopped smoked salmon and chives.

More ways to have eggs for breakfast!

  • Fluffy scrambled eggs
  • Freezer Breakfast burritos with sausage, eggs and salsa verde
  • Dutch baby pancake with salmon and fried egg
  • Avocado toast with fried egg, olives and smoked paprika
  • Make-Ahead Feta and Spinach Breakfast Wraps

From the editors of Simply Recipes

Instant Pot Egg Bites

preparation time
10 mins

cooking time
25 minutes

total time
35 minutes

7 servings

7 egg bites

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

  • Be sure to put a round of parchment over both layers. The parchment prevents condensation from dripping off the lid into the bites.
  • Simply increase the cooking time to 10 minutes to ensure the double batch cooks.


  • 3 big eggs

  • 1/4 Cup cottage cheese

  • 1/4 Cup soft cheese, like cream cheeseBrie, Boursin or Laughing Cow

  • 1/2 Cup chopped mix-ins, like cooked meat and/or raw or cooked vegetables

  • 1/2 Cup grated cheeselike cheddar, Monterey Jack or mozzarella


  1. Mix eggs and cheese:

    Combine the eggs, cottage cheese, and cream cheese in a blender. Blend on medium speed for about 30 seconds until smooth.

  2. Add the mix ins:

    Pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese and stir to combine.

  3. Fill in the shapes:

    Use a small amount of oil or non-stick cooking spray to grease a silicone egg mold, then scoop 1/4 cup of the mixture into each of the wells in the mold. Wipe off any drips.

  4. Prepare the pressure cooker:

    Pour 1 cup of water into the Instant Pot or Electric Pressure Cooker. Carefully transfer the egg mold to the steamer grid, then place an 8-inch parchment or piece of aluminum foil on top of the mold to keep condensation from dripping onto the bites as they cook.

    Grasp the steamer rack handles and lower the egg mold into the pot.

  5. Cook the eggs on low pressure:

    Attach the lid to the pressure cooker. Make sure the pressure regulator is in the “Sealing” position. Select the Pressure Cook or Manual program, then set the time to 8 minutes at low pressure.

    (If making a double serving, increase the cooking time to 10 minutes.)

    The pressure cooker takes about 10 minutes to reach full pressure. Cooking time begins once full pressure is reached.

    Note: If your pressure cooker doesn’t have a low pressure option, use the “Fast Cook” or “Manual” setting for 8 minutes. We recommend only making one layer of egg bites at a time this way. You can also try setting the “Steam” function for 10 minutes.

  6. Release the pressure naturally for 5 minutes:

    When the timer sounds, allow the pressure to release naturally for 5 minutes, then perform a quick depressurization by moving the pressure release knob from “Sealing” to “Venting”. It will take a minute or two for the pressure to fully dissipate.

  7. Remove the egg bites from the pressure cooker:

    Wearing heat-resistant gloves, grasp the ends of the wire mesh to lift the egg bite mold out of the pot. Remove the parchment and allow the bites to cool for about 2 minutes (they will deflate a bit as they cool). Use a spoon to scoop the bites out of the mold and transfer to a serving platter.

  8. Serve Egg Bites:

    Serve warm alone or with toast or a pile of mixed vegetables.

    You can store them in a tightly closed container in the refrigerator for up to 3 days. Microwave very briefly to reheat before serving (about 25 seconds, depending on the power of your microwave).

nutritional information (per serving)
121 calories
9g Fat
1g carbohydrates
9g protein
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