Easy Instant Pot Egg Bites with Bacon & Green Chiles
I have been a fan of coffee shop sous vides egg bites for a while now. It is so nice to have a to-go breakfast option that isn’t too heavy, too sweet, or too greasy! However, they tend to be a bit salty for me. In an effort to save some cash, cut back on the salt, and maintain the ease these egg bites bring to hectic mornings, I wanted to figure out a recipe that I loved and could make at home. And with that, my Easy Instant Pot Egg Bites with Bacon & Green Chiles were born!
Making Instant Pot Egg Bites
The process for making these egg bites is incredibly simple. Most of the ingredients go into a blender, get a quick buzz, then are poured into silicon egg molds. Once covered, the egg molds are set inside the Instant Pot, on top of the rack, and cooked using the steam setting. This setting is what I have used to get the closest possible texture to the sous vides egg bites from a certain ubiquitous coffee shop.
I love adding a bit of bacon to my egg bites, but you can use any finely diced veggies or meat. If you use veggies, I recommend sautéing them first and draining them on a paper towel so you don’t end up with overly wet egg bites.
Tools You Need to Make Instant Pot Egg Bites
You’ll need:
Instant Pot for easy cooking
egg bite molds to achieve the perfect shape (use and love this one*)
blender to make this recipe for Instant Pot Egg Bites.
Instant Pot Egg Bite Ingredients
For my Instant Pot Egg Bites with Bacon & Green Chiles, you’ll need the following:
Large eggs
Shredded cheddar cheese
Grated parmesan cheese
Cottage cheese
Crumbled cooked bacon
Green chiles
How to Make Instant Pot Egg Bites
Making Instant Pot Egg Bites at home is shockingly easy. Here’s how to do it:
Blend your eggs, cheddar, parmesan, and cottage cheese until smooth. You can add a touch of salt and or black pepper as well.
In the bottom of each cup in your egg mold, put some bacon and green chiles.
Pour the egg mixture over the bacon and green chiles, filling the molds just below the top. Cover the mold with the lid it came with.
Pour 1 cup of water in the bottom of your instant pot and set the cooking rack inside.
Carefully place the egg molds on top of the rack, turn the Instant Pot lid in place and set to seal.
Press the steam button and adjust the pressure to low. Cook for 10 minutes. Release the pressure and carefully remove the egg bites from the Instant Pot.
After the egg bites have cooled a bit, you can ease them out of the molds and onto a plate.
Tips for Making Instant Pot Egg Bites
You may need to play around a bit with the cook time on these. Instant Pots, depending on the brand and the age, can vary a bit in how they cook.
If you overfill your egg molds and the egg mixture seeps out and spreads between the mold and the lid, don’t worry! Just scrape off the excess and put in a bit less next time.
If you want to use other veggies you have on hand (bell peppers, spinach, mushrooms, onion, etc) you definitely can! Just finely dice, sauté them to let out some of the moisture, and drain them on a paper towel before adding to your egg molds.
Play around with cheese! Use your favorite cheeses in place of what I have listed here.
Add fresh herbs for a little brightness if you have them on hand.
I have the best luck doing just one level (many molds you’ll find, including mine, can sit stacked on top of one another in the instant pot) but when I perfect the double decker I’ll update this post!
I Hope You Try My Instant Pot Egg Bites!
If you do, please consider tagging me on Instagram @setthetableblog so I can see how they turned out for you!
= affiliate link
Instant Pot Egg Bites with Bacon & Green Chiles
Ingredients
- 6 large eggs
- 1/3 cup 1% or 2% cottage cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 - 4 slices bacon, cooked and crumbled
- 1/4 cup diced green chiles, drained and dried on paper towels
Instructions
- Put the eggs, cheddar, parmesan, and cottage cheese in a blender. Blend until smooth.
- Divide the bacon and chiles between the cups of your egg mold.
- Pour the egg mixture over the bacon and chiles, filling about 3/4 of the way in each cup. Cover with the lid that came with your egg mold.
- Put 1 cup of water in the bottom of your instant pot and insert the cooking rack.
- Set the egg mold on top of the rack, cover with the instant pot lid, and set to seal.
- Cook the egg bites by pressing the 'Steam' button and setting the pressure to low. Set timer for 10 minutes.
- When the cook time is done, release the steam carefully and remove the lid to the instant pot. Carefully remove the egg mold (use oven mitts, please!) and allow to cool enough to handle.
- Remove the egg bites from the mold. if you are going to eat them right away, dig in! If not, let them cool completely on a plate and store in an airtight container in the fridge for 3-4 days.
- To reheat: Place 1 or 2 egg bites on a plate, cover loosely with a paper towel, and microwave for 1 to 1 1/2 minutes.
