Name: Instant Pot Egg Bites
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 4 large eggs ((Note 1)); 3/4 cup finely grated parmesan cheese ((Note 2)); 1/4 cup heavy whipping cream ((Note 3)); 1/4 cup finely chopped fresh spinach ((Note 4)); 1/2 ounce prosciutto, finely chopped ((Note 5)); 1/2 teaspoon ground black pepper; 1/8 teaspoon table salt ((Note 6))

Summary:

These low carb and keto friendly egg bites are soft and velvety, like mini crustless quiches made of eggs, cheese, and your choice of mix-ins. You can enjoy them as a quick breakfast or snack that's high in protein, portable, and can be made ahead.

Instant Pot Egg Bites

4.9 from 14 votes

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Prep: 15 mins

Cook: 10 mins

Natural Release: 10 mins

Yield: 2 servings

INGREDIENTS

▢ 4 large eggs (Note 1)
▢ 3/4 cup finely grated parmesan cheese (Note 2)
▢ 1/4 cup heavy whipping cream (Note 3)
▢ 1/4 cup finely chopped fresh spinach (Note 4)
▢ 1/2 ounce prosciutto, finely chopped (Note 5)
▢ 1/2 teaspoon ground black pepper
▢ 1/8 teaspoon table salt (Note 6)

INSTRUCTIONS

Prepare Egg Mixture: Evenly divide spinach and prosciutto among 7 mold compartments in silicone egg bites mold (Note 7). Whisk eggs, parmesan cheese, heavy whipping cream, black pepper, and salt in mixing bowl until well-beaten and smooth. Pour mixture into mold, 3-4 tablespoons per compartment, filling up about 80% to top. Cover tightly with foil.
Cook Egg Bites: Add 1.5 cups water to pressure cooker (Note 8). Place trivet inside, and carefully lower mold onto trivet. Secure and seal lid (pressure knob set to “sealing”). Use steam setting to cook for 10 minutes at high pressure, followed by 10 minutes of natural release. Manually release any remaining pressure. Uncover and remove egg bites mold from pressure cooker, discarding foil. Invert onto plate to release egg bites (Note 9). Serve and store leftovers (Note 10).

NUTRITION

Makes 2 Servings

Amount Per Serving (3 to 4 egg bites):

Calories 400 (65% from fat)
Total Fat 29g	44%
Saturated Fat 17g	85%
Cholesterol 443mg	148%
Sodium 710mg	30%
Net Carb 2g
Total Carb 2.5g	1%
Dietary Fiber 0.5g	1%
Sugars 2g
Protein 27g

Vitamin A 28% · Vitamin C 2% · Calcium 45% · Iron 8%

PHOTOS

adding ingredients and egg mixture to silicone mold

NOTES & TIPS

(1) Eggs. Instead of using only whole eggs, one option is to use a mix of eggs and egg whites. To ensure that the resulting egg bites can hold themselves together and aren’t too crumbly, I recommend using at least 2 yolks as a binder.

(2) Parmesan Cheese. I use the kind of finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. You can substitute with other types of cheese. Pecorino romano and asiago are similar to parmesan. Other cheeses like pepperjack, feta, gruyere, or cheddar would also be delicious. If you use shredded instead of finely grated (sandy consistency), you may want to blend the egg mixture to ensure a smooth consistency before filling the molds.

(3) Heavy Whipping Cream. This can be substituted with half-and-half or milk.

(4) Spinach. This is a small amount of spinach, but if you add any more than this, the resulting egg bites will be too fragile and won’t easily release from the mold. You can substitute with other vegetables you have on hand; some good ideas include bell peppers, broccoli, mushrooms, artichoke hearts, asparagus, sun-dried tomatoes, basil, and scallions. For best results, the vegetables should be finely chopped and pre-cooked so that they don’t release a bunch of liquid into the egg bites.

(5) Prosciutto. You can substitute with other proteins, such as bacon, sausage, or ham. Just make sure that they’re pre-cooked and finely chopped. For vegetarian egg bites, replace the prosciutto with extra vegetables (see Note 4 for ideas).

(6) Salt. If you like your eggs or breakfasts to be a bit saltier in general, I recommend increasing the table salt from 1/8 to 1/4 teaspoon.

(7) Egg Bites Mold. I use an Aozita egg bites mold (no longer sold) that fits my 6-quart Instant Pot. It has 7 compartments, and each holds about 1/4 cup of liquid. It comes with a plastic lid that isn’t intended to be used in the Instant Pot; the lid is only for cold storage. If you’re interested in a set of 2, the Silikong egg bites mold has 2 trays with built-in handles and trivet, and their lid is silicone so it’s safe to use in the Instant Pot. If you have another type of suitable mold, that’s fine too. Just make sure it fits your Instant Pot and is safe for pressure cooking.

(8) Pressure Cooker. I use a 6-quart Instant Pot, and the trivet that came with it. Other sizes of electric pressure cookers should also work as long as your egg bites mold fits.

(9) Releasing Egg Bites. If you have trouble releasing the egg bites from the mold, run a butter knife along the edges of each compartment.

(10) Leftovers / Make Ahead. Cover (using the convenient lid that comes with your egg bites mold) and refrigerate leftovers for up to 3 days. They reheat well in a microwave or toaster oven. For longer storage, freeze them. Thaw overnight in the refrigerator, then reheat.

(11) Adjusting Yield. You can double the recipe’s ingredients and stack two molds on top of each other (like Silikong egg bites mold set of 2). Place foil or parchment paper above each mold to prevent condensation from the pressure cooker lid from dripping down onto the egg bites. Even though you’re doubling the ingredients, the pressure cooking and natural release times should be kept the same as directed in the recipe.

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Cathy

I made these this evening with a few ingredient changes, and I like them a lot. My instincts told me to spray the silicone mold, but I didn’t because the recipe didn’t suggest it. Wish I had. I had a difficult time getting them to release. Will definitely spray the mold the next time.

Paula

Can you make them in an air fryer?

Melissa

Made them this morning and they were delicious! I didn’t have any prosciutto so I used chopped bacon instead. Will definitely be making these again.

Lydia

Thanks for including link for silicon cookware!! Loved these! I used gruyere and bacon. Will add a bit more gruyere next time. So darned easy!!! I love batch cooking for the work week. This recipe has made it so much easier! Love love love!

Annette

I made these just now with Parmesan, sun-dried tomatoes (they were packed in olive oil, so I squeezed out all the oil), and roasted asparagus and they are AMAZING!! Thanks so much for sharing the recipe!

Robin

I made this last week and it yielded 25 bites. I do use jumbo eggs only and I put mushroom pieces and Jimmy Dean sausage crumbles. Making today and adding some leftover chopped artichoke hearts to the mushrooms and sausage and expect I may have a higher yield. Not complaining at all, because they are so good! I take them to work for breakfast (and sometimes lunch).

Lynn B.

I made these for myself for breakfast!! YUMMMMM! I made mine with two slices of chopped proscuitto, fresh spinach about a quarter cup, about an eighth cup of chopped onion, 2 oz of basil and tomato feta, and quarter cup of cashew milk unsweetened… cooked as directed. They are OH MY GOD good! I did blend it real quick in my blender to just get everything smooth and not have to chop the spinach. Didn’t use salt because the feta was salty, skipped the pepper because the feta was already seasoned. This is an excellent breakfast, thanks for sharing!!

Eden

Just finished eating three of these and am trying to not eat all of them. Your recipes continue to impress. I’m making your basalmic chicken tonight 🙂
I rubbed inside of the molds with a little bit of butter and they popped right out! For my version I used half n half. I cut up one of those Sabatinos chicken sausages from Costco very small and fried it first. Didn’t do the spinach or veg and grated my fresh parm on the small grater plate. Used an immersion blender and poured on top of the sausage in the molds. Absolutely delicious and I will make over and over.
One rec: after pouring in the egg mixture, stir it. Mine broke a little on top and i think its because the egg mixture didnt reach the bottom.
Love it! So easy.

Kristin

Just got an Instant Pot during Prime days and found your recipe as well. I also ordered the insert you suggested in the post. Very excited to try this recipe. Sounds like from the reviews that this is a GREAT recipe and very versatile.

DubyaD40

Used bacon bits from bulk store, Parmesan and shredded cheddar. I used a glass lid from an oven safe dish to cover. Spraying the egg mold with butter spray helped them come out of the mold and made for easy clean up. Much like my frittatas but bite size and easy to travel with.

Diane

Would love to make these. Any chance I could use a muffin tin and bake in the oven? What temperature and how long? Would appreciate a reply.

Julia

I think a muffin tin + baking in the oven would work well. I suggest lightly spraying the muffin tin and baking at 350 F until a knife in the center of the muffin comes out clean, and they have golden brown tops. Might take 20-30 minutes depending on how large your muffins are. Hope that’s helpful!

Tina

I am totally new to Instant Pot. You mentioned to steam. Do I use the steam button on my Instant Pot or the Pressure Cook button?

I use the steam button, but either button would work for this case.

Valerie Mazzoni

The only change we made was to omit the salt and add salt free Italian seasoning. The eggs looked just like your picture and were super delicious. We will definitely made this recipe again.

Betsy

My husband cannot have cheese – Would these be okay without it?

Yvonne Grey

Actually there is another recipe online that just adds for a quarter cup of water with five eggs and if you want to be dairy free they suggest adding nutritional yeast. I think that would do really well

Phil

Can you try this with Egg Beaters or similar liquid eggs?

I haven’t used them before, Phil. But I don’t see any reason why they wouldn’t also work. Let me know if you give this a try!

Alysa

We made egg bites for the first time… the real egg bites turned out AWESOME! Then we decided to try again but with egg whites because we are working on a healthier lifestyle but these didn’t turn out, they were crumbly and fell apart. I assume the yoke was binding… do you have any thoughts on how to bind egg white bites?

Kendrya

I see a nutritionist and she has suggested using a mixture of egg white to egg ratio!

Leslie

I’m lactose intolerant- is there something I can substitute for the dairy?

Rachel

My aunt uses unflavored non-dairy coffee creamer as a substitute for dairy in recipes. I’ve never seen it fail her.

Lanae

I just made these this morning with ham, cheddar cheese and a little green pepper. So easy and delicious. Thank you for posting. I was looking for a recipe to try out the egg mold I got for Christmas. They turned out perfect.

Elaine

Excellent!! Thanks for developing this recipe

Michelle

Delicious! I’ve had my egg mold for months, but hadn’t used it yet. I used cooked bacon instead of Prosciutto because I had it on hand. This was delicious, thanks for the recipe!

Laura

I want to make these using fresh crab meat, same measurement as the prosciutto?

1/2 ounce isn’t a lot of crab meat, so adjust to your preference. You might want to flake the crab meat a bit, or finely chop it, otherwise it might be heavy enough to sink to the bottom of each egg bite.

Britney

Could you use the plastic lid that comes with the molds instead of foil?

Hi Britney! I don’t think the lid is heatproof and can be used in the Instant Pot, so I’d stick with the foil to be safe. The lid is for storage purposes.

C. richmond

I have used parchment paper in place of foil in the IP.

Janet

Amazon also sells the same type of mold with a silicon lid.

Carrie

Could you stack 2 of the egg molds to double the batch? Would you need to add more liquid or time?

Yes. Make sure they’re individually wrapped in foil. The liquid amount and time should remain the same. Let me know how it goes!

McDonna

Hi Julia and Carrie 1) The lids on my molds (which look the same as the one you show in the recipe) are heat proof; 2) The molds can be stacked in the Instant Pot; 3) Cook time is the same; 4) Your recipes are the bomb!

PJ Gaenir

I had an issue when using the lids on 2 of my egg bites molds. They were ok with the heat, but they did not seal as well as foil, and the egg bites were kind of a mess as a result. 🙂

Barb

Thanks for this recipe! Bites came out good but a little salty. Did you use Parmesan cheese from the can or freshly grated?

I use parmesan cheese that comes in plastic containers stored in the refrigerated section of grocery stores. Not canned nor freshly grated. If it’s a bit salty, it could be the prosciutto, which you can decrease next time.

Instant Pot Egg Bites