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
Prep: 15 mins
Cook: 10 mins
Natural Release: 10 mins
Yield: 2 servings
- 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).
|Makes 2 Servings|
|Amount Per Serving (3 to 4 egg bites):|
|Calories 400 (65% from fat)|
|Total Fat 29g||44%|
|Saturated Fat 17g||85%|
|Net Carb 2g|
|Total Carb 2.5g||1%|
|Dietary Fiber 0.5g||1%|
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.
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!
I have made these egg bites three times, and each time my IP Ultra steamed throughout the entire cooking process and always showed the “BURN” message. The finished product was dry and spongy each time. I have read different articles about whether IP should Steam when cooking on Steam setting; what am I doing wrong on Steam setting, is my IP faulty. I have done everything suggested (check sealing ring, cleaning the steam release valve, the anti block shield, cleaned the lid, the inside lip where the lid closes, etc.)
I’ve checked other egg bites recipes and 60% say to pressure cook them, 40% say to steam cook them.
I love the IP and usually do internet research if a problem comes up. But, my changes are not making this recipe successful.
Any ideas? Is pressure cooking an alternative to steaming them?
Can you make them in an air fryer?
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.
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!
I’m lactose intolerant- is there something I can substitute for the dairy?
My aunt uses unflavored non-dairy coffee creamer as a substitute for dairy in recipes. I’ve never seen it fail her.
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).
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!!
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.
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.
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.
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.
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!
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.
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.
My husband cannot have cheese – Would these be okay without it?
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
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!
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?
I see a nutritionist and she has suggested using a mixture of egg white to egg ratio!
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.
Excellent!! Thanks for developing this recipe
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!
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.
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.
I have used parchment paper in place of foil in the IP.
Amazon also sells the same type of mold with a silicon lid.
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!
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!
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. 🙂
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.