Instant Pot Egg Bites {5 Ingredients!}
These Instant Pot Egg Bites are a great grab-and-go breakfast and only contain 5 ingredients – plus, they’re so easy to customize!
Servings: 14 bites
Calories: 55kcal
Ingredients
- 6 eggs
- 1/4 cup broccoli, finely chopped
- 1/4 cup red onion, diced
- 1/4 cup red pepper, diced
- 1/2 cup grated cheddar cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- Egg moulds (linked above)
- Cooking spray
- 1 cup water
Instructions
- Whisk eggs together in a large bowl, then stir in broccoli, red onion, red pepper, cheese and salt & pepper.
- Grease egg moulds with cooking spray, then divide egg mixture up among moulds.
- Add water and trivet to Instant Pot and carefully place filled egg moulds on top.
- Press the pressure cook button and select the high setting, then set to cook for 10 minutes. Instant Pot will take about 5-10 minutes to preheat then the 10 minutes to pressure cook.
- Let the pressure naturally release for 5 minutes, then do a quick release of the rest of the pressure. Open lid when safe to do so. Remove egg bites from moulds once cool, then serve and enjoy!
Video
Notes
Nutrition info is per egg bite.
You can make this recipe using egg whites, but you’ll need 12 eggs instead of 6 eggs.
Try out different toppings and add-ins like spinach, mushrooms, Swiss cheese and more.
Double up on the recipe by stacking the egg moulds in the Instant Pot.
Store these egg bites in the fridge for up to 5 days then reheat them in the microwave or eat them cold.
Freeze this recipe for up to 3 months. Reheat from frozen in the microwave for 2-3 minutes wrapped in a wet paper towel.
Nutrition
Calories: 55kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 145mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg