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These Instant Pot Egg Bites are light, fluffy, and packed with protein—perfect for meal prep! Customize with your favorite fillings, like spinach, cheese, bacon, or vegetables.
Instant Pot Egg Bites
I love meal prepping these Instant Pot Egg Bites because they’re incredibly fluffy and creamy, thanks to a quick blend and gentle pressure steam. This version is made with cottage cheese, shredded cheese, spinach, and roasted red pepper for a savory, veggie-filled bite. They’re similar to the ones from Starbucks—only more affordable, naturally gluten-free, and easy to customize with whatever you have in the fridge. Bonus: they’re high in protein, which makes them a great grab-and-go breakfast or snack. For more egg muffin recipes, try my Chorizo Egg Bites and these Loaded Egg Muffins without cottage cheese.
Why They Work
These egg bites are ideal for meal prep, as they last for most of the week and can even be frozen to eat later. Plus, I’ve included several mix-in combos below so you can keep things interesting all week long.
For more ways to make eggs in the Instant Pot try my Instant Pot Hard Boiled Eggs and my Instant Pot Deviled Eggs.
Ingredients You’ll Need
Below is everything you’ll need to make this easy egg bite recipe. See the recipe card below for the exact measurements.
- Eggs provide protein and vitamins. I initially tested them with all egg whites (more on that below), but the texture was a bit rubbery.
- Low-fat Cottage Cheese adds protein and improves the texture. Good Culture is my go-to brand.
- Cheese: Freshly grated cheese melts better than pre-shredded cheese, which contains anti-caking agents. So, if you have the time, grate a block of Monterey Jack or cheddar for perfectly gooey melted cheese.
- Hot Sauce for spice. Add as much or as little as you would like. Frank’s Red Hot is one of my favorites.
- Seasoning: Onion powder and kosher salt for flavor. You can also add other spices, such as garlic powder, dried herbs, paprika, or chili powder.
- Roasted Red Peppers: You can buy jarred red peppers at the store or make them at home. To do so, slice a red bell pepper in half, remove the seeds and membranes, and place it face down on a foil-lined baking sheet. Broil for about 10 minutes until the outside is charred. Let it cool, then remove the charred skin and dice the pepper.
- Spinach: Saute or steam fresh spinach or thaw frozen spinach. Whichever you choose, chop and drain it well. If you don’t, it’ll make the egg bites watery.
- Nonstick Cooking Spray prevents the eggs from sticking to the molds. You could also use a silicone brush to coat the molds with avocado or olive oil.
How to Make Egg Bites in the Instant Pot
Make sure to drain any liquid from the bell peppers and spinach to ensure creamy egg bites. You can pat the bell peppers dry with paper towels and wrap the spinach in a towel, and squeeze out any water. See the recipe card at the bottom for printable directions.
- Get the Equipment Ready: Add a cup of water to the Instant Pot base, and lightly spray the silicone molds with nonstick spray.
- Make the Egg Filling: Crack the eggs into a blender or food processor, and add the cottage cheese, shredded cheese, hot sauce, onion powder, and salt. Blend on high until smooth.
- Fill the Molds: Pour the egg mixture 2/3 of the way into each mold. Divide the roasted bell pepper and spinach between the cups and gently stir them in.
- Transfer the Molds to the Instant Pot: Cover each mold with the lid and stack both on the metal trivet. Then, transfer it to the Instant Pot.
- Cook the Egg Bites: Put the lid on the IP, and set the machine to cook on high for 10 minutes. Once done, do a natural release for 10 minutes, i.e., let it sit while the steam escapes. Then, move the switch from “Seal” to “Vent” to release any remaining pressure.
- How to Serve: Carefully remove the trivet from the pot, using oven mitts or kitchen towels. Let cool for 10 minutes, then use an offset spatula (or butter knife) to loosen the eggs from the molds. Eat right away or let them cool to room temperature.
Tools You’ll Need
- Blender: Blending the egg mixture makes the cottage cheese smooth. You could also use a mini food processor.
- Instant Pot: I have the Instant Pot Duo 6-quart model. If you’re new to using one, I have dozens of Instant Pot recipes on my blog if you need more ideas for cooking with it.
- Silicone Molds: I have these silicone egg bite molds, which also come with lids, a metal trivet, and 2 silicone spatulas.
- But what if I don’t have these tools? No worries–I’ve got you covered! Pour the batter into a silicone muffin tin (spray with oil first) and bake at 350°F for 20 to 25 minutes, or until set.
Favorite Mix-In Combos
Customize your egg bites based on what you love or what needs to be used up! This recipe accommodates a total of ½ cup of toppings. Here are a few ideas to get you started:
- Turkey Bacon, Sausage, & Spinach for extra protein
- Spinach & Feta: A Mediterranean classic
- Bacon, Cheddar, & Scallion: Like a loaded omelet
- Mushroom, Swiss, & Thyme: Savory and earthy
- Broccoli & Sharp Cheddar: Kid-friendly and veggie-packed
- Sun-Dried Tomato & Goat Cheese for something a little fancier
Tips for Success: Always sauté watery vegetables (like mushrooms or spinach) first and drain any liquid to avoid soggy bites.
A Few Notes about Testing These Egg Bites
These took some trial and error to get right. I initially tested them with just egg whites, hoping to keep them extra light, but the texture just wasn’t there. Starbucks likely uses stabilizers to keep theirs silky, but homemade versions can turn out a bit mealy with only whites.
I even tried adding cornstarch and testing them in the oven instead of the Instant Pot, but the texture didn’t improve. In the end, whole eggs gave the best results: creamy, fluffy, and closest in texture to what you’d expect from a store-bought egg bite.
Storage + Reheating Tips
- Refrigerate in an airtight container for up to 5 days.
- How to Reheat: They’re best enjoyed cold or gently reheated. Microwave them for about 30 seconds, or air fry them at 350°F for 3 to 5 minutes until warm.
- How to Freeze: Although I don’t love freezing eggs, you can. Flash freeze the egg bites on a parchment-lined baking sheet to prevent them from sticking to each other. Once frozen, transfer them to an airtight bag/container, label it, and return it to the freezer for up to a month. They can be thawed and then reheated according to the above directions, or microwaved or air-fried from frozen for a little longer.
More Healthy Breakfast Ideas You’ll Love
For more savory breakfast ideas, check out these five delicious egg recipes to inspire your next meal!
If you make this healthy Instant Pot egg bite recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Prep: 15 minutes
Cook: 20 minutes
cooling time: 10 minutes
Total: 45 minutes
Yield: 7 servings
Serving Size: 2 egg bites
Cook Mode
Add 1 cup of water to the base of the Instant Pot. Set the trivet inside. Lightly spray the inside of the silicone molds and set aside.
Add the eggs, cottage cheese, cheese, hot sauce, onion powder, and salt to the blender. Cover and blend on high until smooth.
Pour the egg mixture into the molds, filling up about ⅔ of the way. Add the roasted bell pepper and the spinach to the cups and gently stir to evenly disperse the ingredients. Use the silicone lids to cover the molds. Stack the molds on top of the trivet and carefully transfer to the instant pot.
Place the lid on the Instant Pot and lock it in place. Be sure the vent is in the sealed position. Pressure cook on high for 10 minutes, then allow the machine to naturally release for 10 minutes. Release any remaining pressure using the valve.
Use oven mitts or a kitchen towel to carefully lift the trivet with the molds out of the instant pot. Let cool for 10 minutes before unmolding the egg bites. Use an offset spatula to loosen the egg bites from the sides of the silicone molds.
Enjoy warm or cool them, then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the air fryer.
Last Step:
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**Blended mixture makes 3 cups.
No Instant Pot? No Worries – I’ve got you covered! Pour the batter into a silicone muffin tin (spray with oil first) and bake at 350°F for 20 to 25 minutes, or until set.
Variations
Customize your egg bites based on what you love or what needs to be used up! This recipe accommodates a total of ½ cup of toppings. Here are a few ideas to get you started:
- Turkey Bacon, Sausage, & Spinach for extra protein
- Spinach & Feta: A Mediterranean classic
- Bacon, Cheddar, & Scallion: Like a loaded omelet
- Mushroom, Swiss, & Thyme: Savory and earthy
- Broccoli & Sharp Cheddar: Kid-friendly and veggie-packed
- Sun-Dried Tomato & Goat Cheese for something a little fancier
Tips for Success: Always sauté watery vegetables (like mushrooms or spinach) first and drain any liquid to avoid soggy bites.
Serving: 2 egg bites, Calories: 115 kcal, Carbohydrates: 2 g, Protein: 10.5 g, Fat: 7.5 g, Saturated Fat: 3 g, Cholesterol: 195 mg, Sodium: 320 mg, Fiber: 0.5 g, Sugar: 1 g
