If you follow me on Instagram, you’ve probably seen the Instant Pot egg bites I’ve been loving lately. They’re a hit in this house not only because they are absolutely delicious, but also super versatile! Depending on what veggies and cheeses I have in the house, the flavors and variety of the egg bites are endless. My favorite part, though, is the fact that I can hide so many veggies in them. James has been on a vegetable strike lately so I’ve had to get creative with the foods I make so he can get more of those vitamins and nutrients he needs.
That’s where these egg bites come in!
I’ve found that if I use the medium shred side on my Kitchen Aid grater and shred zucchini, squash or even carrots into small pieces, he ends up eating a ton of veggies without even knowing. The key is to squeeze as much water out of the shredded veggies so it doesn’t affect the recipe by adding too much liquid. The end result is an egg bite that is tasty, full of protein and loaded with veggies. What more do you need?
The secret “ingredient” to this recipe is the Instant Pot. I got one for Christmas and have loved it. While I don’t really believe it cuts down on cook time (unless it’s for meals like a roast that normally take hours), the pressure cooker definitely makes some delicious food. My two favorite things to make in the Instant Pot are these egg bites and chicken breasts! I love that the texture of the egg bites is just like the Sous Vide bites from Starbucks that I love, and being able to go from frozen chicken breasts to tender, juicy chicken in under 30 minutes is a win in my book!
Making the egg bites in the Instant Pot is super easy. The key is to use silicone egg bite molds (like these), keep about a cup of water in the pot, and be patient! If you don’t have two molds that you can stack and cook at the same time, it will take quite a while to use up all the egg bite “batter”. But thankfully cooking in the Instant Pot is really hands off, so I can just go about my day and only need to take a few minutes every so often to empty and fill the molds back up.
And trust me… It’s worth it! Especially when you have a delicious breakfast prepped that is easy to pop in the microwave in the morning. :)
1/2 cup cottage cheese
1/2 cup milk
1 medium zucchini
2 cups mushrooms, diced
1 cup spinach, chopped
1 1/4 cup cheddar cheese
1/2 cup sliced ham
Salt & Pepper to taste
Blend together the eggs, cottage cheese and milk until smooth and creamy. Set aside.
Finely shred the zucchini then use a paper towel or cheesecloth to squeeze out as much water as you can. Dice the mushrooms and chop the spinach. Shred the cheese (or use already shredded cheese) and cut the ham into small pieces.
Add the egg mixture, vegetables, cheese, ham and salt & pepper to a large bowl and mix together.
Spray an egg bite mold with olive oil to prevent sticking, then fill each mold to the top with the egg and veggie mixture.
Pour a cup of water in the Instant Pot. Place the silicone mold on a metal steaming trivet, and cover the mold loosely with aluminum foil. Transfer the mold and trivet to the Instant Pot and secure the lid.
Cook on manual high pressure for 8 minutes, then natural release for 10 minutes.
Once the pressure has been released, remove the lid, carefully pull the trivet and mold out of the Instant Pot and transfer the egg bites to a plate. I’ve found that the easiest way is to put a paper towel on a plate, put the plate upside down on top of the mold, then flip everything over so the egg bites slide out of the mold and onto the paper towel.
Spray the mold with more olive oil and repeat until all the mixture is cooked! The recipe makes about 21 egg bites, which is three full molds.
Store in an airtight container for up to 5 days in the fridge.
Would you like to see more Instant Pot recipes?? Let me know in the comments!
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All opinions in this post are my own. I was not paid, nor did I receive any items in exchange for this review. I’m just sharing what I love because I love y’all!