Instant Pot Tomato & Onion Egg Bites are fluffy mini frittatas steamed in ramekins in just 5 minutes. Eggs, fresh tomato, and red onion come out tender and savory with paprika and dried parsley. They make a protein-rich breakfast you can cook once and grab all week.
Tired of the same old boring breakfast routine? Let’s be honest, mornings are hectic, and finding time for a nutritious, satisfying meal can feel impossible. Enter these incredible Instant Pot Tomato & Onion Egg Bites! While the original recipe calls them ‘poached’, they’re more like delightful, fluffy mini frittatas, steamed to perfection in minutes. They are packed with fresh veggies and savory spices, delivering a protein-rich start to your day with minimal effort. This is the breakfast game-changer you’ve been waiting for!
Ingredients
• 4 large eggs
• 1 medium tomato, finely chopped – about 1 cup or 180g (6.3 oz)
• ½ medium red onion, finely diced – about ½ cup or 80g (2.82 oz)
• ½ tsp salt
• ¼ tsp black pepper, freshly ground
• ½ tsp paprika
• ½ tsp dried parsley
• Cooking spray or butter, for greasing
Instructions
1. Directions
2. Prepare the Ramekins: Lightly grease four 4-ounce ramekins with cooking spray or butter and set aside.
3. Mix the Batter: In a medium bowl, whisk the eggs until the yolks and whites are fully combined and smooth. Whisk in the salt, pepper, paprika, and dried parsley.
4. Add Veggies: Gently fold in the finely chopped tomato and diced red onion until evenly distributed.
5. Fill Ramekins: Carefully pour the egg mixture, dividing it evenly among the four prepared ramekins.
6. Prep the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the steam rack or trivet inside.
7. Arrange and Seal: Carefully place the filled ramekins onto the trivet. Secure the Instant Pot lid and turn the steam release valve to the ‘Sealing’ position.
8. Cook: Select the ‘Steam’ function and set the timer for 5 minutes on high pressure.
9. Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release valve to the ‘Venting’ position.
10. Serve: Using oven mitts, cautiously remove the hot ramekins. Let them cool for a minute before serving warm. Enjoy!
Nutritional Information
• Per Serving: 1 Egg Bite
• Calories: 194
• Total Fats: 13.5g (0.48 oz)
• Net Carbs: 5g (0.18 oz)
• Protein: 10g
• Fiber: 1.5g
Pro Tips
• Add Cheese: For a richer flavor, stir in ¼ cup of shredded cheddar, Monterey Jack, or crumbled feta cheese with the vegetables.
• Meal Prep Champion: Cook a batch ahead of time! Store cooled egg bites in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-45 seconds.
• Veggie Variations: Swap the tomato and onion for other finely diced veggies like bell peppers, mushrooms, or a handful of fresh spinach.
• No Ramekins, No Problem: Silicone egg bite molds or small, heat-safe glass jars are excellent alternatives to ceramic ramekins.
FAQ
Q: Can I make these egg bites ahead of time
A: Yes, these egg bites are perfect for meal prep. You can store the cooled egg bites in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for 30-45 seconds.
Q: What can I use if I don’t have ramekins
A: If you don’t have ramekins, you can use silicone egg bite molds or small, heat-safe glass jars as excellent alternatives.
Q: Can I add cheese to this egg bite recipe
A: Absolutely. For a richer flavor, you can stir in ¼ cup of shredded cheddar, Monterey Jack, or crumbled feta cheese when you add the vegetables.
Q: What other vegetables work well in these egg bites
A: You can easily swap the tomato and onion for other finely diced vegetables like bell peppers, mushrooms, or a handful of fresh spinach.
Pro Tips
- Grease the 4-ounce ramekins well with butter or cooking spray so the egg bites release cleanly after steaming.
- Cook a batch ahead and store the cooled egg bites in an airtight container in the fridge for up to 4 days; reheat in the microwave for 30-45 seconds.
- No ramekins? Silicone egg bite molds or small heat-safe glass jars work just as well on the steam rack.
- Finely dice the tomato and red onion so the pieces suspend evenly in the egg instead of sinking to the bottom.
- Swap in other finely diced veggies like bell peppers, mushrooms, or a handful of fresh spinach to use up whatever is in the fridge.
Frequently Asked Questions
Can I make these egg bites ahead of time?
Yes, they are designed for it. Refrigerate the cooled bites for up to 4 days and microwave them for 30-45 seconds to reheat.
Are tomato and onion egg bites keto?
Yes. Each egg bite has about 5 g of net carbs and 10 g of protein, so they fit easily into a keto breakfast.
Can I freeze them?
You can freeze the cooked egg bites for up to 2 months. Thaw them overnight in the fridge and reheat in the microwave until just warmed through.
What can I use instead of ramekins?
Silicone egg bite molds or small heat-safe glass jars sit fine on the trivet. Keep the fillings to 4-ounce portions so they cook in the same 5 minutes.
Recipe card below.
More Recipes You’ll Love
Instant Pot Tomato & Onion Egg Bites
Ingredients
Method
- Directions
- Prepare the Ramekins: Lightly grease four 4-ounce ramekins with cooking spray or butter and set aside.
- Mix the Batter: In a medium bowl, whisk the eggs until the yolks and whites are fully combined and smooth.
- Whisk in the salt, pepper, paprika, and dried parsley.
- Add Veggies: Gently fold in the finely chopped tomato and diced red onion until evenly distributed.
- Fill Ramekins: Carefully pour the egg mixture, dividing it evenly among the four prepared ramekins.
- Prep the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the steam rack or trivet inside.
- Arrange and Seal: Carefully place the filled ramekins onto the trivet. Secure the Instant Pot lid and turn the steam release valve to the 'Sealing' position.
- Cook: Select the 'Steam' function and set the timer for 5 minutes on high pressure.
- Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release valve to the 'Venting' position.
- Serve: Using oven mitts, cautiously remove the hot ramekins.
- Let them cool for a minute before serving warm.
- Enjoy!
- Add Cheese: For a richer flavor, stir in ¼ cup of shredded cheddar, Monterey Jack, or crumbled feta cheese with the vegetables.
