Keto Instant Pot avocado egg bites are savoury little breakfast clouds loaded with diced avocado, bacon, cheese, and spring onions. The batter is built on almond flour and flaxseed meal, so the bites stay fluffy and low-carb. Steam a batch of 16 and weekday breakfasts are handled for days.
Tired of the same old boring breakfast? Say hello to your new morning obsession! These Instant Pot Avocado & Bacon Egg Bites are a game-changer for busy mornings. They’re incredibly fluffy, packed with savory goodness, and completely keto-friendly. In just a few minutes, you can have a delicious, protein-packed meal ready to grab and go. Let’s get cooking!
Ingredients
• 5 large eggs, beaten
• 1 ½ cups / 360 ml (12.2 fl oz) full-fat coconut milk
• 2 tablespoons / 28 g (0.99 oz) butter, melted
• 1 ½ tablespoons / 22 ml lemon juice
• ½ cup / 56 g (1.98 oz) almond flour
• ¼ cup / 28 g (0.99 oz) flaxseed meal
• 1 teaspoon baking powder
• 1 teaspoon (5 ml / 0.2 fl oz) onion powder
• 1 teaspoon (5 ml / 0.2 fl oz) dried oregano
• 1 teaspoon (5 ml / 0.2 fl oz) minced garlic
• 1 teaspoon (5 ml / 0.2 fl oz) salt
• Pinch of black pepper
• 2 medium avocados, diced
• 5 slices bacon, cooked and crumbled
• 4 ½ ounces / 128 g (4.5 oz) cheese, grated or shredded
• 3 spring onions, finely diced
• 1 ½ cups / 360 ml (12.2 fl oz) water, for the Instant Pot
Instructions
1. Directions
2. In a large bowl, whisk together the beaten eggs, coconut milk, melted butter, and lemon juice until well combined.
3. In a separate small bowl, stir together the almond flour, flaxseed meal, baking powder, onion powder, oregano, garlic, salt, and pepper.
4. Gradually add the dry to the wet , whisking continuously until the batter is smooth. Gently fold in the diced avocado, crumbled bacon, shredded cheese, and spring onions.
5. Lightly grease 16 silicone muffin cups. Divide the batter evenly among the cups, filling each about three-quarters full.
6. Pour 1 ½ cups of water into the inner pot of your Instant Pot. Place a trivet or steam rack inside. Carefully arrange 8 of the filled muffin cups on the trivet.
7. Secure the lid, set the steam valve to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer to 12 minutes at high pressure.
8. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam valve to “Venting.” Once the pin drops, open the lid.
9. Carefully lift the trivet and muffin cups out of the Instant Pot. Repeat the cooking process with the remaining 8 muffin cups. Let the egg bites cool for a few minutes before serving.
Nutritional Information
• Nutrition Information
• Serving Size: 1 egg bite
• Calories: 146
• Fat: 11g
• Protein: 6g
Pro Tips
• For easy removal, be sure to generously grease your silicone muffin cups with butter or a non-stick spray before adding the batter.
• Feel free to customize your mix-ins! Try adding sautéed mushrooms, diced bell peppers, or a different type of cheese like feta or Gruyère.
• These egg bites are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days and reheat in the microwave for 20-30 seconds.
• Don’t overfill the muffin cups. Filling them about ¾ of the way full allows the egg bites to expand and cook evenly without spilling over.
FAQ
Q: How do I store and reheat these egg bites
A: For perfect meal prep, store the egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for 20-30 seconds until warm.
Q: Can I use different ingredients in this recipe
A: Absolutely! Feel free to customize your mix-ins. You can try adding other low-carb ingredients like sautéed mushrooms, diced bell peppers, or different cheeses such as feta or Gruyère.
Q: Is this egg bite recipe keto-friendly
A: Yes, these Instant Pot Avocado & Bacon Egg Bites are completely keto-friendly. They use almond flour, flaxseed meal, and full-fat coconut milk to keep the carb count low while being high in protein and healthy fats.
Q: Why are my egg bites not fluffy
A: For the fluffiest results, make sure not to overfill the silicone cups; about three-quarters full is perfect. Also, ensure you are using baking powder as listed, which helps them rise and achieve a light, airy texture.
Pro Tips
- Grease the silicone muffin cups generously with butter or non-stick spray. The egg bites are delicate, and a well-greased cup is what lets them release in one piece.
- Fill each cup only about three-quarters full. The batter puffs as it steams, and overfilled cups spill over and cook unevenly.
- Fold the diced avocado in gently at the very end so it stays in soft chunks rather than melting into the batter. The same goes for the crumbled bacon and spring onions.
- The pot holds 8 cups at a time, so plan on two 12-minute rounds at high pressure. Keep the second batch covered while the first cooks.
- These are made for meal prep: refrigerate in an airtight container for up to 4 days and reheat in the microwave for 20-30 seconds. Sautéed mushrooms, diced bell peppers, or feta all work as mix-ins.
Frequently Asked Questions
Can I make these avocado egg bites ahead of time?
Absolutely. Store the cooked bites in an airtight container in the fridge for up to 4 days and microwave them for 20-30 seconds when you're ready to eat.
Why are my egg bites sticking to the mold?
The cups usually need more grease. Butter or non-stick spray the silicone molds generously before adding the batter, and let the bites cool a few minutes before popping them out.
Can I freeze Instant Pot egg bites?
Yes. Freeze the cooled bites on a tray, then bag them for up to a month. Thaw overnight in the fridge and rewarm in the microwave for a quick keto breakfast.
What can I use instead of coconut milk?
Heavy cream or full-fat dairy milk keeps the bites rich and keto-friendly with the same fluffy texture. Whatever you use, keep the liquid ratio the same so the batter sets properly.
Recipe card below.
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Ingredients
Method
- Directions
- In a large bowl, whisk together the beaten eggs, coconut milk, melted butter, and lemon juice until well combined.
- In a separate small bowl, stir together the almond flour, flaxseed meal, baking powder, onion powder, oregano, garlic, salt, and pepper.
- Gradually add the dry to the wet , whisking continuously until the batter is smooth. Gently fold in the diced avocado, crumbled bacon, shredded cheese, and spring onions.
- Lightly grease 16 silicone muffin cups.
- Divide the batter evenly among the cups, filling each about three-quarters full.
- Pour 1 ½ cups of water into the inner pot of your Instant Pot.
- Place a trivet or steam rack inside. Carefully arrange 8 of the filled muffin cups on the trivet.
- Secure the lid, set the steam valve to Sealing, and select the Manual or Pressure Cook function.
- Set the timer to 12 minutes at high pressure.
- Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam valve to Venting.
- Once the pin drops, open the lid.
- Carefully lift the trivet and muffin cups out of the Instant Pot.
- Repeat the cooking process with the remaining 8 muffin cups.
- Let the egg bites cool for a few minutes before serving.
- Don't overfill the muffin cups. Filling them about ¾ of the way full allows the egg bites to expand and cook evenly without spilling over.
