Instant pot bacon cheese egg bites are fluffy, savory egg bites wrapped in a ring of crispy bacon, ready in minutes. Eggs, sharp cheddar, green onions, and oregano steam in silicone molds on the trivet for a grab-and-go breakfast. Each serving is pure keto comfort with just 0.9g net carbs.
Tired of the same old boring breakfast? Say hello to your new morning obsession: Instant Pot Bacon Cheese Egg Bites! In just 10 minutes, you can have these fluffy, savory, protein-packed bites ready to go. They’re the perfect grab-and-go solution for busy weekdays, a fantastic low-carb snack, and a guaranteed crowd-pleaser. Let’s get cooking!
Ingredients
• 6 large eggs
• ½ cup / 56g (1.98 oz) shredded cheddar cheese
• 6 bacon slices
• 2 tbsp / 8g (0.28 oz) green onions, finely chopped
• 1 tsp / 6g (0.21 oz) salt
• ½ tsp / 1g (0.04 oz) ground black pepper
• ½ tsp / 0.5g (0.02 oz) ground dried oregano
Instructions
1. Directions
2. In a large mixing bowl, whisk together the eggs, shredded cheddar cheese, chopped green onions, salt, pepper, and oregano until the mixture is light, foamy, and well-combined.
3. Lightly grease 6 silicone egg bite molds or muffin cups with cooking spray. Carefully line the inside wall of each mold with a slice of bacon, creating a ring.
4. Pour the egg mixture evenly into the bacon-lined molds, leaving a little space at the top.
5. Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot and place the trivet inside. Carefully set the filled molds on top of the trivet.
6. Secure the Instant Pot lid, set the steam release handle to the “Sealing” position, and select the “Pressure Cook” or “Manual” button. Cook on “High” pressure for 3 minutes.
7. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release handle to the “Venting” position.
8. Using oven mitts, cautiously remove the molds from the Instant Pot and place them on a wire rack to cool completely before serving.
Nutritional Information
• Per Serving: Calories 427 | Total Fats 32.1g (1.13 oz) | Net Carbs: 0.9g (0.03 oz) | Protein 31.5g (1.11 oz) | Fiber: 0.3g (0.01 oz)
Pro Tips
• For easier removal, let the egg bites cool in the silicone molds for at least 5 minutes before attempting to pop them out.
• Don’t overfill the molds! Leave a little space at the top, as the eggs will puff up during cooking.
• Meal prep friendly: Store cooked egg bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds.
• Customize your bites by adding other like finely diced bell peppers, mushrooms, or spinach to the egg mixture.
FAQ
Q: How do I store and reheat these bacon egg bites
A: Store the cooked egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for 30-45 seconds until warm.
Q: Are these Instant Pot egg bites keto-friendly
A: Yes, absolutely! With only 0.9g (0.03 oz) of net carbs per serving, these bacon and cheese egg bites are a perfect low-carb and keto-friendly breakfast or snack.
Q: What can I use if I don’t have silicone egg bite molds
A: If you don’t have specific egg bite molds, you can use silicone muffin cups. Just be sure to grease them and place them securely on the trivet inside the Instant Pot.
Q: Can I add other ingredients to this recipe
A: Definitely! Feel free to customize your bites by adding other ingredients like finely diced bell peppers, mushrooms, or spinach to the egg mixture before cooking.
Pro Tips
- Line the inside wall of each greased silicone mold with a slice of bacon to create a ring before pouring in the egg mixture. It crisps up around the edges as the eggs steam.
- Do not overfill the molds. Leave a little space at the top because the eggs puff up during the 3-minute pressure cook.
- Let the egg bites cool in the molds for at least 5 minutes before popping them out. They release cleanly and hold their shape once set.
- Meal prep friendly: store cooked egg bites in an airtight container in the fridge for up to 4 days and reheat in the microwave for 30-45 seconds.
Frequently Asked Questions
Can I freeze these bacon egg bites?
Yes. Freeze them in a single layer, then bag them for up to a month. Thaw overnight in the fridge and reheat in the microwave until warmed through.
Are these egg bites keto-friendly?
Very much so. Each serving has about 0.9g net carbs with 31.5g protein and 32.1g fat, making them one of the easiest keto breakfasts around.
What can I add to the egg mixture?
Finely diced bell peppers, mushrooms, or spinach all fold in well. Keep the pieces small so the bites hold together in the molds.
Do I need silicone molds for this recipe?
Silicone egg bite molds or greased muffin cups both work. Silicone makes removal easiest after the 5-minute cooling period.
Recipe card below.
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Ingredients
Method
- Directions
- In a large mixing bowl, whisk together the eggs, shredded cheddar cheese, chopped green onions, salt, pepper, and oregano until the mixture is light, foamy, and well-combined.
- Lightly grease 6 silicone egg bite molds or muffin cups with cooking spray. Carefully line the inside wall of each mold with a slice of bacon, creating a ring.
- Pour the egg mixture evenly into the bacon-lined molds, leaving a little space at the top.
- Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot and place the trivet inside. Carefully set the filled molds on top of the trivet.
- Secure the Instant Pot lid, set the steam release handle to the Sealing position, and select the Pressure Cook or Manual button.
- Cook on High pressure for 3 minutes.
- Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release handle to the Venting position.
- Using oven mitts, cautiously remove the molds from the Instant Pot and place them on a wire rack to cool completely before serving.
- Don't overfill the molds! Leave a little space at the top, as the eggs will puff up during cooking.
