Are your mornings a frantic race against the clock? Say hello to your new breakfast hero! These Instant Pot Egg Bites are the ultimate meal-prep solution, delivering a delicious, protein-packed start to your day with minimal effort. Fluffy, flavorful, and endlessly customizable, they’re like little personal frittatas cooked to perfection in just minutes. Let’s ditch the breakfast stress and whip up a batch!
Ingredients
• 4 large eggs
• 1 cup / 150g yellow onion, finely diced
• 1 cup / 150g mixed bell peppers, finely diced
• 1 cup / 70g mushrooms, finely diced
• 1 cup / 180g roma tomatoes, seeded and diced
• ½ cup / 56g sharp cheddar cheese, shredded
• ¼ cup / 60ml half and half or whole milk
• ½ teaspoon sea salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 2 tablespoons fresh cilantro, chopped
Instructions
1. Preparation
2. In a medium bowl, whisk together the eggs, half and half, salt, and pepper until smooth and slightly frothy.
3. Gently stir in the diced onion, bell peppers, mushrooms, tomatoes, cilantro, and most of the shredded cheddar cheese, reserving a little for topping if desired.
4. Lightly grease four small, heat-safe glass jars (like 4-ounce mason jars) and evenly divide the egg mixture among them.
5. Place the lids on the jars, but only screw them on until they are fingertip-tight. Do not seal them completely.
6. Pour 2 cups of water into the inner pot of your Instant Pot and place the steamer rack inside.
7. Carefully arrange the jars on the steamer rack, ensuring they are stable.
8. Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position.
9. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook at high pressure for 5 minutes.
10. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release valve to the ‘Venting’ position.
11. Using oven mitts, remove the hot jars from the pot. Let them cool for a minute before serving warm.
Nutritional Information
• per Serving
• Calories: 173
• Total Fat: 16g
• Saturated Fat: 8.4g
• Cholesterol: 184mg
• Sodium: 161mg
• Total Carbohydrate: 6.5g
• Dietary Fiber: 1.8g
• Total Sugars: 4.6g
• Protein: 11.1g
• Potassium: 356mg
Pro Tips
• For a gooey, melted topping, reserve a tablespoon of shredded cheese to sprinkle on top of each jar immediately after cooking.
• To prevent watery eggs, sauté the mushrooms and onions before adding them to the mixture to cook off their excess moisture.
• These egg bites are perfect for meal prep. Store the cooked, cooled jars in the fridge for up to 4 days and reheat in the microwave for 30-60 seconds.
• Use a mix of red, yellow, and orange bell peppers to make the dish extra vibrant and appealing.
FAQ
Q: How long do these Instant Pot egg bites last
A: These egg bites are perfect for meal prep. You can store the cooked and cooled jars in the refrigerator for up to 4 days. Simply reheat in the microwave for 30-60 seconds for a quick and easy breakfast.
Q: How do I prevent my egg bites from being watery
A: The best way to prevent watery eggs is to cook off excess moisture from your vegetables before adding them to the egg mixture. We recommend sautéing the mushrooms and onions until they have released their liquid.
Q: Can I use a silicone egg bite mold instead of jars
A: Yes, a silicone egg bite mold works great for this recipe. The cooking time remains the same. Just be sure to cover the mold with foil or a silicone lid before pressure cooking to prevent condensation from dripping onto the eggs.
Q: What other ingredients can I add to these egg bites
A: These egg bites are endlessly customizable! Feel free to add cooked meats like bacon or sausage, other vegetables like spinach (wilted first), or different cheeses such as feta, goat cheese, or Gruyère.
