Prosciutto & Parmesan Instant Pot Egg Bites

Instant Pot prosciutto & spinach egg bites are the homemade answer to coffee shop sous-vide eggs. Velvety eggs blended with Parmesan and heavy cream steam around chopped prosciutto and spinach in a silicone mold. Seven bites come out in about 30 minutes, each one a tidy 4g of carbs.

Tired of boring breakfasts? Skip the coffee shop line and create your own velvety, sous-vide style egg bites right at home! These savory bites are loaded with salty prosciutto, nutty Parmesan, and fresh spinach, all pressure-cooked to perfection in your Instant Pot. They’re the ultimate grab-and-go meal prep solution for busy mornings.

Ingredients

• 4 large Eggs
• ¾ cup / 75g (2.65 oz) Parmesan cheese, freshly grated
• ¼ cup / 60ml (2 fl oz) Heavy whipping cream
• ¼ cup / 15g (0.53 oz) Spinach, finely chopped
• ½ oz / 15g (0.53 oz) Prosciutto, finely chopped
• ½ tsp Ground black pepper
• ⅛ tsp Salt
• 1 ½ cups / 355ml (12 fl oz) Water, for the Instant Pot

Instructions

1. Directions
2. Lightly grease a 7-cup silicone egg bite mold. Evenly distribute the chopped prosciutto and spinach among the cups. In a separate bowl or blender, combine the eggs, Parmesan cheese, heavy cream, black pepper, and salt. Whisk or blend until the mixture is completely smooth and slightly frothy.
3. Pour the water into the inner pot of your Instant Pot and place the trivet inside. Carefully pour the egg mixture into each cup of the mold, filling them about ¾ of the way full. Cover the mold tightly with aluminum foil or a silicone lid.
4. Carefully lower the covered mold onto the trivet. Secure the Instant Pot lid, ensuring the steam release valve is set to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes at high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully switch the valve to ‘Venting’ to release any remaining steam.
6. Using oven mitts, carefully lift the trivet and mold out of the Instant Pot. Remove the foil and let the egg bites cool for a minute before inverting the mold onto a plate. Serve immediately.

Nutritional Information

• Nutrition
• Calories: 400
• Fat: 29g
• Protein: 27g

Pro Tips

• For the smoothest, most velvety texture, blend the egg mixture in a blender for 30 seconds instead of whisking by hand.
• Lightly spray the inside of your silicone mold with cooking spray before adding to ensure the egg bites release perfectly every time.
• Cooled egg bites can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds for a quick breakfast.

FAQ

Q: How do I get a smooth texture for my Instant Pot egg bites
A: For the smoothest, most velvety texture, blend the egg, cheese, and cream mixture in a blender for 30 seconds. This creates a frothy, uniform base that cooks perfectly.

Q: Can I make these egg bites ahead of time for meal prep
A: Absolutely! These egg bites are ideal for meal prep. Once cooled, store them in an airtight container in the refrigerator for up to 4 days.

Q: What is the best way to reheat these prosciutto and spinach egg bites
A: Reheating is simple. Just place the egg bites in the microwave for 30-60 seconds for a quick and delicious breakfast on the go.

Q: Do I need a special mold for this recipe
A: Yes, this recipe is designed for a 7-cup silicone egg bite mold, which fits perfectly on the trivet inside your Instant Pot. Lightly greasing the mold helps the bites release easily.

Pro Tips

• Blend the egg mixture for 30 seconds instead of whisking by hand. The blender is what gives these their signature velvety, sous-vide style texture.
• Spray the silicone mold lightly with cooking spray and fill the cups only about three-quarters full. The bites puff during cooking and release cleanly from greased cups.
• Chop the prosciutto and spinach finely and drop them into the cups before pouring in the egg mixture. This way every bite gets an even share of the mix-ins.
• Let the pressure release naturally for 10 minutes before venting the rest. A slow finish keeps the eggs silky rather than spongy.
• Cooled bites keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30-60 seconds for grab-and-go breakfasts all week.

Frequently Asked Questions

Can I meal prep these prosciutto and spinach egg bites?

That's exactly what they're for. Refrigerate the cooled bites for up to 4 days and microwave them for 30-60 seconds straight from the fridge.

Why blend the eggs instead of whisking?

A 30-second blend fully emulsifies the eggs, Parmesan, and cream, producing the smooth, velvety texture these bites are known for. Hand whisking leaves them slightly more rustic and dense.

Can I freeze Instant Pot egg bites?

Yes. Freeze the cooled bites in a single layer, then store them in a freezer bag for up to a month. Thaw in the fridge overnight before reheating.

Are these egg bites keto-friendly?

Definitely. Each bite has 4g carbs with 27g protein and 29g fat, built entirely from eggs, Parmesan, cream, prosciutto, and spinach. They fit easily into a strict keto day.

Recipe card below.

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Stav Kogan

Instant Pot Prosciutto & Spinach Egg Bites

Tired of boring breakfasts? Skip the coffee shop line and create your own velvety, sous-vide style egg bites right at home! These savory bites are loaded with salty prosciutto, nutty Parmesan, and fresh spinach, all pressure-cooked to perfection in your Instant Pot. They're the u

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 7 egg bite

Calories: 400

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 large Eggs
• ¾ cup (75 g / 2.65 oz) Parmesan cheese, freshly grated
• ¼ cup (60 ml / 2 fl oz) Heavy whipping cream
• ¼ cup (15 g / 0.53 oz) Spinach, finely chopped
• ½ oz (15 g / 0.53 oz) Prosciutto, finely chopped
• ½ tsp Ground black pepper
• ⅛ tsp Salt
• 1 ½ cups / 355ml (12 fl oz) Water, for the Instant Pot
• For the smoothest, most velvety texture, blend the egg mixture in a blender for 30 seconds instead of whisking by hand.
• Lightly spray the inside of your silicone mold with cooking spray before adding to ensure the egg bites release perfectly every time.

Method

 

1. Directions
2. Lightly grease a 7-cup silicone egg bite mold. Evenly distribute the chopped prosciutto and spinach among the cups.
3. In a separate bowl or blender, combine the eggs, Parmesan cheese, heavy cream, black pepper, and salt.
4. Whisk or blend until the mixture is completely smooth and slightly frothy.
5. Pour the water into the inner pot of your Instant Pot and place the trivet inside. Carefully pour the egg mixture into each cup of the mold, filling them about ¾ of the way full.
6. Cover the mold tightly with aluminum foil or a silicone lid.
7. Carefully lower the covered mold onto the trivet. Secure the Instant Pot lid, ensuring the steam release valve is set to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes at high pressure.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
9. Afterward, carefully switch the valve to 'Venting' to release any remaining steam.
10. Using oven mitts, carefully lift the trivet and mold out of the Instant Pot.
11. Remove the foil and let the egg bites cool for a minute before inverting the mold onto a plate.
12. Serve immediately.
13. Cooled egg bites can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds for a quick breakfast.

Nutrition

Calories: 400kcalCarbohydrates: 4gProtein: 27gFat: 29g

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