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Instant Pot Egg Bites

Instant Pot Egg Bites

  • Author: Kevin
  • Total Time: 30 minutes
  • Yield: 8 egg bites 1x
  • Diet: Gluten Free

Description

Instant Pot Egg Bites are a quick, hearty, and flavorful breakfast option combining smoky turkey bacon and creamy plant-based cheese. Perfectly cooked in minutes using an Instant Pot, they deliver tender, fluffy egg bites packed with protein and veggies ideal for busy mornings or grab-and-go snacks.

Ingredients

Scale

Egg Mixture

  • 6 large eggs
  • 1/4 cup plant-based Greek yogurt
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/4 teaspoon natural gelling agent
  • Salt and pepper to taste

Add-ins

  • 1/2 cup smoked turkey bacon, chopped into small pieces
  • 1/2 cup plant-based cheese, grated or cubed
  • 1/2 cup spinach (fresh, chopped, or frozen and drained)

For Cooking

  • 1 cup water (for Instant Pot)
  • Lightly grease silicone egg bite molds or small heatproof containers

Instructions

  1. Prepare the Ingredients: Chop smoked turkey bacon into small bite-sized pieces. If using fresh spinach, roughly chop it; if frozen, thaw and drain excess water. Grate or cube the plant-based cheese and prepare the eggs and plant-based Greek yogurt.
  2. Mix the Egg Base: In a large bowl, whisk eggs and plant-based Greek yogurt until smooth and creamy. Stir in vegetarian Worcestershire sauce (natural), salt, pepper, and natural gelling agent. Gently fold in the chopped turkey bacon, spinach, and plant-based cheese, mixing evenly.
  3. Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Lightly grease silicone molds or heatproof containers to prevent sticking.
  4. Fill the Molds and Cook: Evenly pour the egg mixture into each mold, filling just below the rim to allow for expansion. Cover molds tightly with foil to avoid water dripping in during cooking. Place molds on the trivet inside the Instant Pot.
  5. Instant Pot Cooking Time: Seal the Instant Pot lid, set to ‘Pressure Cook’ or ‘Manual’ on high pressure, and cook for 10 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining steam.
  6. Serve or Store: Carefully remove molds, let egg bites cool slightly, then serve warm or store for later. They release easily from silicone molds and keep their shape beautifully.

Notes

  • Use silicone molds for easy release and even cooking without sticking.
  • Do not overfill molds; leave space at the top to prevent spilling.
  • Allow natural pressure release to keep egg bites tender and avoid deflation.
  • Drain excess moisture from frozen spinach to prevent watery egg bites.
  • Add finely chopped veggies or cooked proteins to vary texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes (including pressure cooking and natural release)
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 egg bites
  • Calories: 180
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 215mg

Keywords: Instant Pot, egg bites, plant-based, turkey bacon, quick breakfast, protein-packed, meal prep, gluten free

Find it online: https://yumwayrecipes.com/instant-pot-egg-bites/