Introduction
You can have a protein-packed, gourmet-style breakfast ready in minutes with these creamy and flavorful Instant Pot Egg Bites. They perfectly mimic the popular coffee shop version, combining smoky bacon and rich Gouda in a delightfully portable form. It’s a make-ahead breakfast solution that saves your morning routine.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 8 minutes (plus about 10 minutes for pressure to build and release)
Total Time: ~28 minutes
Servings: 7 egg bites
Ingredients
- 4 slices Smithfield® Bacon
- 4 eggs
- 1/2 cup Gouda cheese (* shredded (such as smoked Gouda))
- 1/2 cup cottage cheese (* whole milk)
- 1 tablespoon butter (* melted)
- 1/4 teaspoon salt
Instructions
- Cook the 4 slices of Smithfield® Bacon until crispy, either in a skillet or microwave. Once cooled, chop or crumble into small pieces.
- Add the 4 eggs, 1/2 cup shredded Gouda, 1/2 cup cottage cheese, 1 tablespoon melted butter, and 1/4 teaspoon salt to a blender. Blend on medium-high speed until the mixture is completely smooth and frothy, about 30-45 seconds.
- Lightly grease a silicone egg bite mold (with 7 cavities). Evenly divide the crumbled bacon among the bottom of each mold cavity.
- Carefully pour the blended egg mixture over the bacon in each cavity, filling each about 90% full.
- Pour 1 cup of water into the inner pot of your Instant Pot. Place the filled mold onto the trivet and lower it into the pot.
- Secure the lid, set the valve to “Sealing,” and select the Steam function. Adjust the time to 8 minutes on High Pressure.
- When the cooking cycle is complete, allow for a 10-minute Natural Pressure Release, then carefully release any remaining pressure.
- Remove the mold from the Instant Pot and let the egg bites cool for a few minutes before gently popping them out. Serve warm.
Variations
- Oven Method: Bake the filled molds in a water bath at 300°F (150°C) for about 25-30 minutes, or until set.
- Different Shapes: Pour the blended mixture into a greased muffin tin (about 6 cavities) and bake as above, adjusting the time slightly if needed.
- Deconstructed Serving: Skip the molds, scramble the blended mixture with the cooked bacon for a quick, creamy skillet scramble.
- Mini Appetizers: Use a mini muffin tin or mold to create bite-sized portions perfect for parties.
Tips for Success
- When cooking the bacon, place it on a paper towel after frying to absorb excess grease and prevent soggy egg bites.
- Avoid overfilling the cavities, as the egg bites will puff up slightly during cooking.
- For easy cleanup, consider placing a paper towel under the lid of the Instant Pot to catch any condensation drips.
Storage & Reheating
Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds until warm, or warm them in a toaster oven or air fryer at 300°F for about 5 minutes.
FAQ
Can I use a different type of cheese?
The recipe is written specifically for Gouda as listed. For variations, other melty cheeses can be experimented with, but the flavor profile will change.
Why is cottage cheese in the recipe?
Cottage cheese is the secret to the incredibly light, moist, and creamy texture. When blended, it becomes smooth and rich, adding protein without a distinct curd taste.
My egg bites have small holes on top. Is that okay?
Yes, this is normal and caused by steam during pressure cooking. It does not affect the taste or texture.
Can I freeze these egg bites?
Absolutely. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in the microwave for 60-90 seconds.
Do I have to use the “Steam” function?
You can also use the “Pressure Cook” or “Manual” setting on High Pressure for 8 minutes. The “Steam” function is often recommended for egg bites as it provides gentler, moist heat.
What if my egg bite mold has 14 cavities?
