Instant Pot Egg Bites
Egg bites are one of my all time favorite things to make in my Instant Pot. They are super easy, I make a couple of batches in a row (while the mess is out), and in the end I’m all set with a healthy and delicious breakfast for my family for a couple of days! Woohoo! #mommywin
Keep scrolling for my veggie sausage egg bite recipe. They are delicious, and you should look at this recipe as simple guidelines that allow you to swap out veggies and cheeses for flavorful fun! You can also skip the veggie sausage and leave the other ingredients/measurements the same. Add some red pepper in place of the sausage for some extra yumminess!
I also got a ton of questions about my Instant Pot and the egg bite molds, so I’ve included those below so you can snag your own.
Enjoy and please let me know what you think! xo
Ingredients
- 4 eggs
- 1 chopped scallion
- 1/4 cup fresh baby spinach
- 1/2 cup shredded cheese (mozzarella and jack both work well)
- 1/2 cup ricotta cheese (cottage cheese works as well)
- 1 vegetarian sausage (the pre-cooked kind) cut into pieces
- Please note: if you want to use real raw meat sausage, you’ll need to cook it in a pan and let it cool before adding it to your egg mixture in the blender. I don’t eat meat, but I also love that fully cooked veggie sausage doesn’t need to be cooked before adding it to the blender. It’s a big win, adds lots of veggies and flavor to my eggs, and my meat eating hubby can’t tell the difference. Just saying! 🙂
Instructions
- Add 1 cup water to your Instant Pot and put the trivet on top (that metal wire thing that came with your instant pot). Put the silicone egg mold on top of the trivet.
- Add eggs, shredded cheese, and ricotta cheese to a blender. Turn on and blend for about 30 seconds (doesn’t take long to make it smooth and combined).
- Add the chopped green onion and spinach and quickly pulse to combine but not pulverize.
- Add the diced veggie sausage and pulse a couple of times, again to combine but to keep chunky.
- Pour the egg mixture into silicone egg molds, making sure to divide as equally as you can. It comes with a cover, which you can use, though I skipped it.
- Close the Instant Pot lid and check the vent to make sure it’s in the right position to pressurize (not release).
- Push the STEAM button and set timer for 10 minutes.
- After the cooking timer on your Instant Pot goes off, allow the pressure to release naturally for about 10 minutes. Once that is complete, release the remaining pressure (there shouldn’t be much, if any at all) and open the lid of your Instant Pot.
- Use the silicone handles to remove the silicone egg mold from the Instant Pot. Allow the eggs to cool for about 5 minutes before you dive in!
- Repeat the process to make one or two more batches (if you would like) and store in an airtight container in your fridge.
- Enjoy your easy and already prepared breakfast by reheating for about 60-90 minutes in your microwave (depending on how hot you like them).
- Get creative, try new veggie combinations, add spices, and enjoy this new family friendly breakfast! Yay!
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About The Author
Chirag Diyora
Egg bites are one of my all time favorite things to make in my Instant Pot. They are super easy, I make a couple of batches in a row (while the mess is out), and in the end I’m all set with a healthy and delicious breakfast for my family for a couple of days! Woohoo! #mommywin
Keep scrolling for my veggie sausage egg bite recipe. They are delicious, and you should look at this recipe as simple guidelines that allow you to swap out veggies and cheeses for flavorful fun! You can also skip the veggie sausage and leave the other ingredients/measurements the same. Add some red pepper in place of the sausage for some extra yumminess!
I also got a ton of questions about my Instant Pot and the egg bite molds, so I’ve included those below so you can snag your own.
Enjoy and please let me know what you think! xo
Ingredients
- 4 eggs
- 1 chopped scallion
- 1/4 cup fresh baby spinach
- 1/2 cup shredded cheese (mozzarella and jack both work well)
- 1/2 cup ricotta cheese (cottage cheese works as well)
- 1 vegetarian sausage (the pre-cooked kind) cut into pieces
- Please note: if you want to use real raw meat sausage, you’ll need to cook it in a pan and let it cool before adding it to your egg mixture in the blender. I don’t eat meat, but I also love that fully cooked veggie sausage doesn’t need to be cooked before adding it to the blender. It’s a big win, adds lots of veggies and flavor to my eggs, and my meat eating hubby can’t tell the difference. Just saying! 🙂
Instructions
- Add 1 cup water to your Instant Pot and put the trivet on top (that metal wire thing that came with your instant pot). Put the silicone egg mold on top of the trivet.
- Add eggs, shredded cheese, and ricotta cheese to a blender. Turn on and blend for about 30 seconds (doesn’t take long to make it smooth and combined).
- Add the chopped green onion and spinach and quickly pulse to combine but not pulverize.
- Add the diced veggie sausage and pulse a couple of times, again to combine but to keep chunky.
- Pour the egg mixture into silicone egg molds, making sure to divide as equally as you can. It comes with a cover, which you can use, though I skipped it.
- Close the Instant Pot lid and check the vent to make sure it’s in the right position to pressurize (not release).
- Push the STEAM button and set timer for 10 minutes.
- After the cooking timer on your Instant Pot goes off, allow the pressure to release naturally for about 10 minutes. Once that is complete, release the remaining pressure (there shouldn’t be much, if any at all) and open the lid of your Instant Pot.
- Use the silicone handles to remove the silicone egg mold from the Instant Pot. Allow the eggs to cool for about 5 minutes before you dive in!
- Repeat the process to make one or two more batches (if you would like) and store in an airtight container in your fridge.
- Enjoy your easy and already prepared breakfast by reheating for about 60-90 minutes in your microwave (depending on how hot you like them).
- Get creative, try new veggie combinations, add spices, and enjoy this new family friendly breakfast! Yay!
Tools
Photos
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Egg bites are one of my all time favorite things to make in my Instant Pot. They are super easy, I make a couple of batches in a row (while the mess is out), and in the end I’m all set with a healthy and delicious breakfast for my family for a couple of days! Woohoo! #mommywin
Keep scrolling for my veggie sausage egg bite recipe. They are delicious, and you should look at this recipe as simple guidelines that allow you to swap out veggies and cheeses for flavorful fun! You can also skip the veggie sausage and leave the other ingredients/measurements the same. Add some red pepper in place of the sausage for some extra yumminess!
I also got a ton of questions about my Instant Pot and the egg bite molds, so I’ve included those below so you can snag your own.
Enjoy and please let me know what you think! xo
Ingredients
- 4 eggs
- 1 chopped scallion
- 1/4 cup fresh baby spinach
- 1/2 cup shredded cheese (mozzarella and jack both work well)
- 1/2 cup ricotta cheese (cottage cheese works as well)
- 1 vegetarian sausage (the pre-cooked kind) cut into pieces
- Please note: if you want to use real raw meat sausage, you’ll need to cook it in a pan and let it cool before adding it to your egg mixture in the blender. I don’t eat meat, but I also love that fully cooked veggie sausage doesn’t need to be cooked before adding it to the blender. It’s a big win, adds lots of veggies and flavor to my eggs, and my meat eating hubby can’t tell the difference. Just saying! 🙂
Instructions
- Add 1 cup water to your Instant Pot and put the trivet on top (that metal wire thing that came with your instant pot). Put the silicone egg mold on top of the trivet.
- Add eggs, shredded cheese, and ricotta cheese to a blender. Turn on and blend for about 30 seconds (doesn’t take long to make it smooth and combined).
- Add the chopped green onion and spinach and quickly pulse to combine but not pulverize.
- Add the diced veggie sausage and pulse a couple of times, again to combine but to keep chunky.
- Pour the egg mixture into silicone egg molds, making sure to divide as equally as you can. It comes with a cover, which you can use, though I skipped it.
- Close the Instant Pot lid and check the vent to make sure it’s in the right position to pressurize (not release).
- Push the STEAM button and set timer for 10 minutes.
- After the cooking timer on your Instant Pot goes off, allow the pressure to release naturally for about 10 minutes. Once that is complete, release the remaining pressure (there shouldn’t be much, if any at all) and open the lid of your Instant Pot.
- Use the silicone handles to remove the silicone egg mold from the Instant Pot. Allow the eggs to cool for about 5 minutes before you dive in!
- Repeat the process to make one or two more batches (if you would like) and store in an airtight container in your fridge.
- Enjoy your easy and already prepared breakfast by reheating for about 60-90 minutes in your microwave (depending on how hot you like them).
- Get creative, try new veggie combinations, add spices, and enjoy this new family friendly breakfast! Yay!
Tools
Photos
Easy Baking Sheet Pancakes
Egg bites are one of my all time favorite things to make in my Instant Pot. They are super easy, I make a couple of batches in a row (while the mess is out), and in the end I’m all set with a healthy and delicious breakfast for my family for a couple of days! Woohoo! #mommywin
Keep scrolling for my veggie sausage egg bite recipe. They are delicious, and you should look at this recipe as simple guidelines that allow you to swap out veggies and cheeses for flavorful fun! You can also skip the veggie sausage and leave the other ingredients/measurements the same. Add some red pepper in place of the sausage for some extra yumminess!
I also got a ton of questions about my Instant Pot and the egg bite molds, so I’ve included those below so you can snag your own.
Enjoy and please let me know what you think! xo
Ingredients
- 4 eggs
- 1 chopped scallion
- 1/4 cup fresh baby spinach
- 1/2 cup shredded cheese (mozzarella and jack both work well)
- 1/2 cup ricotta cheese (cottage cheese works as well)
- 1 vegetarian sausage (the pre-cooked kind) cut into pieces
- Please note: if you want to use real raw meat sausage, you’ll need to cook it in a pan and let it cool before adding it to your egg mixture in the blender. I don’t eat meat, but I also love that fully cooked veggie sausage doesn’t need to be cooked before adding it to the blender. It’s a big win, adds lots of veggies and flavor to my eggs, and my meat eating hubby can’t tell the difference. Just saying! 🙂
Instructions
- Add 1 cup water to your Instant Pot and put the trivet on top (that metal wire thing that came with your instant pot). Put the silicone egg mold on top of the trivet.
- Add eggs, shredded cheese, and ricotta cheese to a blender. Turn on and blend for about 30 seconds (doesn’t take long to make it smooth and combined).
- Add the chopped green onion and spinach and quickly pulse to combine but not pulverize.
- Add the diced veggie sausage and pulse a couple of times, again to combine but to keep chunky.
- Pour the egg mixture into silicone egg molds, making sure to divide as equally as you can. It comes with a cover, which you can use, though I skipped it.
- Close the Instant Pot lid and check the vent to make sure it’s in the right position to pressurize (not release).
- Push the STEAM button and set timer for 10 minutes.
- After the cooking timer on your Instant Pot goes off, allow the pressure to release naturally for about 10 minutes. Once that is complete, release the remaining pressure (there shouldn’t be much, if any at all) and open the lid of your Instant Pot.
- Use the silicone handles to remove the silicone egg mold from the Instant Pot. Allow the eggs to cool for about 5 minutes before you dive in!
- Repeat the process to make one or two more batches (if you would like) and store in an airtight container in your fridge.
- Enjoy your easy and already prepared breakfast by reheating for about 60-90 minutes in your microwave (depending on how hot you like them).
- Get creative, try new veggie combinations, add spices, and enjoy this new family friendly breakfast! Yay!
Tools
Photos