Instant Pot Egg Bites
Instant pot egg bites have become my Sunday non-negotiable — and once you make them, you’ll understand why.
Creamy, protein-packed, endlessly customizable, and done in under 30 minutes including pressure build time. They go straight into the fridge and breakfast is handled for the entire week.
The Instant Pot is genuinely the best way to make egg bites at home.
The pressurized steam environment cooks the eggs slowly and evenly — the same principle behind sous vide cooking — which is exactly why the texture comes out so soft and custardy instead of rubbery.
No oven, no fussing, no water bath. Just blend, pour, pressure cook, and you’re done.
If you don’t have an Instant Pot yet, I also have an oven-baked version using a silicone muffin tin that delivers great results.
But if you have the pot, use it — the texture difference is real.
What You Need Before You Start
Beyond the ingredients, two things make this recipe work:
A 6-quart Instant Pot — The 6qt is the sweet spot for most households; it fits one egg bite mold on the trivet comfortably, or two stacked if you’re doubling the batch.
A silicone egg bite mold — It fits both 6qt and 8qt Instant Pots and comes with a lid that doubles as a cover for fridge storage. If your Instant Pot came with one in the box, you’re already set — pull it out and use it. The mold is what gives you that signature round shape and ensures the eggs release cleanly every time.
Ingredients
- 7 large eggs
- 1/2 cup full-fat cottage cheese
- 1/2 cup Gruyère or cheese of choice, freshly shredded (see mix-in guide below)
- 2 tablespoons cornstarch (or flour)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil spray
- 1 cup cold water (for the Instant Pot)
On the eggs: The base of everything. Pasture-raised eggs give you richer yolks and better flavor — worth it when eggs are the main event.
On the cottage cheese: The ingredient that makes these taste like something more than just eggs. It blends completely invisible into the batter and creates that dense, creamy texture that sets a great egg bite apart from a mediocre one. Full-fat gives you the best result; 2% works fine.
On the Gruyère or Cheese of Chioce: The base recipe works with a range of cheeses depending on what you’re adding. Freshly shredded from a block, not the pre-shredded bag. Pre-shredded cheese contains anti-caking agents that affect how smoothly it melts into the batter. Takes two minutes to do yourself and the difference shows up in the final texture. Sharp cheddar is a solid swap if that’s what you have. See the mix-in section below for which cheese pairs best with each combination.
How to Make Instant Pot Egg Bites
Step 1: Blend Until Completely Smooth
Add eggs, cottage cheese, Gruyère, cornstarch, salt, garlic powder, and pepper to a blender.
Blend on high for 45–60 seconds until you have a completely smooth, pale yellow batter with no visible cottage cheese curds. The mixture will be slightly frothy on top — that’s normal.
If you’re adding mix-ins, stir them in after blending, not during.
Step 2: Prepare the Mold
Lightly spray each cavity of the silicone egg bite mold with olive oil spray. Even with a non-stick mold, the spray guarantees a clean release every time.
Pour the blended batter evenly into each cavity, filling them about three-quarters full — they puff during cooking and you don’t want overflow.
If adding mix-ins, stir them into the blended batter by hand now, or sprinkle them directly into each cup before pouring the egg mixture over the top.
Either way works. Stirring into the batter distributes evenly, layering in the cups gives a nicer look when they pop out.
Step 3: Set Up the Instant Pot
Add 1 cup of cold water to the Instant Pot insert.
Place the trivet (the metal rack that came with your pot) inside. Carefully lower the filled egg bite mold onto the trivet.
Place the silicone lid or a piece of aluminum foil loosely over the top of the mold — this prevents condensation from dripping down onto the egg bites as they cook.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to the Sealing position.
Cook on High Pressure for 10 minutes. It will take about 5–8 minutes for the pot to come to pressure before the countdown begins — total time from lid-on to done is roughly 20–25 minutes.
When the cook time is up, allow a Natural Pressure Release for 5 minutes (just leave it alone), then carefully move the valve to Venting to release any remaining pressure.
Step 5: Cool and Release
Use oven mitts to lift the trivet and mold out of the pot. Remove the foil or lid and let the egg bites cool for 5 minutes — they’ll deflate slightly as they cool, which is completely normal. A
fter 5 minutes, press up gently from the bottom of each cavity and the egg bites will pop out cleanly.
Serve warm immediately or cool completely before storing.
Why the Instant Pot Makes Better Egg Bites
The reason Instant Pot egg bites come out with that custardy, almost velvety texture is the cooking environment itself.
Steam under pressure cooks food at a consistent, moist heat that’s impossible to replicate in a standard oven without a lot of effort.
It’s the same principle as sous vide — gentle, even heat that gives eggs time to set slowly rather than seizing up from high, direct heat.
The result is an egg bite that holds its shape, releases cleanly from the mold, and has a soft interior that doesn’t go rubbery when you reheat it.
That last part matters a lot when you’re pulling these from the fridge five days into the week.
Ideas to Customize Your Egg Bites
The base recipe — eggs, cottage cheese, Gruyère (or cheese of choice) — is intentionally simple so it works as a starting point.
Stir any of the following into the blended batter before filling the mold, or sprinkle them directly into the individual cups before pouring the egg mixture over the top (this works especially well for cheese variations or ingredients you want layered):
Bacon and cheddar — Cook and crumble 3–4 strips of bacon, swap the Gruyère for sharp cheddar. Classic combination, works every time.
Spinach and feta — A small handful of finely chopped spinach and 2–3 tablespoons of crumbled feta stirred into the batter. The spinach wilts into the egg and the feta adds a salty tang. Skip the Gruyère entirely — feta is your cheese here.
Sundried tomato and basil — 2 tablespoons of oil-packed sundried tomatoes (patted dry and chopped) plus a few torn fresh basil leaves. Simple and surprisingly good. Keep Gruyère, or swap for mozzarella.
Jalapeño and pepper jack — Swap the Gruyère for pepper jack and add a tablespoon of finely diced jalapeño. For mornings when you want a little heat.
Ham and Swiss — Diced cooked ham and shredded Swiss cheese (in place of Gruyère). A deli-counter classic that translates really well here.
A note on quantity: don’t overload the cups with mix-ins. About 1–2 teaspoons of add-ins per cavity is the sweet spot — more than that and the mold may overflow as the eggs expand during cooking.
More Egg Bites For The Week: Doubling the Recipe
If you want to make a double batch — 14 egg bites instead of 7 — you can stack two molds directly on top of each other.
Rotate the top mold slightly so the egg cups aren’t sitting directly above the cups of the bottom mold (otherwise the weight causes the bottom bites to have a dip in the center).
Use the same amount of water and the same cook time. No adjustments needed.
Storage and Meal Prep
This is where the recipe earns its keep.
Refrigerator: Store cooled egg bites in an airtight container for up to 5 days. Reheat at 50% microwave power for 45–60 seconds to preserve the texture — full power can make them rubbery.
Freezer: Cool completely, then freeze in a single layer until solid before transferring to a freezer bag. They keep for up to 3 months. Reheat from frozen at 50% microwave power for 90–120 seconds.
The practical math: one 25-minute session gives you 7 egg bites. Double it and you have 14 — two per morning for a full week, all handled before the week starts.
That’s breakfast on autopilot, which is exactly the kind of system that actually sticks.
The Protein Angle (Without the Lecture)
Two of these instant pot egg bites give you roughly 14–16 grams of protein before the day really starts, depending on your mix-ins.
That’s enough to meaningfully affect how your energy holds through the morning — less reaching for something sweet by 10am, more sustained focus during the hours that matter most.
No macro counting required. You just make a batch, they live in your fridge, and mornings get easier. That’s the whole point.
Made these? Tell me what mix-in combination you tried — drop it in the comments.
PrintInstant Pot Egg Bites
Creamy, high-protein instant pot egg bites made with eggs, cottage cheese, and Gruyère — done in 25 minutes and meal-prep ready for the whole week. The pressurized steam creates a soft, custardy texture you can’t get any other way.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (+ ~15 minutes pressure build and release)
- Total Time: 25 minutes
- Yield: 7 egg bites (double with 2 stacked molds)
- Category: Breakfast
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
Ingredients
- 7 large eggs
- 1/2 cup full-fat cottage cheese
- 1/2 cup Gruyère (or cheese of choice), freshly shredded
- 2 tablespoons cornstarch (or flour)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil spray
- 1 cup cold water (for the Instant Pot)
Instructions
- Add eggs, cottage cheese, Gruyère or cheese of choice, cornstarch, salt, garlic powder, and pepper to a blender. Blend on high for 45–60 seconds until completely smooth.
- Lightly spray each cup of the silicone egg bite mold with olive oil spray.
- Pour batter evenly into the mold, filling each egg cup about three-quarters full. Keep it to about 1–2 teaspoons per cup so the tray doesn’t overflow.
- If adding mix-ins, add them into the blended batter by hand, or sprinkle directly into each cup before pouring the egg mixture over the top.
- Add 1 cup of cold water to the Instant Pot insert and place the trivet inside.
- Lower the filled mold onto the trivet. Cover loosely with the silicone lid or a piece of aluminum foil.
- Seal the lid and set the valve to Sealing. Pressure cook on High for 10 minutes.
- Allow natural pressure release for 5 minutes, then move the valve to Venting to release remaining pressure.
- Carefully lift the mold out using oven mitts. Remove the lid or foil and cool for 5 minutes.
- Press up from the bottom of each cavity to release. Serve warm or cool completely before storing.
Notes
On the egg bite tray: If your Instant Pot comes with one silicone egg bite tray, it’s enough for a single batch of 7. When I’m meal prepping for the week, I use a second tray so I can cook 14 at once. Stack them slightly offset so the egg cups aren’t directly on top of each other — same water, same cook time, no adjustments needed.
On the cheese: Gruyère is the default, but swap to match your mix-ins — cheddar with bacon, skip Gruyère and use feta with spinach, pepper jack with jalapeño, Swiss with ham, mozzarella with sundried tomato.
Mix-ins: Stir add-ins into the blended batter, or sprinkle directly into each cavity before pouring the egg mixture over the top. Keep it to about 1–2 teaspoons per cavity so the tray doesn’t overflow.
Prevent condensation drips: Cover the tray loosely with the silicone lid or a piece of aluminum foil before pressure cooking. This keeps water from dripping down onto the egg bites as they cook.
Storage: Refrigerator up to 5 days. Freezer up to 3 months. Reheat at 50% microwave power to preserve the texture — full power makes them rubbery.
Get the Weekly Wellth Newsletter
Stay up to date & receive the latest posts in your inbox.