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