Get the Recipe: Instant Pot Egg Bites
These easy Instant Pot Egg Bites are perfect for a healthy meal. This low-carb recipe takes just 30 minutes for a freezable breakfast you can eat on the go!
Ingredients
- 4 oz cream cheese, softened
- 4 large eggs
- ¼ cup shredded Gruyere cheese
- ¼ tsp salt
- 3 slices crispy cooked bacon, crumbled
Equipment
Instructions
- Place the cream cheese in a large microwave-safe bowl, and microwave for 30-45 seconds, until it starts to melt.
- Whisk together the eggs, melted cream cheese, shredded Gruyere cheese, and salt.
- Divide 2 pieces of the crumbled bacon evenly between the egg molds. Pour in the egg mixture until the egg molds are ¾ full. Sprinkle the remaining bacon over them. Cover with egg mold lid or tightly with aluminum foil.
- Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully place the egg bites onto the trivet.
- Pressure cook on high for 10 minutes, allowing for a 10-minute natural release. Once the natural release time is up, open the venting knob carefully to release any remaining pressure.
- Remove the egg bites from the Instant Pot by carefully lifting the trivet. Allow the egg bites to rest for a few minutes, then invert on a place and eat!
Notes
- Bacon is optional but tastes so good! You can use turkey bacon in it’s place if desired.
- If you don’t have Gruyere, use shredded Monterey jack or pepper jack cheese.
- No need to blend these. In fact, when I tested these using a blender to combine the ingredients, the egg bites did not cook well and were underdone in the middle.
- These store really well in the fridge for about 3 days, just reheat in the microwave!
- My Instant Pot took about 5 minutes to pressurize and start cooking.
Serving: 1 egg bite, Calories: 141kcal, Carbohydrates: 0.3g, Protein: 7.8g, Fat: 11.8g, Cholesterol: 133.7mg, Sodium: 303.9mg, Sugar: 0.1g
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