Instant Pot Bacon and Cheddar Egg Bites

By Kath Dedon

We love these Instant Pot Bacon and Cheddar Egg Bites!

My friend, Becky, introduced me to Starbuck’s Sous Vide Egg Bites when I was visiting her. Have you tried them? Well, they are quite tasty and are popular enough that the Internet has many copycat recipes for egg bites.

I actually have a sous vide cooker, but I’m not really as comfortable with it as I am with my Instant Pot. So when I saw recipes for Instant Pot egg bites I was excited to give it a try.

Some recipes use cream and/or cream cheese. I was drawn to the simplicity of Erin’s recipe on her Platings and Pairings blog. She uses just eggs and cottage for the egg base. And she gives five different variations. You can easily customize the egg bites to suit your taste.

So far, I’ve only made this cheddar and bacon version. I’d love to try swapping the bacon for some cooked broccoli or mushrooms. (Bob might object to that.) I’m thinking that leftover Easter ham and Swiss cheese would be good. Be sure to check out Erin’s blog post to see some of her other versions for inspiration.

Bob and I both love these Instant Pot Bacon and Cheddar Egg Bites for a quick bite to eat in the morning. Frankly, I think they’re great cold out of the refrigerator. But they reheat beautifully in the microwave. In ours it takes 20 seconds at 70% power to heat them up beautifully.

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Instant Pot Bacon and Cheddar Egg Bites

(Adapted from Erin’s recipe on Platings and Pairings)

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(print the recipe)

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Makes 7 egg bites

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4 large eggs

½ cup cottage cheese

½ cup (2 ounces) shredded Cheddar cheese

4 slices of cooked bacon (or about ¼ cup cooked vegetables or ham or sausage)

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1. .Put the eggs and the cottage cheese in a blender and blend until smooth.
2. Distribute the cheese among the 7 egg cups.
3. Cut the bacon slices in half. Crumble 7 halves into the egg cups. Eat the 8th half.

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4. Pour the egg mixture into the egg cups.

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5. Cover the egg mold tightly with foil to keep moisture out of the eggs.

6. Lower the egg mold into the Instant Pot with a silicone or foil sling.

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7. Seal the Instant Pot and press Steam. Set the time for 10 minutes.

8. When the time is up, let the pressure release naturally for 10 minutes. Then do a quick release for the remaining pressure.

9. Let the egg bites cool for a minute or two before removing them from the mold.

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