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Savory Egg Bites in the Instant Pot

You are here: Home / Breakfast / Savory Egg Bites in the Instant Pot

June 25, 2020 by //  by Holly Leave a Comment

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Egg Bites in the Instant Pot

Holly
A yummy and quick breakfast that you can make ahead and take anywhere.
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 13 mins
Pressure Cooking Time 5 mins
Total Time 28 mins
Course Breakfast, Snack
Cuisine American
Servings 5
Calories 244 kcal

Equipment

  • Pressure Cooker
  • Silicone Egg Bite Molds or Muffin Cups that can fit in an Instant Pot
  • Blender

Ingredients
  

  • 7 eggs
  • 4 ounces cream cheese
  • 4 ounces heavy cream
  • ½ teaspoon salt
  • 1 tablespoon mix-ins, such as crumbled bacon, shredded cheese, sauteéd veggies, caramelized onions, etc.

Instructions
 

  • Butter eggbite molds to keep the eggbites from sticking.
  • Add mix-ins to each egg cup.
  • Place eggs, cream cheese, cream, and salt into blender and blend until smooth.
  • Pour mixture evenly into prepared egg cups. If too foamy, allow to settle for a few minutes.
  • Place trivet and 1 to 1½ cups water in Instant Pot insert.
  • Set eggbite molds on top of trivet. The molds can be stacked, but for best results, make sure top mold is off-set and not covering lower mold. Alternatively, use a taller trivet for the second silicone mold.
  • Close lid of Instant Pot and make sure steam release valve is set to [Sealing].
  • Choose the Pressure Cook program and select [Egg] setting.
  • Adjust pressure level to [Low] pressure by pressing the Pressure Level button or selecting the Pressure Level on the dial.
  • Adjust pressure cooking time to 5 minutes by pressing [+] or [-] OR by selecting pressure cooking time with the knob and turning to select the desired time.
  • Press [Start] or wait for pot to beep and begin heating up.
  • When pressure cooking time is over, allow eggbites to naturally release for 3 minutes and then release remaining pressure while keeping hands and face away from steam.
  • Remove lid carefully, allowing steam to go away from your face and avoiding allowing condensation from the lid dripping onto eggbites.
  • Serve hot or refrigerate to enjoy later!

Nutrition

Calories: 244kcalCarbohydrates: 2gProtein: 10gFat: 22gSaturated Fat: 12gCholesterol: 285mgSodium: 401mgPotassium: 133mgSugar: 1gVitamin A: 971IUCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!

Filed Under: Breakfast, Gluten Free, Instant Pot, Keto, Recipes

About Holly

Holly is a mother of 8 and oversees 210 meals per week! She loves to share her experience with others and see families enjoying meals together.

Previous Post: « Cream Eggs with Herbs in the Instant Pot
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