Instant Pot Egg Bites are the perfect make-ahead breakfast! They’re so quick and easy with two delicious fillings – classic American style or an herby and fragrant Mediterranean style. These guys are Whole30, paleo, keto, low carb, and…wait for it…freezer friendly!!
Busy mornings call for easy breakfasts, and these loaded egg bites are ideal for meal prep. Full of delicious ingredients, they’re a tasty and healthy way to start the day. Loaded with protein and so full of flavor, the hardest part is deciding which filling to try first!
These egg bites are perfect for so many dietary needs. They’re 100% Whole30 compliant, as well as keto, low carb, and paleo approved. The Mediterranean ones are also vegetarian!
It’s super quick and easy to make a big batch in the Instant Pot for grab and go breakfasts throughout the week. I also like to enjoy them as part of a healthy lunch with a fresh green salad.
How to Make Whole30 Egg Bites in the Instant Pot
First things first, you’ll need 2 very specific tools:
- An Instant Pot (duh)
- A silicone egg mold
Now, pick your poison – American Style or Mediterranean Style. The American style filling brings together the classic flavors of briny bacon and savory spinach. The Mediterranean style filling is made with sautéed mushrooms, roasted red peppers, and seasonings. They’re both WOAH YUM.
- Chop four pieces of bacon into 1/2″ pieces; I like to use kitchen shears to cut bacon – it’s so much easier than using a knife! Cook the bacon over medium high heat until the fat renders and the bacon is crisp.
- Remove the bacon from the skillet using a slotted spoon, then set onto a paper-towel lined plate to drain.
- Pour all but a tablespoon or so of bacon fat from the skillet, then add the frozen spinach (no need to defrost first). Cook the spinach, breaking it up with a wooden spoon, until defrosted, the moisture evaporates, and the pan is completely dry.
- Heat olive oil in a 10″ skillet over medium high heat; add the mushrooms and cook until they’ve released all of their moisture and are golden brown and crisp around the edges.
- Add chopped roasted red peppers, garlic powder, and dried oregano and sauté one more minute.
- Turn off the heat and stir in fresh chopped basil.
- Prepare the eggs. Whisk eight large eggs with half a cup of nut milk (we like cashew milk) and a teaspoon of salt.
- Be sure to whisk vigorously until the eggs are very smooth and no egg whites remain visible. You can do this part in a blender if you like.
- This recipe makes 12 egg bites, so you’ll cook them in batches of six each.
- Spray the silicone mold with olive oil or avocado oil cooking spray.
- Add approximately one tablespoon of filling to six of the seven molds.
- Pour in the whisked eggs until the mold is about 4/5 full. The eggs will expand slightly while cooking, so you want to leave them room to do so.
- Pour one cup of water into the Instant Pot.
- Cover the mold with foil, place onto the trivet that came with your Instant Pot, and lower the trivet into the inner pot.
- Secure the lid, make sure the pressure valve is set to “Sealing”, then program the pressure cooker to High Pressure for 8 minutes. Allow for a 5 minute natural pressure release. You MUST allow for this resting time or the egg bites will be undercooked. The combination of 8 minutes on high and 5 minutes of natural pressure release produces perfectly cooked, silky almost custard-like egg bites. OMG. SO GOOD.
- Release the remaining pressure from the Instant Pot manually, until the float valve drops completely.
- Remove the silicone tray using the handles of the trivet (protect your hands with oven mitts, the tray will be hot!)
- Remove the foil, then invert the tray over a plate. Gently squeeze each mold to release your perfect, delectable egg bites.
Are these sous vide egg bites?
If you’re a Starbucks regular, I’m sure you’re familiar with their sous vide egg bites. They use a sous vide machine to make theirs, but it’s so easy to replicate the creamy and soft texture at home in your pressure cooker. You won’t be able to tell the difference!
Why make egg bites in an Instant Pot?
Cooking these in the Instant pot is not only quick and easy, but it results in the softest and creamiest bites. Cooking them in the oven in muffin tins can easily dry them out and they can deflate, but these come out perfectly every single time.
Can you add other fillings?
I chose these two fillings to keep these egg bites Whole30, paleo and keto compliant, but you can absolutely make them your own! It’s a great way to use up bits and pieces in your fridge. Feel free to experiment with different meats (like sausage, ham or chorizo) and veggies, or add a little cheese if you like. Just keep the fillings to about one tablespoon per mold for the best ratio.
How do I store these?
Pressure cooker egg bites have a great shelf life. Once they have cooled to room temperature, wrap the mold in plastic wrap or foil and keep them in the fridge for up to a week. You can also store them in an airtight container in layers separated by parchment paper.
Can you freeze egg bites made in the Instant Pot?
Yes, these freeze really well! Once they have cooled to room temperature, place them in a ziplock bag, gently squeeze out excess air (to prevent freezer burn), and store in the freezer for up to 2 months.
How do you reheat them?
From the fridge, reheat in the microwave for 30 seconds. From the freezer, place on the defrost setting for 1 minute, then on high for 45-60 seconds longer.
Recipe Notes and Tips
- Whisk the eggs vigorously so that they are very well combined and no visible egg whites are remaining – either whisk vigorously or use a blender. This ensures that creamy, custard-like texture.
- Don’t fill the molds all the way to the top – they will expand under pressure and you don’t want them to over flow.
- Don’t stack the silicone trays on top of another. I find I get best results cooking them in two batches.
- Be sure to allow for a 5-minute natural pressure release to allow the eggs to fully set.
More Healthy Whole30 Breakfast Recipes
- Whole30 Apple Sage Breakfast Sausage
- Ground Turkey Hash
- Meal Prep Breakfast Bowls with Eggs and Pesto
- Sweet Potato Hash
- Brussels Sprouts Hash with Bacon and Eggs
Did you make these Whole30 Egg Bites? I’d love to know how they turned out! Leave a comment and a rating below
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Instant Pot Egg Bites Two Ways (Whole30, Paleo, Keto)Print Recipe Rate this Recipe Pin Recipe
- Silicone Egg Mold
Egg Bites Base Recipe
- 8 large eggs
- ½ cup nut milk
- 1 tsp kosher salt
- olive oil or coconut oil cooking spray
- 4 slices bacon, diced into 1/2" pieces
- 3 oz frozen spinach
- Combine the eggs, nut milk, and salt in a large bowl. Whisk until well combined. Alternatively, combine all ingredients in a blender and blend for 30 seconds.
- To make American style: heat a 10” skillet over medium high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp, 7-8 minutes. Remove bacon using a slotted spoon and set onto a paper-towel lined plate to drain. Pour out all but 1 tbsp bacon fat from the skillet. Add the frozen spinach to the skillet; saute until the spinach is defrosted and the pan is dry.
- To make Mediterranean style: heat a 10” skillet over medium high heat. Add the mushrooms and cook until their liquids have been released, the mushrooms are golden brown, and the pan is dry. Add the roasted red peppers, garlic, and oregano. Saute 1 minute. Remove from heat, and stir in the fresh basil.
- Spray a silicone egg tray with olive or coconut oil cooking spray. Divide half the toppings between six of the molds, then pour the whisked eggs over the toppings until the molds are about 4/5 full - be careful not to overfill. Cover the silicone tray with foil.
- Pour one cup water into the Instant Pot, then place the trivet inside. Place the silicone egg tray into the pot, secure the lid, and ensure the pressure valve is set to sealing. Program the Instant Pot to High Pressure for 8 minutes, then allow for a 5 minute natural pressure release. Release any remaining pressure manually until the float valve drops, then remove the lid. Protect your hands with oven mitts, then carefully remove the egg tray using the trivet handles. Remove the foil, invert the silicone tray over a plate, and gently squeeze each mold to release the egg bites.
- Repeat steps 4 and 5 with the second half of the toppings and remaining whisked eggs.
- Whisk the eggs vigorously so that they are well combined and no visible egg whites remain to ensure a creamy custard-like consistency after cooking. You can blend in a blender on high for 30 seconds if you prefer not to whisk by hand.
- Fill the molds about 4/5 full - they'll expand under pressure and you need to give them room to do so.
- Don't stack the silicone trays, or the trays underneath will not have room for expansion. For best results cook in single batches.
- Be sure to allow for a 5-minute natural pressure release to allow the eggs to fully set.
- In the silicone tray: cool 10 minutes, cover with plastic wrap, and store in the fridge for up to 5 days.
- In an airtight container: cool 10 minutes, stack in layers separated by parchment paper, and store for up to 5 days.
- In the freezer: cool 10 minutes, place into a ziplock bag, gently squeeze out excess air (to prevent freezer burn), and place in the freezer for up to 2 months.
- From the fridge, reheat in the microwave for 30 seconds.
- From the freezer, place on the defrost setting for 1 minute, then on high for 45-60 seconds longer.
- Nutritional information reflects the Egg Bites Base recipe ONLY.
- American Style Eggs: 186 calories / 13 g fat / 2 g carb / 15 g protein
- Mediterranean Style Eggs: 201 calories / 13 g fat / 5 g carb / 14 g protein