Recipe for Quick Egg Bites in an Instant Pot

If you're a fan of Starbucks' sous vide egg bites, you'll adore this DIY Instant Pot twist. Crafting these petite egg frittatas is a breeze, especially with the specialized mold that creates just-right portions for a speedy morning meal or a midday snack.

This recipe sticks to the classic quiche Lorraine base, but the beauty lies in its adaptability. Whether you fancy them meaty or meat-free or wish to experiment with different cheeses, the options are wide open. Amp up the flavor with additions like chopped broccoli, bell peppers, sautéed mushrooms, or a sprinkle of your favorite herbs. And don't miss the array of suggested variations below the recipe for even more delicious combinations!

Ingredients

• Cooking spray, for greasing

• 4 strips bacon, diced

• 5 large eggs

• 1/3 cup half-and-half

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/8 teaspoon ground nutmeg

• 1/2 cup shredded Gruyére cheese

• 2 tablespoons of grated Parmesan cheese, with extra for garnishing
• 2 scallions finely chopped, and additional scallions for garnishing, if desired

Steps to Make It

01.  Collect the necessary ingredients.

02.  Coat an egg bite mold with cooking oil and set it aside.

03.  Activate the sauté function on the Instant Pot, then add the diced bacon. Stir and cook until the bacon browns, then place it on paper towels to drain.

04.  Wipe the pot clean and pour in 1 1/2 cups of water. Set it aside for later use.

05.  Take the eggs, half-and-half, salt, pepper, and nutmeg, and whisk them together in a mixing bowl until thoroughly blended.

06.  Mix the Gruyére and Parmesan cheeses into the egg mixture, then add the chopped scallion and drained bacon. Stir everything together thoroughly.

07.  Evenly distribute the egg mixture into the seven wells of the silicone egg bite mold using a spoon or by pouring it in.

08.  Position the filled egg bite mold on the trivet and lower it into the pot using the handles. If preferred, you can place a trivet in the pot and use a foil sling to carefully lower the egg bite mold onto the trivet.

09.  Close the lid ensuring the pressure release valve is set to seal. Select the pressure cook or manual (high pressure) setting and set the timer for 8 minutes. It'll take about 7 minutes to reach full pressure. Once the time's up, allow the pressure to naturally release for 5 minutes, then cautiously move the valve to the vent to release any remaining pressure.

10.  Take out the egg bite mold from the Instant Pot and allow it to sit for 5 minutes.

Note: These egg bites typically reach around 170°F at the center. Use an instant-read thermometer if unsure. Remember, the safe minimum temperature for cooked eggs is 160°F (165°F if they were refrigerated and reheated).

11.  Utilize a slim spatula or knife to gently release the egg bites.

12.  Turn the mold upside down onto a plate and gently encourage the egg bites to come out. They should slide out effortlessly or with minimal effort.

13.  Add additional scallion tops and Parmesan cheese as desired to garnish the egg bites.

14.  Enjoy.

Tips

• To freeze and reheat the egg bites: Once cooled, lay them on a rimmed baking sheet to freeze. Wrap the frozen bites in plastic wrap and store in a food container or bag. Thaw in the refrigerator overnight. For reheating, microwave on high for roughly 25 to 30 seconds until warmed through.

Recipe Variations

• Modify the recipe by swapping half-and-half for milk, Gruyére for cheddar cheese, or scallion for white onion if desired.
• For Denver Omelet Egg Bites: Substitute bacon with roughly 1/2 cup of diced ham, replace scallion with onion, add 1/4 cup of finely chopped red and bell pepper, and opt for cheddar cheese instead of Gruyére. Skip Parmesan cheese and nutmeg.
• For Mexican-Style Egg Bites: Exchange Gruyére for pepper jack cheese, include 1 tablespoon each of chopped cilantro, bell pepper, and 1/4 cup of chopped tomato. Exclude Parmesan cheese and nutmeg. Serve alongside sour cream and salsa.
• For Western Egg Bites: Prepare with 5 eggs, 1/3 cup of heavy cream, 1/2 cup diced ham, 3 tablespoons minced onion, 1/4 cup minced red and green bell pepper, seasoned with 1/2 teaspoon kosher salt and 1/8 teaspoon ground black pepper. Serve with ketchup or salsa; ideal for crafting an English muffin egg sandwich.