Instant Pot Bacon Egg and Cheese Bites
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These awesome little Instant Pot Bacon Egg and Cheese Bites have become one of my favorite breakfast recipes. They are easy to make, your pressure cooker does most of the work, and they are packed with protein and flavor!
These are not an exact copycat of Starbuck’s Sous Vide Egg Bites, in fact I have never even tried theirs. Starbuck’s version is made with cottage cheese, which is a no-go for lactose-intolerant me. They make theirs with egg whites, but I went with whole eggs for the added protein since we are skipping the cottage cheese.
How to make Instant Pot Bacon Egg and Cheese Bites
Add the eggs, milk, 3/4 cup of grated cheese, and pepper to a blender and blend until smooth.
Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the cups.
Top each section with chopped bacon and remaining grated cheese. Gently press the bacon and cheese into the egg mixture.
Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.
Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .
Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
To be honest they usually don’t last a week in the refrigerator, they are addictive!!
Recipe Tips & Tricks
- I used Unsweetened CashewMilk because I prefer the texture over almond milk, but whole, 2%, almond or coconut milk would also work.
- Look for a Sharp Cheddar that has been aged more than 9 months for lactose-free, or choose your favorite cheese. Gruyere would also be an excellent choice with the bacon.
- Bacon is very salty, so I did not add additional salt to the recipe.
Why do you blend your Instant Pot Bacon Egg and Cheese Bites?
The original Starbuck’s version is described as having a “light and springy” texture. Part of that is because of the cottage cheese, the other part is the air that is added when blending.
More delicious breakfast recipes
Instant Pot Keto Egg Bites – with spinach and Gruyere
Crustless Ham and Cheese Quiche
Tools used to create this recipe
Ninja Blender – for super smooth egg bites and smoothies
What is your favorite breakfast recipe?
Enjoy!!
Instant Pot Bacon Egg and Cheese Bites
Equipment
- Pressure Cooker
Ingredients
- 5 large eggs
- 1/4 cup unsweetened CashewMilk almond, coconut, 2% or whole would also work
- 1/8 teaspoon ground black pepper
- 7 slices uncured bacon cooked and chopped
- 1 cup grated cheddar cheese divided
Instructions
- Add the eggs, milk, 3/4 cup of grated cheese, and pepper to a blender and blend until smooth.
- Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the cups.
- Top each section with chopped bacon and remaining grated cheese. Gently press the bacon and cheese into the egg mixture.
- Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.
- Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.
- Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
- When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .
- Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
- Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
Notes
- I used Unsweetened CashewMilk because I prefer the texture over almond milk, but whole, 2%, almond, coconut milk would also work.
- Look for a Sharp Cheddar that has been aged more than 9 months for lactose-free, or choose your favorite cheese. Gruyere would also be an excellent choice with the bacon.
- Bacon is very salty, so I did not add additional salt to the recipe.
These were great and so easy! If you refrigerate them for later, how do you reheat?
I reheat them in the microwave Jeanne.
I don’t have a silicone mold and improvised using 5 of those cute 5 oz glass French yogurt cups. These bites were larger. The batch was steamed an additional minute and came out perfectly!
Thank you for letting me know, Chris. I will have to try that some time!
I followed the directions to the letter, but I got a PR Se message about 3 min in. I looked it up and it said the message was because the pressure was too high for a non-pressure setting (steam) and to push the button to “vent”. I cooked an additional 8 min with the vent open. They came out excellent! So delicious 😋
Oh wow, I have never seen that message. I am so glad it worked out for you Maureen!
I do not have a steam button on my pressure, I do have some vide, should I use that?
I want to make these.
No, sous vide is a complete different way of cooking. You can use the pressure cook button if you like.