These Instant Pot / Pressure Cooker Egg Bites are like crustless mini quiches. You’ll get the flavor of the famous Starbucks sous vide egg bites, but at a fraction of the cost when you make them at home. These ham and cheese egg muffins are great to make ahead for a quick breakfast on the go!
I’ve been cooking egg muffins in the pressure cooker for years and years—before they even became popularly known as egg bites (thanks to the Starbucks sous vide egg bites). These cheesey-eggy bites are still a favorite grab-and-go breakfast at our house, so I wanted to update the recipe with more recent pictures and new directions for making these Instant Pot / pressure cooker egg bites using the silicone trays.
(Don’t have the silicone trays? No worries! Just use the recipe for egg muffins at the bottom of this post.)
What I love about this recipe is that it’s more like guidelines—you can change up your “muffin” to suit your tastes. In the Instant Pot Toddler Food Cookbook, we list a number of flavor combinations from green chiles and diced tomatoes to fresh spinach, diced sun-dried tomatoes, and Parmesan cheese. If you have a favorite flavor of omelette or egg scramble, you can make it in these egg bites!
Making Pressure Cooker Egg Bites in an Instant Pot
The secret to making small, perfect little egg bites is a silicone baby food tray.
These flexible containers are perfect for making egg bites, mini muffins, and cheesecake bites in your pressure cooker. These containers come in many sizes—the 8-inch tray with seven cups fits just right in a 6-quart electric pressure cooker.
The flexible silicone makes it easy to remove the cooked foods from the cups with a gentle push on the bottom of the cup.
Making Pressure Cooker Egg Bites without a Silicone Mold
When I was first starting with the pressure cooker, I made Egg Muffins with individual silicone molds. I liked to use the muffins to make Egg Muffin croissant sandwiches. (Or, if you have English muffins, make an Egg Muffin Muffin Sandwich!)
The egg muffins reheat really well. I had one for breakfast the next day with a slice of toast, and it kept me satisfied until a late lunch.
If you prefer to make bigger muffins filled with more veggies, try making them in glass custard cups. I plan to try that soon.
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup diced ham or precooked bacon (or both!)
- 1/3 cup shredded cheddar cheese
- 1 green onion, optional
- Generously spray two silicone baby food trays with nonstick cooking spray. In a large bowl, whisk the eggs, milk, salt, and pepper until just blended. Evenly divide the meat among silicone cups. Pour the egg mixture over the ham until each cup is about two-thirds full. Sprinkle the cheddar cheese over each egg bite.
- Pour 1 cup water into the pressure cooking pot and place a trivet in the bottom. Use a sling to lower the silicone trays, carefully stacking one on top of the other. Lock the lid in place. Select High Pressure and 11 minutes cook time for firmer egg bites. (Take a minute or two off the cook time if you prefer softer eggs.)
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid and use the sling to remove the trays. Place on a wire rack to cool for 5 minutes, then turn the tray over and gently squeeze to remove the egg bites from the silicone trays.
- Serve egg bites whole or sliced on top of mini croissants or toast.
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Making Pressure Cooker Egg Muffins in the Instant Pot
Egg muffins “bake” up light and fluffy in the pressure cooker. If you’re trying to cut carbs or count calories, then these bacon, egg, and cheese “muffins” are a perfect way to start the day. With only about 130 calories per muffin, these bites are a quick, eat-on-the-run meal that you can feel good about.
I love cooking hard boiled eggs in the pressure cooker, so I was excited to adapt the popular Egg Muffin recipe from Kalyn’s Kitchen for the pressure cooker. Kalyn bakes her egg muffins in the oven, but I prefer not to use the oven when I’m cooking for just my husband and me.
Egg Muffins in the Pressure Cooker
- 4 eggs
- 1/4 teaspoon lemon pepper seasoning
- 4 tablespoons shredded cheddar/Jack cheese
- 1 green onion, diced
- 4 slices precooked bacon, crumbled
- Put the steamer basket in the pressure cooker pot and add 1 1/2 cups water.
- Break eggs into a large measuring bowl with pour spout, add lemon pepper, and beat well. Divide the cheese, bacon and green onion evenly between the four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine.
- Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 minutes cook time. When timer beeps, turn off, wait two minutes, then use a quick pressure release.
- Carefully open the lid, lift out the steamer basket, and remove muffin cups.
- Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat.
Have you read my How to Make Pressure Cooker Eggs in an Instant Pot post yet? You’ll get perfect eggs every time, whether you like them hard boiled, soft boiled, or poached!
More Instant Pot egg recipes you’ll love:
- Instant Pot Deviled Eggs, Pressure Cooking Today
- Crustless Meat Lover’s Quiche (Frittata), Pressure Cooking Today
- Pressure Cooker Crustless Tomato Spinach Quiche (Instant Pot Frittata), Pressure Cooking Today
- Healthier Pressure Cooker Scotch Eggs, Pressure Cooking Today
- No Peel Hard-Boiled Eggs, Tidbits
- Sausage Egg Casserole, The Recipe Rebel