Getting breakfast on the table in 15 minutes can seem impossible. However, these Instant Pot Egg Bites will solve all of your problems. They take just 5 minutes to prep. To make the instant pot egg bites, you must whisk the eggs, almond milk, salt, baking powder, black pepper, onion powder, scallions, garlic, cheddar cheese, and Parmesan cheese, then pour it into a greased silicone mold. Next, the egg bites are cooked in the instant pot for 8 minutes, and you have instant pot egg bites. Now you don't have to stress about breakfast since you can make these egg bites in advance and pop a few in your microwave for 30 seconds to a minute for breakfast.
How do you use egg insert in Instant Pot?
Mix the egg bites batter. Place a trivet with handles into your egg bites. If you are using a trivet without egg bites, it will be harder to remove the egg bites without damaging them. Grease the egg insert with non-stick cooking spray. Pour the egg batter into the egg insert, place it into the instant pot and cook them using the recipe instructions below.
Why did my egg bites deflate?
As you take the egg bites out of the instant pot, they will be beautifully round. As the eggs start heating up, air bubbles form, causing the eggs to expand. However, they will begin to deflate after a while, and there's nothing you can do about it. Once the heat is removed, the eggs do not have the structure needed to hold the air bubbles up, so the egg bites start to deflate as they cool.
Can the instant pot egg bite mold go in the oven?
Yes, the instant pot egg bite mold can go in the oven. It is made from high-quality silicone, which can handle temperatures up to 425 °F.
Can you freeze egg bites?
Yes, you can freeze egg bites. Cook the egg bites, then let them cool completely. Place the egg bites onto a parchment-lined baking sheet and freeze them for 1 hour. Remove the egg bites from the baking sheet, place them into a freezer-safe container, and freeze them.
Ingredients
1 1/2 cups Water
9 large Eggs
1/4 cup Almond Milk
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Onion Powder
1/2 cup Scallions, diced
2 cloves Garlic, minced
1 cup Cheddar Cheese, shredded
1/4 cup grated Parmesan Cheese
Non-Stick Cooking Spray
Instructions
Place the water into a 6-8 quart instant pot.
Mix the eggs, almond milk, baking powder, salt, pepper, and onion powder in a 4-cup liquid glass measuring cup using a whisk until it is combined.
Add 3/4 of the scallions, and all the garlic, cheddar cheese, and Parmesan cheese, and mix until combined.
Coat a silicone egg bite mold with a non-stick cooking spray, then pour the egg bite mixture on each mold, filling about 2/3 full.
Place a trivet with handles into your instant pot, then place the egg bites on top of the trivet.
Set the lid on the instant pot, lock it in place, and set the valve to a sealing position.
Next, press the pressure-cook function and cook it for 8 minutes for an 8-quart Instant pot, or 11 minutes if you are using a 6-quart pressure cooker.
Turn the valve to venting and wait for the pin to drop. Using oven mitts, carefully remove the egg bites from the instant pot.
Let the egg bites cool for 2-3 minutes. Run a silicone offset spatula around the edge of each egg bite, then remove the egg bites one by one and place them onto a serving dish. Repeat with the remaining egg bites.
Garnish the egg bites with the remaining scallions before serving.
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