Published:
Oct 8th 2022
by 
Last updated: Jul 6th 2025
Need a quick, protein-packed breakfast that’s easy to meal prep? These Instant Pot Egg Bites are light, fluffy, and ready in under 20 minutes. Filled with scallions, cheddar, and Parmesan, they’re low-carb, gluten-free, and perfect for busy mornings. Plus, they reheat beautifully—just pop a few in the microwave for a grab-and-go breakfast all week long.
- Meal-prep friendly, high in protein, and freezer-safe
- Great for keto, paleo, diabetic-friendly, gluten-free, and Whole30 diets
- Made with clean, simple ingredients—no fillers or flour
- So much cheaper (and better!) than store-bought egg bites
- Use a silicone egg mold to prevent sticking and for easy release.
- Avoid overfilling—fill molds only 2/3 full to allow for expansion.
- Let them rest before removing so they hold their shape.
- Serve with avocado toast, a side of fruit, or low-carb hash browns.
- Add a dash of hot sauce or top with salsa for a spicy kick.
- Enjoy warm or cold—perfect for lunchboxes or office snacks.
- Milk: Use coconut milk or any unsweetened plant-based milk.
- Add-ins: Try chopped spinach, mushrooms, cooked bacon, or bell peppers.
- Cheese: Swap in feta, goat cheese, or mozzarella.
- Short-Term: Store in the fridge for up to 4 days in an airtight container.
- Reheat: Microwave for 30–60 seconds or heat in a covered skillet.
- Freeze: Flash freeze on a tray, then store in a container or freezer bag for up to 2 months.
- Eggs – The protein-packed base.
- Almond Milk – Adds creaminess without dairy.
- Baking Powder – Creates a light, fluffy texture.
- Salt, Black Pepper, Onion Powder – For balanced seasoning.
- Scallions & Garlic – Bring a pop of flavor and freshness.
- Cheddar Cheese & Parmesan – Add richness and umami.
- Water (for the Instant Pot) – Needed to create steam pressure.
- Non-Stick Cooking Spray – Essential for clean removal from molds.
How do you use egg insert in Instant Pot?
Mix the egg bite 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 it 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 of 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.
How to Make Instant Pot Egg Bites
Pour 1½ cups of water into a 6–8 quart Instant Pot. Place a trivet with handles inside.
In a mixing cup or bowl, whisk together the eggs, almond milk, baking powder, salt, pepper, and onion powder. Add in most of the scallions, along with garlic, cheddar, and Parmesan cheese. Mix to combine.
Grease a silicone egg bite mold with cooking spray. Pour the egg mixture into each mold, filling 2/3 full. Place the mold on top of the trivet inside the Instant Pot.
Seal the lid, set the valve to "sealing," and cook using the pressure-cook setting—8 minutes for an 8-quart pot, or 11 minutes for a 6-quart.
After cooking, allow natural pressure release. Carefully remove the mold using oven mitts. Let cool for 2–3 minutes, then run a spatula around the edges and release the bites. Garnish with remaining scallions and serve warm.
Time & Serves
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 non-stick cooking spray, then pour the egg bite mixture over 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 in 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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