These Cheddar Veggie Instant Pot Egg Bites are here to save your breakfast meal prep routine! Add mushrooms and broccoli to these deliciously cheesy egg bites (made without cottage cheese!) and have them ready to reheat during the week for a tasty grab & go meal.
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Have I ever actually had an egg bite from Starbucks? Nope, don’t think so. Are these so good that you won’t even care what the Starbucks ones taste like? YEP.
You can’t go wrong when the recipe is essentially half cheese and only consists of enough veggies to add a “hint of” said veggie for flavor. Let’s do this.
What’s in these instant pot egg bites?
Here are the mostly simple ingredients in these egg bites:
- eggs – necessary for EGG bites
- shredded cheddar cheese – Cheese is honestly the main focus of this recipe. Should we call the Instant Pot Cheese Bites??
- cream cheese – Required for that fluffy texture!
- heavy cream OR Original Nutpods – A thick, creamy liquid helps bring the bites together in my opinion. Heavy cream is an option, but Nutpods are also an option!!
- hot sauce – Use your favorite hot sauce and add a dash of spice! My favorite choice is Chipotle Tabasco.
- salt – Eggs do better with their best friend salt.
- mushrooms & broccoli – I like this veggie combo a lot, but there are some other ideas below!
What the heck are NUTPODS and why are they in this recipe???
Nutpods are a brand of dairy free cream alternative made from coconuts and almonds. I discovered Nutpods during our last Whole30 and love all the non-coffee applications!
In this recipe, I like to use the original flavor of Nutpods in place of heavy cream to reduce the calories in an already dairy heavy recipe.
Nutpods = 10 calories per tablespoons; heavy cream = 50 calories per tablespoon. That’s approximately 18 calories difference per egg bite!
I don’t count total calories, but I’m down for a completely unnoticeable swap like this one.
Final point: I actually have Nutpods on hand more than heavy cream. So, you do you, right?
How do you make the Instant Pot egg bites?
Important step 1: Blend all the ingredients except the veggies in a blender or Nutribullet. This is how you help create that fluffy egg bite texture!
Step 2: Grease the silicone mold. Break up the broccoli floret and the mushrooms with your fingers and put a few pieces into each egg well.
Step 3: Pour the egg/cheese mixture into the egg mold, dividing evenly between all seven wells. Cover with aluminum foil.
Step 4: Prep your Instant Pot by adding 1 cup of water to the insert. Set the full egg bite mold on the wire trivet rack (that came with the pot!) and then carefully lower the mold into the Instant Pot. Cook on High Pressure for 8 minutes, then let it do a 5 minute natural pressure release. Release the remaining pressure, open up the lid, and remove the egg bites.
Let everything cool for at least a minute or two, then remove the foil and use a fork or spoon to pull the egg bites from the mold.
Do I have to blend the ingredients together? Can I just stir?
If you want true egg bites, you’re gonna need to blend the eggs and the cheese together. Stirring will leave chunks and you simply won’t have that fluffy texture!
Sorry, you can’t get the same thing by just stirring 🤷♀️You must blend!
What other flavor combos can you try for the egg bites?
My egg bites are made with mushrooms and broccoli, but there are actually a zillion combos. Here are some flavor combo/mix in ideas for your egg bites!
- bacon (learn how to make homemade bacon bits!)
- red peppers
- feta cheese
- sun dried tomatoes
Where do you get the egg bite mold?
I got my egg bite mold on Amazon – it’s this Silicone Egg Bites Mold . Based on the popularity of Instant Pots these days, they might be selling egg bite molds at Target or Bed Bath & Beyond by now!
What size of Instant Pot do you need?
The egg bite mold says it will fit into a 5 quart, 6 quart, or 8 quart Instant Pot. I personally own an Instant Pot Duo Plus 6 Qt which I used for this recipe.
How do you reheat the Instant Pot Egg Bites?
Place two or three egg bites on a plate and microwave for 30-45 seconds. That’s it!
Personally, I don’t prefer to eat these cold, as they are a bit too dense.
How long will the Egg Bites last in the fridge?
Store egg bites in an airtight container in the refrigerator. Instant Pot Egg Bites will last 4-5 days in the fridge. Perfect for meal prep!
Can you freeze the Instant Pot Egg Bites?
Yes, you can freeze these Instant Pot Egg Bites. I would suggest letting them thaw overnight in the fridge before microwaving, for best texture.
What are other uses for the egg bite mold?
Here are some other recipes for using that Silicone Egg Bites Mold that may seem like it has only one use. Get creative with these ideas:
How to Make Cheddar Veggie Instant Pot Egg Bites (1 minute 18 seconds):
More Instant Pot recipes from Project Meal Plan:
- Instant Pot Cinnamon Apple Steel Cut Oats
- Instant Pot Honey Garlic Chicken Meal Prep
- Instant Pot Sesame Shredded Chicken
These Cheddar Veggie Instant Pot Egg Bites are here to shake up your breakfast meal prep routine! Add mushrooms and broccoli to these deliciously cheesy egg bites (made without cottage cheese!) for a quick grab & go meal!
- 3 large eggs
- 1 cup shredded cheddar cheese
- 3 tablespoons heavy cream OR Original Unsweetened Nutpods (*see note)
- 1 ounce (2 tablespoons) cream cheese
- dash of your favorite hot sauce
- 1/4 teaspoon salt
- 1 large broccoli floret
- 1 small white mushroom, sliced
- Blend & prep: Blend all the ingredients except the veggies in a blender or Nutribullet until smooth. Grease the silicone egg bite mold (I use Avocado Spray Oil). Break up the broccoli floret and the mushrooms with your fingers and put a few pieces into each egg well. Pour the egg/cheese mixture into the egg mold on top of the veggies, dividing evenly between all seven wells. Cover tightly with aluminum foil.
- Pressure cook: Add 1 cup of water to the Instant Pot insert. Set the full egg bite mold on the wire trivet rack (that came with the Instant Pot!) and then carefully lower the mold into the Instant Pot. Close the lid, seal the valve, and Cook on High Pressure or Manual for 8 minutes, then let the pressure naturally release for 5 minutes. Release the remaining pressure, open up the lid, and carefully remove the egg bites.
- Serve & store: Let everything cool for at least a minute or two, then remove the foil and use a fork or spoon to pull the egg bites from the mold. To save for later, store egg bites in an airtight container in the refrigerator and enjoy within 4-5 days. To reheat, place two or three egg bites on a plate and microwave for 30-45 seconds. That’s it!
Nutpods: Nutpods are a brand of dairy free cream alternative made from coconuts and almonds. In this recipe, I like to use the original flavor of Nutpods in place of heavy cream to reduce the calories in an already dairy heavy recipe. Please feel free to use whatever you have on hand.
Nutrition information estimated with My Fitness Pal.
- Serving Size: 2 egg bites
- Calories: 228
- Fat: 18g
- Carbohydrates: 2g
- Protein: 14g
Keywords: breakfast, egg bite, eggs, instant pot, meal prep
Did you make these Instant Pot Egg Bites?! I want to see your creation! Did you meal prep them? Eat them all in one day? I’d like to hear about it. Tag @projectmealplan on Instagram and use the hashtag #projectmealplan so I can see your creation!