Pressure Cooker Egg Bites 2
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4.91 from 10 votes

Pressure Cooker Egg Bites

Pressure cooker egg bites are the perfect protein packed breakfast for busy mornings. A great Keto Instant Pot recipe with just a few ingredients.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, crustless quiche, egg bites, eggs, instant pot, pressure cooker, starbucks, steamed
Servings: 7
Calories: 125kcal
Author: The Typical Mom


  • 6 eggs
  • 1 c cheese shredded, I use swiss
  • 1 shallot diced or 2 tbsp diced onion
  • 1/3 c spinach fresh, diced
  • 1/2 c bell pepper diced, any colors
  • 1/4 tsp salt
  • 1/4 tsp oregano


  • On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out.
  • Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop.
  • Add cup of shredded cheese, any hard cheese works, we use swiss.
  • Add salt and oregano if desired, whisk all ingredients together with a fork.
  • Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim.
  • Cover egg mold with foil.
  • Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot.
  • Close lid and steam valve and set on pressure high for 8 minutes.
  • Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out.
  • Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!



Serving: 2oz | Calories: 125kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 238mg | Potassium: 110mg | Vitamin A: 835IU | Vitamin C: 14.3mg | Calcium: 138mg | Iron: 0.9mg