Print

Fluffy Instant Pot Egg Bites with Cheddar & Chives

instant pot egg bites - featured image

Quick and easy fluffy egg bites made in the Instant Pot with sharp cheddar, cottage cheese, and fresh chives for a perfect breakfast treat.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1/2 cup cottage cheese (small-curd preferred)
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Butter or non-stick spray for greasing molds

Instructions

  1. Pour 1 cup (240 ml) of water into the Instant Pot’s inner pot and place the trivet or steaming rack inside.
  2. Lightly grease the silicone egg bite molds or ramekins with butter or non-stick spray.
  3. In a medium bowl, whisk together 6 large eggs, 1/2 cup cottage cheese, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and uniform.
  4. Fold in 1/2 cup shredded cheddar cheese and 2 tablespoons finely chopped fresh chives gently.
  5. Pour the egg mixture evenly into the prepared molds, filling about 3/4 full.
  6. Place the molds on the trivet inside the Instant Pot. Lock the lid and set the valve to sealing.
  7. Press the ‘Steam’ button and set the timer to 9 minutes at high pressure.
  8. Allow a natural pressure release for 10 minutes after cooking, then carefully switch the valve to venting to release remaining pressure.
  9. Remove the molds and let cool for 5 minutes before gently unmolding the egg bites.

Notes

Use room temperature eggs for fluffiness. Whisk cottage cheese thoroughly or blend for smooth texture. Allow natural pressure release to avoid rubbery edges. Do not overfill molds to prevent spillage. Optional: add smoked paprika, diced veggies, or substitute cheeses for variations.

Nutrition

Keywords: Instant Pot, egg bites, breakfast, cheddar, chives, cottage cheese, fluffy eggs, quick breakfast, meal prep