I am completely OBSESSED with Instant Pot Egg Bites! This healthier version is the softest, most fluffy egg I've ever eaten and the Denver style flavors are my favorite yet.
Copycat Starbucks Sous Vide Eggs have been rockin' the pressure cooker world for a few months now. Have you made them yet? It took me awhile to jump on this train because the recipes I saw were loaded with heavy cream and cheese. I have no doubt the high fat version is likely incredible, but do I want to eat all my calories for the day in 4 bites of breakfast? (as usual, yes, I'm exaggerating) Well now I can enjoy 3, 4, or 5 because I've cut them down to size with cottage cheese and yogurt and filled them with veggies. Meet my new best friend, Instant Pot Healthy Egg Bites.
Oh my goodness, these cute little sunshine balls are hands down my favorite way to eat eggs ever! Sorry rich, golden, saucy poached egg. You're gonna need to step aside for awhile so I can burn myself out on these soft, moist, pillows of deliciousness!
I'm a total sucker for a classic peppers, onions, ham, and cheese Denver style omelet so I immediately went to that flavor profile and it is a life changing event eating this babies. I know mom, hone in the drama, but I can't! They're so good and I want each and everyone of you to discover their gloriousness as well.
Here is how easy they are to make:
STEP 1
Dump everything in the blender and mix until smooth
STEP 2
Divide your add-ins into the glorious Silicone Trays (the I'm rightfully obsessed with) then fill with the egg mixture.
Step 3
Top with a sprinkle of cheddar. And since you don't want these trays sitting directly on each other (it will squash your pretty, fluffy egg), use narrow mason jar rings to create the space you need between the trays. Awesome, right?!
Step 4
Cook, gaze lovingly, eat.
Fluffy yellow pillow of wonder. That will be its new name.
What's even better? They warm up perfectly so make a big batch and pack them up to show the world how on top of things you are. Can you even imagine opening this up at work for breakfast or lunch and not having everyone completely jealous of your gorgeous, healthy, yummy meal?
What are those cute speckled things in the upper left-hand corner you ask? Just wait! Cause I'm gonna freak out all over again later this week when I tell you about those! They're named after my son and they highlight yet another Bob's Red Mill product that I love.
By the way, I bought 4 different brands of these containers, and I 100% will take these over any other and here's why. That green strip in the lid separating the eggs from the other compartments is leak proof and kept the eggs and salsa smell AND taste away from my other food. Revolutionary, right? That feature alone makes these the winner of my product test, hands down. Plus they are made of glass and completely microwave safe (except for the lid). Winner!
But if you're dining in, drizzle them with salsa (this easy homemade salsa is amazing) and enjoy!
Tools/Ingredients used to make Instant Pot Pressure Cooker Denver Style Sous Vide Eggs
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Other High Protein Breakfasts
Healthy Pressure Cooker Denver Style “Sous Vide” Eggs
Loaded with all the classic flavors of a Denver Omellette, these “sous vide” eggs are fluffy, soft, and rich tasting with half the fat of the traditional “sous vide” eggs.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 30 minutes
- Yield: 14 1x
- Category: Breakfast
- Method: Pressure cooker
- Cuisine: American
Ingredients
- 6 eggs
- 1 cup 2% cottage cheese
- 3/4 cup 0% or 2% greek yogurt
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup diced ham
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper (or jalapeño if you like it spicy)
- 2 tablespoons diced onion
- About 1/2 cup shredded sharp cheddar cheese
- Salsa or hot sauce for serving
Instructions
- To a blender add eggs, cottage cheese, yogurt, salt, and pepper and blend until completely smooth, about 1 minute. Set aside.
- Add ham, red bell pepper, green bell pepper, and onion to a small bowl and toss to combine.
- Generously spray silicone trays with non stick cooking spray. Put 1 tablespoon of ham mixture in each pocket. Pour egg mixture evenly over the top of the ham mixture. Sprinkle each with cheese.
- Add 1 cup of water to the pressure cooker pot and set aside. Place one filled silicone tray on top of a short trivet with handles. Stack 4 narrow mason jar rings over 4 of the pockets then stack the second tray on top of the rings. Use the trivet handles to carefully transfer it to the pressure cooker pot.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure 13 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
- Use the handles of the trivet to lift the eggs from the pot (it will be hot, be careful).
- Run a knife around the eggs then invert the tray onto a plate or cooling rack to pop eggs out.
- Serve hot, drizzled with salsa or hot sauce.
- Leftovers can be stored in a sealed container for up to 4 days and warmed back up in the microwave.
Freezer Instructions
- Wrap each egg bite individually in plastic wrap and place inside a gallon size freezer bag. Store in the freezer for up to 2 months. Let thaw in fridge or warm back up in the microwave using 30 seconds bursts.
Keywords: easy breakfast, meal prep, instant pot eggs
Inspired by this recipe at My Crazy Good Life
I made these a few days ago, and my husband and I have been eating them for breakfast. Every morning he throws a fit about how good they are! I love the texture. I don’t eat a ton of eggs because I can’t always handle the texture, but these are so soft, and unlike any other egg muffin that I’ve baked in the oven. Have you heard of Banana Eggs? I started wondering how these would be, except a sweet version with bananas and berries or chocolate chips? Hmmmm….
Aubri, My husband and I have said the exact same thing, the texture is of these is amazing! I had to do a search on Banana Eggs and now I am so completely intrigued. There are several different ratios, do you have a favorite recipe for this? I’d like to give it a try.
I haven’t ever made banana eggs, but the texture of these has had me thinking about them all day. I’m thinking that if you use your base of egg, yogurt and cottage cheese, plus like 2-3 bananas, then maybe some cinnamon, blueberries, or chocolate chips? I’ll let you know if I experiment because I can’t get it off of my mind 🙂 Haha!
Aubri, I’m going to play with it too. Let me know how your experiment goes!
I finally got around to making these and they are a bit. Except I didn’t have cottage cheese, so I just subbed my homemade Skyr yogurt and it was great.
I also made some with smoked salmon… i call them West Coast style egg bites.
Beatrix, I bet that was a great substitute, thanks for letting me know on that so I can pass it along. Love the West Coast style idea 🙂
Mine taste good but they fell apart. Seem a little underdone maybe? Or could it be too many veggies added? Followed the recipe exactly and have lots of egg mixture left. Maybe I mixed the eggs too thin?
★★★★
Cindy, I’ve never had mine fall apart, I’m not sure what happened. It seems like the amounts on something was off.
I made a half batch because I only have one Popflex silicone tray. They are so good that I plan to buy another tray so I can make these for an upcoming brunch.
Thanks for the detailed instructions and the product recommendations.
Lola, I’m glad to hear it worked with one tray! We love these as well, I’m glad you enjoyed them 🙂
Hello!
Would this work with silicone molds that are smaller? I have some on hand that I’d like to use rather than buying new ones but the compartments aren’t as large.
Susan, Of course! You will likely just have to cook up an extra batch of them
Ok, great! Thanks!
Do I need to change the timing if I’m only cooking one silicone tray?
Jenna, Nope, the time stays the same!
why don’t you use the lid that comes with the egg bite mold?
Adele, For one, whenever I covered these, they weren’t able to fluff up as much as I wanted them to and the cheese stuck to the foil. Also, my lid is made of plastic so I can’t put it in the pressure cooker. And sometimes I’m a bit lazy about covering things as well 🙂
Please tell me what brand of glass containers you found that keep each food in their respective area. I have been searching for the same thing.
thank you,
Glenda
Glenda, I ordered 4 or 5 different brands before I decided these were the best! I included a link within the post for the exact containers I show in the pictures. Let me know if you can’t find it
Love the Egg Bites so much. Used Canadian bacon and spinach with the peppers, no onions. Prep took a while so yesterday I prepped enough for 5 recipes, 4 in freezer. Hope it works. Used turkey sausage for 2. Figured it and 2 Bites are 2 WW points, using 2% cheese too. Put cheese. On top of veggies too. Much easier.
Bee Boo Bites next. Thanks!
Lynne, I love your twists on the recipes! Let me know how they freeze for you. I’ve heard it works, but have yet to try it. You will love the BeeBo Bites!
I’m planning on making these today. I put the silicone molds in the inner pot, stacked and they came almost to the top. Is that okay?
Mary, as long as they have an inch or 2 from the top, it will be fine.
Do you wrap the trays in foil prior to cooking? I have seen several recipes that say you need to to do this.
Teresa, I felt like it was squashing them when I covered them, so I never do.
Oh my goodness I can’t wait to try these! What a perfect grab and go breakfast. My husband would LOVE salsa on his….what am I saying, so would I! They look delicious, Marci. These will be great for the summer when we get fresh jalapenos and bell peppers from the garden too. 🙂
Carol, I like about an equal amount of salsa to egg :). And I agree, jalapeños are amazing in them!
Have you tried to make this in containers other than the silicone trays? I’m trying to buy less “stuff” but would love to make these!
Sarah, I’ve made something similar in small mason jars, I think it would work great in those.
I just got my egg thing today from Amazon. Was all set to try the one with heavy cream but then I saw your wonderful recipe this morning. I am vegetarian so I just put spinach on the bottom and cheese on the top. I had to do two batches but they both came out great. My husband and dogs also went wild for them. Thanks so much for all the great dishes you have shared with us. I also love your cookbook and plan to buy more for my family as gifts. You are a genius!!
Valerie, thank you thank you for such a sweet message! I can’t say I’ve tried the heavy cream version, but I love this healthier version like crazy! I’m so glad you are enjoying the book. It was one of the hardest things I’ve ever worked on so it thrills me to hear comments like yours 🙂
wow! wow wow! You weren’t kidding when you said you had some more treats for us this week! I HAVE to make these little babies!
Karen, I know you will love these, low carb at it’s finest!
🙂
Made these today and used some kale instead of the ham and it was fantastic! Thanks for the great recipe
Karen, I love the kale substitution! Kale has been “grown on me” kind of food, but I’m loving it chopped small in salads so I’ll have to give it a go in these eggs.
You will love it in this recipe! I chopped it teenie–so even my husband liked it! LOL