Enjoy delicious, protein-packed, egg bites at home with this quick and easy Starbucks copycat Instant Pot egg bites recipe!
Ingredients
12large eggs
½cupcheeseshredded (cheddar, Monterey jack, or mozzarella)
4slicesbaconcooked and crumbled
1teaspoonsaltor to taste
1teaspoonpepperor to taste
1teaspoonparsley
Instructions
Add all ingredients to a blender and blend until smooth, about 30 seconds.
Grease egg bite molds with non-stick cooking spray. Pour the egg mixture into the molds, distributing evenly.
Cover molds with aluminum foil or silicone lids.
Pour 1 cup of water into your Instant Pot. Place your trivet inside. Add your egg mold inside. You can add two molds – one on top of another.
Place the lid on your Instant Pot. Set the valve to sealing.
Cook on “High Pressure” for 12 minutes.
Once complete, do a manual release.
Remove your egg molds carefully (with a potholder or towel as it will be hot) and transfer to a cooling rack.
Once your bites have cooled (about 10 minutes), flip the molds upside down over a plate and push down gently to release the bites.
Enjoy as-is or top with more cheese, bacon, green onions, or salsa, if desired.
Notes
You can substitute 2 cups of egg beaters for the 12 eggs.Optional add-in ideas: green onion, red onion, spinach, cooked broccoli, bell pepper, mushrooms, green chilis, jalapenos, sausage, ham. Finely chop or dice and add to the blender after blending in step 1. Give the blender just a quick pulse.Store in the refrigerator in an airtight container for up to 4 days. Reheat for 25-30 seconds in the microwave or in a toaster oven.To freeze, bring egg bites to room temperature then freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight then reheat in microwave or toaster oven.