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Pioneer Woman Instant Pot Egg Bites

Pioneer Woman Instant Pot Egg Bites - recipe card
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These copycat Starbucks-style egg bites are impossibly creamy and fluffy, made effortlessly in your Instant Pot. Loaded with sharp cheddar, fresh spinach, and roasted red peppers, they’re a protein-packed breakfast that tastes like it came from a fancy café—but made right in your own kitchen.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup full-fat cottage cheese
  • 1/4 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1/2 cup fresh spinach, finely chopped
  • 1/4 cup roasted red peppers, drained and finely diced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup water, for the Instant Pot

Instructions

  1. Fill the Instant Pot insert with 1 cup of water and place the trivet or steamer basket inside. This water will create the steam needed to gently cook the egg bites, keeping them velvety smooth rather than rubbery.
  2. In a blender, combine the eggs, cottage cheese, milk, melted butter, salt, pepper, and garlic powder. Blend on high for 30 seconds until completely smooth and frothy—this aerates the mixture and ensures a custard-like texture.
  3. Add the chopped spinach, diced roasted red peppers, and shredded cheddar to the blender. Pulse 3-4 times just to incorporate—you want small flecks of mix-ins, not a pureed soup.
  4. Lightly grease 7 silicone egg bite molds or a silicone muffin pan with a bit of cooking spray or butter. Silicone is essential because the egg bites release easily and the steam can circulate properly.
  5. Pour the egg mixture evenly into the molds, filling each about 3/4 full. Don’t overfill—they will puff up slightly as they cook and need room to expand without overflowing.
  6. Cover the molds with aluminum foil or a silicone lid to prevent condensation from dripping onto the egg bites. This keeps the tops smooth and prevents a watery texture.
  7. Carefully place the filled molds onto the trivet in the Instant Pot. Stack them if needed, but make sure the steam can circulate around each mold.
  8. Lock the lid onto the Instant Pot and set the valve to SEALING. Cook on HIGH pressure (Manual or Pressure Cook) for 12 minutes. The steam will gently cook the eggs, creating a texture similar to sous vide.
  9. Once the cooking time is complete, let the pressure release naturally for 10 minutes. Then carefully turn the valve to VENTING to release any remaining steam. This gradual release prevents the egg bites from deflating.
  10. Unlock the lid and carefully remove the molds—they will be hot. Let them rest for 5 minutes on a cooling rack. This allows them to set further and makes them easier to unmold.
  11. Gently press the bottom of each mold to release the egg bites. If they stick, run a thin spatula around the edges. Serve warm, or let cool completely before storing.

Notes

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. To reheat, microwave on a microwave-safe plate for 30-60 seconds, or in a 350°F (175°C) oven for 5-7 minutes until warmed through. For best texture, reheat gently and avoid overcooking.

Nutrition

Keywords: Instant Pot egg bites, egg bites, Starbucks copycat egg bites, pressure cooker eggs, sous vide egg bites, high protein breakfast, easy egg bites, make ahead breakfast, spinach egg bites, cheddar egg bites, steamed eggs

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-instant-pot-egg-bites-recipe/