Instant Pot Egg Bites

Breakfast doldrums got you down? Months and months of boring breakfasts, during the pandemic make you dread the question “What’s for breakfast?” I have a solution for you. Egg bites!

Even the pickiest eaters will enjoy breakfast. This will make Easter morning more festive. You can add whatever you want to them. The recipe makes 7 bites, and you do have to follow the ingredient quantities so the egg molds don’t overflow. You can double the recipe and cook them both at the same time in the Instant Pot. If you like something more than another, add it! I prefer to use ricotta over cottage cheese. Ricotta isn’t watery like cottage cheese and I think it adds a richness to the bites! I mix my cheeses so the total is still 1/2 cup. Tonight I had some smoked gouda and cheddar that I shredded. I had some leftover bacon and some deli ham. I filled a 1/2 cup measure with the meats. I didn’t have fresh parsley so I added approximately a 1/4 tsp of dried parsley. The original recipe gives you more mix in ideas!


1 cup of water for the Instant Pot

4 large eggs

1/2 cup chopped bacon or preferred meat(s)

1/2 cup of shredded gruyere cheese or your favorite cheese(s)

1/4 cup cottage cheese or ricotta cheese

1/2 tablespoon of chopped parsley or 1/4 tsp of dried parsley

1/4 tsp salt

1/4 tsp ground black pepper

1/4 tsp garlic powder

Spray the silicone egg molds with nonstick cooking spray.

Pour the water into the pressure cooker pot and place a steam rack trivet in the bottom.

In a medium bowl whisk the eggs. Stir in the bacon, cheese, cottage cheese/ricotta cheese, parsley, salt, pepper and garlic powder until well mixed.

Pour the mixture evenly into the seven egg bite mold cups. Place the egg bite mold on top to the trivet, uncovered.

Close and lock the Instant Pot. Make sure the pressure/steam release switch is set to sealing and use the manual button to set the cooking time to 11 minutes at high/normal pressure. It will take a few minutes for the Instant Pot to get to pressure.

After the cooking time ends, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure with a quick release. The egg bites will rise up and then fall down, so don’t be concerned. You just flip them on a plate to have the rounded part on top, and the flat on the plate.

I like to let the egg bites cool in the mold on a wire rack. They are very hot to handle. The directions say to remove them from the mold and cool on a wire rack. Whichever is best for you. Sometimes you need a spoon to remove the bites from the mold.

Have fun with them. If you have children, let them pick what their favorite mix ins.



Breakfast Soufflé


Climb into the time machine with me and travel back into my newlywed daze days. Suzanne introduced me to many things in life. A different view on food was one that truly influenced me. She made brunch. BRUNCH! We spent a lot of time with Suzanne and Tom. Some great moments we shared, were brunching on a Sunday morning in their East Boston home. Kids, dogs and wonderful memories.  So I stole borrowed her recipe. It’s really an egg strata, but back then there were no FOODIES to correct us. As my children grew and got busy, Sunday morning brunch was one of the few weekly meals we could all share. I tried to do it up big, with Belgian waffles topped with strawberries, whipped cream and bacon on the side, pancakes (yawn) and this egg dish. I like it because you make it the night before and just bake it in the morning. The kids liked it because, well, it’s delicious. It doesn’t hurt when I serve it with poppy seed muffins and bacon. My favorite part was sitting around the table after the food was devoured, talking and laughing with the kids. Those are precious moments. Don’t tell them! You’ll blow my cover.

1 ½ lbs.  frozen bulk sausage (one tube, in the freezer section)

9 eggs, slightly beaten

3 cups of milk

1 tsp. salt

pepper to taste

3 slices of white bread cut into ¼” cubes

2 cups of grated cheddar cheese (I use the packaged kind)

First, brown the sausage in a pan. I let it sit in the fridge overnight so it will defrost. I break it into pieces, not too small, not too big and let it brown. Drain on paper towels. You can do this step ahead of time and store it in the fridge. This is the most time-consuming part of the recipe.

I don’t grease my pan. I use a ceramic casserole dish that cleans very easily. You can use a greased 9 x 13 x 2 pan. Mine is a little smaller and it allows the egg dish to really puff up while it’s cooking. It’s pretty, but it does fall as it cools.

In the baking pan, mix (do not beat) eggs, milk, salt, pepper, bread and cheese. Stir in the cooked sausage. Cover pan with plastic wrap and place in fridge over night.

Bake uncovered for one hour at 350 degrees. Before you put it in the oven, take a fork and just stir it all around once.

Serve with bagels, muffins or cinnamon rolls and bacon of course. Maybe sausage too! Serves 6 hungry Brosseaus.