Instant Pot Bacon Egg Bites
Here's a delicious low-carb, high-protein Bacon Egg Bite recipe that works beautifully in your Instant Pot using a silicone mold. The addition of cottage cheese gives them a creamy texture and a protein boost—plus it helps them stay fluffy and moist.
Equipment
- Instant Pot
- Silicone Mold - you can purchase on Amazon
Ingredients
- 4 large eggs
- 1/2 cup full-fat cottage cheese
- 1/4 cup shredded cheddar cheese or Monterey Jack, or Gruyère
- 3 strips cooked bacon chopped
- 1 tablespoon heavy cream optional for extra richness
- Salt and pepper to taste
- Optional add-ins: chopped green onions diced bell peppers, or a pinch of smoked paprika
Instructions
- Prep the Instant Pot:
- Pour 1 cup of water into the bottom of your Instant Pot and set the trivet inside.
- Blend the base:
- In a blender or food processor, combine the eggs, cottage cheese, shredded cheese, heavy cream (if using), salt, and pepper. Blend until smooth and frothy (about 20–30 seconds).
- Prepare molds:
- Spray your silicone egg bite mold with avocado oil or cooking spray. Sprinkle the cooked chopped bacon evenly into each mold.
- Fill with egg mixture:
- Pour the blended egg mixture into the molds, filling each cup about 3/4 full. Optionally, top with a bit more cheese or herbs.
- Cook in Instant Pot:
- Cover the mold lightly with foil or the silicone lid (if it’s pressure safe). Lower it into the Instant Pot on the trivet.
- Set to Steam or Pressure Cook mode for 8 minutes.
- Allow a natural release for 5–10 minutes before carefully removing the mold.
- Cool & Serve:
- Let the bites cool for a few minutes before popping them out. They can be served warm or stored in the fridge and reheated. Sometimes I put them in the oven on broil for 5 minutes to make them golden on top.
Notes
Nutrition Info (per bite, approx.)
- Calories: 110
- Protein: 8g
- Fat: 8g
-
Carbs: <1g
(Based on full-fat cottage cheese and cheddar, not including optional veggies)