Instant Pot Bacon Cheddar Egg Bites

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Instant Pot Egg Bites with bacon and cheddar are the perfect grab-and-go breakfast made without cottage cheese, in silicone egg bite molds. All you need is four simple ingredients for this super easy to make recipe!

Check out my Instant Pot Recipes page for even more delicious pressure cooker recipes.

I am completely fascinated by egg bites. The texture, the fun shape, and how easy they are to make. There are a few steps, and you will need to clean your blender afterwards, but they are totally worth it.

I made Instant Pot Egg Bites a couple of weeks ago and L-O-V-E-D them! That version has blended Gruyere and spinach, so they are green and look kinda funny, but they are delicious!

If you’re looking for traditional omelet flavors, you need to try these Instant Pot Denver Omelet Egg Bites too!

I originally shared this recipe May 2018. Updated February 2023.

These are not an exact copycat of Starbuck’s Sous Vide Egg Bites. Their version is made with cottage cheese, which is a no-no for anyone who is lactose-intolerant. They make theirs with egg whites, but I chose to use whole eggs for the added protein since we are skipping the cottage cheese.

Ingredients needed

• Large eggs
• Grated cheddar, Gruyere, or cheese of your choice
• Cooked bacon – crispy and chopped or pliable and cut in half, I will explain below
• Milk – unsweetened almond, cashew, coconut, whole milk, or 2%
• Ground black pepper
• A 6-quart Instant Pot with trivet and 1 cup of water

Be sure to check out the detailed printable recipe card below

How to make Instant Pot Bacon Cheddar Egg Bites

Add the eggs, milk, .75-cup of grated cheese, and pepper to a blender and puree until smooth.

Spray the egg bites silicone mold with nonstick cooking spray or coconut oil.

For chopped bacon egg bites

Divide the egg mixture evenly between the cups.

Top each section with chopped bacon and remaining grated cheese. Gently press the bacon and cheese into the egg mixture.

For strips of bacon

Fold one slice of cooked bacon in half and place in each of the 7 egg mold cups.

Divide the egg mixture between the cups and sprinkle with remaining cheese.

Place the trivet in the bottom of your Instant Pot and pour in 1-cup of water. Wrap egg bite mold with foil or place the plastic lid on top of the silicone egg mold. Do not snap the lid onto the mold, just lay it on top.

Secure the Instant Pot lid, making sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.

When the pot beeps, allow the pressure to release naturally (about 10 minutes). Carefully remove lift the edge of the foil or lid to drain off the water that has accumulated on top, them remove the egg bites.

They are very puffy, but they will shrink as they cool…I promise!

Allow to cool for a few minutes before turning out onto a wire cooling rack .

Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard you may end up with cracks.

Serve immediately or allow to cool completely and store in the refrigerator in an airtight container for up to a week. They can also be frozen for up to a month.

In the original version, the bacon did not remain at the bottom of the egg bite cups. The bacon ended up in the center which gives you a better ratio of egg to bacon in each bite, but they are harder to eat.

By chopping the bacon it spreads out more evenly and they are much easier to eat with one hand as you are running out the door.

Why do you blend your Instant Pot egg bites?

Starbuck’s version is described as having a “light and springy” texture. Part of that is because of the cottage cheese, the other part is the air that is added when blending as well as getting all of the ingredients pulverized. There are no chunks in these egg bites!

Recipe modifications

Bacon and eggs are a classic breakfast combination, but might be looking for some fun ways to tweak your meal.

• A .25-cup of red bell pepper, seeded and finely chopped
• 2 tablespoons of sliced, fresh chives
• Crushed red pepper flakes or Sriracha sauce for a bit of heat
• Gruyere substituted for the cheddar is a delicious combination

Recipe Notes & Tips

• I used unsweetened CashewMilk, but whole, 2%, or coconutmilk would also work.
• Look for a Sharp Cheddar that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
• Bacon is very salty, so I did not add additional salt to the recipe.
• Make sure to cover the filled egg mold with a plastic lid or parchment paper to prevent condensation from dropping down into your egg bites.
• To make a double batch, stack 2 covered egg bite molds on top of each other. The cooking time remains the same.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Cutting Board & Chefs Knife
• Ninja Blender – for super smooth egg bites and smoothies
• Box Grater
• Silicone Egg Bites Mold – buy two if you would like to double the recipe
• 6-quart Instant Pot

More delicious breakfast recipes

• Classic Eggs Benedict – using Instant Pot Poached Eggs
• Instant Pot Steel Cut Oatmeal – my very first Instant Pot recipe
• Instant Pot Mexican Breakfast Casserole
• Classic Quiche Lorraine –  this one is baked, and it’s a good way to use up the rest of that Gruyere!
• Bacon Egg and Cheese Croissant – these eggs are scrambled
• Breakfast Tostada – this time the eggs are fried
• Instant Pot Gruyere and Spinach Egg Bites

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Enjoy!!