These Instant Pot \/ Pressure Cooker Egg Bites are like crustless mini quiches. You\u2019ll get the flavor of the famous Starbucks sous vide egg bites, but at a fraction of the cost when you make them at home. These ham and cheese egg muffins are great to make ahead for a quick breakfast on the go!<\/span><\/i><\/p>\n\n\n\n
I\u2019ve been cooking egg muffins in the pressure cooker for years and years\u2014before they even became popularly known as egg bites<\/a> (thanks to the Starbucks sous vide egg bites). These cheesey-eggy bites are still a favorite grab-and-go breakfast at our house, so I wanted to update the recipe with more recent pictures and new directions for making these Instant Pot \/ pressure cooker egg bites using the silicone trays.<\/p>\n\n\n\n
What I love about this recipe is that it’s more like guidelines\u2014you can change up your “muffin” to suit your tastes. In the Instant Pot Toddler Food Cookbook<\/em><\/a>, we list a number of flavor combinations from green chiles and diced tomatoes to fresh spinach, diced sun-dried tomatoes, and Parmesan cheese. If you have a favorite flavor of omelette or egg scramble, you can make it in these egg bites!<\/p>\n\n\n\n
The secret to making small, perfect little egg bites is a silicone baby food tray<\/a>. <\/p>\n\n\n\n
These flexible containers are perfect for making egg bites, mini muffins<\/a>, and cheesecake bites<\/a> in your pressure cooker. These containers come in many sizes\u2014the 8-inch tray with seven cups fits just right in a 6-quart electric pressure cooker.<\/p>\n\n\n\n
Update: <\/em>To show you how easy these egg bites are, I’ve made a fun video. I used a silicone sling<\/a> in the photos and a foil sling<\/a> in the video to show you the difference. <\/p>\n\n\n\n
When I was first starting with the pressure cooker, I made Egg Muffins with individual silicone molds. I liked to use the muffins to make Egg Muffin croissant sandwiches. (Or, if you have English muffins, make an Egg Muffin Muffin Sandwich!)<\/p>\n\n\n\n
The egg muffins reheat really well. I had one for breakfast the next day with a slice of toast, and it kept me satisfied until a late lunch.<\/p>\n\n\n\n
If you prefer to make bigger muffins filled with more veggies, try making them in glass custard cups. I plan to try that soon.<\/p>\n\n\n\n