This post has been sponsored by Smithfield®. All thoughts and opinions are my own.
Instant Pot Egg Bites are a simple way to make sous vide style eggs. Bacon and Gouda cheese add tons of smoky flavor, while cottage cheese makes each bite light and velvety. These egg bites are perfect for a quick grab-and-go breakfast.
Mornings have been absolutely crazy this back-to-school season. I mean really hectic.
Let’s get real. We have either been making not-so great choices for breakfast or skipping all together. A couple of weeks into things and I knew that something had to change.
After yet another morning of just making it in time to drop my son off to school, I finally decided it was time to figure out an Instant Pot Egg Bites recipe. I went right to Safeway and picked up Smithfield® Bacon, eggs, and cheese.
I love to use Smithfield Bacon because it’s naturally smoked and pairs really well with smoked Gouda. If you’re not a fan of bacon, or just want to switch things up a bit, try cutting up some perfectly seasoned Smithfield® Breakfast Sausage Patties instead.
Having these egg bites on hand during the weekday has really sped up the time it takes us to get out the door!
For Safeway mobile app coupons and more tasty recipes featuring Smithfield® products, visit the Smithfield® brand page below!
Why This Recipe Works
- Making egg bites in the Instant Pot is quick and easy. Using an Instant Pot gives you a result similar to sous vide cooking, but it’s much simpler.
- This is a great make-ahead recipe for busy mornings. Simply warm them up in the microwave and go.
- The recipe is low in carbs and gluten free. It’s perfectly suitable for those following a keto diet, as well.
How to Make Instant Pot Egg Bites with Bacon and Gouda
Prep!
Have your Instant Pot or pressure cooker out and ready.
Shred the Gouda cheese.
Tip: if you don’t like Gouda or prefer another cheese, simply swap in an even amount of any cheese you like.
Create!
Cook the Smithfield bacon in a skillet, until done, but still pliable so that you can wrap it around the inside of the egg bites mold.
Tip: if you end up with crispy bacon, you can crumble it into the bottom of the molds instead of wrapping it around the inside.
Break each piece of bacon into 2 or 3 pieces and fit into each of the wells in an Instant Pot egg bite mold (you can easily find the molds online, if not in stores).
In a blender cup, add the eggs, cottage cheese, Gouda, melted butter, and salt. Blend until smooth, about 20-30 seconds.
Pour the egg mixture evenly into all of the wells. You want to leave just a little space at the top of each well.
Lay a paper towel over the tray, then cover it tightly with foil so that steam doesn’t get into the tray.
Place the egg bites mold onto the trivet inside of the Instant Pot along with 1 cup of water.
Lock the lid into place and ensure that the vent is sealed. Set to pressure to cook on high for 8 minutes. Allow the pot to natural release for 10 minutes, then turn the valve the vent and open.
Carefully remove the egg bites mold and allow to cool for a few minutes before uncovering.
Present!
Gently pop out the egg bites and plate.
Tips and Techniques for the Best Instant Pot Egg Bites
- If you don’t care for Gouda or would just like to change up the flavor, you can swap in another flavor of cheese. Cheddar and Gruyere are great options.
- Try to cook your bacon so that it’s done, but still pliable. If your bacon ends up crispy, simply crumble it instead of wrapping it around the inside of the egg bites mold.
- Store leftover egg bites in an air-tight container in the refrigerator. Use within 4 days.
FAQ’s
- How do you reheat egg bites? The easiest way to reheat egg bites is in the microwave. Typically 30-60 seconds should be enough time.
- How many carbs are in egg bites? There is just 1 carb in each egg bite of this particular recipe.
- Are egg bites gluten free? Yes, these egg bites are gluten free.
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Instant Pot Egg Bites with Bacon & Gouda
Ingredients
- 4 slices Smithfield® Bacon
- 4 eggs
- 1/2 cup Gouda cheese * shredded ( I use smoked Gouda)
- 1/2 cup cottage cheese * whole milk
- 1 tablespoon butter * melted
- 1/4 teaspoon salt
Instructions
- Cook the bacon in a skillet over medium heat until done, but still pliable.
- Break each slice of bacon into 2-3 pieces and place evenly inside each well of an egg bites mold.
- In a blender cup add the eggs, gouda cheese, cottage cheese, melted butter, and salt. Blend until smooth, about 20-30 seconds.
- Pour the egg mixture evenly into all of the egg bites wells, leaving a small amount of space at the top of each one.
- Cover the mold with a paper towel, then tightly wrap in foil.
- Place the mold onto the trivet inside of an Instant Pot or pressure cooker along with 1 cup of water.
- Set to pressure cook for 8 minutes.
- Allow the pressure cooker to do a natural release for 10 minutes, then carefully remove the egg bites mold.
- Uncover the mold and allow to cool a few minutes before carefully popping out the egg bites.
Notes
Tips and Techniques for the Best Instant Pot Egg Bites
- If you don’t care for Gouda or would just like to change up the flavor, you can swap in another flavor of cheese. Cheddar and Gruyere are great options.
- Try to cook your bacon so that it’s done, but still pliable. If your bacon ends up crispy, simply crumble it instead of wrapping it around the inside of the egg bites mold.
- Store leftover egg bites in an air-tight container in the refrigerator. Use within 4 days.
Nutrition
For Safeway mobile app coupons and more tasty recipes featuring Smithfield® products, visit the Smithfield® brand page on the Albertson’s website!
Mary says
Wow this recipe is amazing!! Just made them for the first time and they turned out perfect! I will scroll through all the ads, to get this recipe anytime!
Lauren Vavala says
Haha, Hi Mary! Thanks for the comment and 5 star rating! I appreciate it and I appreciate your scrolling. I know ads can be super annoying, but it’s pretty much the only way that I get paid for all of the work I put into this website (including culinary arts school!) so it means a lot that the recipes are worth it 🙂
– Lauren
Margaret says
Do you have a printable version of this recipe? TBH, it’s hard to follow the recipe with all the ads; it’s annoying trying to navigate this page because of them. Thank you!
Lauren Vavala says
Margaret, there is a print button above the title of the recipe in the recipe card at the bottom of every post. Just scroll to the bottom and you’ll see the “card.” The full recipe is there. I also put it into the post with images for those who like to see each step to make sure that their recipe is coming out as it should.
Side note: ads are the primary way that small bloggers like me make any money for the hours upon hours we put into every recipe (buying ingredients, testing, photographing, editing photos, writing the posts, promoting them so people can actually find them and so on). We aren’t Food Network or Allrecipes who make their money from TV/magazines (which also have ads)…huge bloggers/websites can get away with less ads because they get paid more per ad and have WAY more visitors…it’s unfortunate, but it’s the way it is. Hopefully I’ll get there someday 🙂
Millie says
Do you think these would freeze well? Trying to meal prep. I have an infant so meal prepping ahead of a time really helps. Thank you!
Lauren Vavala says
Hi Millie, they should freeze just fine. You will want to use them up within 2-3 months is all. Hope you enjoy them!
– Lauren
Rachel says
Can I use cream cheese over cottage cheese?
Lauren Vavala says
Hi Rachel. I haven’t made these without cottage cheese (it’s what makes them fluffy, but doesn’t give much flavor). If you opt to leave it out, the recipe should still work but will be denser. You can probably add some cream, but I’m not sure how much without making them too runny where they won’t set. Sorry, I can’t help much more at this time. Hopefully whatever you decide, they work out great! Please let me know if you try some alterations 🙂
– Lauren
Holly Renteria says
Mine seem to take longer to set up. About 12 minutes. Am I doing anything wrong?
Lauren Vavala says
I don’t think you’re doing anything wrong if all the ingredient amounts etc. are the same. We’ve made these so many times and never had issue with them not being set. I should emphasize in the post that it’s “high” pressure, but I’m under contract not to alter it for a year because it was sponsored.
It could also maybe be that there is a difference in the Instant Pot (there are so many variations now, it’s crazy!). Or maybe your mold size is different? If not, I’d just say go with 12 minutes from now on 🙂
– Lauren
Colleen says
Can you use the silicone lid instead of the paper towel and foil?
Lauren Vavala says
Hi Colleen! The egg bites mild that I have said not to put the lid in the Instant Pot – to just use it for storage. I would check with your specific model to see if yours is heat proof.
– Lauren
Deanne says
I made two egg cups at once, doubled the recipe and stacked them. Worked great, I’m now stocked up!
Lauren Vavala says
Oh my gosh – I never thought to stack them! I have two because I thought I lost one when we moved, but then found it. Definitely going to do this! My boys eat these like crazy!
Angelina says
The recipe says cottage cheese but in the description above it says ricotta cheese. Which is the correct one? Thanks.
Lauren Vavala says
Hi Angelina! Thanks for letting me know about this typo! It’s cottage cheese – I’m off to fix it now. Thanks again, Lauren
Suzy says
Fabulous idea! I love using my Instant Pot but haven’t tried making eggs in them yet! Giving this a try ASAP!
Beth says
Yum! Perfect grab and go breakfast! I love how easy they are too!
Chris Collins says
What a simple and delicious idea! I love gouda so this is right up my street!
Cookilicious says
Instant Pot is such a savior! Nice recipe..
Pam says
What a perfect low carb breakfast on the go! I’m going to save for my daughter who teaches school and has to leave home very early. Perfect for her.
Scarlet at Family Focus Blog says
WOw. These look perfect for my son. Flavorful, nutritious, and fun little shapes!