Instant Pot Breakfast

Many of you may know how obsessed I am with my pressure cooker that I even got a second one!!! So of course you guys know from my first post on my Instant Pot that I’ve made stuff I could never have dreamed of making in the matter of minutes. I love exploring and trying new things in it all the time.

(My little helper.)

I know many of you’ve seen the egg bites from Starbucks. (This one is for you Starbucks lovers. You know who you are!) They’re almost like a little quiche on the go. Literally in a matter of minutes you can make these delicious bites in the IP. It’s such an easy recipe. You can make a few in advance and place them in individual ziploc bags or containers and store them in the fridge. That way I just pop it in the microwave to warm up and go on those busy morning.

Here’s what you will need:

4 Large Eggs

1/2 Cup of Cream Cheese or Cottage Cheese

1.5 Cup of Your Favorite Cheese (Shredded)

1/4 Cup of Heavy Cream

4 Bacon Strips Chopped (Turkey or Pork)

Pinch of Salt

First cook the bacon and crumble it up. Then distribute it evenly into 4 small glass Pyrex bowls.

In your blender add eggs, cheese, cream cheese and pinch of salt and blend together till it has a smooth consistency.

Divide egg mixture into the 4 Pyrex bowls evenly. Cover them loosely with foil paper.

In instant pot add one cup of water and the trivet that comes with it.

Place Pyrex bowls into the instant pot and close it. Select STEAM on the IP and set to 8 minutes. Natural Pressure Release (NPR) for 10 minutes then Quick Release (QR).

Let cool down for a couple of minutes and they’re ready to eat. You can also store them in the fridge for up to one week. How great is that! Next time I’m planning on adding tomatoes and green onions for more flavor!

Bon appetite!


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