Instant Pot Fluffy Egg Bites

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recipe by Julee Morrison

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk. Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.

Inspired by:

recipe updated Mar 31, 2020


  • Monterey jack cheese icon
    Monterey jack cheese
    about ¾ cup (99g)
  • Bacon icon
    about ¼ cup (60g)
  • Egg icon
    4 (200g)
  • Cottage cheese icon
    Cottage cheese
    about ½ cup (120g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (60ml)
  • Sea salt icon
    Sea salt
    about ½ tsp (3g)
  • Water icon
    1 cup (240ml)


  • kCook icon Instant Pot
  • kCook icon Mold
  • kCook icon Rack
  • kCook icon Inner pot
  • kCook icon Medium bowl

Step preview

  1. Add bacon to a clean mold
  2. Add egg, monterey jack cheese, cottage cheese, heavy cream and sea salt to a clean medium bowl and mix
  3. Transfer content of medium bowl to mold
  4. Cover the molds with aluminum foil
  5. Add water to the inner pot
  6. Place a clean rack in the inner pot
  7. Place mold onto rack
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Steam, High, 8 min
  10. Natural release - 10 min
  11. Quick release
  12. Let rest - 2 min
  13. Remove mold
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