They’re really simple to make and will save you a small fortune versus swinging by Starbucks every day and getting the original egg bites! This recipe will yield 13 egg bites.

Ingredients

• 8 large eggs
• 1/2 cup Gruyere cheese, shredded
• 1/2 cup cottage cheese
• 1/4 cup Parmesan cheese
• 1/2 cup Monterey Jack cheese
• 6 slices bacon, cooked and crumbled

Procedure

1. Place all ingredients except bacon in a blender and blend until uniform
2. Stir bacon into liquid mixture
3. Scoop into 1/4 cup increments into your Instant Pot egg mold. Secure lid onto the mold.
4. Place 1 cup water into the bottom of Instant Pot.
5. Carefully set your filled mold into the Instant Pot and place lid on Instant Pot
6. Set to 8 minutes on high pressure setting. It will usually take 5-10 minutes for the Instant Pot to come to pressure.
7. Once finished, do a manual release and remove mold from Instant Pot.
8. 8. Let the egg-bites cool in the mold 2–3 minutes before removing them.
9. If you like — invert the mold onto a plate so the egg bites release cleanly.

Variations

1. Spinach & Feta

• Replace bacon with 2 Tablespoon finely chopped spinach (fresh or thawed and squeezed dry).
• Add 1 Tablespoon crumbled feta.
• Optional: A pinch of nutmeg for a classic spinach-soufflé flavor.

2. Mushroom & Swiss

• Sauté 2–3 Tablespoon finely diced mushrooms until dry.
• Replace Gruyere with Swiss cheese for a smooth melt.
• Add a small pinch of thyme.

3. Roasted Red Pepper & Goat Cheese

• Add 1–2 Tablespoon finely diced roasted red pepper, patted dry.
• Add 1 Tablespoon soft goat cheese, dotted into each cup.
• Mild, tangy, and very coffee-shop.

4. Jalapeño & Cheddar

• Add 1 teaspoon finely minced Jalapeño (seeds removed for mild, kept for hot).
• Replace Gruyere with sharp Cheddar.
• Add a pinch of cumin for warmth.

5. Tomato Basil Mozzarella

1. Spinach & Feta

• Replace bacon with 2 Tablespoon finely chopped spinach (fresh or thawed and squeezed dry).
• Add 1 Tablespoon crumbled feta.
• Optional: A pinch of nutmeg for a classic spinach-soufflé flavor.

2. Mushroom & Swiss

• Sauté 2–3 Tablespoon finely diced mushrooms until dry.
• Replace Gruyere with Swiss cheese for a smooth melt.
• Add a small pinch of thyme.

3. Roasted Red Pepper & Goat Cheese

• Add 1–2 Tablespoon finely diced roasted red pepper, patted dry.
• Add 1 Tablespoon soft goat cheese, dotted into each cup.
• Mild, tangy, and very coffee-shop.

4. Jalapeño & Cheddar

• Add 1 teaspoon finely minced Jalapeño (seeds removed for mild, kept for hot).
• Replace Gruyere with sharp Cheddar.
• Add a pinch of cumin for warmth.

5. Tomato Basil Mozzarella

• Add 1–2 Tablespoon finely diced grape tomatoes, seeds removed.
• Add 1 Tablespoon diced fresh mozzarella or shredded low-moisture mozzarella.
• Stir in 1/2 teaspoon finely chopped fresh basil.