This Tex Mex Instant Pot Egg Bites recipe is a perfect healthy breakfast idea that's fast and easy to make! A mix of eggs, cheese, vegetables and earthy seasonings makes a great breakfast in only 8 minutes cook time.
Whipping up a batch of egg bites is SO easy and perfect for a quick breakfast with a great source of protein. Just a handful of ingredients is needed to whip up these tasty low carb egg muffins with a velvety texture.
Like our Air Fryer Breakfast Frittata these egg bites are easy to change up with add in ingredients you love so they can be different every time. The recipe makes a double batch perfect for meal prep or make ahead breakfast or feeding a crowd.
Try our Air Fryer Poached Eggs too!
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What are Egg Bites?
Think of mini egg frittatas cooked in silicone egg pans into a dome shape. They are a perfect two to three bite omelet-type egg dish.
You may have tried egg bites at your local Starbucks. Starbuck's egg bites are probably the reason Instant Pot egg bites have become so popular. The Starbuck's egg bites recipe is loaded with cheeses and other ingredients cooked in a sous vide machine.
A great way to make copycat Starbucks egg bites is with a special egg bite mold and an electric pressure cooker at home. It's one of those easy recipes to whip up and a favorite of the Instant Pot recipes for fast cooking time and great results. The moist heat cooks the eggs perfectly.
They can be eaten for any meal of the day, not just breakfast. Serve this Tex Mex version with some of our Mexican Cauliflower Rice and a green salad for lunch or dinner.
What makes this skinny?
Egg bites are perfectly portioned making it easy to decide how many fit into your plan. We used reduced fat milk and reduced fat cheese to deliver on the flavor and texture but with fewer calories.
A total of 6 eggs are used to make 14 egg bites which is a lean distribution. No fat is required to cook them either!
Recipe Ingredients Notes
Milk. We used low fat milk however any fat percentage milk can be used. Having just a bit of fat in the milk gives the egg bites a creamier texture while keeping the calories low.
Shredded cheese. We used reduced-fat shredded cheddar although full fat or fat-free shredded cheese can be substituted.
Eggs. You'll use 6 large eggs.
Use Silicone Egg Molds
This is an Instant Pot or pressure cooker accessory that you'll love and will need to make this recipe. This is a silicone mold with egg cups that also has a lid. They are durable silicone and make it very easy to release the egg bites after cooking.
The great thing about the silicone egg bite molds is they can be used for more than egg bite recipes. They can be used for cupcakes, muffins, ice cream, yogurt and more.
I purchased my silicone egg bite mold online. There are a number of different types including some that come with a trivet with longer handles which make removal from the Instant Pot easier.
How to Make Instant Pot Egg Bites - Step-by-Step
Detailed printable recipe card at the end of the post.
STEP 1. Prepare the egg mixture
Add the eggs, milk, chili powder and cumin to a large bowl and whisk (photos 1-2).
Add the tomato, bell pepper, green onion, cheese, salt and pepper and mix well (photo 3).
STEP 2. Cooking the egg bites
Lightly spray the silicone egg bite mold with nonstick cooking spray (or olive oil spray). Evenly divide the egg mixture between the molds filling each about ⅔'s full. Place the lid on top of the mold (photo 4).
Place the trivet in the bottom of the Instant Pot and add 1 cup of water.
Place the molds with the egg mixture on top of the trivet. You can place the two molds on top of each other (photo 5).
NOTE: it may be easier to place the molds on top of each other on the trivet then use the trivet handles to lower the trivet into the Instant Pot.
Seal the lid and put the valve on SEAL. Select manual high pressure, cook for 8 minutes. When the cooking time is done do a quick pressure release.
STEP 3. Release the molds and Serve
Open the lid carefully and remove the molds. Allow the egg bites to sit for two minutes then turn the mold over and press on each molds to remove them (photo 6).
Garnish with chopped fresh parsley. Serve with some pico de gallo or hot sauce for a little kick of heat.
Variations
Using egg whites. To lower the fat and calories further egg whites can be used instead of whole eggs.
Make your own egg bites! This is a very versatile recipe. Change up the ingredients to make your favorite filling with different flavors.
Swap in ingredient ideas. Cooked crumbled breakfast sausage (use ground turkey sausage to keep it lean), fresh spinach chopped, parmesan cheese instead of cheddar cheese, low fat feta cheese or swiss cheese. Add some crushed red pepper flakes or hot sauce when serving for a spicy bite!
Pro Tips
Cut the vegetables very small. Because the egg bites are so small chopping any vegetables small allows better distribution through the egg mixture.
Cool egg bites completely before storing. Either before placing in the refrigerator or freezing. This ensures the best texture.
Frequently Asked Questions
This recipe was made using a 6-quart Instant Pot.
To calculate the nutritional facts we used 1 egg bite as a serving. However for most people 2-3 is probably a good single serving.
How to Store and Reheat
Store cooled egg bites in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave.
How to Freeze Egg Bites
You can also freeze them for up to 3 months. Place the cooled egg bites on a baking sheet with space in between, place them in the freezer, after a few hours place the frozen bites in the plastic freezer Ziploc bag on a freezer-safe airtight container.
To reheat place them directly on the microwave for 1 to 2 minutes (monitor for doneness). This is a great recipe to make a big batch to have on hand.
More recipes you'll love!
Recipe
Tex Mex Instant Pot Egg Bites
Equipment
Ingredients
- non-stick cooking spray
- 6 large eggs
- ¼ cup lowfat milk
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 small Roma tomato diced
- ½ medium green bell pepper diced
- ¼ cup sliced scallions (green onion)
- ½ cup reduced-fat shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley or cilantro chopped for garnish (optional)
Instructions
- In a large bowl combine the eggs, milk, chili powder and cumin. Whisk together.
- Add the diced tomato, bell pepper, scallion, cheese, salt and pepper. Mix to combine.
- Lightly spray two 7-cavity silicone molds with nonstick cooking spray. Spoon the egg mixture evenly into the molds filling each cavity approximately ⅔'s full. Place the lids on top of the silicone molds.
- Place the trivet to the bottom of the Instant Pot and add 1 cup of water.
- Place the molds with the egg mixture on top of the trivet, stacking on each other.
- Seal the Instant Pot lid and put the pressure valve on SEAL. Select manual high pressure, cook for 8 minutes. When the cooking cycle is complete, manually release the pressure immediately.
- Open the lid carefully and remove the molds. Allow them to sit for 2 minutes, then turn the molds over and press on the bottom of each cavity to gently remove the egg bites.
- Garnish with chopped fresh parsley or cilantro. Serve with salsa or hot sauce if desired.
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Erin says
These are delicious! I love the flavors and it’s so fast and easy!
Rebecca says
These are so flavorful and easy to make! thanks for the great recipe
Beth Sachs says
Love this healthy breakfast idea! Full of protein too.
Emily Flint says
These egg bites were so delicious! I loved the flavors in this tex-mex version, so much more flavor than just egg. I will definitely be making these again for busy mornings!
Jessica Stroup says
These were fantastic! And so easy to make!
Sharon says
These egg bites are delicious! Love the flavors and they are so easy. Better than Starbuck's in my opinion too.