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Instant Pot egg bites with bacon and Gruyere on a white plate

Instant Pot Egg Bites

Silky Starbucks-style Instant Pot egg bites with eggs, cottage cheese, Gruyère and bacon: 8 minutes of steam and a 10-minute natural release.
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Prep Time 10 minutes
Cook Time 8 minutes
Pressure up + release 27 minutes
Total Time 45 minutes
Servings: 7 egg bites
Ingredients Method

Ingredients
  

  • 4 large eggs (about 200 g without shells)
  • ½ cup full-fat cottage cheese (115 g)
  • ½ cup shredded Gruyère cheese (2 oz / 55 g)
  • 3 slices bacon, cooked crisp and finely crumbled (about ¼ cup / 30 g)
  • ¼ teaspoon kosher salt (1 g)
  • ⅛ teaspoon ground black pepper
  • Nonstick cooking spray, for the mold
  • 1 cup water (240 ml) for a 6-quart pot, or 1½ cups (360 ml) for an 8-quart pot

Method
 

  1. Prep the mold. Lightly spray a 7-cup silicone egg bite mold, such as the Instant Pot silicone egg bites pan. Divide the crumbled bacon among the cups, about 2 teaspoons each.
  2. Blend the base. Add the eggs, cottage cheese, Gruyère, salt and pepper to a blender. Blend on high for 20 to 30 seconds, until the mixture is pale, completely smooth and you can't see a single curd. Let it sit 1 minute so the foam settles.
  3. Fill. Pour the mixture over the bacon, filling each cup about ¾ full (roughly 3 tablespoons each). The eggs puff as they cook and need that headroom.
  4. Cover. Cover the mold tightly with aluminum foil, or with its silicone lid if the maker lists it as heat-safe. This keeps condensation from dripping onto the tops.
  5. Set up the pot. Pour the water into the inner pot and set the trivet inside, handles up. Lower the mold onto the trivet.
  6. Cook. Lock the lid and turn the valve to Sealing. Select Steam for 8 minutes (or Pressure Cook on Low for 8 minutes if your model has a low setting). The pot takes about 10 minutes to come up to pressure.
  7. Release. When the timer ends, let the pressure release naturally for 10 minutes, then quick release whatever is left. Open the lid away from your face.
  8. Check and rest. Lift the mold out by the trivet handles and peel back the foil. The bites should look puffed and set, with no liquid egg on top; a knife in the center should come out clean, and an instant-read thermometer should show at least 160°F (71°C). If the centers are still wet, cover and steam 2 more minutes.
  9. Unmold. Let them rest 5 minutes (they'll deflate slightly, which is normal), then flip the mold over a plate and press gently on the bottom of each cup to pop them out.