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Instant Pot Egg Bites With Cheese & Jalapeños

Instant Pot Egg Bites With Cheese & Jalapeños

  • Author: Kristy Bernardo
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American


These cheesy, jalapeno Instant Pot egg bites are perfect for weekday breakfast or as lunchbox additions. This recipe is grain-free, gluten-free, low-carb and keto-friendly.



6 large eggs

½ cup (115 g) full-fat cottage cheese

½ cup (60 g) Mexican-blend shredded cheese

1 jalapeño pepper, minced

1 green onion, minced

1 cup (237 ml) water


  • In a high-powered blender, blend together all the ingredients except the water. You could also do this by hand in a mixing bowl.
  • Pour the water into the Instant Pot and insert the steam trivet. Evenly divide the egg mixture among thewells of a six-bite egg mold. Carefully lower the mold onto the trivet.
  • Secure the lid with the steam vent in the sealed position. Press steam and immediately adjust the timer to 10 minutes. Check that the display light is beneath high pressure.
  • Once the timer sounds, allow the pressure to release naturally for 10 minutes, then quick release the pressure and carefully remove the lid.
  • Carefully remove the eggs from themolds and serve immediately.


  • Serving Size: 2 egg bites
  • Calories: 256
  • Sugar: 2.4 g
  • Sodium: 546.8 mg
  • Fat: 15.8 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 3.1 g
  • Fiber: 0.3 g
  • Protein: 23.9 g
  • Cholesterol: 393.1 mg