Quick and easy, these Instant Pot egg bites are made with Mediterranean-inspired fillings of sauteed onions and peppers, sun-dried tomatoes, parsley and feta. They are delicious and convenient and can be stored in the fridge for up to 3 days for those on-the-go breakfasts, lunchboxes and snacks.
- 1 tablespoon olive oil
- 1/2 cup diced onion (1/3 large onion)
- 1/2 cup diced sweet red pepper (1/2 pepper)
- 1/4 teaspoon salt
- 1 cup water
- 6 eggs
- A pinch of salt and pepper
- 1/4 cup milk of choice (we used almond milk)
- 1/4 cup chopped sun-dried tomatoes (about 4 tomato halves, preserved in oil)
- 1/3 cup roughly cut-up feta cheese
- 2 tablespoons chopped parsley
You will need a 6-bite mold (like this), a trivet (comes with the Instant Pot) and a piece of foil
- Turn the Instant Pot on and press the Saute button. Once warmed up, add the olive oil, onions and red peppers and a pinch of salt. Stir through and cook for 3-4 minutes, until softened. Make sure to stir a few times.
- Press Cancel to stop the Saute function. Transfer the mixture to a bowl and add a cup of water to the pot. Set aside.
- In a medium bowl, whisk the eggs, milk and a pinch of salt and pepper until frothy. Add the onion and pepper mixture, sun-dried tomatoes, parsley and feta. Stir through.
- Place trivet on the table and the silicone egg-bite mold on top. Ladle the egg mixture into individual egg bite bolds, almost to the top. Make sure to distribute the fillings evenly.
- Using the handles of the trivet, carefully lift the mold and insert both into the pot with the water. Cover loosely with a piece of foil. This will protect the eggs from any dripping condensation liquid during cooking.
- Pop the lid on top, make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook (make sure it’s set to HIGH pressure) and adjust the timer using +/- symbols to 8 minutes. The Instant Pot will take 5 minutes to come to pressure and the timer will start.
- Once the timer is done, allow 5 minutes for natural pressure release. Then move the top valve to Venting to do a quick release of the remaining pressure inside.
- Open the lid and remove foil. Carefully, remove the trivet (using its handles) and the mold from the pot and place on the kitchen counter. Allow to cool slightly.
- Egg bites should easily come out of the molds but you can also use a knife to gently loosen up the edges. Put a plate on top of the egg mold, then holding the plate and the mold firmly together, swiftly turn them upside down so that the mold is now on top of the plate. Squeeze the bottom of the molds to loosen up the egg bites a little more and lift the silicone off, allowing the bites to come out on to the plate. You can also remove each bite individually without this upside-down plate trick.
- Serve these Instant Pot egg bites with some buttered toast, potato hash, or as they are.
Oven method: Bake in the silicone mold for 15-18 minutes at 180 C / 355 F.
Serving size: 2-3 egg bites per person depending on what else you’re serving with them; if you’re having some toast on the side, 2 egg bites might be enough but if you’re doing low-carb and just having the egg bites, I would suggest 3 per person.
Dietary notes: Low-carb, gluten-free, Mediterranean Diet, Weight Watchers 8 (green) Smart Points per serving.
- Serving Size: 2 egg bites
- Calories: 244
- Sugar: 4.9 g
- Sodium: 1270.4 mg
- Fat: 17.1 g
- Saturated Fat: 5.9 g
- Carbohydrates: 8.1 g
- Fiber: 1.6 g
- Protein: 14.8 g
- Cholesterol: 342.2 mg
Keywords: Pressure Cooking, Mediterranean Diet, Low-Carb, Gluten-Free, Egg Muffins