Name: Cheddar Veggie Instant Pot Egg Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7 egg bites
Cuisine: American
Ingredients: 3 eggs; 1 cup cheddar cheese; 3 tablespoons heavy cream; 1 oz cream cheese; Dash your favorite hot sauce; 0.25 tsp salt; 1 broccoli floret; 1 white mushroom

These Cheddar Veggie Instant Pot Egg Bites are here to shake up your breakfast meal prep routine! Add mushrooms and broccoli to these deliciously cheesy egg bites (made without cottage cheese!) for a quick grab & go meal!

Appetizers

30 m

American

Project Meal Plan

April 25, 2026

Projectmealplan.com

Cheddar Veggie Instant Pot Egg Bites cover

From the Cook

1/5

Cheddar Veggie Instant Pot Egg Bites

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Blend all the ingredients except the veggies in a blender or Nutribullet until smooth. Grease the silicone egg bite mold. Break up the broccoli floret and the mushrooms with your fingers and put a few pieces into each egg well. Pour the egg/cheese mixture into the egg mold on top of the veggies, dividing evenly between all seven wells. Cover tightly with aluminum foil.

Add 1 cup of water to the Instant Pot insert. Set the full egg bite mold on the wire trivet rack (that came with the Instant Pot!) and then carefully lower the mold into the Instant Pot. Close the lid, seal the valve, and Cook on High Pressure or Manual for 8 minutes, then let the pressure naturally release for 5 minutes. Release the remaining pressure, open up the lid, and carefully remove the egg bites.

Let everything cool for at least a minute or two, then remove the foil and use a fork or spoon to pull the egg bites from the mold. To save for later, store egg bites in an airtight container in the refrigerator and enjoy within 4-5 days. To reheat, place two or three egg bites on a plate and microwave for 30-45 seconds. That’s it!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Prep Vegetables Finely 🔪
Dice mushrooms and broccoli into small, uniform pieces to ensure even cooking and distribution throughout the egg bites without leaving raw vegetable chunks.
Pre-Cook Vegetables Lightly 🥦
Sauté mushrooms and broccoli for 2-3 minutes before adding to the egg mixture to remove excess moisture and prevent watery egg bites.
Cream Cheese Temperature Matters 🧈
Soften cream cheese to room temperature and whisk it thoroughly with heavy cream and eggs to achieve a smooth, lump-free custard base for creamy results.
Don't Overfill Silicone Molds 🥣
Fill molds only 3/4 full to allow the eggs to rise properly during cooking without spilling over into the water bath.
Quick Release Strategy ⏱️
Use quick release immediately after cooking and let egg bites cool in molds for 2 minutes before removing to prevent them from cracking or becoming rubbery.