Simple Instant Pot Cottage Cheese Egg Bites

Here are my Instant Pot cottage cheese egg bites, with fluffy eggs, creamy cottage cheese and cream cheese, cheddar, and your choice of mix-ins like bacon, spinach, or peppers.

These egg bites are my go-to for busy mornings when everyone needs to eat and get out the door fast. I make a batch on Sunday and we reheat them throughout the week. Nothing better than a hot breakfast that’s already made, right?

SAVE NOW

What Kind of Cottage Cheese Should I Use?

Any cottage cheese you have in your fridge will work great for these egg bites. Small curd cottage cheese tends to blend more smoothly into the eggs, giving you a creamier texture, but large curd works just fine too. If you’re watching calories, low-fat cottage cheese is totally acceptable here since you’ve already got cream cheese and cheddar adding richness to the bites. For the smoothest results, give your cottage cheese a quick blend in a food processor before mixing it with the eggs, or just whisk everything together really well if you don’t mind a few small curds throughout.

SAVE NOW

Options for Substitutions

These egg bites are super flexible, so feel free to make them your own with these swaps:

• Cottage cheese: If you’re not a cottage cheese fan, ricotta cheese works great as a substitute and gives you that same creamy texture. Greek yogurt also works in a pinch, though the texture will be slightly different.
• Cream cheese: You can swap this with sour cream or additional cottage cheese if that’s what you have on hand. The egg bites will still turn out nice and creamy.
• Cheddar cheese: Pretty much any cheese works here – try Swiss, Gruyere, mozzarella, or pepper jack. Just stick with something that melts well.
• Mix-ins: This is where you can get creative! Use cooked bacon, sausage, ham, sautéed veggies like peppers or mushrooms, or fresh herbs. Just make sure any vegetables are pre-cooked to avoid excess moisture in your egg bites.
• Eggs: The eggs are really the star here and shouldn’t be substituted – they’re what gives these bites their structure and makes them work in the Instant Pot.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot egg bites is skipping the blending step, which leaves you with chunky, uneven bites instead of that smooth, creamy texture you’re after – blend the eggs and cheeses for at least 30 seconds until completely smooth.

Forgetting to grease your mold well is another common issue that’ll have you struggling to get the egg bites out in one piece, so use cooking spray or butter generously on every surface.

Don’t rush the natural pressure release, as opening the lid too early can cause your egg bites to deflate and become dense rather than light and fluffy.

Finally, resist the urge to crank up the pressure to high – low pressure is key here because high pressure can make the eggs rubbery and overcooked, even if you reduce the cooking time.

SAVE NOW

What to Serve With Cottage Cheese Egg Bites?

These egg bites make a great grab-and-go breakfast, but I love pairing them with some fresh fruit like berries or sliced melon to balance out the richness. A piece of whole grain toast with a little butter or avocado spread adds some extra substance if you’re really hungry. For a weekend brunch spread, set out the egg bites alongside some crispy bacon or breakfast sausage, and maybe a simple arugula salad dressed with lemon and olive oil. They also work well as a protein-packed snack throughout the day, especially if you’re meal prepping for the week ahead.

Storage Instructions

Store: These egg bites are perfect for meal prep! Keep them in an airtight container in the fridge for up to 5 days. I love making a big batch on Sunday and grabbing a couple for breakfast throughout the week.

Freeze: You can totally freeze these for longer storage. Let them cool completely, then arrange them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep for up to 3 months this way.

Reheat: Pop them in the microwave for about 30-45 seconds if they’re from the fridge, or 60-90 seconds if frozen. You can also warm them up in the oven at 350°F for about 10 minutes if you prefer a less rubbery texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 34-39 g
• Fat: 38-44 g
• Carbohydrates: 6-10 g

Ingredients

• 3 large eggs
• 6 tablespoons cottage cheese
• 1/4 cup cream cheese (softened)
• 1/2 cup mix-ins (like cooked bacon, spinach, or bell peppers)
• 1/2 cup cheddar cheese (shredded)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Step 1: Prepare the Egg Base and Set Up Equipment

• 3 large eggs
• 6 tablespoons cottage cheese
• 1/4 cup cream cheese
• 1 cup water

While you’re gathering ingredients, add the 1 cup of water to your Instant Pot and position the steam rack inside—this way your equipment is ready when you need it.

In a blender, combine the eggs, cottage cheese, and softened cream cheese, then blend until completely smooth with no lumps.

This creates the foundation of your bites and ensures a creamy, custardy texture throughout.

Step 2: Combine Flavors and Fill the Mold

• egg base from Step 1
• 1/2 cup mix-ins
• 1/2 cup cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Pour the smooth egg mixture from Step 1 into a bowl and stir in the garlic powder and onion powder to season the base evenly.

Add your mix-ins (cooked bacon, spinach, peppers—whatever you’re using) and the shredded cheddar cheese, folding everything together gently.

I find folding rather than stirring vigorously keeps the mixture light and prevents overdeveloping the eggs.

Grease your egg mold with cooking spray or butter, then portion about 1/4 cup of the mixture into each cavity.

Step 3: Steam Cook Under Pressure

• filled egg mold from Step 2

Cover the filled mold with parchment paper or foil to prevent condensation from dripping onto your bites.

Carefully lower the mold onto the steam rack in your Instant Pot (which already contains water and the rack from Step 1).

Close the lid and set the valve to ‘Sealing.’ Cook on low pressure for 8 minutes (use 10 minutes if you’re making a double batch).

The low pressure setting ensures the delicate eggs set gently without becoming rubbery.

Step 4: Release Pressure and Cool

When the cooking timer beeps, let the pressure release naturally for 5 minutes—this gradual depressurization prevents the eggs from cracking or becoming tough.

After 5 minutes, carefully perform a quick release by moving the valve to ‘Venting’ to release any remaining steam.

Lift the mold out of the pot using tongs or a silicone sling, remove the parchment or foil covering, and let the bites cool in the mold for about 2 minutes so they firm up enough to remove cleanly.

Step 5: Release and Serve

Run a thin knife around the edges of each bite to loosen them, then gently scoop or pop them out of the mold onto a serving plate.

Serve warm or let them cool to room temperature.

I like to make a double batch when I have the time—they keep beautifully in the fridge for up to 4 days and reheat in just 30 seconds in the microwave.

Simple Instant Pot Cottage Cheese Egg Bites

Delicious Simple Instant Pot Cottage Cheese Egg Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 bites

Calories 560 kcal

Ingredients

  

• 3 large eggs
• 6 tablespoons cottage cheese
• 1/4 cup cream cheese (softened)
• 1/2 cup mix-ins (like cooked bacon, spinach, or bell peppers)
• 1/2 cup cheddar cheese (shredded)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

 

• While you're gathering ingredients, add the 1 cup of water to your Instant Pot and position the steam rack inside—this way your equipment is ready when you need it. In a blender, combine the eggs, cottage cheese, and softened cream cheese, then blend until completely smooth with no lumps. This creates the foundation of your bites and ensures a creamy, custardy texture throughout.
• Pour the smooth egg mixture from Step 1 into a bowl and stir in the garlic powder and onion powder to season the base evenly. Add your mix-ins (cooked bacon, spinach, peppers—whatever you're using) and the shredded cheddar cheese, folding everything together gently. I find folding rather than stirring vigorously keeps the mixture light and prevents overdeveloping the eggs. Grease your egg mold with cooking spray or butter, then portion about 1/4 cup of the mixture into each cavity.
• Cover the filled mold with parchment paper or foil to prevent condensation from dripping onto your bites. Carefully lower the mold onto the steam rack in your Instant Pot (which already contains water and the rack from Step 1). Close the lid and set the valve to 'Sealing.' Cook on low pressure for 8 minutes (use 10 minutes if you're making a double batch). The low pressure setting ensures the delicate eggs set gently without becoming rubbery.
• When the cooking timer beeps, let the pressure release naturally for 5 minutes—this gradual depressurization prevents the eggs from cracking or becoming tough. After 5 minutes, carefully perform a quick release by moving the valve to 'Venting' to release any remaining steam. Lift the mold out of the pot using tongs or a silicone sling, remove the parchment or foil covering, and let the bites cool in the mold for about 2 minutes so they firm up enough to remove cleanly.
• Run a thin knife around the edges of each bite to loosen them, then gently scoop or pop them out of the mold onto a serving plate. Serve warm or let them cool to room temperature. I like to make a double batch when I have the time—they keep beautifully in the fridge for up to 4 days and reheat in just 30 seconds in the microwave.