This delicious Pioneer Woman Instant Pot Egg Bites are a quick and easy breakfast or snack option. Packed with creamy eggs, savory chorizo, and melted Monterey Jack cheese, they’re perfect for busy mornings. Customize with your favorite ingredients for a meal that’s simple, flavorful, and satisfying!
Ingredients Needed
- 8 ounces Mexican chorizo
- 1/2 yellow onion, diced
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Nonstick cooking spray (for the mold)
- 1/3 cup grated Monterey Jack cheese
How To Make Instant Pot Egg Bites
- Cook the Chorizo and Onion: Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, about 5-6 minutes. Transfer to paper towels to drain excess grease and set aside to cool.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, sour cream, salt, and pepper until the mixture is light and fluffy, about 1 minute.
- Prepare the Mold: Generously coat the cups of a silicone egg bites mold with nonstick spray. Divide the grated Monterey Jack cheese evenly among the cups. Add the chorizo and onion mixture into the cups. Fill the cups with the egg mixture, leaving a little space at the top.
- Multi-Cooker Instructions: Place the trivet inside your Instant Pot and pour 1 cup (240 ml) of water into the pot. Cover the mold with foil and carefully lower it onto the trivet. Close the lid, set the pressure valve to sealing, and press the steam button. Set the timer to 10 minutes. After several minutes for the pressure to build, the 10-minute timer will start. Once done, let the pressure release naturally for 10 minutes, then use a wooden spoon to carefully move the valve to venting for the remaining pressure. After all pressure is released, carefully remove the lid and take out the mold. Peel back the foil and turn the egg bites onto a plate—they should pop out easily.
- Standard Oven Instructions: Preheat the oven to 325°F (165°C). Pour water into a 9×13-inch (23×33 cm) baking dish until it’s halfway full. Place the silicone mold in the baking dish and cover the entire dish with foil. Bake for about 1 hour, until the eggs are set. Let the mold sit in the water for 10 minutes before removing the egg bites.
- Freezing and Reheating Instructions: To freeze, place the egg bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Then transfer them to a plastic zipper bag and return them to the freezer. To reheat, wrap 1 or 2 egg bites in a paper towel and microwave for 1 minute. Let them sit for 1 minute before enjoying.
Recipe Tips
- Use fresh chorizo: For the best flavor, use fresh Mexican chorizo instead of pre-cooked. It adds a delicious, rich taste to the egg bites.
- Whisk eggs well: Make sure to whisk the eggs, heavy cream, and sour cream for about a minute until they’re light and fluffy. This helps create a soft, creamy texture.
- Grease the mold well: Coat the silicone egg bites mold generously with cooking spray. This will make it easier to remove the egg bites once they’re done.
- Don’t overfill the cups: Leave a little space at the top of the mold when filling with the egg mixture. This ensures they cook evenly without overflowing.
- Allow natural pressure release: After cooking, let the pressure release naturally for 10 minutes. This helps the egg bites set and prevents them from becoming soggy.
How To Store & Reheat Leftovers
- Refrigerate: Let leftovers egg bites cool, then store in an airtight container in the fridge for up to 4 days.
- Freeze: Arrange leftovers egg bites on a greased sheet pan and freeze for 45 minutes. Then, transfer them to a plastic zipper bag or airtight container and freeze for up to 2 months then reheat.
- Reheating: Reheat leftovers egg bites for 1 minute wrapped in a paper towel, then let sit for a minute. Alternatively, heat in the oven at 350°F (175°C) for 10-12 minutes.
Nutrition Facts
Serving Size: 1 Egg Bite
- Calories: 118 kcal
- Total Fat: 8.4g
- Saturated Fat: 4.9g
- Cholesterol: 148mg
- Sodium: 338mg
- Potassium: 126mg
- Total Carbohydrate: 2.4g
- Dietary Fiber: 0g
- Sugars: 1.4g
- Protein: 8.4g
More Pioneer Woman Recipes:
Pioneer Woman Instant Pot Egg Bites
Description
This delicious Pioneer Woman Instant Pot Egg Bites are a quick and easy breakfast or snack option. Packed with creamy eggs, savory chorizo, and melted Monterey Jack cheese, they’re perfect for busy mornings. Customize with your favorite ingredients for a meal that’s simple, flavorful, and satisfying!
Ingredients
Instructions
- Cook the Chorizo and Onion: Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, about 5-6 minutes. Transfer to paper towels to drain excess grease and set aside to cool.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, sour cream, salt, and pepper until the mixture is light and fluffy, about 1 minute.
- Prepare the Mold: Generously coat the cups of a silicone egg bites mold with nonstick spray. Divide the grated Monterey Jack cheese evenly among the cups. Add the chorizo and onion mixture into the cups. Fill the cups with the egg mixture, leaving a little space at the top.
- Multi-Cooker Instructions: Place the trivet inside your Instant Pot and pour 1 cup (240 ml) of water into the pot. Cover the mold with foil and carefully lower it onto the trivet. Close the lid, set the pressure valve to sealing, and press the steam button. Set the timer to 10 minutes. After several minutes for the pressure to build, the 10-minute timer will start. Once done, let the pressure release naturally for 10 minutes, then use a wooden spoon to carefully move the valve to venting for the remaining pressure. After all pressure is released, carefully remove the lid and take out the mold. Peel back the foil and turn the egg bites onto a plate—they should pop out easily.
- Standard Oven Instructions: Preheat the oven to 325°F (165°C). Pour water into a 9×13-inch (23×33 cm) baking dish until it’s halfway full. Place the silicone mold in the baking dish and cover the entire dish with foil. Bake for about 1 hour, until the eggs are set. Let the mold sit in the water for 10 minutes before removing the egg bites.
- Freezing and Reheating Instructions: To freeze, place the egg bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Then transfer them to a plastic zipper bag and return them to the freezer. To reheat, wrap 1 or 2 egg bites in a paper towel and microwave for 1 minute. Let them sit for 1 minute before enjoying.
Notes
- Use fresh chorizo: For the best flavor, use fresh Mexican chorizo instead of pre-cooked. It adds a delicious, rich taste to the egg bites.
- Whisk eggs well: Make sure to whisk the eggs, heavy cream, and sour cream for about a minute until they’re light and fluffy. This helps create a soft, creamy texture.
- Grease the mold well: Coat the silicone egg bites mold generously with cooking spray. This will make it easier to remove the egg bites once they’re done.
- Don’t overfill the cups: Leave a little space at the top of the mold when filling with the egg mixture. This ensures they cook evenly without overflowing.
- Allow natural pressure release: After cooking, let the pressure release naturally for 10 minutes. This helps the egg bites set and prevents them from becoming soggy.
Pioneer Woman Instant Pot Egg Bites