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Instant Pot Egg Bite Casserole – Eat Now or Make Ahead

If you love breakfast, you are going to love this Instant Pot Egg Bite Casserole recipe. A grab and go breakfast item that is versatile and customizable.

Make individual ones with your favorite ingredients to please everyone in the family!

Best of all, you can make them ahead of time so breakfast is ready whenever you need to eat in a hurry. Simply take them out of the refrigerator or freezer and pop them in the microwave.

It is a true life saver on those busy weekday mornings when you don’t have time to make breakfast before you have to run out of the door.

But don’t just limit them for breakfast. They also make for a great mid-day snack for both kids and adults!

instant pot egg bite casserole

Instant Pot Egg Bite Casserole Recipe

Ingredients

  • Frozen shredded hash browns
  • Green onion
  • Shredded Sharp Cheddar cheese
  • Eggs
  • Heavy cream or milk
  • Cayenne pepper
  • Kosher salt
  • Ground black pepper

Equipment Required

Electric Pressure Cooker – I use either my 6 quart or 8 quart Instant Pot for this recipe. However, you can use whatever brand of electric pressure cooker that you have.

Silicone Egg Bite Mold – These egg bite molds can be found on Amazon or at Wal-mart, Target and other retail shops. The important thing to remember when purchasing this product is to make sure that it is made from Food Grade Silicone.

Silicone is naturally non-stick, however I tend to use non-stick cooking spray just to make sure that nothing sticks to the surface. In addition, silicone is flexible enough that you can easily remove the Instant Pot Egg Bite Casserole from the mold.

Trivet with handles – Some Instant Pots come with a metal trivet with two handles. However, some varieties come with a trivet that have no handles at all. In order to safely lower and remove the egg bite mold from the Instant Pot, you definitely need to use a trivet with handles.

Other Equipment required: cutting board, knife, whisk, and bowl.

Instructions

The first step in making these Instant Pot Egg Bite Casserole recipe is to thaw the hash browns. Simply remove the frozen hash browns from the bag and place in a bowl to thaw.

However, they don’t need to be thawed to room temperature. In fact, as long as you can easily separate the potatoes from each other, they are okay to be used.

As they are thawing, prepare the other ingredients. Start by cutting both the greens and whites of a green onion.

hash browns in mold
As you can see, the hash browns aren’t completely thawed, but they are easily separated from one another.

Then crack the eggs in a medium size bowl. Add the cream (or milk), cayenne pepper, salt and black pepper and whisk until incorporated.

If you are thinking about skipping the cayenne pepper, don’t. I promise you that they will not make the eggs hot. Instead, they add a nice touch of flavor that is needed.

Now that all of the ingredients are prepared, it is time to assemble the egg bite casserole. Start by dividing the hash browns evenly into each cup of the egg bite mold.

Then divide the green onion equally between the cups and place on top of the hash browns. Next, pour the egg mixture on top.

Finally, top each one with shredded cheese.

Instant Pot Cooking Instructions

Cover the mold with aluminum foil, tightly around the edges, but with the top slightly tented.

If you have a silicone lid that came with your mold, you could use that as the cover. However the egg bite casserole tends to puff up while cooking in the Instant Pot.

Therefore, if you use a tight lid the tops won’t have room to expand to full capacity. The only purpose of covering the mold is to prevent excess moisture on top of the egg bites.

foil covered mold and trivet
For best results, use aluminum foil to cover the egg bite mold so the individual egg bite casseroles have room to expand.

Once the top has been covered, place the trivet with handles on the counter and set the egg bite mold on the trivet.

Add 1 cup of water to the Instant Pot, then carefully lower the rack and mold into the pot. Lock the lid in place and move the valve to the sealed position. Press Pressure Cook/Manual on HIGH pressure for 7 minutes.   

Although many egg bite recipes call for cooking on low pressure, I have found no difference when cooking them on high pressure. Plus, there are some brands of pressure cookers that don’t have a low pressure option.

Once the cook time is up allow the pot to natural pressure release for 10 minutes. Then release any remaining pressure by moving the valve to venting.

Then carefully remove the lid and lift the handles of the trivet with the egg bite mold still resting on it to a heat resistant surface. Remove the foil and let them sit undisturbed for 5 minutes.

To remove the egg bite casserole, use a knife to loosen the edges from the mold and pop them out by pushing on the bottom surface.

Serve immediately or let cool and store.
cooked eggs
After you remove the foil, let them sit in the mold for a few minutes so that the condensation has time to become absorbed.

Storing and Reheating

Once the Instant Pot Egg Bite Casserole is cool, refrigerate in a closed container for up to 5 days.

To reheat: wrap the egg bite in a damp paper towel and microwave for 30 seconds – 1 minute (time will vary depending on the variety of microwave).

Freezing and Reheating Instructions

You can freeze the cooled egg bites in an air-tight container for up to 3 months.

To reheat from frozen: wrap in a damp paper towel and microwave for 2-3 minutes (time will vary depending on the variety of microwave).

Ingredient Substitutions and/or Additions

The best part about this recipe is that you can add or remove ingredients per your preference. Here are some of our favorite breakfast ingredients that work perfect in this recipe:

  • Bacon
  • Ground Sausage
  • Bell Peppers
  • Onions
  • Spinach
  • Mushrooms
  • Tomatoes

Other Instant Pot Breakfast Recipes

Enjoy! Mary

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instant pot egg bite casserole

Instant Pot Egg Bite Casserole

Yield: 7
Prep Time: 5 minutes
Cook Time: 7 minutes
Additional Time: 17 minutes
Total Time: 29 minutes

Individual egg casseroles that are easily customizable and cooked in a pressure cooker. A great grab and go breakfast item that the entire family will love!

Ingredients

  • 1 cup frozen shredded hash browns, thawed
  • 1 green onion, thinly sliced
  • 1/3 cup shredded sharp Cheddar
  • 4 large eggs
  • 1/4 cup heavy cream or milk
  • Pinch cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Ground black pepper

Instructions

  1. Evenly divided the hash browns in each hole of the egg bite mold.
  2. Divide the green onion equally between the cups and place on top of the hash browns.
  3. In a bowl add the eggs, cream, cayenne pepper, salt and pepper and whisk until incorporated. Pour the egg mixture evenly between each cup.
  4. Sprinkle the cheese over each cup.
  5. Cover the mold with aluminum foil, tightly around the edges, but with the top tented slightly. Place the egg bite mold on the trivet.
  6. Add 1 cup of water to the Instant Pot, then carefully lower the rack into the pot. Lock the lid in place and move the valve to the sealed position. Pressure Cook/Manual on HIGH pressure for 7 minutes.   
  7. After the cook time is up allow the pot to natural pressure release for 10 minutes. Then release any remaining pressure. Carefully remove the lid and remove the trivet and egg bite mold to a heat resistant surface. Remove the foil and let them sit for 5 minutes. Use a knife to loosen the egg bite from the mold and pop them out.
  8. Serve immediately or let cool and refrigerate for up to 5 days.

Notes

To reheat: wrap the egg bite in a damp paper towel and microwave for 30 seconds - 1 minute (time will vary depending on the variety of microwave).

You can freeze the cooled egg bites in an air-tight container for up to 3 months. Reheat from frozen by wrapping them in a damp paper towel and microwave for 2-3 minutes.

Recipe provided by Make Your Meals

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