These Instant Pot Egg Bites are a perfect make-ahead breakfast for those mornings when you need to eat breakfast on the go.
Don’t get me wrong, We love slow weekend mornings. Enjoying a cup of coffee on the couch with a book. Spending time cooking a nice breakfast; maybe zucchini frittata — one of our favorites . Lazy weekend mornings are blissful.
Weekday mornings on the other hand…
Chaos! Weekday mornings are a race to get through breakfast and get everyone ready for the day. It’s not the day to chop and saute veggies and then make a frittata which you leisurely eat as you slow-sip your morning coffee. Nope! Gotta keep things rolling! That’s why make-ahead recipes like these Instant Pot Egg bites are so valuable.
This recipe can be made Sunday afternoon and then pulled out of the fridge for easy reheating on busy weekday mornings. They reheat in about 20 seconds so you’ll have no excuse for skipping breakfast.
These egg bites are basically a mix between a frittata and a hard-boiled egg. We like them simply because they make for a very easy make-ahead veggie and protein-packed breakfast.
It’s also a recipe that very easy to customize. You’re basically just adding in whatever you want to the egg mixtures. If zucchini’s not your thing, maybe add in some other veggie. Want to splurge? Add in some chopped sausage or bacon or a little cheese. You get the idea. We add a cup of zucchini, so try to add approximately the same amount of other ingredients if you are substituting. Looking for variations? Try one of our other favorite frittatas—ham and cheese, sundried tomato and kale, etc. In the comments below, you can let us know what ingredients you’re going to try.
And if you’re looking for other super easy make-ahead breakfast items you might also want to check out our easy to peel Instant Pot Hard-Boiled Eggs. Or you might want to try these fail-proof Instant Pot poached eggs from Imagelicious.
What are some of your favorite easy weekday breakfasts?
Instant Pot Zucchini Egg Bites
- 4 large eggs
- 1 cup zucchini grated
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Whisk eggs, salt, and pepper.
- Mix in zucchini.
- Pour into a silicon egg tray.
- Pour 1 cup into Instant Pot, place rack/trivet in Instant Pot, cover egg tray with foil, and carefully lower egg tray into the pot.
- Close lid, seal vent, and pressure cook for 5 minutes.
- Let pressure naturally release for 10 minutes, then carefully release and remaining pressure, and open lid.
- Remove egg tray and let cool for 5 minutes before removing egg bites.