Instant Pot Bacon and Asiago Egg Bites

If you like Starbucks’ sous vide egg bites, you’re in for a treat. I love those savory little bites and when I found out I could make them in my Instant Pot (get yours here:, I was so excited! Just one fast whir in a blender and this airy, creamy, cheesy recipe comes to life!

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These mini bites of heaven just became my new favorite brunch item, but they are equally versatile as an appetizer or quick protein-filled snack. Made in only 20 minutes, these tasty morsels are sure to please! Naturally gluten-free, this recipe pleases a wide range of palates, but doesn’t skimp on flavor. The smoky bacon is a perfect accompaniment to the bold flavor of the asiago encased in creamy, fluffy egg.

Egg molds like the ones used here are incredibly versatile in the Instant Pot. They can be used for savory items like egg bites and mini quiches as well as desserts like our Oreo Cheesecake Bites [link]. Their unique shape cuts down on cook time and helps with portion control.

Pro Tip: Feeding a crowd? This recipe can easily be doubled. Just stack the foil-covered silicone molds slightly offset to allow the bottom mold more room to rise.

The smoky bacon is a perfect accompaniment to the bold flavor of the asiago encased in creamy, fluffy egg.


  • 4 eggs
  • 3/4 cup shredded asiago cheese
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 dash hot sauce (optional)
  • 4 strips bacon, cooked and crumbled


  1. Add all ingredients except the bacon to a blender. Blend until smooth (about 15 seconds).
  2. Coat the inside of silicone egg mold with nonstick spray. (We love these:
  3. Evenly distribute the bacon into the egg molds. Pour egg mixture evenly over bacon and cover loosely with foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack.
  5. Carefully lower the egg mold onto the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  7. When the time is up, quick-release the pressure. Remove the egg mold and let cool for 2-3 minutes.
  8. Unmold the egg bites and enjoy immediately or refrigerate up to one week.

*The MANUAL and PRESSURE COOK buttons are interchangeable.