This takes meal prepping eggs to a whole other level! This is a simple egg and cheese recipe, but feel free to add veggies or breakfast meats to the molds as well. I love how easily each egg bite popped out of the molds. This was fast, simple and not to mention had barely any clean up!

I purchased my egg molds on Amazon. Click this link below to get yours! Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients:

• 5 eggs

• Pinch of salt

• Pinch of black pepper

• 1-2 tablespoons shredded cheddar cheese

• ¼ cut freshly chopped parsley

Instructions:

1. In a small mixing bowl beat the eggs with salt, pepper and parsley.

2. Using your Instant Pot egg mold accessory, place a little cheese at the bottom of each mold.

3. Carefully pour a little of the egg mixture into each mold, about ¾ of the way full. Cover with foil or the silicone lid that comes with the egg mold.

4. Pour 1 cup of water at the bottom of your Instant Pot. Place the covered egg mold container on the trivet, then carefully lower into Instant Pot.

5. Close the lid, lock into place and make sure it is turned to sealing.

6. Steam for 10 minutes, then let naturally release for 10 minutes.

7. Quick release, then pull out the egg mold and flip over onto a plate gently squeezing each mold to pop out the egg bites.

8. If you aren’t eating these now, place into a container to refrigerate and keep on hand throughout the week. You can eat them cold or reheat in the microwave for about 30 seconds or until hot.  If you are freezing them, make sure you let them cool down to room temperature then pack in a freezer safe wrapping.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade