Easy Instant Pot Egg Bites (freezer friendly!) - The Recipe Rebel (2024)

FAQs

Do egg bites freeze well? ›

The egg bites keep well in the fridge for a couple of days (and longer in the freezer), so they're great for meal prep. Plus, they're packed with protein and flavorful veggies for an energizing start to the morning. The recipe is loosely inspired by the famous bacon and Gruyère Starbucks egg bites.

These Instant Pot Egg Bites are seriously perfect to meal prep for a busy work week with early start times. This recipe is easy to double. You can stack the egg bite molds on top of each other and cook at once. They turn out GREAT!

Factor meals should be stored in the fridge if you plan on eating them within two days of purchasing them. If you won't be eating them within two days, it's best to put them in the freezer until you're ready to eat them.

How does Starbucks make the eggs so fluffy? The exact details of their recipe are proprietary, but use fresh, high-quality eggs, blend thoroughly to incorporate air into the mixture, and adding dairy adds creaminess. Starbucks also ensures the eggs are cooked to just the right level of doneness.

If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture. If adding tomatoes, try salting and draining them before adding them to the other ingredients.

Why are my egg bites rubbery? That happens when you overcook them. Baking them too long will dry out the eggs and lend them a rubbery texture.

Rubbery Instant Pot shredded chicken is usually the result of overcooking the meat.

It's best to avoid the high pressure setting when cooking eggs. It creates too much of a volatile environment for the delicate eggs, leaving them prone to cracking or leaking during cooking. Follow this tip: For the best results, keep the pressure cooker set to low when cooking eggs.

Eggs contain water, and since water expands when frozen, freezing a raw egg might cause the shell to crack. This can allow bacteria to enter the egg and make it dangerous to consume. In addition, the FDA does not recommend freezing hard-boiled whole eggs or hard-boiled whites.

Can you reheat frozen egg bites? ›

Transfer frozen egg bites to a freezer-safe Ziplock bag or freezer-safe/airtight container and freeze for up to 3 months. To reheat from frozen: Place desired amount of frozen egg bites on a plate then microwave on 50% power until warmed through, 1 – 2 minutes depending on how many you're reheating.

Parton said she always adds some ice water to her pan of scrambled eggs. "Put a few drops of ice water as you're cooking them and that makes them fluffier," she said.

Egg bites are an easy to prep, inexpensive meal and snack option. They're high in protein, 9-11 grams per bite, and low in calories, 90-100 calories per bite, to fit your macro needs. They are also very easy to grab and eat when you're in a hurry.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe.

Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds. Swap option: Leave out the cheese if you're ditching dairy.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean. To use frozen casserole: Completely thaw in the refrigerator for 36 hours. Remove from the refrigerator 30 minutes before baking.

Yes, you can freeze eggs. Eggs can be frozen for up to a year, although it is recommended to use them within 4 months for freshness. Many people find themselves being left with spare egg whites or yolks after a recipe requiring just one or the other, or even throwing out unused eggs when the box hits its expiry date.