Instant Egg Bites with Broccoli and Ham

I understand. Mornings can be harried and stressful. Sometimes breakfast is the last thing you can think about and you end up heading out the door with nothing or just anything you can grab easily. But... it doesn't have to be that way. Enter instant egg bites...

Now Let’s Get Cooking
Advertisement - Continue Below

Pick up a case of 4-ounce jars and you’ll never have the rushed morning breakfast problem again. 

4 jars of Instant Egg Bites on a marble table with one jar open.

I often make egg bites using my sous vide circulator to cook the eggs low and slow, but there’s no reason why you can’t make them super fast in the pressure cooker or Instant Pot® instead. The texture is a little different, but some people prefer the eggs out of a pressure cooker, which has a more traditional, firmer, scrambled egg texture rather than the silky smooth sous vide egg bite. Either way, the beauty of this dish is that you can make them, store them in the refrigerator and then grab a jar as you head out the door. They can be eaten cold (like a quiche) or you can remove the lid and microwave the glass jar for warm version. Popping a jar into your bag is also much tidier and easier than a bagel wrapped in a paper towel too. 

Instant Egg Bite on a white plate with toast and salad greens tossed with apple. All on a marble table with jars of egg bites on the side.

The other nice feature of this recipe is that you can easily swap out ingredients for different flavored egg bites. Try cooked bacon and chopped tomato with Swiss cheese, or crumbled cooked sausage with pepper Jack cheese, or cooked spinach and gouda instead of the broccoli and ham. It’s a great way to use up that tiny quantity of leftovers that you don’t know what to do with.

Instant Egg Bite with toast and salad on a white plate

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Converting Recipes to the Pressure Cooker

Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique

General Tips for Pressure Cooking

It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique

Pressure Cooking Charts

The time saved by using a pressure cooker is obviously a huge benefit, but that is secondary to how your...View Technique

Advertisement - Continue Below

Instant Egg Bites with Broccoli and Ham

  • Prep Time: 5 m
  • Cook Time: 5 m
  • Pressure Release: 10 m
  • Total Time: 10 m
  • Servings:
    8

Ingredients

  • 6 eggs
  • ½ cup heavy cream
  • ¼ cup cream cheese softened
  • ½ cup grated cheddar cheese
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 cup chopped broccoli
  • ¾ cup diced ham
  • 8 4-ounce jelly jars with screw top lid

Instructions

  1. Combine the eggs, heavy cream, cream cheese and cheddar cheese in a blender or mini food processor and blend until smooth – it won’t take much. Stir in the chives and season with salt and freshly ground black pepper. (Go easy with the salt since you’ll be adding ham, which is quite salty.)
  2. Spoon the broccoli and diced ham evenly into the 6 jars and then pour the egg mixture into each jar. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
  3. Pour 1 cup of water into the pressure cooker or Instant Pot®. Place a rack on the bottom of the pressure cooker insert. Stack the jars on top of the rack. Cover and lock the lid in place.
  4. Pressure cook on HIGH for 5 minutes. Allow the pressure to release NATURALLY for 10 minutes, and then open the valve and release the rest of the pressure.
  5. Carefully remove the jars with tongs. Let the egg bites rest for 5 minutes before serving or allow to cool and store in the refrigerator for up to 5 days.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (2)Post a Reply


  1. This is so easy to make. I drive truck and make a large batch and keep them in a electrical cooler. This is very tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *