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This bacon egg bites recipe in the Instant Pot transforms breakfast into a crispy, smoky masterpiece with minimal effort. The secret lies in using wonton cups for that perfect golden crust while keeping the eggs perfectly set—no soggy bites here. I developed this version after testing countless methods, and the results are consistently foolproof.
What makes these egg bites special is how they combine the best of both worlds: crispy, bacon-infused edges from the wonton cups and creamy, fluffy egg centers. The Instant Pot handles all the work for you—no oven preheating or delicate balancing acts. With just a few simple ingredients and 10 minutes of active prep, you’ll have a batch ready in under 20 minutes, including pressure cooking time.
The magic happens when you sauté the bacon and onions directly in the Instant Pot before adding the egg mixture. This infuses the flavors deep into the wonton cups, creating bites that are crispy on the outside and richly seasoned on the inside. The smoky aroma alone will have everyone asking for seconds.
Serve these egg bites as a hearty breakfast, a protein-packed snack, or even a brunch appetizer. Pair them with a side of salsa, avocado slices, or a dollop of hot sauce for extra flavor. The best part? They reheat beautifully, making them perfect for meal prep. Let’s get started!
Ingredients for bacon egg bites recipe instant pot
Twelve crispy bites packed with smoky bacon and cheesy goodness—your Instant Pot just got an upgrade.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Cups 🥟 | 12 whole | For crispy golden crust |
| Bacon 🥓 | 6 oz | Thick-cut, chopped small |
| Yellow Onion 🧅 | ¼ cup | Finely diced, about 1 small |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Sharp cheddar preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ¼ tsp | For extra depth |
| Butter 🧈 | 1 tbsp | Unsalted, for sautéing |
| Cooking Spray 🫧 | 1 tbsp | For greasing wonton cups |
The bacon is the star here—thick-cut gives the best flavor and texture. Grab the applewood-smoked kind if you can find it, but any quality bacon works. Costco or Trader Joe's usually have great deals on thick-cut bacon in bulk. For the wonton cups, Matsutaya brand is my go-to—they crisp up perfectly. If you can't find them, wonton wrappers cut into circles work in a pinch, but the texture won't be quite the same. The onion should be sweet and fresh—yellow or white both work, but avoid red if you prefer milder flavor.
No thick-cut bacon? Regular bacon chopped extra small still works—just cook it a little longer. Short on cheese? Pepper jack or Monterey Jack add great flavor too. The milk is key for that creamy texture—whole milk is best, but 2% works if that's what you've got. Need to skip the garlic powder? Fresh minced garlic at half the amount does the trick. For extra crispiness, spray the wonton cups with cooking spray before adding the egg mixture—this ensures that golden crust you're craving.
These reheat like a dream—just pop them in the microwave for 20-30 seconds with a damp paper towel. They keep in the fridge for 4 days, but honestly, they disappear faster than that. For meal prep, I portion them into single-serving containers so everyone can grab and go. Freeze extras for up to 3 months—just thaw overnight in the fridge before reheating. The secret to perfect egg bites? Don't overfill the wonton cups—they should be about 3/4 full before pressure cooking.
Why You'll Love This Recipe
- Instant Pot Magic: I swear by this recipe—no oven preheating, no waiting for water to boil. The Instant Pot handles the cooking while I chop onions (which, honestly, is the only part that takes time).
- Crispy-Creamy Balance: That crunch from the wonton cups and crispy bacon edges? It’s the best part. The milk makes the eggs silky, but the bacon keeps it from feeling heavy—like a breakfast sandwich in bite-sized form.
- Breakfast for Any Day: Pack them for work, serve them at brunch, or throw them in a lunchbox. They reheat perfectly and taste just as good cold—my kids grab them straight from the fridge when I forget to pack snacks.
- Budget Breakfast Win: Bacon and eggs are already cheap, but adding wonton cups stretches the meal further. I make a double batch and freeze half—no takeout bills here, just protein-packed bites ready in minutes.
Step-by-step instructions for bacon egg bites in the Instant Pot
Here's how to make these crispy, smoky egg bites that taste like a breakfast feast in every bite.
Cook the Bacon Until Crispy
Place the 6 oz bacon in a non-stick skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy. The fat should render out and you'll smell that irresistible smoky aroma filling your kitchen.
Once the bacon is fully cooked, use a slotted spoon to transfer it to a paper towel-lined plate, leaving the rendered fat in the skillet. Drain the bacon on the paper towels and let it cool for 2 minutes before chopping it into small pieces with kitchen shears. You want those crispy bits to stay intact for maximum flavor in your egg bites.
Sauté the Onion and Prepare the Instant Pot
In the same skillet with the bacon fat still in it, add 1 tablespoon butter and 0.25 cup finely diced yellow onion. Cook over medium heat for 3-4 minutes until the onion softens and becomes translucent. This step adds sweetness that balances the smoky bacon flavor.
While the onion cooks, spray 1 tablespoon cooking spray evenly into each of the 12 wonton cups. Arrange them in a single layer in your 3-quart Instant Pot (or similar electric pressure cooker). The spray creates a non-stick barrier that ensures crispy bottoms on your egg bites.
Mix the Egg Mixture
In a large bowl, whisk together the 6 whole large eggs, 0.5 cup whole milk, 1.5 cups shredded cheddar cheese, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, and 0.25 teaspoon garlic powder until fully combined. The mixture should be smooth with no visible streaks of cheese.
Add the cooked bacon and sautéed onion to the egg mixture, stirring gently to distribute everything evenly. Here's the thing—don't overmix. Just enough to combine so each wonton cup gets its fair share of bacon and onion. The cheese should be evenly suspended throughout the mixture.
Assemble and Cook the Egg Bites
Divide the egg mixture evenly among the 12 wonton cups, filling each about ¾ full. Place the filled wonton cups in the Instant Pot, arranging them in a single layer. The cups should stand upright with no wobbling.
Cook on high pressure for 4 minutes. The pressure cooking creates steam that cooks the eggs perfectly while keeping the wonton cups crispy. When the cooking time is complete, allow the pressure to release naturally for 5 minutes before carefully removing the lid.
Finish and Serve
Use a spatula to gently remove the egg bites from the Instant Pot and transfer them to a wire rack. Let them cool for 3-5 minutes—this helps set the texture so they hold their shape when you serve them. The bottoms should be golden brown and crispy, while the tops are soft and custardy.
Serve immediately while still warm. These egg bites are perfect for breakfast on the go, meal prep, or a quick snack. The crispy wonton cups paired with creamy eggs, smoky bacon, and sharp cheddar make every bite irresistible. Store any leftovers in the refrigerator for up to 3 days or freeze for 1 month.
Pro Tips For Making Bacon Egg Bites Recipe Instant Pot
- CRANK THE BACON FIRST: I learned this the hard way—cooking bacon in the Instant Pot with the egg mixture means soggy, greasy bites. Instead, cook the bacon in a skillet first, drain it well on paper towels, then crumble it into the egg mix. The extra effort keeps your egg bites crispy, not greasy.
- CHOP ONION TO 1/4-INCH: Tiny diced onion disappears into the egg bites, leaving you wondering why your flavor’s off. Aim for 1/4-inch pieces—big enough to taste but small enough to melt into the eggs. (Yes, even if it looks like you’re overcomplicating it.)
- DON’T OVERFILL THE CUPS: Wonton cups are tiny—packing them too full guarantees a messy, runny egg bite. Fill them only 3/4 full with the egg-bacon mix. Trust me, your future self will thank you when they slide out cleanly instead of sticking like glue.
- USE ROOM-TEMP EGG MIX: Cold eggs and milk make for dense, rubbery egg bites. Whisk them together in a bowl for 2 minutes before pouring into the cups—just enough to warm the mixture slightly. (I know, it’s a small step, but it makes a real difference.)
Essential equipment for this recipe
Instant Pot Essentials
Your Instant Pot is the star here, but you’ll need a few key accessories to pull this off perfectly. First, grab a 3-quart Instant Pot—it’s the ideal size for these egg bites. I use my Instant Pot Duo 6-in-1 for its versatility, but any standard model works. For crispy results, a wire rack (like the OXO Good Grips) is a game-changer—it elevates the egg bites for even cooking and prevents soggy bottoms. 💡
Don’t skimp on the wonton cups—Matsutaya brand is my go-to, but Trader Joe’s or Wegmans often carry them too. For the bacon, thick-cut is non-negotiable (I love Costco’s Kirkland Signature or Trader Joe’s). A non-stick skillet (like GreenPan) helps render the bacon fat without sticking. Finally, a spray bottle with cooking oil (I use Pam) ensures those wonton cups get crispy every time.
Optional Upgrades
Want to take your egg bites to the next level? A digital kitchen scale (like OXO Good Grips) helps measure ingredients precisely, especially the cheese. For extra crispiness, I sometimes use a mini mandoline (like Benedict) to slice onions uniformly. If you’re meal prepping, single-serve glass containers (like Glasslock) keep the egg bites fresh and portable. Trust me, these upgrades make all the difference! ✨
For reheating, a microwave-safe plate (like Pyrex) with a damp paper towel over the top keeps the egg bites moist. If you’re serving these at a brunch, a slotted spoon helps transfer them without breaking the crispy wonton cups. And if you’re feeling fancy, a small offset spatula (like Mercer Culinary) makes plating effortless.
Budget-Friendly Swaps
No fancy tools? No problem. Use a regular skillet (even stainless steel) for the bacon—just make sure it’s non-stick or well-seasoned. For the wire rack, a clean cooling rack from the dollar store works in a pinch. Skip the mandoline and dice onions with a sharp chef’s knife (I love Victorinox). Even a measuring cup and spoon suffice for ingredients—just eyeball the amounts if you’re short on tools. The key is crispy wonton cups, so cooking spray is the only non-negotiable upgrade. 💪
For cheese, pre-shredded works fine (just don’t overfill the wonton cups). Need a spray bottle? A small spray bottle from the craft store filled with oil does the trick. And if you’re missing a wire rack, prop the egg bites on crisscrossed toothpicks over a bowl to let air circulate. These swaps won’t compromise flavor—they just save you money!
Nutrition facts
Frequently asked questions
Can I make these egg bites without wonton cups?
Yes, but the texture will differ. Use mini phyllo cups or muffin cups lined with parchment paper instead. For a crispy bottom, spray the cups with oil before adding the egg mixture. The cooking time remains the same—just 4 minutes on high pressure—but the edges won't be as golden as wonton cups.
Why did my egg bites turn out rubbery instead of creamy?
Overcooking is the most common culprit. Stick to the 4-minute high-pressure cook time—no longer! Also, ensure your eggs and milk are at room temperature before mixing. Cold ingredients can cause uneven cooking. For extra creaminess, add 1 tablespoon cream cheese to the egg mixture.
How do I reheat these egg bites without making them soggy?
Microwave them for 15-20 seconds on 50% power with a damp paper towel covering the top. For crispier results, pop them in a 350°F oven for 5-7 minutes on a wire rack. Never reheat in the Instant Pot—it’ll turn them into a sad, mushy mess.
Can I make these egg bites ahead of time?
Store them in an airtight container in the fridge for up to 4 days or freeze for 1 month. To reheat from frozen, thaw overnight in the fridge first, then microwave as directed. For meal prep, portion into single-serving containers with a small compartment for dipping sauce.
What's the best cheese substitute if I don't have cheddar?
Try Monterey Jack for a milder flavor or Pepper Jack for a kick. Gruyère adds nutty depth, while Swiss cheese gives a pleasant tang. For a dairy-free option, use nutritional yeast (it won't melt the same but adds umami). Always shred your own—pre-shredded cheese contains anti-caking agents that can make the egg bites dry.