Cheddar Zucchini Egg Bites

These savory and rich cheddar zucchini egg bites taste better than store-bought and are super easy to make with an Instant Pot!

Normally I’m not great at growing zucchini, but this year my plants have been producing a steady stream of squash. I like to pick them when they’re still small and tender, so I never let them get more than 6-8 inches long. We generally just sauté them in olive oil and add a little garlic salt, and enjoy them as a side dish, but sometimes it’s fun to branch out a little. These cheddar zucchini egg bites were totally delicious, and super easy to make!

These egg bites are super easy to make using a silicone egg bite mold and the instant pot. I linked to the ones I personally have, and I’ve been really happy with them. There are lots of options out there, but if you choose a different one, just make sure that the wells have a volume of 2 ounces. Some of the other ones I’ve seen are tiny and this recipe won’t work in them.

Usually I add ham or bacon to our egg bites, but this vegetarian version is equally tasty and filling. The zucchini blends into the eggs really well and adds a little extra nutrition. These egg bites are super flavorful from the combination of Boursin cheese and sharp white cheddar. The texture is rich and velvety, and they’re perfect for a quick breakfast or a protein-filled snack. They’re so delicious!

Cheddar Zucchini Egg Bites

Print Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Ingredients

• 6 eggs
• 2.5 ounces Boursin cheese about 1/2 container
• 1/4 cup sour cream
• 1 small zucchini shredded
• 2 ounces sharp white cheddar shredded

Instructions

• In a blender or food processor, blend together the eggs, Boursin, and sour cream until well blended. Spray two egg bite molds with cooking spray. Divide the shredded zucchini and shredded cheddar evenly between the wells of the molds. Pour the egg mixture into the molds, filling the wells about halfway full and dividing the eggs evenly.
• Pour one cup of water into the bottom of the instant pot. Place the steam rack in the pot. Place an 8 inch round of parchment over the top of each egg bite mold, and stack them on top of each other on the rack. Secure the lid on the instant pot and turn the knob to seal.
• Set the instant pot for 10 minutes at low pressure, then let the pressure naturally release for 5 minutes. Carefully remove the egg bites from the instant pot, being careful not to let water drip onto them. Invert them onto a plate to release them from the mold. Serve warm or cold.

Servings: 7