Single Serve Eggy Pots

These single serve eggy pots are the ultimate protein-packed breakfast or snack. Quick to prep, easy to customise, and great for meal prep, they’re perfect for busy mornings or as a grab-and-go bite.

Made with simple ingredients and ready in minutes, they’re also energy-efficient and freezer-friendly. Fill them with your favourite add-ins — from chorizo and spinach to bacon and cheddar — and store them in the fridge for up to 4 days, or freeze for up to 3 months.

Great for picky eaters and fun to make with kids too!

Serves: 6 egg pots
Prep Time: 10 minutes
Cook Time: 3 minutes (plus pressure release)
Appliance: Instant Pot Multicooker

Ingredients

• 7 medium eggs
• 40 g cream cheese
• Salt and pepper to taste

Filling inspiration (add 1½ tbsp per jar):

• Air-fried chorizo & sautéed spinach
• Mozzarella, pesto & sun-dried tomatoes (Caprese style)
• Crispy bacon & cheddar cheese

Preparation Method

• Crack the eggs into a jug or bowl. Add cream cheese, salt, and pepper. Whisk until smooth and fully combined. Set aside.
• Prepare your desired fillings and divide 1½ tablespoons of filling into each of your 6 heat-safe jars (4 oz / 114 ml canning jars).
• Pour in the egg mixture until each jar is about two-thirds full, allowing space for expansion under pressure.
• Cover each jar with its lid (do not tighten). If using ramekins instead of jars, cover tightly with foil.
• Place the trivet into your Instant Pot’s inner pot and add 250 ml water. Position the jars on the trivet. You may need to stack them in a pyramid or cook in batches.
• Secure the lid and select Pressure Cook → Low Pressure → set to 3 minutes. Once done, allow 6 minutes natural release, then quick release the rest.
• Carefully remove the lid. When cool enough to handle, remove the jars. Once fully cooled, tighten the lids and store in the fridge.