A step-by-step guide to making a batch of easy instant pot egg bites that taste just like Starbucks Sous Vide Egg Bites. A delicious make-ahead breakfast perfect for meal prep and busy mornings.
These pressure cooker egg bites taste just like the $6 version I purchase from Starbucks. I was shocked how easy it was to make them at home. I made a double batch and the whole family enjoyed a healthy breakfast all week.
- Cassidy L.
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Bailey's Thoughts ....
I'm about to help you save So. Much. Money. Orrrr... is that just me that keeps finding myself in the Starbucks drive-through ordering coffee + egg bites and accruing a whopping $12.00 tab?
Falling somewhere between these egg cups and mini egg frittatas, these copycat Starbucks egg bites have everything you love about a classic breakfast: smoky bacon, perfectly set eggs, sharp gruyere cheese and, if you want (and you definitely do), tangy hot sauce.
The mixture of eggs + shredded cheese gives them a creamy texture and the cottage cheese adds a yummy tang to the equation. Starbucks uses a "Sous Vide" method to prepare their eggs, but I found that the same consistency can be achieved using your Instant Pot.
We use the IP for added ease, and cooking these guys will be the most time-consuming part of this whole dish. Not into pressure cooking? See the notes at the bottom of the recipe card for directions on making these guys in your oven.
The great news is that this instant pot egg bites recipe is as delicious (if not more so) the next day, rewarmed. If you like, you can make a double batch, refrigerate or freeze and have breakfast ready to go for the week.
Want to learn how to make this quick breakfast option happen in your fridge (or freezer)?
Let's do it.
-Bailey
Ingredients
Base Recipe:
- Large Eggs - recipe was written using whole eggs; egg whites may be substituted
- Cottage Cheese- avoid low-fat options, instead select 4% milk fat
- Shredded Cheese - use what you like - gruyere and cheddar cheese are 2 of my favorites
Optional Mix-Ins:
- Fresh veggies - adds crunch and color; red pepper, jalapeños, fresh spinach, green onions and zucchini are all great options
- Bacon, Breakfast Sausage or Ham - additional protein and flavor enhancer, meat should be fully cooked and diced into small pieces
See recipe card for quantities
Instructions
- Step 1: Add the eggs, shredded cheese and cottage cheese to a blender. Season with salt and pepper and blend until fully combined.
- Step 2: Toss in any "mix-ins." You can use whatever you like. Red bell pepper, bacon and ham are a few of my favorites.
- Step 3: Pour the egg mixture into a silicone egg mold. Place a metal trivet into the bottom of the instant pot. Add water to IP. Place silicone mold on top of the trivet.
- Step 4: Cook the eggs on the steam setting for 10 minutes in the Instant Pot. Do a natural pressure release for 10 minutes, and then quick release any remaining pressure. Serve immediately.
Top Tip
You can stack multiple silicone egg bite molds on top of each other and cook them at once. Double the recipe, freeze and have breakfast handy for busy mornings.
Substitutions
- Eggs - sub egg whites for eggs; ½ cup of egg white = 4 large whole eggs
Variations
There are unlimited variations for egg bite recipes. Use the base recipe and then get creative with your mix -ins. Here are a few of my favorite combinations:
- Bacon and Gruyere - Use shredded gruyere cheese and add ¼ cup of cooked bacon pieces
- Low-Calorie - Sub 4 whole eggs with ½ cup of egg whites add ¼ cup of chopped spinach and ¼ cup fresh veggies
- Ham, Cheddar and Red Pepper - Use shredded cheddar cheese, ¼ cup of diced ham and ¼ cup diced red peppers
Storage
Instant Pot Egg Bites are perfect for meal-prep because they can be frozen or refrigerated.
Refrigerate: Allow egg bites to cool completely and store in an airtight container. To reheat, microwave for 25-30 seconds or until warmed through.
Freezer: Arrange cooked and cooled egg bites onto a baking sheet and place in the freezer for 2-3 hours. Once egg bites are frozen, place them in an airtight freezer bag. The egg bites will keep for up to 3 months. To thaw, place the egg bites into the fridge overnight and heat in the microwave for 20-30 seconds prior to serving.
Equipment
Links below may be affiliate links. This means that should you choose to purchase, I will receive a small commission.
- Instant Pot - This is the 6 quart IP, I also own an 8qt. but use this one most often.
- My Favorite Blender - For creamy smoothies and smooth egg bites, this one works well.
- Silicone Egg Bite Mold - This one worked perfectly for me!
- Instant Pot Trivet - Compatible with both the 6 qt. and 8 qt models. My trivet came with my IP, but this one can be purchased separately if needed.
Video: Instant Pot Egg Bites
FAQ - Instant Pot Egg Bites
If you don't have an Instant Pot, you can still make Egg bites using your oven. Once the egg mixture has been poured into the silicone mold, place the mold onto a baking sheet (for stability) and bake in the oven at 350 degrees for 40-45 minutes, or until eggs are set.
Yes. Place a loose piece of aluminum foil that has been sprayed with non-stick spray between the 2 molds so that they eggs don't stick if they rise above the rim of the mold.
Yes. Starbucks Sous Vide Egg Bites are "light and springy." To achieve this texture it is necessary to add air to the egg mixture by using the blender.
Related
Looking for other recipes like this? Try these:
Pairing
Recipe
Easy Instant Pot Egg Bites
- Total Time: 30 minutes
- Yield: 7 egg bites
Description
A step-by-step guide to making a batch of egg bites that taste just like Starbucks Sous Vide Egg Bites. A delicious make-ahead breakfast perfect for meal prep and busy mornings.
Ingredients
Bacon and Gruyere Ingredients:
- 4 eggs
- ½ cup cottage cheese
- ½ cup shredded gruyere
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup bacon pieces (cooked and chopped)
Egg White and Red Pepper Ingredients:
- ½ cup egg whites
- ½ cup cottage cheese
- ½ cup shredded Monterey cheese
- ¼ cup diced bell peppers
- ¼ cup diced spinach
Ham, Cheddar and Pepper Ingredients:
- 4 eggs
- ½ cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup diced ham
- ¼ cup diced red peppers
Instructions
Bacon and Gruyere Directions:
- To a blender, add eggs, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the bacon and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
- Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
- Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.
Egg White and Red Pepper Ingredients:
- To a blender, add egg whites, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the peppers and spinach and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
- Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
- Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.
Ham, Cheddar and Pepper Ingredients:
- To a blender, add eggs, cottage cheese, shredded cheese, salt and pepper. Blend for 30 seconds or until fully combined. Once blended, add in the hame and red peppers and pulse blender 3x. Divide egg mixture evenly between the cups of the silicone egg bite mold.
- Place the trivet into the base of the Instant Pot and add 1 cup of water. Place the silicone mold filled with egg mixture onto the trivet. If you have a 6 quart Instant Pot it will be a tight squeeze, but should fit perfectly. An 8 quart Instant Pot is a little easier to work with. Select "steam" mode and set the timer for 10 minutes. The Instant Pot will take 5-10 minutes to come to pressure. Once eggs have cooked for 10 minutes, allow the Instant Pot to release naturally for 10 additional minutes before manually releasing the remaining pressure.
- Allow egg bites to cool for 5 minutes and then serve immediately, store in the refrigerator for up to 5 days or freeze for up to 1 month.
Notes
To freeze, arrange cooked and cooled egg bites onto a baking sheet and place in the freezer for 2-3 hours. Once egg bites are frozen, place them in an airtight Ziplock freezer bag. To thaw, place the egg bites into the fridge overnight and heat in the microwave for 20-30 seconds.
Nutrition Information Does NOT include Add-Ins, just the base recipe of eggs, cottage cheese, shredded cheese salt and pepper.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 86
- Sugar: 0.8 g
- Sodium: 145.4 mg
- Fat: 5.6 g
- Carbohydrates: 1 g
- Protein: 7.6 g
- Cholesterol: 116.7 mg
Douglas Drymon Durbin
I continue to be extremely impressed and extremely proud of you. Amazing, valuable stuff; well thought out and I rarely find a grammatical snafu I wanna argue about.😂
To God the glory for your good works!
Dad Doug
Marilyn Estes
These are so good. I make them withcheddar cheese and turkey sausage crumbles. I find it is easier to put the sausage crumbles in the molds before I add the egg mixture. Also I tried stacking 2 molds, but the bottom one did not cook all the way.
This is my favorite Instant Pot recipe. I dont freeze them because they all get eaten before I have a chance to.