Instant Pot Egg Bites
This recipe for Instant Pot Egg Bites is a great breakfast and meal prep solution! Save time and money by making copycat Starbucks egg bites at home.
Suitable for Gluten-Free, Low Carb, and Keto diets. Post includes Weight Watchers points.
As we settle into fall and super busy school morning routines, I need easy breakfast recipes for when the mini chefs need to eat like RIGHT NOW. And I have been hearing about the virtues of Instant Pot Egg Bites for a while now.
So when I finally took the plunge, made them, and had that initial taste my first thought was ‘why oh why did I wait so long to make these?!?!‘
These sous vide egg bites lived up to the hype. They are so flavourful, velvety, and melt in your mouth delicious. It is like eating a fluffy little breakfast cloud. And now that I know what I have been missing out on, I am definitely going to be making up for lost time.
Best of all, making egg bites at home saves you time and money. Just like my Instant Pot Pancake Bites, Instant Pot Breakfast Casserole, and this recipe for the infamous TikTok Baked Oats.
Yeap, making Starbucks egg bites at home is so easy. This recipe has just a handful of ingredients and they are completely customizable, so you can make them in any variety of flavors.
Why Make This Recipe
- Just Like Starbucks – This simple make-ahead breakfast is inspired by Starbucks Egg Bites and they are a dead ringer!
- Perfect for Make Ahead – They freeze easily which makes them an ideal make-ahead breakfast and meal prep solution. They are also just the thing to pull out and reheat for a savory and protein-packed offering at your Christmas breakfast buffet.
- Versatile – Add your favorite mixins to customize these egg bites.
Ingredient Notes
- Eggs – I used large, whole eggs. You can also use just egg whites.
- Cheese – a combination of cottage cheese and grated cheddar cheese makes this egg bites super cheese.
- Greek Yogurt – Fat free greek yogurt makes these sous vide egg bites instant pot super smooth and creamy.
- Hot Sauce – a dash of your favorite hot sauce really bumps up the flavor.
- Mix-ins – Chopped red bell pepper and finely chopped spinach are a classic combination. You can also use roasted red peppers.
- Salt and Black Pepper – Season to taste with kosher salt and freshly ground black pepper.
Recipe Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
- 8 qt Instant Pot.
- I use and love the 8 qt, extra Instant Pot Insert & sealing ring.
- 3 qt Instant Pot or 6 qt Instant Pot depending on family size.
- Cutting board.
- Trivet.
- Measuring jugs or cups.
- Measuring teaspoons.
- Bowls with covers.
- For storing your leftover food.
- Blender.
- Silicon Molds.
Ready to learn how to make instant pot sous vide egg bites? Gather your ingredients and I will show you…
How To Make Egg Bites In Instant Pot
Get the complete ingredients list and instructions from the recipe card below.
- Add the eggs, cottage cheese, grated cheese, yogurt, hot sauce if using, salt and pepper to a blender and blend about 2 minutes, until the egg mixture is light and fluffy.
- Spray the egg bite mold with a low-calorie cooking spray. Divide the red bell pepper and spinach between the egg mold cups.
- Divide the egg mixture between the mold cups.
- Wrap the silicone egg molds with foil, or place the plastic lid on top of the mold. Do not completely secure the lid; just lay it on top of the mold.
- Pour one cup of water into the Instant Pot inner pot, add the wire trivet, and carefully place the filled silicone mold on top of the trivet.
- Secure the lid and make sure the valve is turned to the sealing position. Press the steam button and set the time to 8 minutes.
- Once cook time is complete, allow for a natural pressure release of 5 minutes, then perform a quick pressure release.
- Carefully open the lid and remove the egg bite mold from the Instant Pot. Allow the egg bites to cool for a few minutes before turning them out onto a wire cooling rack.
Expert Tips
- The recipe gave me enough for 9 egg bites (depending on the size of the mold), so I added the extra to another mold.
- Please remember to cover your egg bites with foil before cooking.
- Double or triple this recipe to feed a crowd, or to use for meal prep (see more on this in the meal prep section below).
- Adding hot sauce is purely optional, so skip this if making them for the kiddos (or anyone who doesn’t like heat).
- To remove egg bites from mold, put the wire cooling rack on top of the silicone egg molds, then invert and gently push each of the Starbucks egg bites out onto the rack.
Delicious Variations
- Veggie Lovers – add any of your favorite diced veggies like onion, mushrooms, chives, chopped green onions, tomatoes, broccoli, and more.
- Meat Lovers – add diced ham, crumbled sausage, or bacon.
- Make Them Plain – Picky eaters may prefer these made with just egg and cheese.
- Swap The Cheese – The cottage cheese is needed for the texture but you can swap the shredded cheese for swiss, gruyere cheese, Monterey jack, mozzarella, parmesan cheese, or your favorite cheese.
Prep And Storage
- Prep Ahead – Pressure cooker egg bites can be cooked up to a few days in advance and reheated.
- Store – Store leftover egg bites in an airtight container in the fridge for up to a week.
- Freeze – Follow the handy tips below for how to freeze these:
- Let cool down, then individually wrap with plastic wrap.
- After the egg bites have cooled to room temperature, you can flash freeze them on a baking tray.
- Transfer into handy Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for 3 months.
- When you are ready to use place the frozen egg bites in the fridge to thaw for a few hours or overnight.
- Reheat – Reheat them for 30-60 seconds in the microwave oven or
- Put the egg bites back into the mold and cover with foil.
- Add the trivet inside the Instant Pot inner liner pot and fill it with the minimum amount of water.
- Place the mold on top of trivet, place the lid on Instant Pot, and close the vent to ‘sealing’ position.
- Set the Instant Pot for 0 (that’s right, zero) minutes on high.
- Immediately perform a quick release and take out the mold.
FAQs
This recipe for Instant Pot Egg Bites is high in protein, low carb, and Keto friendly.
You can easily adapt this Instant Pot Egg Bites recipe by simply omitting the cottage cheese and adding two more eggs to the egg mixture.
There is a wide variety of silicone egg bite molds available online. And I am here to tell you that they are a must have Instant Pot accessory. Not only can you whip up delectable egg bites, but you can also use them to make all sorts of tasty bite-sized morsels.
I love the idea of using them to make savory mini meatloaves (fun appetizer idea) and perfect cheesecake dessert bites. I’ve even heard they are ideal for making homemade baby food.
More Recipes You May Like
- Instant Pot Cinnamon Rolls.
- Instant Pot Steel Cut Oats.
- Instant Pot Chocolate Oatmeal.
- Air Fryer French Toast Sticks.
- Frozen Hash Brown in Air Fryer.
Serving Suggestions
- Perfect Keto Pancakes.
- Fruit Tray.
- Banana Muffins with Granola Streusel.
- Crunchy Veggie Rainbow Salad.
Weight Watchers Points
There are 3 Blue Plan SmartPoints in one serving of this.
Instant Pot Egg Bites Video
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Instant Pot Egg Bites
Ingredients
- 4 eggs large
- ½ cup (41g) cottage cheese
- ½ cup (117g) cheddar cheese grated
- ⅓ cup (93g) fat free Greek yogurt
- 1 teaspoon hot sauce optional
- 4 tablespoons red bell pepper finely chopped
- 3 tablespoons spinach finely chopped
- salt and pepper to taste
Instructions
- Add the eggs, cottage cheese, grated cheese, yogurt, hot sauce if using, salt and pepper to a blender and blend about 2 minutes, until the egg mixture is light and fluffy.
- Spray the egg bite mold with a low-calorie cooking spray. Divide the red bell pepper and spinach between the egg mold cups.
- Divide the egg mixture between the mold cups, then wrap the silicone egg mold with foil or place the plastic lid on top of the mold. Do not completely secure the lid; just lay it on top of the mold.
- Pour 1 cup of water into the Instant Pot inner liner and add the wire trivet. Carefully place the filled silicone mold on top of the trivet.
- Secure the lid and make sure the valve is turned to the sealing position. Press the Steam button and adjust the time to 8 minutes.
- Once cook time is complete, allow for a natural pressure release of 5 minutes, then perform a quick pressure release.
- Carefully remove the mold from the Instant Pot and allow the egg bites to cool for a few minutes before turning out onto a wire cooling rack. Tip: put the wire cooling rack on top of the mold, then flip upside down and gently push each of the egg bites out of the mold onto the rack.
Video
Notes
- The recipe gave me enough mixture for 9 egg bites (depending on the size of the mold), so I added the extra to another mold.
- Please do remember to cover your egg bites with foil before cooking.
- Double or triple this recipe to feed a crowd, or to use for meal prep (see more on this in the meal prep section below).
- Adding hot sauce is purely optional, so skip this if making them for the kiddos (or anyone who doesn’t like heat).
- Put the wire cooling rack on top of the mold, then invert and gently push each of the egg bites out onto the rack.
- Storage – keep egg bites in an airtight container inside the fridge a week.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
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I’m looking @ 33 Instant Pot Summer Recipes and am struggling w portion sizes on all recipes that I’ve seen. Would you consider adding an exact portion size in the future? eg: Servings 4 lg eggs; 2 bites = 1 serving (I assume).
I appreciate all that you share with your readers. I’ve learned a lot.