Instant Pot Egg Bites

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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.

top-down view of a white plate filled with finished Instant Pot Egg Bites set alongside a white napkin and silver fork

These Instant Pot Egg Bites live up to the hype. They are flavorful, velvety, and melt in your mouth delicious. It’s like eating a fluffly little breakfast cloud.

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 egg bites Instant Pot style for a while now.

When I finally took the plunge, my first thought was, “why did I wait so long to make these?!’ 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, 6 ingredient Egg Bites, this Instant Pot Breakfast Casserole, and this recipe for the infamous TikTok Baked Oats.

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close up of instant pot egg bites with a fork

Why Make This Recipe

  • Just Like Starbucks – This simple make-ahead breakfast is inspired by Starbucks Egg Bites and they are a dead ringer! 
  • Make-Ahead and Freeze – These breakfast treats freeze easily, making them an ideal make-ahead breakfast or meal prep solution. They can be prepared in advance and reheated, providing convenience for busy mornings.
  • Quick and Easy – The recipe takes only 25 minutes to prepare and cook, making it a time-efficient breakfast or meal prep option.
  • Diet-Friendly – Suitable for Gluten-Free, Low Carb, and Keto diets, providing a versatile option for various dietary preferences.
  • Customizable – The egg bite recipe is highly adaptable; you can add your favorite mix-ins such as Air Fryer Bacon, diced veggies, ham, or different types of cheese, allowing for personalization.

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 pressure cooker egg bites recipe super cheesy.
  • 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 fresh 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.
the ingredients for making instant pot egg bites

Ready to learn how to make instant pot egg bites? Then gather up your ingredients and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

How To Make Egg Bites In Instant Pot

Get the complete ingredients list and instructions from the recipe card below.

  1. 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.
  2. Spray the egg bite mold with nonstick cooking spray. Divide the red bell pepper and spinach between the egg mold cups.
  3. Divide the egg mixture between the mold cups.
  4. Wrap the silicone egg bite 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.
  5. 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.
  6. 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.
  7. Once pressure cook time is complete, allow for a natural pressure release of 5 minutes, then perform a quick pressure release.
  8. 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.
image collage showing the steps for making instant pot egg bites

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.
  • Make a double batch or more 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.
top-down view of a white plate filled with Egg Bites set alongside a white napkin and silver fork

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, cooked breakfast 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, feta cheese, or your favorite cheese.
The completed Sous Vide Egg Bites Instant Pot Recipe in front of the Instant Pot

Prep And Storage

  • Prep Ahead – Egg bites instant pot style can be cooked up to a few days in advance and reheated. Reheat them for 30-60 seconds in the microwave oven or reheat in the Instant Pot by putting them back in the electric pressure cooker with the minimum amount of water set for 0 minutes on high. Immediately perform a quick release and take out the mold.
  • Store – Store leftover egg bites in an airtight container in the fridge for up to a week.
  • Freeze – To freeze egg bites, let them cool down, then individually wrap with plastic wrap and freeze them on a baking tray. Transfer into handy Ziploc freezer bags and squeeze out all the extra air. 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.
top-down view of four glass containers containing salad greens, tomatoes and Instant Pot Egg Bites

FAQs

Are egg bites low carb?

This recipe is high in protein, low carb, and Keto friendly.

Can I make these without cottage cheese?

You can easily adapt this recipe by simply omitting the cottage cheese and adding two more eggs to the egg mixture.

Where can I buy Instant Pot egg bite silicone molds?

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.

Top down view of completed Instant Pot Egg Bites served on a white plate

More Recipes You May Like

Serving Suggestions

Weight Watchers Points

There are 3 Blue Plan SmartPoints in one serving of this.

Instant Pot Egg Bites Video

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Finished Instant Pot Egg Bites served on a white plate in front of the Instant Pot
Print Recipe
5 from 8 votes

Instant Pot Egg Bites

These Instant Pot egg bites taste just like the Starbucks version! They are low carb, keto friendly, gluten free, and absolutely delicious.
Prep Time12 minutes
Cook Time13 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: American, Western
Diet: Gluten Free
Servings: 9 servings
Calories: 72kcal
Author: Bintu Hardy

Ingredients

  • 4 eggs large
  • ½ cup (41g) cottage cheese
  • ½ cup (117g) cheddar cheese grated
  • 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.
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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.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 124mg | Potassium: 91mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 777IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg

 

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17 Comments

  1. 5 stars
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  2. 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.