Instant Pot Egg Bites (Starbucks Copycat)

Instant Pot Egg Bites

I love hitting up Starbucks for a quick breakfast during the week. And while I love a big muffin or pastry, I look at all of those calories next to each of them and that feeling of guilt steps in which is fine because drags me back to reality. I love their steel cut oats, but my most favorite breakfast item from Starbucks are their sous vide egg bites!

If you have never had them, they are these deliciously little egg muffins that are light and creamy and fluffy all at the same time. So good! But, let’s be honest, they aren’t super cheap and add up fast. And raise your hand if you have a sous vide machine at home? Yeah, me either. The good news is that you can make these tasty egg bites in your pressure cooker!

Instant Pot Egg Bites

Granted, since we aren’t actually using sous vide, they are not going to be exactly the same, but they are pretty darn close and will certainly satisfy your cravings!

Starbucks has two different versions of the egg bites, one with gruyere and bacon and an egg white version with jack cheese and red bell pepper. I’ve had both, but I actually prefer the egg white version.

These egg bites are made with whole eggs, but it’s 5 eggs divided amongst 7 cups. Cottage cheese and a bit of cream cheese give them that creamy texture. I then added a bit of red and green bell pepper.

Instant Pot Egg Bites

You can double up and make these and freeze them if you’d like. Just pop them in the microwave for 30-60 seconds and you are good. Also, you can mix in so many different things into these egg bites to change things up: bacon, other cheeses, spinach, broccoli, or other herbs. The possibilities are endless and your wallet will thank you!

Instant Pot Egg Bites

Yield: 7 egg bites

Instant Pot Egg Bites

Instant Pot Egg Bites

Making your own egg bites at home is easy and cheaper thanks to the Instant Pot! Skip the Starbucks line!

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 5 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup plain cream cheese or Greek yogurt
  • 3/4 cup shredded monterey jack cheese
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup green belle pepper, diced

Instructions

  1. Pour one cup of water into the pressure cooker. Place the trivet on top.
  2. In a blender, Pour in the eggs, cottage cheese, cream cheese (or yogurt), cheese, and the salt. Blend until smooth and fluffy, about 2-3 minutes.
  3. Spray the cups of the silicone mold with cooking spray. Divide the diced bell peppers into each cup. Pour the egg mixture into each cup in the mold.
  4. Place the molds on top of the trivet and cover with foil. Lock the lid and set the pressure cooker to the steam function for 8 minutes.
  5. After the 8 minutes has passed, let the pot do a natural pressure release for 10 minutes. Manually release any remaining pressure. Carefully lift the mold out of the pressure cooker. Let sit for 2 minutes. Use a fork to gently lift out each egg cup out of the mold. Serve or freeze.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 166 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 156mg Sodium: 367mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 13g

Instant Pot Egg Bites

Looking for more Instant Pot recipes? Try these!
Instant Pot White Chicken Chili
Instant Pot or Slow Cooker Ranch Chicken Tacos
Instant Pot Meatloaf and Mashed Potatoes
Instant Pot Beef Stroganoff

   

18 comments

  1. What sort of molds do you use for this? I just got my Instant Pot and would love to try. Thank you.

  2. Hi Stephanie,
    Can you describe the trivet? I have a knock off IP.

  3. Just made these, I’ve never ate or made them before….. your recipe was so easy, and soooo good!!!

  4. These look great! Can you make in the oveN/ If so how? Thanks

  5. I have made this recipe many many times and it is sooo good.  I freeze for my grandchildren to take back to college for a quick late night study snack…thank you for a great recipe..

  6. Made these today and they are great! I followed the recipe exactly as it is, using cream cheese. Thanks for sharing!

  7. Will these stay in the fridge for the week? Or is it better to freeze and reheat in the morning? Also what is your process to reheat them?

    • You can definitely keep in the fridge for the week and reheat! I think they taste best within the first 3-4 days. I wrap them in a paper towel and just stick them in the microwave for about 45 seconds.

  8. Pingback: Egg Bites | Instant Pot Resources

  9. Any ideas on getting the carbs under 4 per?  

    • I wonder if you cut out cottage cheese and used full fat ricotta instead if it would change the carbs much. 

  10. What kind of mold do you use?

  11. My molds came with loose fitting lids and I am wondering if you can use them instead of foil to stack several molds? 

    • Terry, I’m not sure I would stack using the lids. The lids might prevent the bites from cooking thoroughly. I’m also not sure those lids are always heat-safe. The foil helps trap the heat and those lids may not serve the same purpose.

  12. I made these and they were so delicious!  So I made a second batch and froze them..when I took them out of the freezer to defrost they turned to mush!  So I highly recommend  that you don’t freeze them!  Had to dump them!

    • I’m glad you liked them, Bev! Do you mind sharing how you defrosted them? Did they sit out to defrost and then did you warm them? Or did they go straight to the microwave from the freezer? I’ve been able to reheat them for about 30 seconds.

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