Instant Pot Egg Bites Recipe

Instant Pot Egg Bites are a homemade version of the super popular Starbucks sous vide egg bites. These tasty treats are made using a pressure cooker and silicone molds with the results being light and fluffy eggs. The recipe is also very versatile and you can create many variations.  Just like our Starbucks Pink Drink, you're going to be so happy with all the money you save by making these at home.

Instant Pot Egg Bites

With this whole world in a stay at home mode, I've been making my family their favorite Copycat Recipes. My girls love Starbuck's coffee and sous vide egg bites. Personally, I don't love the price so we started testing recipes to make these bites at home.

This is our basic recipe and we vary ingredients depending on what we have in the house. It is a very versatile recipe and you can vary your ingredients. Besides being a great breakfast, the egg bites make a great after work-out snack.

Ingredients

I recommend using a block of cheese and grate it. Pre-shredded cheese can have a film on it that makes it hard to melt.

Center cut bacon is lean so that is always my go-to choice. Any type of bacon, including turkey will work for this recipe.

Also, depending on your preferences, feel free to swap the eggs for egg beaters, or a mix of eggs with egg whites.

Step by Step Instructions

1. Us a blender to mix the ingredients.
2. Spray the silicone molds with cooking spray. Pour the egg mixture into the molds.
3. Cover the filled molds and place in the Instant Pot. Follow recipe instructions below for cooking.
4. Let eggs cool a bit before popping them out of the molds.

5. Serve and enjoy!

Expert Tips

• Be sure to spray the silicone molds well with non-stick spray.
• Use the blender to mix all the ingredients, including the filling. This helps the ingredients to not drop to the bottom while they cook.
• Through recipe testing, when varying the recipe, and using veggies, we recommend cooking the vegetables before adding into the egg mixture. For example, saute peppers,  mushrooms, onions before adding into the mix.

Variations

Try and of these options

• Depending on your preferences, egg beaters, or a mix of whole and egg whites can be used.
• If replacing whole eggs with egg white, use 2 egg whites for 1 egg.
• If using Egg Beaters, in general, ¼ cup of egg beaters is equal to 1 egg.
• The "Starbucks" recipes uses egg whites, cottage cheese, roasted red peppers, Monterey Jack, and Gruyère cheese.
• Spinach, Roasted Red Peppers, and Feta cheese.
• Chopped Kale, Feta Cheese, Roasted Peppers.
• Vary the protein with any of these choices such as diced ham, cooked crumbled breakfast sausage,  or crumbled tofu.
• Some other cheese to try can be Parmesan, Swiss, Gruyère, Monterey Jack, Feta, and Goat cheese.

The possibilities are endless. These are fabulous on the go breakfast eggs that you can be creative with the results.

Storage

This recipe makes 14 bites. They can be made ahead of time. Refrigerate for up to 3 days and reheat in the microwave using the manufacturers instructions.

To freeze them, place the cooked egg bites on a large baking tray in the freezer for about 1 hour. The frozen bites can be placed in a freezer bag or a container. The bites can keep in the freezer for up to 3 months. When ready to eat, remove the bites from the freezer, reheat in the microwave, following manufacturer instructions.

Looking for some more egg recipes, try our Sausage and Egg Bake, a great recipe that can be made ahead of time. Breakfast Burritos are a family favorite, great for busy days. Our Healthy Veggie Egg Scramble is loaded with veggies and so good. This Spinach and Mushroom Frittata is absolutely delicious and can also make a great dinner.

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Instant Pot Egg Bites

Quick and easy Egg Bites made in the Instant Pot. So much better and cheaper than Starbucks Sous Vide Eggs

5 from 2 votes

Print Pin Rate

Course: Breakfast, Breakfast/Snack

Cuisine: American

Keyword: instant pot egg bites, sous vide egg bites, starbbucks egg bites recipe

Prep Time: 10 minutes

Cook Time: 12 minutes

0 minutes

Total Time: 22 minutes

Servings: 14 servings

Calories: 79kcal

Author: Eileen Kelly

Equipment Needed:

• As an Amazon Associate I earn from qualifying purchases
• 6 quart Instant Pot
• Silicone Egg Molds
• Silicone Oven Mitts

Ingredients

• 12 large eggs Note 1
• 4 slices cooked bacon, chopped
• ½ cup shredded cheddar cheese Note 2
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• non-stick cooking spray
• shredded cheese, chopped green onions, and salsa optional garnishes

Instructions

• Spray the silicone molds with cooking spray. Set aside.
• In a blender, combine eggs, cooked bacon, shredded cheese, parsley, salt, and ground black pepper, blend well. *Note 3
• Pour the egg mixture into each mold.
• Cover both molds with aluminum foil.
• Place the trivet inside the vessel. Add 1 cup of water to your Instant Pot.
• Put the egg molds on the trivet in the vessel. Both silicone molds will cook together. Place one mold on top of the other.
• Put the lid on the Instant Pot. Close the sealing valve.
• Set the Instant Pot to “High Pressure” for 12 minutes.
• Once cooking is complete, do a manual release.
• Carefully remove the egg molds (use heat resistant mitts or towel as the molds will be hot), and transfer to a cooling rack.
• Once the bites have cooled, flip the molds upside down, and push on each mold to pop out the eggs.
• Top with more cheese, bacon, green onions, or salsa.

Notes

A 6-quart Instant Pot is what we use to test this recipe.

Note 1: There are a few options for the eggs, If you need a low cholesterol  option to make these eggs, use  2 cups of egg beaters instead of the eggs.  

To replace eggs with egg whites, use 2 egg whites for every 1 egg. If using a carton of egg whites ¼ cup of egg whites equals one egg. 

Note 2: Other cheese suggestions are Monterey Jack, Swiss, Gruyere, and feta.

Note 3: After recipe testing, we found that that the filling sunk to the bottom when added after blending. Mix in any of your filling before blending ensures the filling is throughout the eggs. 

When adding any veggies to this recipe, I'd recommend sautéing them first and then adding into the egg mixture.

• Depending on your likes and cholesterol level, the eggs can be swapped for egg beaters, or a mix of eggs with egg whites.
• If replacing whole eggs with egg white, use 2 egg whites for 1 egg.
• If using Egg Beaters, ¼ cup of egg beaters is equal to 1 egg.
• The "Starbucks" recipes uses egg whites, cottage cheese, roasted red peppers, Monterey Jack, and Gruyère cheese. When I make this variation, we use ½ cup of cottage cheese
• Spinach, Roasted Red Peppers, and Feta cheese.
• Chopped Kale, Feta Cheese, Roasted Peppers.
• Vary the protein with any of these choices such as diced ham, cooked crumbled breakfast sausage,  or crumbled tofu.
• Some other cheese to try can be Parmesan, Swiss, Gruyère, Monterey Jack, Feta, and Goat cheese.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

 

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Nutrition

Serving: 1egg bite | Calories: 79kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 291mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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