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A glass plate with egg bites on it.
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5 from 2 votes

Instant Pot Egg Bites

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



  • 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


  • 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.


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.
Don’t forget to shop at the Everyday Eileen store on Amazon.


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