Copycat Starbucks Sous Vide Egg Bites
Instant Pot Egg Bites
Ingredients
- ¼ cup crumbled cooked bacon or breakfast sausage (optional)
- 4 large eggs
- ¾ cup shredded Monterey Jack cheese
- ½ cup small-curd cottage cheese
- ¼ cup heavy cream
- ½ tsp sea salt
- 1 cup water, for steaming
Directions
- Divide protein: Place bacon or sausage in silicone molds.
- Mix batter: Whisk eggs, cheese, cottage cheese, cream & salt (or blend).
- Prep molds: Spray molds lightly; pour in egg mixture; cover with foil.
- Pressure‑cook: Add 1 cup water + trivet to Instant Pot; cook on Steam for 8 min.
- Release: Natural release for 10 min, then quick‑release remaining pressure.
- Rest & serve: Let rest 2 min, then remove egg bites from molds.
Recipe Notes & Variations
- Use silicone cupcake liners if you don’t have molds.
- Storage: Cool completely; refrigerate in sealed container or freeze. Reheat in microwave/toaster oven.
- Flavor ideas: spinach & feta, tomato & cheddar, Western-style, mushroom & Swiss, ham & pepper. Sprinkle “Everything But the Bagel” seasoning before baking.
Tips & FAQ
- Can I use a blender?
- Yes—you’ll get extra‑creamy bites!
- Are these gluten‑free?
- Yes—no wheat, perfect for GF diets.
- Reheat method?
- Microwave works great; toaster oven reheats crisp edges.
Now that you’ve mastered making these delicious egg bites, don’t forget the tools and maintenance that make it all possible—learn how to make an easy Instant Pot sling for effortless pan removal, and follow our guide to deep clean your Instant Pot so it’s always ready for your next meal.
User Rating: 5.0/5 (based on 24 reviews)
Easy Instant Pot Egg Bites--They're So Fluffy
Whisk, steam, and indulge in delightful flavors! Instant Pot Egg Bites - a fuss-free breakfast with endless possibilities in every bite.
Ingredients
- 1/4 cup crumbled cooked bacon or sausage optional
- 4 large eggs
- 3/4 cup Shredded Monterey Jack cheese
- 1/2 cup small-curd cottage cheese
- 1/4 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1 cup Water for steaming
Instructions
- PREPARE THE EGG MIXTURE.Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
- PREPARE THE MOLDS.Divide the egg mixture between the molds. Cover the molds with aluminum foil.
- PRESSURE COOK THE EGGS.Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
- FINISH THE EGGS.Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.
Notes
Cooking tip: If you don’t have a silicone egg bite molds, you can use silicone cupcake liners.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 360Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 253mgSodium: 957mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 23g
Nutritional Information may not be accurate
The menu at America’s favorite chain coffee shop (ahem—you know who) does not disappoint, especially their egg bites. Served in finger‑friendly little cups, these sous‑vide‑style egg bites are creamy, cheesy, and salty—especially with gruyère and applewood‑smoked toppings. But at around $4.45 a pair, costs add up fast!
Skip the store‑bought version and save—you’ll get a week’s worth of rich, refrigerator‑ready breakfast that reheats perfectly in a microwave. Totally worth using a blender, but a whisk works too.
These Instant Pot egg bites are endlessly customizable. Try sprinkling “Everything but the Bagel” seasoning; go spinach‑feta, tomato‑cheddar, Western, or add veggies/meats. Great warm alongside pancakes or on the go!
Want more breakfast inspo? Visit our Pinterest Breakfast Board!