Instant Pot Egg Bites are a copycat version of Starbuck's Soude Vide Egg Bites. They are light, fluffy, creamy, and incredibly easy to make at home!
Skip the expensive drive-thru and make your own egg bites EASILY in the Instant Pot and customize them with whatever filling you like.
Better than Starbucks
If you have had Starbucks Sous Vide Egg Bites, you know how good they are. They are creamy, light, fluffy, tender, and full of flavor.
But they are also expensive and only available in 3 flavor combinations.
By making Egg Bites at home, not only do you save money, but you can add WHATEVER fillings you want or make a variety to please everyone in your family.
What you Need to Make Egg Bites
Instead of needing a sous vide machine, this recipe is made in an electric pressure cooker in silicone egg bite molds. The moist heat keeps these egg bites just as light and fluffy as they turn out in sous-vide cooking.
This base recipe for egg bites starts with eggs, cottage cheese, salt, and pepper. The cottage cheese will keep the egg bites super creamy and flavorful.
As for what else to add, the options are up to you!
Flavor Combinations
- Bacon and Gruyere: Add in 2 slices of chopped bacon and ¼ cup shredded Gruyere/Swiss cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterrey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- Ham and Cheddar: Add in ¼ cup diced ham and ¼ cup shredded cheddar cheese.
- Mushroom and Swiss: Add in ¼ cup sliced sauteed mushrooms and ¼ cup shredded Swiss cheese.
How to Make Egg Bites in the Instant Pot
Step One: Prepare Egg Mixture
In a blender, place the eggs, cottage cheese, salt, pepper, and any shredded cheese you are using. Blend until well combined.
Using a blender allows the cottage cheese to blend up into the eggs and keeps these bites super creamy.
Step Two: Assemble Egg Bites
Divide the bacon (or filling of your choice) evenly between the egg bite molds.
Pour the egg mixture into each egg mold, dividing the egg mixture evenly between the molds. Each mold should be filled about three-fourths of the way full.
Cover the mold tightly with foil.
Step Three: Pressure Cook
Pour 1.5 cups of cold water into the inner pot of the pressure cooker and place a metal rack inside the inner pot. Place the egg bites on the rack, stacking the molds if you prepared a double batch.
Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure.
Once the cooking time has elapsed, allow pressure to release for at least 10 minutes to keep the delicate texture intact.
Step Four: Unmold and Serve
Once 10 minutes have passed, remove the molds from the Instant Pot and invert onto a plate.
Recipe FAQs
Egg Bites will keep in the refrigerator for up to 5 days. They can technically be frozen for up to 3 months, but they do not retain the same texture once defrosted, so this is not something I recommend.
I highly suggest reheating these egg bites on 50% power in the microwave for 60-90 seconds. The lower heat will help keep the delicate texture of the egg bites intact.
Yes! You can stack 2 molds right on top of each other in a 6 or 8-quart instant pot.
Yes! Instead of using 4 whole eggs, you can use 8 egg whites.
For the best flavor, texture, and taste cottage cheese is a MUST. You can use low-fat cottage cheese, but do not use fat free cottage cheese for best results.
No! You can opt to use just the base recipe of eggs, cottage cheese, and salt and pepper and keep these Egg Bites super simple in flavor.
More Instant Pot Egg Recipes
- Instant Pot Hard Boiled Eggs: Perfect hard-boiled eggs EVERY single time!
- Instant Pot Breakfast Casserole: An easy sausage and hashbrown breakfast casserole made right in the Instant Pot.
- Instant Pot Frittata: The Instant Pot makes the lightest, fluffiest Frittata EVER!
Try these Egg Bites? Be sure to leave a review below! I love to hear how much you enjoy my recipes!
Instant Pot Egg Bites
Ingredients
Base Egg Bite Recipe
- 4 large eggs
- ⅓ cup cottage cheese
- 1 pinch salt
- ¼ teaspoon pepper
Bacon and Grueyere
- ¼ cup bacon bits about 2 slices cooked, chopped bacon
- ¼ cup Gruyere swiss shredded
Mushroom and Swiss
- ¼ cup sauteed sliced mushrooms
- ¼ cup Swiss Cheese
Ham and Cheddar
- ¼ cup diced ham
- ¼ cup shredded cheddar
Roasted Red Pepper
- ¼ cup chopped roasted red peppers
- ¼ cup Montery Jack cheese
- 2 tablespoons chopped spinach
Instructions
- In a blender, place the eggs, cottage cheese, salt, pepper, and shredded cheese, if using. Blend until well combined. Tap the blender on the counter to remove any air bubbles.
- Divide bacon (or filling of your choice) evenly between the egg bite molds. Pour the egg batter into the egg molds, dividing the mixture evenly. Each egg mold should be about ¾ths of the way full. Cover the egg bite mold tightly with foil.
- Pour 1.5 cups of cold water into the inner pot of the pressure cooker and place a metal rack inside the inner pot. Place the egg bites on the rack, stacking the molds if you prepared a double batch.
- Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure. Do this by hitting manual or pressure cook and use the +/- buttons to adjust to read "9."
- Once cook time has elapsed, let the pressure release naturally for 10 minutes.
- Remove the egg bite mold from the inner pot and let rest for 2-5 minutes before inverting the mold onto a plate.
Joanna
Fabulous recipe! Worked perfectly for me. I added just a little bit more cottage cheese, used a cheddar jack blend (what I had on hand) and added bacon bits. Made two batches back to back and they were identical. Thank you 😁
Maria
Followed recipe EXACTLY and the texture was very dry, like sawdust. They tasted terrible, too, which is strange because all of the ingredients are delicious. I couldn’t even force myself to eat one. Had to throw away a double batch. What a waste!
Kristen Chidsey
Hi Maria! I hate hearing you didn't have success with these egg bites and want to help ensure you can enjoy them in the future. As you see, most people rave about them, so this is not typical. It sounds like they were way overcooked. Can you let me know how much water you added to your inner pot, the size of your egg molds, and if you happened to double the time since you doubled the recipe (that is not needed). We genuinely love this recipe and I want you to as well.
Julie Vibert
sorry to be so green but do you stack these with lids on so both layers
Kristen Chidsey
Hi Julie! If your mold stated the lids were heat-safe (and most are) you absolutely can use the silicone lids and stack them on top of each other. Otherwise, you can stack them after covering with foil. Enjoy.
McKinzie
Would diced zucchini or yellow summer squash work as an add in or would they make it too watery?
Kristen Chidsey
Hi Mckinzie! I would recommend sauteing them before adding the egg bites that would prevent the eggs bites from getting watery.
Janet
I usually get the sous vide egg bites made with egg whites. Do you think you could use the liquid 100% egg whites in place of the eggs in this recipe?
Thank you!
Kristen Chidsey
Hi Janet! You can use liquid egg whites, but they won't be as rich or fluffy.
Dawn
Great recipe. Super easy. I lined a couple wells with ham, added some mushrooms. In a few others I did bacon and cheese. The last couple I did mushrooms and cheese. All tasted great. Will make again.
Kristen Chidsey
Wonderful! Thank you for sharing