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Skip the drive-thru and make your own copycat Starbucks Sous Vide Egg Bites at home with this easy Instant Pot Egg Bites recipe. Packed with protein, full of flavor, and completely customizable, these egg bites are light, fluffy, creamy, and incredibly simple to make!
Reasons to Love Instant Pot Egg Bites
Whether you're a fan of Starbucks Sous Vide Egg Bites or simply looking for a satisfying, high-protein breakfast, you'll love this recipe for Instant Pot Egg Bites!
- Creamy, Fluffy Consistency. The gentle, moist heat of the Instant Pot creates the same light, tender texture as Starbucks egg bites.
- Protein-Packed. Cottage cheese and eggs make a flavorful, high-protein base.
- Money-Saver. For the cost of two egg bites at Starbucks, you can make an entire batch at home.
- Customizable. Mix in your favorite meats, cheeses, and veggies. I often make several varieties so everyone gets what they like.
- Meal Prep Friendly. Store in the fridge or freezer for a quick grab-and-go breakfast.
Happy Cooking! xo Kristen
PS. Pair these egg bites with a homemade latte ultimate coffeehouse-style breakfast.
What you Need to Make Instant Pot Egg Bites
- Silicone Egg Molds: To make egg bites in an Instant Pot, you must use a silicone mold designed for egg bites. They are relatively inexpensive and sold in packs of two (great for a double batch).
- Eggs: If desired, replace the 4 whole eggs with 8 egg whites.
- Cottage Cheese: The cottage cheese adds protein, flavor, and gives these egg bites their creamy, soft consistency. Avoid fat-free cottage cheese, as it won't produce the same creamy results.
- Fillings: The fillings are completely customizable and up to you. Veggies, diced ham, baked bacon, cheese, olives, etc.
How to Make Instant Pot Egg Bites
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Prepare Egg Mixture. Blend eggs, cottage cheese, cheese, salt, and pepper on low speed until smooth. Blending instead of whisking ensures the creamiest texture.
Note on Cheese
If you want to make egg bites with different cheeses (for example, half with cheddar and half with feta), skip adding the cheese to the blender and instead sprinkle it directly into the individual molds.
- Assemble Egg Bites. Divide your choice of meats, veggies, or cheese evenly between the silicone molds. Pour the egg mixture on top, filling each mold about ¾ full.
- Cover with Foil. Tightly cover the molds with foil (better than silicone lids, which aren't always pressure-safe).
- Prepare Instant Pot. Add 1 ½ cups water to the inner pot, place a trivet inside, and set the molds on top (stack if making a double batch).
- Pressure Cook. Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure.
Kristen's Tip
If you have found you have had issues with your Instant Pot running hot or your egg bites ballooning up in the past, set to cook on LOW pressure for 9 minutes.
- Let Pressure Release Naturally. Once the cooking time has elapsed, allow pressure to release for at least 10 minutes to keep the delicate texture of the egg bites intact. Then do a quick release of any remaining pressure and remove the egg bites from the Instant Pot.
- Unmold and Serve. Invert the egg bites onto a plate and serve!
Options for Egg Bite Fillings
While the options for adding meat, cheese, and veggies to your egg bites are endless, I have a few notes of caution when selecting options to ensure perfect results.
- Meat: It is best to add precooked meat, such as browned breakfast sausage, crumbled baked bacon, diced ham, or even leftover ground beef or turkey.
- For Vegetables: Veggies like onions, mushrooms, spinach, bell peppers, zucchini, and broccoli are best if sautéed before adding to egg bite filling. This will enhance their flavor and texture, while reducing excess moisture. Green onions can be added without needing to sauté them first.
- For Tomatoes: Unless you're using grape tomatoes, it is best to remove the seeds to prevent the egg bites from being watered down.
- Options for Cheese: Any cheese you like! Gruyere, mozzarella, cheddar, colby, Swiss, feta, etc.
My Personal Favorite Combinations
The following suggestions are based on 1 batch (1 tray of egg bites), double if needed.
- Bacon and Gruyere: Add in 2 slices of chopped cooked bacon and ¼ cup shredded Gruyere cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- Mediterranean: Add 2 tablespoons of sliced Kalamata olives, ¼ cup defrosted & drained chopped spinach, 2 tablespoons crumbled feta cheese, and 2 tablespoons of chopped deseeded tomatoes.
- 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.
Storage + Meal Prep Tips
Egg Bites will always have the best texture when served immediately after pressure cooking. That said, they are still pretty amazing after being refrigerated or frozen for a few days, making them a great option for meal-prep.
- Freeze: Let cool completely and then place the egg bites into a freezer-safe bag, remove excess air, and freeze for up to 3 months. Reheat the frozen egg bites on a heat-safe plate in the microwave at 50% power for 90-120 seconds. The lower heat will preserve the delicate texture of the egg bites, while gently defrosting them at the same time.
- Refrigerate: Store egg bites in an airtight container in the refrigerator for up to 5 days. Reheat the egg bites on a heat-safe plate in the microwave at 50% power for 45-60 seconds. The lower heat will preserve the delicate texture of the egg bites.
No Instant Pot?
For a similar texture, place the silicone tray(s) in a 9x13 pan. Carefully pour warm water around the molds until it reaches about 1 inch up the sides. Bake at 325°F for 35-40 minutes, or until set.
More Instant Pot Breakfast Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Egg Bites
Video
Ingredients
Base Egg Bite Recipe
- 4 large eggs, or 8 egg whites
- ⅓ cup cottage cheese, full-fat or reduced-fat, not fat-free
- ¼ cup cheese, shredded cheddar, crumbled feta, etc.
- 1 pinch kosher salt
- ¼ teaspoon black pepper
- nonstick cooking spray
- ⅓ cup fillings of choice, cooked meat, veggies, etc.
Instructions
- Layer 4 large eggs, ⅓ cup cottage cheese, ¼ cup cheese, 1 pinch kosher salt, and ¼ teaspoon black pepper, in a blender in that order. Blend on LOW speed until combined. Tap the blender on the counter to remove any air bubbles.
- Spray egg molds with nonstick cooking spray and divide ⅓ cup fillings of choice between the egg molds, or skip additions altogether. Pour the egg mixture on top, filling each mold about ¾ full. Cover the egg bite mold tightly with foil.
- Pour 1 ½ cups of cold tap 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 needed.
- Place the lid on the inner pot and be sure the vent knob is sealed. Using the manual or pressure cook button, set to cook on high pressure for 9 minutes.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. (Simply leave the Instant Pot alone, leaving on the keep warm function is fine.)
- Remove the egg bite mold from the inner pot and let rest for 2-5 minutes before inverting the mold onto a plate.
Equipment
- Electric Pressure Cooker (6 or 8 quart) (least expensive, most reliable model)
- Blender (my all-time favorite Vitamix)
Notes
- Bacon and Gruyere: Add in 2 slices of chopped cooked bacon and ¼ cup shredded Gruyere cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- Mediterranean: Add 2 tablespoons of sliced Kalamata olives, ¼ cup defrosted & drained chopped spinach, 2 tablespoons crumbled feta cheese, and 2 tablespoons of chopped deseeded tomatoes.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2025.
I made the version with bacon and gruyere cheese. It was effortless to put together. I used an immersion blender and transferred the mixture into a Joie Pancaker Squeeze Bottle to fill the egg bite cups. I can't wait to make more using the other ingredient ideas.
Great idea using the pancake squeeze bottle! Thank you so much for sharing.
I've been using this recipe as my go-to for a couple years and always recommend to others who want to make their own! I follow the base recipe exactly as is and use a cheap little smoothie blender for easy pouring into the molds and it works great. I've experimented with a few flavors- this recipe is SO customizable!!- but my favorite combo is sundried tomatoes, spinach, and small chunks of goat cheese added! I have also frozen them and reheated from frozen with no problems, just heated at a lower output on my microwave. They usually don't last long in my freezer (max 1 month) because they're such a hit with my kids, and I can never resist sharing them with others! Thanks for the recipe! Really a winner!!
I absolutely LOVE hearing this! Thank you for sharing, Sarah. And your sundried tomato, spinach, goat cheese combo sounds PERFECT!
I made these yesterday and doubled the recipe. They turned out great! Husband and daughter raved about them. They are so filling and great for breakfast. I don't go to Starbucks so I was curious on the price of their eggs. Boy, you weren't kidding when you said they are expensive. Another fabulous recipe from you. I'm going to have to get a special notebook for you recipes.
Thanks
I love hearing you are enjoying my recipes--especially these egg bites! Thank you for sharing.
Love them! I used a blend of Laughing Cow Lite , Garlic Herb and Sharp Cheddar cheeses and Good brand high protein cottage cheese. Also used bacon bits and diced sweet pepper.
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 😁
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!
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.
sorry to be so green but do you stack these with lids on so both layers
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.
Would diced zucchini or yellow summer squash work as an add in or would they make it too watery?
Hi Mckinzie! I would recommend sauteing them before adding the egg bites that would prevent the eggs bites from getting watery.