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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.
Thank you for this recipe Kristen. I have made them using a cooked beetroot and they are delicious. Please do you have any other recipes for using the Instant Pot silicone mould? It seems a shame to only use it for this recipe. I love my Instant Pot and have the IP Lux 60 which I bought in 2014, but it is only since watching your YouTube videos that I have started to use and appreciate that this is the best of all of my cooking appliances.
I am honored that I have helped you appreciate your Instant Pot 🙂 As for the egg bites, I have been experimenting with several IP recipes (pancake bites, mini cheesecakes, etc) using the egg mold. I do love using them for freezing things as well. Perfect size for a few tablespoons of pesto, tomato paste, etc.
I didn’t see a high altitude adjustment (I’m around 5,000 ft) and mine turned out super weird and not very tasty. Most of them were flattened near the top of the foil and kinda mushroom shaped beneath. I think they might be burnt? I’d love advice to make them better!
Hi Estelle! There is a link for instructions on altitude adjustment in the recipe card--that would be a great place to start 🙂 Otherwise, be sure to allow for 10 minutes natural pressure release, use quality cottage cheese and season well--which will help with flavor.
Oh, wow! These are delicious! I made mine with bacon and cheese. They're so creamy and moist. The texture is perfect. I will make again and again!
Love hearing this, Kelly! Thank you so much for taking the time to share.
Can you use fat free cottage cheese when making these?
Hi Chris! I don't recommend fat free cottage cheese. It has a lot more water content and your egg bites won't be as creamy or fluffy (but it will work--just not recommended)
These taste awful. They’re nothing like the Starbucks versions.
I hate hearing you didn't enjoy, Eric. Most everyone loves these. May I ask what filling you used? Did you allow for natural pressure release? Use fat-free cottage cheese by chance?
Hello Kristen,
I have made so many of your meals, lately and updated my 11 year old pressure cooker to an Instapot. I also bought the egg molds for my husband and son’s quick healthy breakfast, I made the egg bites and used the lid that the Instapot molds came with. I am in Colorado at 7000 feet and read your high altitude hints. I followed the directions and timed 9 minutes with 10, slow release. The shape of them were not all uniform, should I fill them up more than 3/4 so after expansion they deflate back down? Thank you so much. Blessings, Jennifer
Hi Jennifer! I am thrilled to hear you are enjoying my recipes. I would try covering with foil rather than the lid the egg mold came with first to see if that changes the results.
Easy and delicious not to mention at a much better price that Starbucks. I used ham, cheddar cheese, and green onion.