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
- â…“ 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.
Lis
Delicious! I doubled the recipe and went heavy on the fillings, so I ended up with enough egg batter for 21 egg bites (family of 5, we'll eat them!)! Thank you for sharing, this is definitely going to be become a go-to!
Kristen Chidsey
I love hearing this, Lis! Thank you for sharing!
Kari
If the egg molds I bought come with plastic lids, can I use those instead of foil?
Kristen Chidsey
Hi Kari! Not every mold's lid is safe to be used for pressure cooking, hence why I suggest foil. If you know your lid is heat safe and designed for pressure cooking, it is fine to use the lid in place of foil.
Teresa
Hi! Thanks for the great recipe! I made these and used a combination of spinach and cheddar. I love how the cottage cheese blends in. Have you ever doubled the recipe?
Kristen Chidsey
Hi Teresa! I am so happy to hear you enjoyed! This recipe doubles well. Simply stack the egg bite molds on top of each other. The cooking time remains the same.
Lisa
Help! I absolutely detest cottage cheese. Is there a substitute you can recommend? Thank you.
Kristen Chidsey
Hi Lisa! You can use ricotta cheese in place of cottage cheese if desired, although I will say you really don't taste the cottage cheese in this recipe
Michelle R
Regarding the cottage cheese - I have used a few substitutes successfully:
Yougurt (Greek, European style, both 2% fat)
Sour Cream (I had 4% on hand, but I'm sure other types would work!).
I tend to use somewhere between 1/4 and 1/3 cup (cottage cheese/yogurt/sour cream) because the eggs from the farm down the road have been particularly large lately! Results are still great.
Juanita
Delicious and perfect
Thank you
Kristen Chidsey
You are so welcome!
Tina
I made bacon and Gruyère like my favorite Starbucks ones but the texture was all wrong. Super dense. Any ideas?
Kristen Chidsey
Hi Tina! Did you use cottage cheese as well in the base? And did you allow for natural pressure release for at least 10 minutes? Those things will help ensure your egg bites stay light and fluffy.
Marcia Manning
Is it nine minutes total cook time or nine minutes after come to pressure?
Kristen Chidsey
Hi Marcia! The cooking time is 9 minutes, which begins after pressure has been reached. The time it takes to come to pressure is between 5 and 10 minutes.
Wes
Hi, is the lid that comes with the InstatPot mould suitable for using in the , or is it not ok and that’s why the use of foil is suggested?
Kristen Chidsey
Hi Wes! Not every mold's lid is safe to be used for pressure cooking, hence why I suggest foil. If you know your lid is heat safe and designed for pressure cooking, it is fine to use the lid in place of foil.
Tera
These are good, but not creamy like the Starbucks egg bites.
Kristen Chidsey
Hi Tera! I am glad you enjoyed the egg bites. To ensure they stay really creamy, blend the cottage cheese into the egg bites and let the pressure release fully on its own.
Stacia
Great recipe . I made with Brie chunks, bacon bits and green onion. Added a splash of half and half and a pinch of baking powder to the wet mixture, along with a dash of dry mustard and nutmeg. Also browned them just slightly under broiler ( after pressure cooking ) with a bit more cheese on top to finish…. Yummy. Made perfect amount for my 7-well silicone mold.
Kristen Chidsey
Thanks for sharing your additions! Sounds great!
David Wojta
My favorite keto breakfast! I made a couple of different ways but bacon and white cheddar with cranberries is so far my favorite! Thanks for the great recipe! Starbucks can't compare!
Kristen Chidsey
Oh I love the sound of that combo! Thanks for sharing, David!
Nick
Hey! Made these today…. A day off school idea for me and my twin girls.
We used Brie cheese, garlic salt, coarse ground pepper and added a little half and half.
They turned out great…. my girls won’t stop eating them!
Thanks for the recipe!
Nick
Kristen Chidsey
That combination sounds delicious, Nick! Such a fun recipe for you to enjoy with your girls.
Diane
Can I make this in an oven?
Kristen Chidsey
Hi Diane! Yes, you can make this recipe in an oven. To do so, place the silicone tray in a 9x13 pan filled halfway with warm water. Bake at 325 degrees Fahrenheit for about 35-40 minutes or until set.
Bella
Super easy delicious egg bites! I did not have good luck stacking one tray on top of the other (the top tray did not set). I now make 1 tray at a time & they’re perfect! I like to blend a handful of spinach too to make green egg bites! Thanks for a terrific recipe!!!!
Kristen Chidsey
Thanks for sharing Bella! I love hearing you enjoy the recipe. I have not had an issue with a 2nd tray setting up, but every instant pot can cook a bit differently.
Marnie
When you stack them do you have a special tray to separate them or just setting them on top of each other? I see mounds with lids on them and stacking they way and done with a metal separator but I can’t get a definitive answer on this. I would definitely like to make 2 trays stacked though. Also is your cooking time different for 2 stacked vs 1 tray? Tia!
Kristen Chidsey
Hi Marnie! You can simply stack them on top of each other (each covered in foil) For me personally, I have found the cooking time to be the same. I have had a reader or two share that they needed to increase by 2 minutes when making two.
Luanne
Wonderful! I made the bacon and cheese but only had cheddar so I shredded that. Only change I made was to use 3 slices of bacon. It's delicious! Thank you so much! Sharing on my Bariatric surgery support Facebook pages!
Kristen Chidsey
Thanks for sharing Luanne! I am so happy you enjoyed these Egg Bites!
Deb
I doubled the recipe but got 21 egg bites using the smaller molds.. and still had a little extra mixture. I made Gruyère and bacon and added a little hatch Chile powder and a little black garlic truffle Parmesan powder. Delicious
Kristen Chidsey
What fabulous additions, Deb! So happy you enjoyed these egg bites!
Dave
These are fabulous!
You have a ranch dressing recipe that I put to good use in these -- adding a dollop of ranch adds just the right amount of onion and garlic to the eggs.
I've. also added olive pieces, sausage bits. and/or cream cheese (blended with eggs) for fun. It's now a staple.
Kristen Chidsey
What a great idea with the ranch! Thanks for sharing Dave
Beth
I just made these egg bites and they are SO good! I couldn't stop eating them, they're simply addictive.