Instant Pot Sous Vide Egg Bites // 5 Ways (Starbucks Copycat) + VIDEO

Instant Pot Sous Vide Egg Bites on plate

Instant Pot Sous Vide Egg Bites are just like the ones you’d find at Starbucks. By making them at home in your electric pressure cooker, you’ll save lots of money and you can totally customize them with your favorite flavors.

Love eggs in the Instant Pot? Be sure to try these Instant Pot Hard Boiled Eggs and Instant Pot Deviled Eggs too!

A few weeks ago, I was dropping off my car to be serviced and I thought I’d stop in at Starbucks first to grab a Soy Latte and a bite to eat. My normal go-to at Starbucks is their Spinach & Feta Egg White Wrap, but I’d been hearing a lot about their sous vide egg bites lately, so I decided to give their Egg White & Red Pepper bites a try. I was hooked after the first bite. They were warm and creamy, and I couldn’t help but think that they must be super healthy too, since they’re basically carb free and packed with protein. But they were expensive too – Almost $5 for two tiny bites.

So, while I was waiting at the car dealership, I decided to browse the internet to search for how I could make those sous vide egg bites at home. I was extra excited when I saw that so many of the recipes used by beloved Instant Pot to make them. So, I instantly ordered this silicone mold for making the egg bites and waited patiently for two days until it was delivered by Amazon Prime. Then I set out to do some recipe testing of my own.

Silicone mold next to ingredients for sous vide egg white bites in instant pot

Instant Pot Egg Bites Recipes

There are so many recipes out there for sous vide egg bites, and it took me a while to get these Instant Pot Sous Vide Egg Bites just the way I wanted. But today, I can honestly say that I’ve perfected the recipe for egg bites that are light and fluffy (not overly dense), light on the calories, and perfectly flavorful.

When I first started recipe testing, I used a much higher cheese to egg ratio – 1 ½ cups of shredded cheese for every 4 eggs. I found that ratio to be way too high, resulting in egg bites that were super dense, not light and airy like I was hoping for. So, I ended up cutting the amount of cheese way back – using only ½ cup of shredded cheese and ½ cup of cottage cheese for every 4 eggs. This ratio was absolutely perfect, resulting in a egg bite that was light and delicious.

At first, I thought about just using the egg whites for this recipe, to cut down a bit on cholesterol and calories, but I decided just to use the whole egg because I hate wasting the yolks, and, in reality, you’re eating less than one egg with each of these sous vide egg bites. The calorie count for these Instant Pot Egg Bites comes in at just 82 calories per bite, which I think is more than reasonable for a delicious, protein packed treat.

And then came my add-ins. I wanted to stick to a version that was similar to the original Egg White & Red Pepper Starbucks sous vide egg bites, so I kept things simple – Using monterey jack cheese, roasted red pepper, green onions and a handful of spinach for some added nutrition. On my first attempt, I blended up the eggs with the cheeses and then stirred in my add-ins. After cooking, the veggies all seemed to creep up towards the top of the egg bites. But on my second attempt, I decided to give the add-ins a quick pulse in the blender. This seemed to make them much more universal in texture and the flavors were evenly dispersed throughout the bites.

Take note that you’ll need at least a 6-quart Instant Pot to make these Instant Pot Sous Vide Egg Bites. That’s the size I have at home, and I found that the silicone egg bite mold fit perfectly inside, it was even a bit of a tight squeeze and I needed to lower it down onto the steamer rack using just my fingertips. If the Instant Pot were any smaller, I don’t think this mold would work. Be sure to cover your mold with aluminum foil or with one of these silicone lids.

Setting the Instant Pot to STEAM for 10 minutes resulted in egg bites that were perfectly cooked. Note that it will take about 5 minutes for the pressure to build, and then the countdown timer will begin. After the time is up, I let the pressure release naturally for 10 minutes before removing the egg bites from the Instant Pot. So, you’re looking at just under a half hour from start to finish for this recipe.

Instant pot sous vide egg bites in silicone mold ready to be cooked in pressure cooker.

The best part about these Instant Pot Sous Vide Egg Bites is that they’re totally customizable.

Instant Pot Egg Bites Flavor Combinations 

Diced Green Chilis + Pepperjack Cheese

  • 4 eggs
  • 1/2 cup pepperjack cheese, shredded
  • 1/2 cup cottage cheese
  • 1/4 cup diced green chilis

Cooked Broccoli + Cheddar Cheese

  • 4 eggs
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup cottage cheese
  • 1/4 cup cooked broccoli, chopped

Bacon + Gruyere Cheese

  • 4 eggs
  • 1/2 cup gruyere cheese, shredded
  • 1/2 cup cottage cheese
  • 1/4 cup bacon, diced

Sausage + Mushrooms + Swiss Cheese

  • 4 eggs
  • 1/2 cup swiss cheese, shredded
  • 1/2 cup cottage cheese
  • 1/4 cup cooked mushrooms, chopped
  • 1/4 cup cooked sausage, chopped
  • 1 Tablespoon green onions, chopped

Sun Dried Tomatoes + Basil + Feta Cheese

  • 4 eggs
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup cottage cheese
  • 1/4 cup diced sun dried tomatoes
  • 1 Tablespoon fresh basil, chopped (or 1 tsp. dried basil)

egg bites 5 different ways. I like to make a batch of these on Sunday so that I can have them on hand for quick breakfasts during the week. I’ll just pop the egg bites out of the silicone mold and pack them up in a ziploc bag. Then, when I’m feeling hungry, they just need a quick 30-seconds in the microwave. You can also freeze your Instant Pot Sous Vide Egg Bites. If frozen, they’ll take about 1 ½ – 2 minutes in the microwave.

Instant pot sous vide egg bites in silicone mold after being cooked.

How would you customize your Instant Pot Sous Vide Egg Bites? I’d love to hear your favorite combination in the comments below!

INSTANT POT RECIPES

If you loved these Instant Pot Egg Bites I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished egg bites and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Instant Pot Egg Bites Recipe

Instant Pot Sous Vide Egg Bites on plate

Instant Pot Sous Vide Egg Bites // 5 Ways (Starbucks Copycat)

These Instant Pot Sous Vide Egg Bites are just like the ones you’d find at Starbucks. By making them at home in your electric pressure cooker, you’ll save lots of money and you can totally customize them with your favorite flavors.
4.34 from 590 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Time for pressure to build and release: 15 minutes
Total Time: 15 minutes
Servings: 7 servings

Ingredients

Roasted Red Pepper Egg Bites

  • 4 eggs
  • ½ cup monterey jack cheese (shredded)
  • ½ cup cottage cheese
  • 1 green onion (chopped, or 1 Tbsp. chopped chives)
  • ½ roasted red pepper (chopped)
  • ¼ cup spinach (chopped)

Diced Green Chilis + Pepperjack Cheese

  • 4 eggs
  • 1/2 cup pepperjack cheese (shredded )
  • 1/2 cup cottage cheese
  • 1/4 cup diced green chilis

Cooked Broccoli + Cheddar Cheese

  • 4 eggs
  • 1/2 cup cheddar cheese (shredded )
  • 1/2 cup cottage cheese
  • 1/4 cup cooked broccoli (chopped )

Bacon + Gruyere Cheese

  • 4 eggs
  • 1/2 cup gruyere cheese (shredded)
  • 1/2 cup cottage cheese
  • 1/4 cup cooked bacon (crumbled)

Sausage + Mushrooms + Swiss Cheese

  • 4 eggs
  • 1/2 cup swiss cheese (shredded)
  • 1/2 cup cottage cheese
  • 1/4 cup cooked sausage (crumbled)
  • 1/4 cup cooked mushrooms (chopped)
  • 1 Tablespoon green onions (chopped)

Sun Dried Tomatoes + Basil + Feta Cheese

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/4 cup feta cheese (crumbled)
  • 1/4 cup diced sun dried tomatoes
  • 1 Tablespoon chopped fresh basil (or 1 tsp. dried basil)

Instructions

  • Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
  • Add eggs, monterey jack, and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, red pepper and spinach and give it a quick pulse to combine.
  • Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil. 
  • Lower the silicone mold into the Instant Pot. It’s a bit of a tight squeeze, but with the 6-quart Instant Pot, it fit perfectly.
  • Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
  • Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.

Notes

These Instant Pot Sous Vide Egg Bites can be stored in the refrigerator for up to 1 week. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1 ½ - 2 minutes.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 170mg | Potassium: 62mg | Vitamin A: 350IU | Vitamin C: 1.8mg | Calcium: 87mg | Iron: 0.5mg

 

533 comments

  1. Catherine @ Ten Thousand Hour Mama

    This looks so good! I am constantly struggling to find snacks that are healthy (plus GF and dairy free) – with minor modifications, these would be a wonderful option.

    Reply

      1. Karen

        5 stars
        Hi Erin, thanks so much for this! Can I use the plastic lid that comes with the silicone mold in my Instant Pot, or should I buy a silicone lid? Thanks, Karen

        Reply

        1. Erin

          Hi Karen – It’s best not to put the lid in the IP since it’s plastic. However, I did this on accident the first time and it turned out fine.

          Reply

          1. Debbie

            5 stars
            I made these a couple of days ago and they were great! I used the lid that came with my mold. It is silicon. Yours might be too if it didn’t melt.

        2. Ann Olsen

          Can I use the silicone lids that came with the molds instead of foil?

          Reply

          1. Judy

            5 stars
            Just made today with cheddar cheese and dried smoked salmon bits. I like the variety of the recipe and the fact they can be refrigerated or frozen. Will be making these often. It was sweltering today, and my instant pot doesn’t heat up the kitchen.

      2. Karin F

        Erin – do you ever stack your egg bite molds in the IP? I’m trying it now for the first time 😬

        Reply

        1. Erin

          Hi Karin – I’ve not personally stacked them, but I have had comments from many others who have done so successfully.

          Reply

          1. Kate

            5 stars
            I tried stacking them, but it didn’t turn out well. The tray on the bottom were lovely, but the ones on top didn’t set up right and were runny and really ugly. Tasty, though. I wound up using them on toast, but still….

            If anyone has a solution for this, I would be so grateful!

          2. Jennie

            5 stars
            Great recipe for Instant Pot Sous Vide Egg Bites. I made three different recipes last night (roasted red pepper, green chili and bacon) and reheated this morning for a birthday breakfast with coworkers. Everyone thought they were amazing and delicious!!

      3. Len De Silva

        My Sous Vide just arrived yesterday. Any recommendations on that style versus pressure cooker? I’m thinking of using 4 oz. jars.

        Reply

      4. Mitch

        5 stars
        Perfect, and nice that they are this good with no heavy cream.
        Will be making these on a regular basis.

        Reply

        1. Erin

          I’m so happy you liked them Mitch!

          Reply

          1. Robin

            Does the 4 egg recipe fill the mold once, or is there extra?

          2. Erin

            Hi Robin – It makes just enough for one mold.

        2. Linde

          5 stars
          I make sous vide egg bites often. However, I put them in ziplock bags instead. They slide right out when finished cooking. Look more like small omelets. 172F for 40 minutes. You can also just assemble ingredients in the bags and freeze. Then just pop them in the SV to cook when you’re ready. Same time and temp. Great when you have company! 6 eggs, salt, cheese, cream in the Bullet, then place in individual zippies along with chopped ham, veggies, whatever.

          Reply

          1. Mary

            Hello Linde, are you not concerned about heating/cooking your food in ziplock bags? They are leaching chemicals into your food…..not trying to rain on your parade, just concerned for your health!

      5. Morgan

        5 stars
        Help! I’ve tried making these twice and my instant pot always says burn before the 10 minutes is complete. The first time, I put a cup of water in the bottom and the second time, I did 2 and 1/2 cups. It still said burn. They tasted great, but they look terrible. Do you know what I’m doing wrong?

        Reply

        1. Erin

          Hmmmm – I’m not sure Morgan. That seems really odd. Is the pot sealed correctly? Sometimes, if the plastic ring gets just a little bit off track it can make things go wrong.

          Reply

          1. Nate

            Just a thought; maybe your instant pot isn’t sealing, and the water is just boiling off before it can pressure lock. Try replacing the gasket.

          2. DB

            Make sure to use the trivet in the bottom so the trays do not directly contact the bottom.

          3. Tina

            5 stars
            So delicious! Super easy! I make these every week! Today I’m making a double batch of the roasted red pepper bites!!!!!

          4. Raquel

            Did you use the steam button or the pressure cook button? The recipe calls for the steam button.

          5. Erin

            Hi Raquel – I used the steam button. Hope that helps!

        2. Greg Siska

          5 stars
          Mary, please cite the source where you got the information that plastic zip-type bags leach out dangerous chemicals while cooking sous vide.

          Reply

          1. Charlcye

            Hi Greg,

            Here is the article Mary is referring to. You can find it by searching for the article title “BPA-free plastics have chemicals with estrogenic activity”

            https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3222987/

        3. Dina

          Cooking in silicone in pressure cooker leaches out toxic chemicals as well. Silicone is not safe either. Use 1/2 cup mason jars, avoid all plastics and silicones.

          Reply

          1. Mark

            What is the mason jar method?

        4. Jean

          5 stars
          These are THE easiest and BEST recipe I have found! Thank you so much for the perfection!

          Reply

          1. Erin

            I’m so happy you liked them!

      6. Tammy

        5 stars
        Just made the roasted red pepper version. Really good! Not quite as good as Starbucks, but close enough! I have the same silicone pan with a lid. The lid popped off when they puffed up in the IP. Does that always happen?

        Reply

        1. Erin

          Hi Tammy – Yes, they tend to puff up a bit when they cook. When they cool, they should shrink back down. Hope that helps.

          Reply

    1. Erin in Alaska

      Catherine, how did yours turn out with a dairy free modification? I’m very interested in making these for our family, but some members can’t eat any dairy. I’d love to hear your results.

      Reply

    2. Chuck Robertson

      Hi Catherine,

      Thank you for this article, I absolutely love the Starbucks copycats. Have you ever had an issue with the egg bites coming out of the silicone egg bite mold? Did I let them sit in there too long?

      Thanks,
      Chuck

      Reply

    3. Ahn

      5 stars
      O No I just realized I didn’t cover with Foil! Darn it. Well, we shall see.

      Reply

    4. Ashley

      I have not used these recipes but some that are very similar. I prefer a little less cheese and to add tapioca or rice starch (3/4 tsp) makes for a VERY fluffy texture without giving up flavor

      Reply

    5. ConnieC

      5 stars
      Just made these with parmesan Reggiano and plain yogurt, salt and pepper, and instead of steaming the bacon inside, I cooked it crispy and topped the egg bites with about an inch slice on top. These were better than Starbucks!
      I bought the silicone mold that came with a silicone lid, and it worked perfectly!
      Soooo much cheaper and easy to make! Thank you! Little bites of heaven!

      Reply

    6. Esther

      5 stars
      So happy I found your site. So many choices online. Yours is simple and delicious. Made a double batch, 2 stacked silicone trays, 1 on the bottom with the lid and 1 on top with aluminum foil. Both tasted the same. Lid bites were slightly pressed and foil bites were rounded. Tasted exactly the same. This will be my go to! Love the simple measurements and timing.

      Reply

      1. Erin

        I’m so happy you liked them!!!

        Reply

    7. Robin

      Your recipe is amazing. My son is 11 years old and he is obsessed with the Starbucks egg bites. He was determined we find a copycat recipe. Your recipe is perfect. We just adjust and add veggies and meats to our liking. Great great job!!

      Reply

      1. Erin

        Thanks so much Robin!!!

        Reply

  2. Joy

    I made another recipe this morning, and while they were tasty, they were so dense that neither my husband nor I cared for them. I think you’ve given me my answer with the quantity of cheese added. I’m planning on trying yours next. They sound delicious and I can’t wait to see if you’ve really solved my problem! I’ll let you know how your recipe turns our! Thanks so much.

    Reply

    1. Erin

      I’d love to hear back on whether you thought these were less dense Joy! I definitely found that by lowering the amount of cheese, it not only cut calories, but also made them much more light and fluffy.

      Reply

    2. Elayna

      4 stars
      I use 1/2 c of cottage cheese for every 6 eggs. Combine in blender with salt and pepper for 1 minute, pour in molds then add cheese, bacon, spinach..etc. you’ll love them. So light and yummy.

      Reply

      1. Erin

        So glad that you like them Elayna!

        Reply

      2. Teena

        4 stars
        I made these according to the recipe but they’re still very dense. I accidently included the ham when I put the ingredients in to my Ninja so I wonder if that was the reason. Going to give it another try tonight.

        Reply

      3. Kerri

        5 stars
        Elayna – this tweak helped so much thanks!
        Erin – I also subbed ricotta for the cottage cheese and it was light and fluffy with the 6 eggs. Today I will try to stack two in the IP at the same time and see as mine came with silicone lids, and I will also lightly butter the mold because the eggs stuck quite a bit. Thanks for the recipe! If you do use gruyere and bacon, do you simply use a half cup of gruyere in place of the jack?

        Reply

        1. Erin

          Hi Kerri – That’s correct, I use a half cup gruyere.

          Reply

  3. Marissa

    I’m so happy you lighted up the original. Can you tell me what kind of cottage cheese you used?

    Reply

    1. Erin

      Hi Marissa – I used full fat cottage cheese for this recipe.

      Reply

  4. Jan

    5 stars
    Made these just now, came out great! I’ve never had them at Starbuck’s, but at their prices I never will! Made them with pesto, spinach, Mozzarella & Asiago cheeses…yum!!

    Reply

    1. Erin

      I’m so happy to hear that you liked them Jan!

      Reply

  5. Silvia

    5 stars
    I am so excited to try this recipe! my silicone mold can’t be here fast enough, haha. Love it!

    Reply

    1. Erin

      I hope you love them Silvia!

      Reply

  6. Darcy

    Hi Erin!

    Making a batch this afternoon. Do you include the cottage cheese in every flavor combo?

    Reply

    1. Erin

      Hi Darcy – Yes, I do. But you’ll see in the comments that many others have made some great substitutions!

      Reply

  7. Wendy

    4 stars
    I’m new to using the Instant Pot, and maybe I missed it in the recipe, but on the Ultra model on the Steam selection, do I use None, Low, or High Pressure?

    Reply

    1. Erin

      Hi Wendy – On my model, it only gives me the option of STEAM – Low, Normal, or More, and I use NORMAL. So I’m sorry I may not know the answer to this… Maybe someone else can chime in?

      Reply

    2. Ann

      Wendy, I also have the ultra and the only way I could get 10 minutes for the Steam selection was to low. And from what I’ve read it’s equivalent to Normal on the other models.

      Reply

      1. Catherine

        I’m going to try these but use ricotta cheese instead of cottage cheese.. I’ll post the results once my silicone cooker comes in!

        Reply

        1. Daniel Thompson

          How did it work with Ricotta Cheese? I will not try anything with cottage cheese, so reading how other cheeses work will be helpful.
          Thanks.

          Reply

          1. Casey

            5 stars
            I’ve done them w/ricotta. Hubby prefers it to the cottage cheese version. That said, it is a personal preference thing. I didn’t see a lot of difference, except ricotta was a little denser.

            Next time, I’ll add salt/pepper.

            I’ve also used taco meat as the protein and they are lovely. So many ways to tweak them!

          2. Cat

            5 stars
            I’ve made them with full-fat cottage cheese and full-fat ricotta. While we always have cottage cheese here in the house (we love it salted and peppered and used as a dip for potato chips!), after trying the full-fat ricotta version, we’ll now always have THAT in the house!! Made them richer and somehow even creamier. 😀 I never measure anything, so I used 4 eggs, a splash of water, two big spoonfuls of ricotta, with ham, sauteed onions & peppers, and smoked gouda cheese this morning — turned out FANTASTIC!!!

          3. shelly

            Daniel Thompson, a friend of mine gave me the link to this recipe and she said she uses Plain Greek Yogurt in place of the cottage cheese. I am waiting for my mold to arrived (just ordered) so I haven’t tried yet, but she likes them with
            yogurt. I think she uses full fat yogurt.

    3. bonnie

      I was going to use silicone muffin molds, do I have to cover? If so what do I use and do I just follow same recipe??

      Reply

      1. Erin

        Hi Bonnie! I would cover them with tin foil. The same recipe should work out, however, depending on the size of your muffin molds, you may need more or less time.

        Reply

  8. Heather Davison

    Can you use the oven and muffins tins for these?

    Reply

    1. Erin

      If they are silicone like these, that should work Heather!

      Reply

      1. Brooke

        Is there a lot of suction when using the lids? I just bought some, but they don’t seem super tight.

        Reply

        1. Erin

          Hi Brooke – No, mine don’t really have a lot of suction when they’re in the instant pot. But they do a good job of keeping the water out of the egg bites as they cook.

          Reply

  9. Candice

    Can’t wait to try this recipe. Is there an alternative to using tin foil to cover them? Silicone? Anything else?

    Reply

    1. Erin

      Hi Candice – You can also use silicone lids like these. Hope this helps!

      Reply

  10. Kay Carrasco

    I just ordered my silicon mold so it’ll be next week before I can try these. (Not a Starbucks fan so had never heard of them.) I am so excited! My hubby is diabetic and needs a lean protein breakfast; I’d been making him plain hardboiled eggs, but he’s pretty bored with them. With the egg bites, I can already imagine a dozen different add-ins. Whee! Can’t wait to try them. Thanks! (I’ll come back and “report in” and give you a rating then. Bookmarked the post.)

    Reply

    1. Erin

      So happy to hear this Kay – I hope that your husband loves them! Definitely let me know and report back!

      Reply

  11. Nancy

    Why cottage cheese? Can ricotta be substituted instead?

    Reply

    1. Erin

      Hi Nancy – Ricotta should work too!

      Reply

      1. Kharla T Houston

        Can cottage cheese be left out completely without substituting it?

        Reply

  12. Jill Kaszynski

    5 stars
    These were great! I will definitely make these again, and I’m looking forward to trying the different variations. I’m so glad I bought two of silicone egg bite trays because I’m pretty sure my BF and I are going to polish off all seven before they make it into the fridge for another day. 🙂

    Reply

    1. Erin

      So happy to hear that you liked them Jill!

      Reply

  13. Laurel

    5 stars
    These were amazing. I have been making them twice a week now for the past two weeks. Thank you for the great recipe.

    Reply

    1. Erin

      So glad you liked them Laurel!

      Reply

  14. Stephanie Doran

    Hi! Could you tell me what amounts Tobias for the bacon and Gruyere recipe?

    Reply

  15. Lonette Anderson

    I have a Cuisinart electric pressure cooker that doesn’t have a steam button. Just high pressure, low pressure, saute, brown. and simmer. Does that mean I can’t make these? They look so good I’d like to give them a try!

    Reply

    1. Erin

      Hi Lonette – As far as I can tell, the STEAM button is the same as high pressure. So just cooking on high pressure for 10 minutes should work!

      Reply

  16. Laurel Turner

    5 stars
    These are so good! I used about 1/4 cup sour cream and 1/4 cup cream cheese instead of cottage cheese. Cant wait to try with the cottage cheese!

    Reply

    1. Barb

      I prefer cream cheese in my eggs. Did you leave out the additional cheese called for in the recipe?

      Reply

  17. Linda

    Has anyone tried to use 2 molds at once in the instant pot. Did you add more time?

    Reply

    1. Luane

      Also wld like to know!!

      Reply

      1. Christel

        I use 2 molds every time, and I don’t add more steam time.

        Reply

  18. Jackie

    5 stars
    Made these egg bites with bacon and cheddar. Yum! Better than Starbucks.

    Reply

    1. Erin

      So happy to hear that you liked them Jackie!

      Reply

  19. S

    5 stars
    Follow this recipe using roasted tomatoes, spinach & mozzarella cheese (that’s what I had) Loved it super delicious

    Reply

    1. Erin

      So glad that you liked them!

      Reply

  20. AM

    2 stars
    These turned out beautiful, like the photos, with a nice texture. Unfortunately, they were completely bland. You definitely need to add at least a little salt. After doing some research, I found that the Starbucks ones and many recipes include feta and hot sauce. That would certainly help with the bland factor.

    Reply

  21. Kathy

    I notice you put most of the ingredients on top of the eggs. Can’t you mix them in with the eggs then put them in the mold?

    Reply

    1. Erin

      Hi Kathy – I actually combined all the ingredients before they were put in the mold. The spinach tends to float up towards the top during cooking though.

      Reply

    2. Shewolf

      Do you have a link to a recipe you used that’s more like the Starbucks version with feta?

      Reply

  22. Sierra

    Made these tonight. I have been making egg cups in silicone muffin tins for months. Tried this tonight using sautéed red bell pepper and mushrooms in addition to spinach, and also added soy sauce and Sriracha (I don’t know how much) and it is a HUGE improvement on the recipe I was using for my egg cups before. Thanks for sharing!

    Reply

    1. Erin

      I’m so happy to hear that you liked them Sierra!

      Reply

  23. Katie

    5 stars
    These were fantastic! Thanks so much for this fabulous recipe. I posted it to my blog and gave you a shout out!

    I can’t wait to try more of your recipes.

    Reply

    1. Erin

      I’m so glad you liked them Katie! Cheers.

      Reply

  24. Julie

    Can you put two molds in the IP at once, stacking one on top of the other?

    Reply

    1. Erin

      Hi Julie – You definitely can!

      Reply

      1. Brooke

        Do you cook it for the same amount of time when you do two at once?

        Reply

        1. Erin

          Hi Brooke – Yes, same amount of time.

          Reply

          1. Brian Bantel

            4 stars
            Just made these with 2 molds…not sure same amount of time is correct, mine were not nearly as firm as yours – and they stuck to the silicone.

  25. Kerry

    It is probably user error, but I followed this recipe exactly except I used all egg whites and it came out SO watery. I am new to the IP thing, so I don’t know of I need to steam it longer, less, or just use 4 full eggs to get the consistency right. Any ideas?

    Reply

    1. Erin

      Hi Kerry – I’m guessing that only using the egg whites is what caused the consistency issues. You might try using 6 eggs instead of 4.

      Reply

      1. Bridget

        I am interested in using egg whites only, as well. So use 6 egg whites when subbing for whole eggs? Thanks!

        Reply

        1. Erin

          I would give it a try with 6 egg whites. You may need to go up to as many as 8 egg whites, but 6 should do it!

          Reply

    2. Luane

      Brian did you find an answer to cooking with 2 molds?

      Reply

  26. Val Keen

    Made these today and they turned out perfectly. I’m wondering, could you use the cover that comes with the silicon mold, instead of tin foil?

    Reply

    1. Erin

      Hi Val – I actually did cover it with the lid the first time I used it, and it was perfectly fine. But I think that there are concerns with heating the plastic. I’m now using these silicone lids instead.

      Reply

  27. Kim

    What are the main base ingredients that I should not eliminate when trying other combos?

    Reply

    1. Erin

      Hi Kim – I would just be sure to use the 4 eggs, 1/2 cup cottage and 1/2 cup of another cheese of your choosing. Then you can add in whatever other ingredients you would like. I hope you enjoy! I’d love to hear about the combos that you try – I’m always looking for new variations on these Instant Pot egg bites!

      Reply

      1. Aindrea

        Hello Erin, how about Charizo in them like Juevos Rancheros??? Or diced ham and pork with a tiny bit of mustard like a scotch egg ?? Sorry, I was just reading all the reviews and saw this one of yours.

        Reply

        1. Erin

          Those sound like amazing add-in options!

          Reply

  28. Dani

    I get these egg white bites at SB every morning on my way to work. I’m so excited to try this and maybe save about $100 a month! Haha Thanks!!

    Reply

    1. Erin

      Right?! They’re so expensive Dani. These really are so easy and delicious. Perfect for grab and go breakfasts, especially if you have a microwave at work!

      Reply

  29. Aleena

    Hi Erin, so excited to try this! Only problem I have is that I don’t have an instapot and currently don’t have time to learn how to use one. 😐 Can you please share a recipe for a baked version? I’d really love that! Would they turn out the same? Thanks ❤️

    Reply

    1. Erin

      Hi Aleena – you could also try baking these egg bites at 375 degrees for 20 minutes. I would put a vessel of water underneath them as they bake to keep them moist. Hope this helps!

      Reply

      1. Virginia

        Alina, I have a steam insert for a regular stove top pot. I put the egglettes (which I scored at the dollar store for 1 dollar for the 4 molds) in the insert while the covered pot was coming to a boil. I made sure to use enough so the egglettes couldn’t tip over.( I ran some butter inside the egglettes first then sprayed the lids with coconut oil before putting them on) I steamed the egg mixture I made for 15 minutes after putting the steamer basket back on the pot and putting the lid back on. Then I turned the heat off and left the lid on for another 5 minutes. I then put them in a container and ran cold water up to the lower top lid of the egglette and let them sit for 5 minutes. (you still need to put them in a smallish pot so they don’t tip over and get water inside.)They were perfectly warm and delicious so you don’t need an oven or an instant pot. I decided to steam them because it lets the egglette stay upright with a perfect shape when you remove them. I noticed some seemed filled with extra water when I took them out but because they weren’t bobbing around in water, the shape was great and they dumped right out. I think the egg mixture shed the water because the egg bites shrunk a little bit. I just used a paper towel to dry them and they were fine. I had used a soft flavored Allouette cheese bit in the bottom of the egglette on top of some finely chopped luncheon meat before putting in the egg mixture and it was a nice surprise in the middle! My mix had 6 beaten eggs, 1 Tblsp grey poupon mustard, salt, pepper, granulated garlic, granulated onion, 1 tblsp dry ranch salad dressing, about 1/4 cup parmesan cheese I had in the freezer, and about 1/4 cup yogurt I had in the refrigerator so you can be creative with what you have. That mix filled up 7 egglettes to the fill line perfectly. Using what you have on hand is very economical too!

        Reply

  30. Claire O’bryan

    5 stars
    Absolutely loved this recipe! Made the original and tomorrow will try a variation.

    Reply

    1. Erin

      So happy to hear that Claire!

      Reply

      1. Jasmine

        If you do bake them in ramekins do you still recommend covering tightly with foil or uncovered?

        Reply

        1. Erin

          Hi Jasmine! I would cover with foil.

          Reply

  31. christen suratt

    4 stars
    I was SOOOOO excited to try these and they came out great tasting but a bit chunky watery in the middle….I will try again. I used 4 eggs ( we have our own chickens BONUS!) 1/2 cup cottage 1/2 cup monterey and roasted red peppers. The middle almost looks like when I used to make paleo egg cups in the oven. HELP!? I NEEEED that starbucks texture haha

    Reply

    1. Erin

      Hmmmm. I’m not sure what could have happened Christen? Were you sure to blend the egg/cheese mixture really well before filling the mold?

      Reply

      1. Karin F

        Believe it or not but fresh chicken eggs can be finicky!! She i use fresh eggs from my neighbor I use cottage cheese, whipped cream heese and a bit of creme fresh to make them creamy and a bit denser……

        Reply

  32. christen suratt

    5 stars
    Changed up ratios as I continue to try and perfect it because I kept getting air bubbles and watery eggs. Nailed it im soooo excited!!! Thank you….

    Reply

    1. christen suratt

      Thank you! User error….seal on foil not good enough… ps duck eggs make this work even better! You rock lady!

      Reply

    2. Erin

      So happy to hear that Christen!

      Reply

  33. George

    I’ve tried two other copy-cat recipes of Starbucks’ egg bites and neither of them had the shuffle-like quality I’ve experienced with the real thing. I wonder if SB whips the egg whites a bit before blending?

    Before i try your recipe, can you tell me if your egg bites are as spongey as StarBucks? Did you ever try separating whites and yolks?
    Thanks!

    Reply

    1. Erin

      Hi George – I get a nice, light texture with my recipe. I’ve found that other recipes add in too much cheese. I cut back on that a bit, and be sure to blend it up good before you fill the molds. I think you’ll like the texture on these!

      Reply

    2. Melissa

      These are delicious. I am refrigerating mine for the morning right on the mold. I loosened them with a spatula before they cooled. Is there another way to heat them up without a microwave, since I don’t have one?

      Reply

      1. Erin

        Hi Melissa – I think you could try putting them back in the Instant Pot for maybe 0 minutes. ie set to cook on high pressure for 0 minutes, the pressure will build and then it will be done. I haven’t yet tried this myself, but will give it a try soon and report back if you don’t try it first!

        Reply

  34. Julie

    I don’t own an IP but my brother does. Can I use 4 oz mason jars in there, or does it need to be a softer material like silicone?

    Reply

    1. Erin

      Hi Julie – I’ve heard of others using mason jars. It should work! I would spray them with cooking spray first though.

      Reply

    2. George

      Thanks. Will try today and let you know
      George

      Reply

  35. Maureen

    5 stars
    Can’t wait to make these. Has anyone tried a variation with only egg whites (not whole egg)? Curious how much egg white to use to replace the 4 eggs. Thanks!

    Reply

    1. Erin

      Hi Maureen – I haven’t yet tried these using only egg whites, but I would suspect that you’d need about 8 egg whites as a swap. Hope this helps!

      Reply

  36. Amy Williams

    5 stars
    I am pretty impressed with this recipe! My daughter is allergic to milk so I followed your directions but LEFT OUT all the dairy and only added 2oz of herb and garlic goat cheese (because goat cheese can be strong). They tasted fantastic! The texture was off of course because I didn’t use enough cream, but next time I will use 4oz, the goat cheese did not overpower this recipe. I will also cook a little less, maybe 8 minutes vs 10 mins to keep from being more stiff than creamy with my substitute. I am so happy to have found this recipe! Btw, I used bacon bits and orange, green, yellow, and red bell peppers sauteed till just tender in MCT oil first. Then added the extras to my egg and goat cheese well blended mixture.

    Reply

  37. Aimee ENGEBRETSON

    Hi. I tried this and my eggs are super watery and liquidy still. Can you help?

    Reply

    1. Erin

      Hi Aimee – If you followed the recipe, with all of the same ingredients, it should have worked… Let’s try this. Place the eggs back in the Instant Pot and give it an additional 3 minutes cooking time. I hope that helps!!!

      Reply

  38. Vicki

    5 stars
    Made for the second time today. Delicious once again and I’m not a real egg fan. Today’s add ins were diced ham, green onions, and sharp cheddar. Yummy! The variations are endless. Just be careful not to overload with add-ins if you want them to look perfect. They still come out but don’t look quite as nice since too much in the mold cavity doesn’t give them the support they need when they cook and rise up. Love this recipe. Thank you so much!

    Reply

    1. Erin

      So happy to hear that you’re enjoying them Vicki – Your add-ins sound delicious!

      Reply

    2. Jen

      Only my inside egg and one other was watery. Put in for three extra minutes -no foil. Hopefully I didn’t mess them up too much with the no foil.

      Reply

  39. Maria

    5 stars
    I have tried a few recipes and they were a FAIL. This one is as close as you can get I think…and better for you I am sure!!! Thank you so much for cracking the code! I have some cooking now 🙂

    Reply

    1. Erin

      Yay! I’m so glad to hear that Maria!

      Reply

  40. E

    5 stars
    This recipe for Instant Pot Egg Bites came out perfectly for me! They were amazingly fluffy!

    Reply

    1. Erin

      Yay! So happy to hear that!

      Reply

  41. Stephanie

    5 stars
    Made these last night (2 batches) and didn’t try one until this am–warmed one up in the microwave at work and it was delicious! While I used the cooking times and instructions with Instant Pot cooking, I did take a little liberty with substitutions–used shredded goat cheese and raw yellow pepper and added a little garlic salt in addition to the eggs, spinach, cottage cheese. I dumped it all into my magic bullet and that meant no chunks and a pretty mint green color! They came out perfectly “cooked.” Will definitely make these again and look forward to eating the rest! Thanks Erin for posting the recipe.

    Reply

    1. Erin

      I’m so happy to hear that you liked it Stephanie! Your add-ins sound delish!

      Reply

  42. Kit

    Hey Erin,

    This looks like a great recipe, but I think calling them Sous Vide is a bit misleading. Sous Vide means cooking in a sealed environment at a precise temperature, usually sealed in a plastic bag or other container in a water bath. The purpose is to cook food at a precise temperature to solve the problem of food cooking unevenly, or to make food safe by cooking longer at a lower temperature. From what I can see here, you’re just steaming these and setting a timer. While I’m sure the result is great, this isn’t Sous Vide.

    Reply

    1. Erin

      It is – But these are meant to be a copycat version of the ones sold in Starbucks which are called “Sous Vide Egg Bites.” I totally know what a sous vide is and am currently wishing for one 🙂

      Reply

  43. Maureen

    1 star
    When I have used the steam function with my InstantPot in the past, I have always added water to the base of the pot. This recipe doesn’t call for that and it resulted in everything getting super burnt and I ruined my egg mold on the first go. Maybe it’s really obvious, but the recipe doesn’t state to add water to the base, so suggest adding that as a step in the instructions. Sad face 🙁

    Reply

    1. Erin

      Step 1 of the recipe does call for you to add 1 cup of water to the pot and then place the trivet inside. I’m sorry this happened for you Maureen.

      Reply

      1. Meesha

        Omg! You are so gracious in replying to all these people who don’t read the recipe or your comments! It must be exhausting! 😊

        Reply

  44. Melissa Bock

    5 stars
    These are amazing! Light and full of flavor. Thanks for sharing your recipe.

    Reply

    1. Erin

      So happy to hear that you liked them Melissa!

      Reply

    2. Ali

      5 stars
      Agreed. You are amazingly patient. Thanks for publishing a great free recipe for us all to try!!!

      Reply

      1. Erin

        You are so welcome Ali!

        Reply

  45. Lisa

    I just discovered Starbucks Sous Vide egg bites this week and fell in love. I cannot wait for the silicon mold to arrive so I can try making my own. Excited that its high protein, low carb and can be made ahead. Just wondering – the silicon mold comes with a plastic lid. Can that be used in the Instant Pot in place of the aluminum foil?

    Reply

    1. Erin

      Hi Lisa – I’ve been told that you shouldn’t put anything plastic in the Instant Pot. Although, I have to admit, I used the plastic lid the first time, not knowing this, and it was fine. 🙂

      Reply

  46. Christina Bowman

    Anyone else have issues with it cooking fully at 10 minutes. Mine were still completely liquid.

    Reply

  47. Michelle

    Help! I made this today and I substituted ricotta for the cottage cheese but otherwise left it almost the same! Mine turned into a big blob that molded together at the top of the silicone mold (I wish I could show you a pic to see what I mean). Any idea what I could have done wrong?

    Reply

    1. Erin

      Hmmm. Unfortunately I’m not sure Michelle. Mine puff up during cooking, but once they cool, they compact a bit. I’m hoping this might have happened for you too…?

      Reply

    2. Amy

      Mine did this, too, except I followed the recipe exactly. They still tasted good. I was thinking maybe I filled the cups too full.

      Reply

  48. Jen

    5 stars
    Thanks for the fantastic recipe! I followed it exactly and they are even better than i had hoped. Can’t wait to try different flavour combinations.

    Reply

    1. Erin

      Thanks for the feedback Jen – I’m so happy to hear that you liked them!

      Reply

  49. Alecia

    5 stars
    Hi,

    Any substitutions for Ricotta or Cottage Cheese? My husband can’t have Whey?

    Thanks

    Reply

    1. Erin

      Hi Alecia – I haven’t tried these without the cheese, but I’m guessing the texture will be a bit more dense. I would give it a try anyway, maybe just add in a couple egg whites in place of the cheese.

      Reply

      1. Allyson

        Thanks you for such a versatile recipe! I use egg whites from a carton, and a cup is the perfect amount. They puff up a little at first but then settle. The first time I made these, a lot of the egg bite got stuck in the mold. I grease the molds first now so that they don’t stick. I usually use cooking spray and then wipe off the excess with a paper towel.

        Reply

  50. RP

    5 stars
    I love these at Starbucks, and couldn’t wait to try them once I got my Instant Pot. I made them this morning, and while they smell and taste spot on, mine were soggy. Where did I go wrong? My best guess is maybe the foil wasn’t tight enough?

    Could I maybe put them in the oven to get rid of the excess moisture?

    Reply

    1. Erin

      Hi RP – I’m thinking that the lid not being tight enough is probably the culprit… Maybe you could even give them a few extra minutes in the Instant Pot?

      Reply

  51. Laura Thrash

    These look amazing! I don’t have the silicone egg thing but I have silicone individual muffin containers. I’m thinking I can put them in a glass pie place and cover with foil? The foil needs to be tight?

    Reply

    1. Erin

      That should definitely work Laura!

      Reply

  52. Melody

    5 stars
    The first time I made these, they came out perfectly and they are delicious! However, the subsequent times I’ve made them, some of them stick to the silicone mold. I’m not sure what I’m doing wrong. Do you cool them in the mold or unmold them right away? Ideas?

    Reply

    1. Erin

      Hi Melody – I would try spraying your mold with cooking spray before adding the egg mixture. That should do the trick!

      Reply

  53. Shelly

    Has anyone tried doing 2 silicone molds at a time? I want to make a big batch for fridge/freezer but I’m wondering if they’ll cook the same if I stack them or if I need to make adjustments.

    Reply

    1. Erin

      Hi Shelly – I have heard that you can stack two molds. The cooking time should be the same. Hope that helps!

      Reply

      1. Jan Bays

        5 stars
        I made these following the recipe exactly, (except for using Beyond Meat vegetarian “meat” crumbles), and they were very good, both in taste and consistency. I stacked two molds on top of each other, each covered with foil, crimped around the edges to keep water out.
        Now I’ll experiment with different cheeses and vegetables. Thank you so much for these recipes! My husband loves eggs for weekend breakfasts and these are great!

        Reply

  54. Linda

    5 stars
    Hello! I’ve made these at least 3 times now and I use the recipe almost exactly. I did stack 2 molds once, but wasn’t happy with how they turned out. They were covered with foil, which I don’t use anymore and only 1 mold at a time. I don’t use the red pepper because I haven’t been able to find them. Have seasoned them with dill, garlic salt or powder and turmeric and tried a few other spices and herbs. They’re so easy to tote to work for breakfast with some chopped avocado. Yum! I make 2 batches which gives me enough for 2 per day and then some. I’m going full-bore on the Plant Paradox diet this weekend and I’ll have to tweak these a bit to be compliant, but I don’t see them changing all that much. Thanks for the recipe!!

    Reply

  55. Rod

    FIY, for those who care. Using an instant Pot, these will NOT have the same texture as True Sous Vide Egg bites. These should not have the term Sous Vide in the recipe at all.

    Reply

    1. Erin

      Hi Rod – I find the texture quite similar. Have you tried them yet?

      Reply

  56. Christine

    5 stars
    This recipe is amazing!!!! I followed it exactly the first time through and the bites are absolutely perfect! Thank you for testing and sharing this with all of us. 🙂

    Reply

    1. Erin

      I’m so happy to hear that you liked them Christine – Thanks for the feedback!

      Reply

  57. Stacy Powell

    2 stars
    I subbed egg whites for the whole eggs and decreased the cheese to 28 grams and added two laughing cow cheese wedges to lighten up the fat per serving for the recipe. My molds must be much smaller than yours because it made 12 servings. They came out super wet and not even close to dense. I’m sure the cheese made a difference. I’ll try again to see if it’s the amount of cottage cheese or monterrey that makes the difference.

    Reply

    1. Aweb

      Why would you give the recipe a 2 star rating when you are the one who completely changed the recipe? It was your own fault that it turned out bad! 🤦‍♀️

      Reply

    2. Kathleen

      I have to laugh when people change a recipe completely and then rate it low stars! That would be like buying a sweater, cutting holes in it and then giving it a 1 star rating.

      Reply

  58. Tamara

    5 stars
    These are amaaaaazing. Thank you so much. They have such a better texture than standard “egg muffins”. I used 5 pieces of bacon (chopped) and 1/2 cup shredded Gruyere cheese and the flavor is great!

    Reply

    1. Erin

      So happy to hear that you liked them Tamara!

      Reply

      1. Jessie

        My eggs bites stick to the silicon mold. Is there a way to prevent/fix this?

        Reply

        1. Erin

          Hi Jessie – You can try spraying them with nonstick cooking spray before hand.

          Reply

    2. Dawn

      5 stars
      I’m just curious how this is two stars when you changed the whole recipe?

      Reply

    3. KLM

      I was thinking the same!

      Reply

    4. Jessica

      5 stars
      I was just going to say that… if you change a recipe your rating doesn’t count or matter. Wtf is wrong with people

      Reply

  59. Sally J Buchanan

    can you use the lids that came with the molds?

    Reply

    1. Erin

      Hi Sally – You’re not supposed to since it’s plastic… Although I did it on accident the first time and they came out ok!

      Reply

  60. Joanne

    5 stars
    These were incredible!!!! I just used the eggs and cheese since I’m eating a carnivore diet and they were delicious. I have to keep myself from eating them all!

    Reply

    1. Erin

      So happy to hear that you loved them so much Joanne!

      Reply

  61. Lisa

    Where might I find the recipes for the other flavors of egg bites you mentioned? I new to the IP and need the exact measurements.

    Reply

  62. Amy

    5 stars
    These are almost identical to the Starbucks Egg bites, super fluffy, not that weird spongey texture when baked in muffin tins in the oven, these were very clean tasting a lot healthier and less greasy. I’ve tried other recipes and this is The Best! Thank you so much for sharing!

    Reply

    1. Erin

      Awww! Thanks Amy for the kind words. I’m so happy to hear that you liked them!

      Reply

  63. Debbie

    Loved these. I am in the Middle of a Whole30 program So the cheese was out for me. To make them a little fluffier I separated the eggs and whipped the whites a bit before combining them with the scrambled yolks. It seemed to make them lighter than just plain scrambled eggs. I made them in the Mason jars and they were perfect to keep in the fridge to grab each morning.

    Reply

    1. Erin

      Thank you so much for the great suggestion on how to make these without cheese Debbie!

      Reply

  64. Sarah

    How big are your molds? I had mini muffin molds I used and they cooked through at 8 minutes but my new molds I got (about as big as a regular muffin tin) werent done even at 12 minutes. Maybe foils not tight enough or they are bigger than yours?? Any thoughts? They are yummy though! I am loving them for breakfast!

    Reply

    1. Erin

      Hi Sara – My egg bites come out just a little bit larger than a golf ball. I’m thinking that the regular muffin tin is just a bit larger. I would add two minutes to the cook time. Hope that helps!

      Reply

      1. Sarah

        15 minutes is perfect! I got my parents hooked on these too 🙂

        Reply

  65. jeremy porter

    5 stars
    I koved learning about this. I am a teacher in oklahoma and on the go. Do you happen to have other recipes i could access.

    Reply

  66. Angela

    5 stars
    I have made these many, many times. I do blend everything together except the meat (so the kids aren’t aware that they’re getting vegetables. Bwuahaha). We like them spicy so I add a little jalapeno and cayenne pepper. My whole family loves them and it’s a great way to get breakfast into my son before school (30 seconds in the microwave he can handle!). With a 6 and 14 year old (and a very picky adult male) it can be challenging to find something that both has vegetables and they will eat. Thanks so much!
    You definitely do need to spray the mold. Ask me how I know…

    Reply

    1. Erin

      Love your idea to spice things up with the jalapeno Angela!

      Reply

  67. Erin

    4 stars
    Hi, I made these today, used smoked Gruyere and topped with bacon. They were great. I think you hit it on the head with the smaller amount of cheese and using cottage cheese.
    I would have liked to see instructions on the Gruyere version specifically, but I used a bit of smoked salt, granulated onion, and smoked Gruyere and they were great.
    Thank you for the recipe.

    Reply

    1. Erin

      So happy to hear that you liked them Erin!

      Reply

  68. Lori Jensen

    5 stars
    I LOVE these and have made them many times. It’s one of my favorite recipes in my new InstantPot! I’ve also shared your recipe many times in the FB InstantPot group. Thanks for these. Will try some different flavor combinations soon.

    Reply

    1. Erin

      Thanks so much for sharing Lori! I’m so happy to hear that you enjoy the recipe!

      Reply

  69. Terry

    5 stars
    These were spectacular. Thank you for the recipe. By the way, I just love it when people comment that they changed the recipe entirely and then complain that it didn’t turn out well. Duh.

    Reply

    1. Erin

      So happy that you liked them Terry and thank you for the star review!

      Reply

  70. Taylor

    5 stars
    Is the nutrition info per bite or for 2?

    Reply

    1. Erin

      Hi Taylor – The nutrition is for one egg bite.

      Reply

  71. Kate

    5 stars
    Holy moley! These are amazing. Even better than Starbucks. 10/10 stars.
    Note I have never written a review on a food website but these deserve to be shouted from the rooftops!!

    Reply

    1. Erin

      So happy to hear that you like them Kate!

      Reply

  72. TR

    5 stars
    These were absolutely delicious with a very nice texture. I’ll still splurge on Starbuck’s every now and again because a true sous vide egg is just dreamy, but this recipe will be an IP staple for me. Thanks!!

    Reply

    1. Erin

      I’m so happy to hear that you liked them!

      Reply

  73. Savannah

    5 stars
    Excellent recipe! So glad I found your blog through this recipe. Pic to follow on Instagram soon – @theunfilteredmoment

    Reply

    1. Erin

      So happy to have helped Savannah!

      Reply

  74. Laura

    5 stars
    I made them today with smoked gouda, bacon and chives. They disappeared so quickly I had to make more. Excellent!

    Reply

    1. Erin

      I’m so happy you liked them Laura!

      Reply

  75. Chris Denzer

    Congratulations on his recipe. It is exactly right! It’s pretty rare to find a recipe that nails everything in terms on ingredients, cook time and the equipment used, so thank you for giving us this. Mine came out perfectly. The only issue is they kind of have a “sheen” to them. Know what I mean? personally don’t care about that, but I’m also feeding kids who find the texture kind of rubbery and shiny. Has anyone found a way to make them more “matte”?

    Reply

  76. Annie

    Hello! I just had a question regarding the other combinations you mentioned… Is the base then still with cottage cheese and then you switch out the monterey with cheddar or feta? Or are these added cheeses to your base recipe? Thanks!

    Reply

    1. Erin

      Hi Annie – I leave the cottage cheese in all of the recipes and then make the swaps from there. Hope that helps! I’ll try to get some actual recipes written up soon!

      Reply

  77. Lori

    5 stars
    These are GREAT! I had a little “fear-of-the-instant-pot” thing going on, but this recipe was so easy to follow, it got me to try it. They were a true success. I subbed carton egg whites for 2 of the eggs and they came out perfectly. My add-ins were distributed evenly. Can’t wait to try some different flavors. So glad I happened on your recipe. Thanks!!

    Reply

    1. Erin

      So happy to hear that you liked them Lori!

      Reply

  78. Erin

    5 stars
    These are so amazing!! Followed the recipe pretty much word for word. The only thing I did differently was that I blended the vegetables a bit more. They definitely are on par with Starbucks! I love them!! Thank you!

    Reply

    1. Erin

      So happy to hear that you liked them Erin!

      Reply

  79. Lesley

    5 stars
    Looks amazing! 2 questions: 1) does the mold bend? Seems tricky to lift a mold full of eggs into the Instant Pot without spilling! and 2) do you have to spray the mold with oil before adding eggs? Thank you!

    Reply

    1. Erin

      Hi Lesley – The mold does bend, but not too much. It fits in the Instant Pot pretty nicely and easily. I’ve not had a problem with my egg bites sticking to the mold, but others have found that it’s helpful to spray it with cooking spray first.

      Reply

  80. Nancy

    Can you mix the ingredients the night before so it’s ready to cook in the morning?

    Reply

    1. Erin

      Hi Nancy – I haven’t tried that yet, but I think it will work!

      Reply

  81. Lori

    3 stars
    I am a big fan of the SB Gruyere bacon bites. I agree with the earlier post that said these were a bit bland. I compared both and SB is definitely more salty and flavorful. Will add more salt and maybe some garlic next time. The texture was very good and all were eaten before they made it to the refrigerator. I’ll keep trying different creations.
    Thanks!

    Reply

    1. Erin

      Thanks for the suggestions Lori!

      Reply

  82. Teena

    I made these according to the recipe but they’re still very dense. I accidently included the ham when I put the ingredients in to my Ninja so I wonder if that was the reason. Going to give it another try tonight.

    Reply

    1. Erin

      That could definitely be the cause Teena. Did you try them again?

      Reply

  83. JD

    Excellent – thank you!

    Reply

  84. Elke

    Is it okay to eat them if you cooked them without a lid or didn’t cover them in foil?

    Reply

  85. Margaret

    5 stars
    Wow, I will now refer to that Company as “Star Shucks”. Thank you so very much Erin, your recipe is spot-on !

    Reply

    1. Erin

      So glad you liked them Margaret!

      Reply

  86. janis

    Can you use mason jars in place of the silicone mold?

    Reply

    1. Erin

      Hi Janis – Yes you can!

      Reply

  87. Jim Vaive

    How would they be cooking in oven like egg cups if you do not have an instant pot?

    Reply

  88. Kelly Montano

    Erin, I just made the egg bites and they are delicious! I followed your directions exactly, but unfortunately mine are not very dense and fall apart when I remove them from the silicone. Any suggestions?

    Reply

  89. Mamaloobongo

    5 stars
    I’ve done a couple versions of the Egg Bites, and your ratio of cheese to egg has been my favorite thus far. I follow a keto regimen. So, like others have commented, I used ricotta in place of the cottage cheese.
    Great overall texture and density!! Thank you!

    Reply

    1. Erin

      I’m so happy to hear that you enjoyed them!

      Reply

  90. kelly

    5 stars
    So glad I stumbled upon this recipe. I just made these egg bites with broccoli & cheese and a little bit of my favorite seasoning, and they came out amazing! The texture, while not quite the same as Starbucks, its pretty close and every bit delicious. Thank you for sharing!

    Reply

    1. Erin

      I’m so happy to hear that you liked them Kelly!

      Reply

  91. Jan

    4 stars
    These are excellent, with a bit of modification. Noting the lack of salt or seasoning, I added some onion powder and salt however. I do think they look a little lonely on the plate… does anyone have a good idea for a sauce? Maybe salsa or warm mushroom sauce?

    Reply

  92. Rebecca

    Can you use frozen spinach? I usually have that on hand but not always fresh. Thanks!

    Reply

  93. Valerie Combs

    5 stars
    This recipe was delicious. I will try some of your other recipes for the sous vide.

    Reply

  94. Tj

    5 stars
    You inspired me to quick buy the silicone mold. I didn’t want to drag out the monster blender, so I used my Magic Bullet. Perfect size for one batch. Lol ( oh…and quick mention about bland flavor, grate a flavorful cheese )

    Reply

    1. Erin

      So happy you liked them TJ!

      Reply

  95. Tee

    3 stars
    10 mins cook time was way too long. Eggs came out very dry & over cooked. NPR pin dropped after about 5 mins. Will steam for 5-6 mins next time.

    Reply

  96. Nikki

    Hi. Wondering if after the 10-minute Steam do we turn OFF the “Keep Warm”, or leave ON while naturally releasing the pressure? I always wonder if that affects that outcome with other recipes as well.

    Reply

    1. Erin

      Hi Nikki – I often am busy doing other things and forget to hit CANCEL when the cook time is up. I don’t think it affects things too much.

      Reply

  97. Sandy

    4 stars
    I had some Heluva Good! French Onion Dip and put in about a Tablespoon of that. It added a nice flavor since I just did the egg and cheese version. They came out very fluffy and souffle like. Might have been the extra time in the blender. They were really good. It was my very first try at anything in the Pot!

    I still like the SB version, but I will have to experiment a little more.

    Reply

    1. Erin

      Thanks for the feedback Sandy!

      Reply

  98. Instant Pot addict

    5 stars
    These egg bites are fantastic! I’m in love with Starbucks bacon & gruyere, but $4.99 for 2 egg bites??? I used this recipe and used gruyere in place of Monterey Jack and 2 slices of cooked bacon chopped. Added the bacon, pulses blender briefly. Poured in cups and …OMG TO DIE FOR!!!
    These silicone cups are amazing. I also ordered the silicone covers and love them!
    Thanks so much, can’t wait to try other variations!!!🙂

    Reply

    1. Erin

      I’m so happy you liked them! They’re really fun to play around with a come up with new flavor combinations!

      Reply

  99. Mari

    I do not have a blender on hand. Do you have to use a blender or can I just use a whisk? Would that just change the consistency otherwise flavor would be similar?

    Reply

    1. Erin

      Hi Mari – You can definitely just use a whisk for this recipe. The flavor will still be similar though the texture may not be as light.

      Reply

  100. Lizzie

    I’ve been kicking around buying an IP for about 2 years. My husband had the Starbucks version, found this recipe, and ordered a brand new IP all in about an hour! Thanks for the motivation! Can’t wait to try this out!

    Reply

    1. Erin

      I hope you love them Lizzie!

      Reply

  101. Sally

    5 stars
    We are on our fourth batch of this excellent recipe. Thank you for helping me get started with my IP which I have had almost a year and never used! I appreciate the tips on the silicone molds and lids, they worked perfectly. My husband loves these now as much as I do.

    Reply

    1. Erin

      I’m so happy to hear that – Thanks Sally!

      Reply

  102. KLM

    5 stars
    I’ve made these about 4 times now following the recipe exactly. They have turned out perfectly every time! I added some salt and pepper AFTER cooking (I noticed someone gave a 2 star because they needed seasoning, everyone likes eggs seasoned differently!). Great recipe thank you. My husband gets the Starbucks version all the time and says these are better!

    Reply

    1. Erin

      I’m so happy to hear that – Thanks KLM!

      Reply

  103. TK

    5 stars
    How do you keep the fillings from sinking all to the bottom?

    Reply

  104. Michelle

    5 stars
    Made them and loved them. Thank you!

    Reply

  105. Radners

    5 stars
    Thèse turned out delicious – I used a sous vide to cook them though, not the instant pot. I mixed in pancetta cubes that I had pan fried, and some minced roasted red pepper. Cooked them for one hour at 78 degrees on the sous vide, in 4oz mason jars.
    Previously I had tried another recipe involving cream cheese with Gruyere, and one time goat cheese. I like the texture of the cottage cheese much better, and do find it close to the Starbucks in texture.
    I normally keep them in the fridge at work, and take these out of the jars and pop them in the toaster oven for 10 mins when I want to eat them.
    Thanks!

    Reply

  106. Amanda

    I made these with your recipe and a few things – my eggs stuck to my silicone mold. Also I found them to be very salty and I didn’t add any salt, I assume from the cheese. They were pretty dense and flattened out when I took them out of the instapot. Any advice you can give on what I might have done wrong would be appreciated. I LOVE the egg bites from starbucks!!!

    Reply

  107. Georgia

    3 stars
    I love the Starbucks egg bites and get them 1-2 times a week. These were okay. The texture was nice and light. I made the bacon and cheese bites. For me they lacked flavor. If I make them again I’ll try adding salt and/or other seasonings.

    Reply

  108. Alpa

    Can you tell me what your serving size is for the nutrition information? one egg bite or two? Thank you! I can’t wait to try this recipe!

    Reply

    1. Erin

      Hi Alpha – The calorie count is for one egg bite. Hope that helps!

      Reply

  109. Allie

    4 stars
    These turned out really tasty! I added spinach, diced green chilis, sharp white cheddar and a few pinches of salt to my first batch. The texture is leaps and bounds better than baked egg bites (I hate spongey eggs) and while not as silky as Starbucks/sous vide, still really tasty!

    They even held up to microwaving. And it was SO nice to have breakfast ready in 30 seconds this morning.

    Reply

    1. Erin

      So happy you liked them Allie!

      Reply

  110. Emma Jean

    5 stars
    Can you explain how you do the bacon- is it precooked? Crumbled? Can’t wait to try this!

    Reply

    1. Erin

      Hi Emma Jean – I use precooked, crumbled bacon. Hope that helps!

      Reply

  111. Manuela

    Hiiii any chance you know if they’ll cook well in just the oven? I don’t have an IP but would still really like to try this recipe out!

    Reply

    1. Erin

      Hi Manuela – Here’s a recipe for oven baked egg bites.

      Reply

    1. Erin

      Thank you!!! I contacted Amazon – Hopefully they will remove it. Not cool!

      Reply

  112. Bob O

    5 stars
    My lovely wife has been threatening to make this for our (6yo) boys. I finally took the plunge, started with this recipe, and didn’t think twice about stacking the molds. Nice texture, kids loved a “Scoop Egg” with chopped left over ham. Great but slightly dense texture, I will probably cut a couple minutes out of the steam setting time when I try again. FYI, I rarely leave comments on recipes, but this was easy, exactly as described, and a great foundation recipe to riff on with subsequent batches. Thank you.

    Reply

    1. Erin

      I’m so happy to hear that you and your family liked them Bob!

      Reply

    2. Andrea

      It’s still there…

      Oh, and I made these this morning for my 80 something parents and my millennial kids and their spouses and they were a big hit! I did the bacon gruyere and added a bit of prepared creamed spinach to the blender, so they were a little green… but I served them on a platter with arugula. Added a fruit salad and mimosas and it was a pretty good “light brunch”! I used the Instant Pot branded silicone molds, they have silicone lids, and I stacked two in the IP. I have been a big fan of the SB bacon and gruyere ones and I am happy to have found a suitable substitution!

      Reply

  113. Nichole

    2 stars
    I follow the receipe& egg came out under cooked, very disappointed.

    Reply

  114. Carlee Savage

    5 stars
    I love these but bummed that I can’t print the original version (without the 5 ways). It fit nicely on one page…any way to get the older version?
    P.S. I subbed Ricotta for cottage cheese and half goat cheese and half cheddar for the jack = incredible!

    Reply

  115. Caroline Minneci

    5 stars
    I got a food network egg bite mold for Christmas. It came With only one recipe card. So I took to the Internet and found your website for egg bites 5 ways it’s Christmas night I have to work tomorrow no time to make breakfast so I thought I would try these out. They are amazing! I used turkey sausage, mozzarella cottage cheese and spinetsThey are amazing! I used Turkey sausage mozzarella, cottage cheese and spinach.. so quick and easy ..this has become a new go to for me. Thanks for the recipe.. I will admit I was skeptical at 1st about the comments cheese come up but I think it really makes the recipe work! Thanks again!

    Reply

    1. Erin

      I’m so glad you liked them Caroline!

      Reply

      1. Jan

        5 stars
        Please, good people, don’t use the plastic lids on the silicone molds when you steam. Plastic leaches into food and many plastics are estrogen disrupters or mimics. (I’m a physician.) I’m amazed that chefs cook sous vide food in plastic bags! Please desist!
        Foil works fine to cover the egg cups, and can be reused, as the egg does not get on the foil if the little cups aren’t filled to the brim.
        You can prevent stuck eggs by lightly greasing each cup with a bit of olive oil (the good-for-you Mediterranean oil).
        If the eggs are watery, probably the foil lid wasn’t crimped around the edges of the mold and steam (= water) got into your eggs.

        This recipe worked perfectly the first time I used it — we love these little bites!

        Reply

  116. Jessica McKnight

    4 stars
    I just made the broccoli cheddar ones and they were delightful! Just got my mold for Christmas and this was a great first recipe for it! Thanks!

    Reply

    1. Stacy

      5 stars
      Hi Jessica. Want to try the broccoli cheddar. You cooked the broccoli first? It didn’t end up like mush? Did you steam the broccoli? Also did you use cottage cheese or ricotta?

      Reply

  117. Soleil

    5 stars
    These are SO good! We had leftover xmas ham so I used that. I like that your recipe has less cheese and no cream. Some of the other recipes just seemed way too heavy. Making more this morning! Thanks!!

    Reply

  118. April Willis

    5 stars
    These are incredible! Just got the recipe from a friend because we eat the SB version every Saturday and always said we would love to make these at home for a portion of the cost. I just tried it and uhhhmazing!!!!! I went with bacon and cheese. Thanks for sharing <3

    Reply

  119. Stacey

    5 stars
    I just recently got an Instant Pot. After finding your recipe I bought an egg bite mold. I’ve never had the Starbucks version but at their price I never will. My husband and I made these for lunch today and they were fantastic. We ate all seven bites! We made the sun-dried tomato version with feta cheese. I will be buying another mold so we can have leftovers for the next day. I’ll just double the recipe. Thanks so much for sharing this recipe. I can’t wait to try the other versions.

    Reply

    1. Erin

      I’m so happy that you both liked them Stacey!

      Reply

  120. Amber

    4 stars
    I made these tonight so breakfast will already be made for tomorrow and we can pop them in the microwave. I’ll have to double it next time, because the “sample” was eaten up fast! Thanks so much!

    Reply

    1. Erin

      You are so welcome!

      Reply

  121. Amber

    5 stars
    I found this recipe and decided to try it for my little ones this morning for breakfast. I made them last night so they would be ready to pop in the microwave this morning. They were great. Thanks so much for the yummy recipe!

    Reply

    1. Erin

      I’m so glad that you guys liked it Amber!

      Reply

  122. Marj

    4 stars
    Love the different selections thank you. I am wondering if heavy cream or cream cheese could be used in place of cottage cheese I find the cottage cheese tastes bitter to me every time I use it in any of my egg bites. Very helpful tips. Thank you again.

    Reply

    1. Erin

      Hi Marj! I would definitely give the cream cheese a try – it should work!

      Reply

  123. Cait

    5 stars
    These are exactly like the Starbucks Sous Vide egg bites! I use to buy the Starbucks egg bites at least once a week but didn’t like how much they were costing me. I’ve looked all over for a similar recipe so thank you so much for this! They are delicious and it’ll save me money!

    Reply

    1. Erin

      I’m so glad it was helpful Cait!

      Reply

  124. Foodiewife

    My doctor is really encouraging me to switch from a “carby” daily breakfast to something with protein. My friend just gifted me with these molds and I own an Instant Pot. Your is the most informative blog post I’ve found and I thank you. By the way, I made “egg bites” with my Sous Vide circulator and I wasn’t totally happy with it I think these will work out just fine.

    Reply

    1. Erin

      I hope you love them! I haven’t tried yet in the sous vide, but they’re so easy in the Instant Pot!

      Reply

  125. Joe

    4 stars
    When I made these, I followed the recipe very closely, except maybe a little more bacon. When I opened my instant pot the eggs had expanded and popped the silicone lid off the molds. It seemed like they were getting wet from the steam, but I pulled them out and let them cool. They taste fine, but you didn’t mention anything about this so I can’t help but think I’m doing something wrong. Do you have any suggestions? Thank you for all the work you have put into this! Great recipe!

    Reply

    1. Erin

      Hi Joe – They definitely expand during cooking. I normally let them cool in the mold and they shrink back down. Hope that helps!

      Reply

  126. Juli

    Would this work with raw chopped red peppers instead of roasted – or should they be cooked somehow before making (perhaps just sauteed as other commenters have done)? Just trying to make it as easy as possible (and use as few pans as possible) so that I’m more likely to actually make these on busy days with a toddler and newborn!

    Reply

    1. Erin

      Hi Juli – That should work. They will probably just be a bit more crunchy, but if you don’t mind that it’s no problem at all!

      Reply

  127. Ren

    5 stars
    WOW! these look incredible!!!

    Reply

  128. Ste

    5 stars
    Any ideas on how to keep the eggs from sticking to the mold?

    Here’s a quick tip: instead of lowering the silicone mold into the instant pot, take out the basket, put the mold on it and lower it into the pot using the basket handles. It’s much much easier.

    Reply

    1. Erin

      Sure! You can spray them with cooking spray.

      Reply

  129. Ginny Prince

    I am excited to have found this recipe and will be ordering the egg molds next payday.

    Reply

  130. Carolyn

    Please help. I have an instant pot max that doesn’t have a steam function. How would you recommend achieving the same results?

    Reply

    1. Erin

      I would cook on MANUAL high pressure for the time stated.

      Reply

  131. Kim

    5 stars
    These are so awesome, I use whatever leftover veggies I have on hand and they come out great. Suggestion for Joe, I cover my egg bite dish with foil and don’t use the lid that came with it, and that gives them a bit of room to expand outside the mold. If you are like me and experiment eight the ingredients a bit you can’t be sure how big they will get. Thanks so much for this recipe 🙂

    Reply

  132. Stacy Descoteau

    This is going to sound like a strange question but can you taste the cottage cheese in them when cooked? I don’t like cottage cheese. I see some people substitute cream cheese or ricotta cheese for it. I’m not against cooking with it per se as long as I don’t taste it.

    Reply

    1. Erin

      Hi Stacy – I don’t taste it at all… but I’m not very sensitive to the flavor.

      Reply

    2. Vicky

      5 stars
      Stacy, I also can’t stand the smell let alone the taste of cottage cheese. Nor ricotta. Have you tried these yet and if so, could you taste the cottage cheese???

      Reply

  133. Jennifer

    5 stars
    I plan on using 5 oz metal molds I have. How much do the egg bites rise? How much do you add?

    Reply

    1. Erin

      Hi Jennifer – I fill to about a half inch below the top of the mold. They will rise a bit, but then shrink down when they cool.

      Reply

  134. Heather

    Why cottage cheese and not ricotta?

    Reply

    1. Erin

      Hi Heather – It’s a personal preference. Many people use ricotta!

      Reply

  135. Jacqueline

    4 stars
    I followed the directions (but I used two whole eggs and the rest egg whites) and they didn’t stay together when unmolding. I steamed them for another 4 minutes and they were better but still kind of wet and crumbly. I snapped the plastic on the mold which I see is a no-no from other comments. Could this have been the problem for fall apart eggs?

    Reply

  136. Foodiewife

    5 stars
    I can’t remember if I came back to your wonderful blog to give you feedback on your recipe. I have a Sous Vide circulator and made egg bites that way. They were okay, but the cream cheese is a bit more calories than I wanted. Your ratio is spot on! I made mine using some leftover lean ham and cheddar cheese and added sliced green onion. They were super easy to make in my Instant Pot– and they were delicious! My doctor has been hounding me to eat more protein and to give up my beloved English Muffin and honey breakfast. These are the perfect antidote! Thanks for the perfect recipe!

    Reply

  137. Ashley

    5 stars
    I loved making the egg bites, they were delicious, quick and easy! Thanks for the recipe

    Reply

    1. Erin

      I’m so happy you liked them Ashley!

      Reply

  138. Laura

    5 stars
    I put the covered silicone mold with the eggs on the trivet, THEN lower it into the instant pot holding the handles of the trivet. Much easier!!

    Reply

  139. Mario

    Hi! Made these for the first time today. I used the silicone lids that came with my molds and used a nutribullet to combine the ingredients. Mine puffed up so much and the covers were half off! The texture was not like the Starbucks ones at all, they were very spongey, so I’m wondering what went wrong. I also used low-fat cottage cheese because that’s all they had at the store. And I stacked one tray on top of another. So many variables I’m considering making a second batch now to see what happens! Lol

    Reply

    1. Erin

      I’m not positive Mario, but I think that the low-fat cottage cheese could have been the issue.

      Reply

  140. Bradley Jobling

    5 stars
    This is a nice recipe. I stick to the 4 eggs and 1/2 cup cottage cheese mixing the other ingredients I have one hand, usually one other type of cheese and a vegetable or meat, like Canadian bacon.

    Reply

  141. Christine Geiger

    5 stars
    Love love love these and a big hit with the family too. Thank you so much!

    Reply

    1. Erin

      So happy to hear that Christine!

      Reply

  142. Brandi

    5 stars
    You just saved me so much money! Take that, Starbucks! 🙂

    I used bacon and gouda in mine with salt, pepper, and some garlic powder for seasoning. I only blended in half of the shredded gouda, and then stirred in the other half when I added the bacon. This gave it a nice firmness with some gooey melted cheese pockets when I cut into my bites. Delicious!

    Reply

    1. Erin

      Sounds delicious Brandi!

      Reply

  143. Becky

    5 stars
    These were delicious! I liked them even better on day 2.

    Reply

    1. Erin

      I’m so glad you liked them Becky!

      Reply

  144. Mary

    5 stars
    My egg bite mold doesnt fit in my 6 qt duo. I had to use my 8 qt IP. Hoping they turn out, followed the recipe to a t.

    Reply

  145. Michael

    5 stars
    Do you have a problem with the egg bites sticking to the silicon mold? I do, even with spraying them with olive oil or coating with butter. Suggestions?

    Reply

    1. Erin

      I have never had that problem – sorry Michael! Others have said that, and sometimes I wonder if is the brand of the egg mold…? Perhaps you could stick them in the fridge when cooling and that would help a bit?

      Reply

  146. Ella

    4 stars
    So happy to have come across your blog post. We tried egg bites for the first time and are hooked. we didn’t have all your ingredients on hand, but used what we had in the measurements listed and added some dried spices. Absolutely delicious. We tried stacking molds and it was rough with how much they “grew” in the mold. They were delicious but ugly. Second time stacking we decreased to 6 eggs from 8. they still grew but not as much. The top layer turned out beautiful, the bottom still ugly. (probably due to not being able to grow and shrink freely with another mold on top)

    Reply

  147. Bijou

    5 stars
    These were AMAZING. I just mixed whole eggs with sautéed spinach and cherry tomatoes. Added a little salt and pepper. Followed your method and husband loves them too!!! Thanks

    Reply

    1. Erin

      I’m so happy you enjoyed them!

      Reply

  148. Andrea Rivette

    Starbucks sous vide eggs are a favorite of mine!! I’m about to buy an instant pot. Which do you recommend. Which did you use for this recipe? I notice that the newest model does sous vide but I like the more basic model I think.

    Reply

    1. Erin

      Hi Andrea – This is the model I have: https://amzn.to/2WJ1D82

      Reply

  149. Cat

    5 stars
    This is our new “go-to” favorite breakfast dish!! I’m now doing bulk prep for them (and other dishes) on the weekends, so these can be ready really quickly on busy weekday mornings. I like having everything ready-to-go so people can decide what they want in their egg bites!
    “Must haves” include:
    Onions and peppers minced and sauteed until lightly caramelized;
    Mushrooms minced and sauteed in butter with garlic and chives;
    Meats: deli ham, sauteed crumbled bacon, pancetta, crumbled breakfast sausage;
    Finely chopped broccoli microwaved for just a minute to soften;
    Shredded spinach;
    LOTS of cheeses–Ricotta instead of the Cottage; Gruyere, Smoked Gouda, Sharp Cheddar, Parmesan, Provolone;
    LOTS of Penzey’s spice blends — favorites for eggs include Fox Point, Sunny Paris, California Seasoned Pepper, and Cajun;
    Hot sauces for service (I think Cholula is the perfect amount of flavor plus heat for early morning eggs).

    Thank you for this amazing recipe!! I keep the blended egg mixture in the fridge for up to 3 days, adding the flavorings when we make them. Leftover egg mix makes darned good scrambled eggs, too! 😀

    Reply

    1. Erin

      I love your add in ideas!

      Reply

      1. Andrea

        I love your ideas, Cat! I also plan to use ricotta, but I have a question. Are these creamy like the Starbucks version?

        Reply

  150. Angie

    5 stars
    I’ve had this recipe bookmarked for at least a month now and contine to tweak this already delicious recipe as I’m curious how the SB version has the silky texture.

    This morning I added a 1/4 cup heavy cream and blended until the mixture was frothy. I don’t have the mold so poured the gruyere/bacon mixture into 5 small ramekins, covered with foil, then IP to steam for 10 minutes.

    Not silky but absolutely delicious! Will try more cream next time.

    Thanks for the recipe!

    Reply

  151. Sandi

    5 stars
    These are excellent! Thank you for the recipe.

    Reply

  152. Mary A Saville

    5 stars
    I just got a Ninja Foodi for Christmas. This is all a new concept for me. These Egg Bites are the first thing that came out right for me! My husband loved them as much as I did, I’ll definitely be making these again. Thank you.

    Reply

  153. Sandra

    5 stars
    Thank you so much for this precise recipe. I first made the egg bites in the oven and they were delicious but took twice the time as in my instant pot. I have tried two batches since I got my silicone inserts and they both turned out beautifully. I found that if I use 5 eggs instead of 4 and a bit extra cheese and cottage cheese (I just heaped up the 1/2 c measuring cup) I was able to fill all 7 holes of my silicone insert. The first time I covered the insert with foil as directed and the second time I just popped it in the instant pot. Both turned out really lovely. I used a variety of fillings in each. Just what I had on hand. So versatile. I love them. Thank you. Thank you.

    Reply

    1. Erin

      I’m so glad you enjoyed them Sandra!

      Reply

  154. Jennifer

    5 stars
    These are delicious! So far I’ve made the green chile/pepper jack; broccoli/cheddar; and basil/sun dried tomato version. All have been delicious and so easy to prepare and reheat for quick breakfast meals throughout the week.

    Reply

    1. Erin

      I’m so happy to hear you’re trying so many of the different flavors!

      Reply

  155. Narcy D

    Love this recipe! However, my bite come out all wonky and misshapen… like mini nuclear explosions. What am I doing wrong?!

    Reply

    1. Erin

      I’m not sure… did maybe some water get into them? They do shrink down after they cool.

      Reply

  156. Michele

    5 stars
    I have made these a few times and we loved them. The last time I made them was a few months ago. I just tried again and after taking them out I took the foil off and they were still just liquid. Any idea why this would be? I know it’s not the recipe because I’ve made it successfully several times and they were great. I have the 6qt DUO.

    Reply

    1. Erin

      Hmm… I’m not sure Michele. Did maybe some water get into them? Or perhaps the Instant Pot wasn’t sealed correctly and didn’t come to full pressure? I’m sorry that happened!

      Reply

  157. Momeeh

    5 stars
    These were great! I followed the base recipe to the letter and they came out perfectly. I especially appreciate clear, complete instructions and the suggested variations. I subscribed so I can follow your other recipes – which look amazing. Thanks!

    Reply

  158. Hanna

    5 stars
    LOVE these! This will be a regular in my house from now on! I was curious if you ever stacked two of the molds to double the amount you can make at one time. We are big egg eaters!! I was curious if I’d have to add time if I did that.

    Reply

  159. Lisa

    5 stars
    I used 2% Greek yogurt and small amount of shredded reduced fat cheese and a bit of unsweetened almond milk. I think using the steaming feature on the instant pot is key. They came out fantastic!

    Reply

  160. Dawn

    5 stars
    Was wondering if anyone make this recipe with fat free greek yogurt? I always have it on hand, and most times have cottage cheese, but I usually don’t have cottage cheese when I want to make something like this (typical). I have made oven omlets with yogurt and that turns out supper yummy. Just wasn’t sure about this recipe.

    Reply

  161. suj

    5 stars
    great recipe, thank you! i did try with egg whites only (had a carton of these in the fridge) and split the cheese into whole milk ricotta, low fat cottage, and shredded Monterey (this was for the red pepper and green onion recipe — no spinach though). tasted great but i need to work on the texture. slightly grainy (from the ricotta) and missing the silky fluffy texture of the sbucks egg white red pepper ones. is egg whites the issue?

    Reply

  162. MICHELLI NANCY

    Mine turned out vert dense using the recipe exactly. I’m wondering if adding some whipping cream and butter like I do with eggs before scrambling would make them softer and lighter more like the Starbucks egg bites? The taste was decent but I didn’t like the texture.

    Reply

  163. Nate

    5 stars
    I made these for the first time this morning and they were delicious, light and fluffy; the convenience of a hard boiled egg with the taste of an omelet! I’m going to have to get another mold though, because it takes two of these to make a breakfast for me, and I’d like to make them just once a week.

    PS any other ideas for these molds? I hate having single use devices, and it seems like this size would be good for so many things…

    Reply

    1. Erin

      Yes! I love using the mold to freeze individual portions of bone broth that I also make in my instant pot. I’ve also seen it used to make pancake bites.

      Reply

  164. Garrett

    5 stars
    I’m a 17 year old working two part-time jobs with a busy school schedule, and with lack of energy being a HUGE issue for me, I’ve been experimenting with different quick and tasty ways to work more protein into my diet. These are a godsend. I love how uniform they come out, and I can meal-prep in order to make breakfast times very fast in the mornings. Thank you so much Erin!

    Reply

    1. Erin

      You’re welcome Garrett!

      Reply

  165. Meema

    5 stars
    Just made my first two batches. The first time I filled each cup to the top and ran out of filling for the last two. Of course, they full ones puffed up, popping off the lid. Second time I went around the mold, filling each cup evenly, and they came out perfectly. I love a recipe that allows for infinite variations. I made the first one with cheddar, sundried tomatoes and dried Italian spice blend, the second one was Jarlsberg and cooked broccoli. This is definitely going to be a make ahead lunch box staple

    Reply

    1. Erin

      I’m so happy to hear that you liked them!

      Reply

  166. Hanna

    5 stars
    What made you think to blend in cottage cheese with the eggs in the first place? I think that soft cheese seems to make a huge difference. I didn’t have cottage cheese the first time and used ricotta – it seemed to turn out pretty well. Also, am going to try stacking this time and maybe add a couple minutes to my steam time. If anyone has perfected the timing for stacking I’d love to know. I’ve found many recipes out there for these and only one mentioned stacking. The timing for those didn’t turn out well, though for me. I make a batch and take them to the office fridge for the week!

    Reply

  167. Char

    5 stars
    I love Starbucks egg bites, and I’ve been so hesitant to make these because of fear of disappointment. Finally decided to make them today- I used kraft taco mix cheese- because it’s what I had in the fridge, and pulsed in a half bag of frozen mixed peppers after blending other ingredients. THEY ARE AWESOME. Tasted very similar to the egg white bite version at Starbucks. Would probably have been even better with pepper jack. I also think I’ll put a little salt and pepper in next time. I doubled the recipe and stacked molds. I put the molds on top of the trivet then lowered it all in together- I used tight tinfoil on the bottom mold and the silicon lid on the top (my set only came with one). I did not adjust cooking time, and top and bottom came out absolutely perfectly. This is my new favorite way to use the instant pot!

    Reply

    1. Erin

      I’m so glad you liked them Char!

      Reply

  168. Tb

    5 stars
    Thank you for a great base recipe! I blend only the eggs and cottage cheese. Fill all the mold caveties equally and go back in and sprinkle randomly the odds and ends we have for the fillings, hash browns , green onion, sausage, bacon, avocado etc until each one is full. Each bite is a surprise with different filling combinations. I have two molds (double the recipe) so I cover each with foil and use 3 mason jar lids as a spacer between the molds. If I don’t have cottage cheese I use heavy cream and both ways and both molds have come out perfectly every time. Thank you again!

    Reply

    1. Erin

      I’m so glad you enjoyed them!

      Reply

  169. Tina

    5 stars
    Thank you for this recipe! I needed an emergency lunch from Starbucks one day and loved them. I thought I bet I could make these in instant pot for home. Your post came right up!
    My favorite breakfast is banana egg pancakes, so I tried it out. Now I can have them work days too.

    4 eggs
    1/2 c 4% cottage cheese
    1 banana
    Cinnamon
    Vanilla
    Blend well. Thank you!

    Reply

  170. Doug

    Hi, bought the silicone molds and silicone lids. Used both at same time to make the egg bites. The egg seemed to explode over the sides of the molds. What happened? What do I need to change? Both molds did it. I have an 8 qt pot.

    Doug

    Reply

    1. Erin

      Hi Doug – The only thing I can think is perhaps the molds were filled too full?

      Reply

  171. Mary

    I just made these for the first time. I used the basic ingredients, eggs, cottage cheese and jack cheese and then added small tomato bits, scallions and thin strips of baby spinach. They stuck! Was I supposed to use non stick spray on the mold? also, the consistency is more like scrambled eggs. What did I do wrong. Even with that said, the taste is very good.

    Reply

  172. CJ

    5 stars
    I have really been enjoying this recipe and have had fun experimenting with different flavor combinations. As long as I stick to the ratios, they come out perfect. It is a fantastic option to prepare ahead for the busy work week.

    Reply

  173. Lily

    Do you jarred roasted red peppers or roast a red pepper in the over?

    Reply

  174. Lily

    Do you used roasted red peppers from a jar or roast a red pepper in the oven?

    Reply

    1. Erin

      Hi Lily – I usually use jarred peppers, but oven roasted would work too.

      Reply

  175. Christina

    I love this recipe!! However, I’m having a difficult time with consistency. They first time I made it, the egg bites came out perfect! I tried it again today (using the silicon mold) and they broke apart. I dont think I did anything different the second time around. Do you have any advice? Should I steam it longer?

    Reply

  176. Lisa

    5 stars
    Never had Starbucks’ version but I just made these and they are out PERFECT. My egg bite molds have silicone lids so I put them in the IP w the lids on. Filled each mold about 3/4 of the way w mixture and it didn’t puff up too much. These were DEF creamy. Not dense at all. A+++++

    Reply

  177. Liz

    5 stars
    Great starter recipes but the flavor was a little bland/off from the Starbucks bites. I looked at their menu and noticed all of their bites seem to include Monterey Jack cheese and Sriracha sauce. So I tweaked these recipes to always include 1/4 cup jack cheese, then 1/4 cup of whatever cheese the recipe actually called for, and 1 tsp. of sriracha. Also did 6 egg whites instead of full eggs. Came out great!

    Reply

  178. Leslie

    5 stars
    Your base recipe is perfection – these literally came out perfect! They were really good right out the Instant Pot, but I was skeptical about how they would be after microwaving. I just reheated some this morning, and they are still awesome! I can’t wait to experiment with flavors. Thank you so much!

    Reply

    1. Erin

      I’m so glad that you liked them Leslie!

      Reply

  179. Kathy

    5 stars
    This was my first egg bites recipe to try and they were a huge hit. No need to look further for a better recipe, this is IT! Made them in my IP Duo 6 qt. I accidentally left the silicone lid off and was pleasantly surprised that they rose up about a quarter inch higher that the top of the mold (I filled the molds to just at the rim. The texture was delicious! Cannot wait to try your other flavors! Thank you so much for this. I have never had the ones from S’bux but we love these!

    BTW, if you try them without the lid, after they are done, just invert them onto a plate lined with a paper towel to catch any water droplets, before serving. Also, I have better luck by buttering the molds before adding the batter.

    Reply

  180. Dianne England

    5 stars
    Today I made these but I didn’t have cottage cheese on hand so I substituted block cream cheese instead. They turned out even better than the ones with cottage cheese. Try it, you’ll like it!

    Reply

  181. Bill

    5 stars
    The possibilities are almost endless. I started with the base: 4 eggs, 1/2 cup, 1/2 cup of my choice of cheese and then experiment with add-ins that I like. Today it was 1/2 cup spinach, 1/4 cup cooked mushrooms, and some green onion.

    Reply

  182. Tammy

    5 stars
    I like to put everything in the blender. It is smooth but taste is awesome!! The whole egg bite tastes like what I put in. I like bacon, spinach with the gruyere and cottage cheese. These are amazing!! They looked a light green but I like that too 😉

    Reply

  183. Niamh

    5 stars
    These are so good! Thanks so much for sharing the recipe! I’ve made them multiple times and they are delicious!

    Reply

    1. Erin

      I’m so glad you like them Niamh!

      Reply

  184. OMAR SARA

    5 stars
    Thanks so much for sharing the recipe!

    Reply

    1. Erin

      You are welcome – I hope you enjoyed!

      Reply

  185. Jennifer

    5 stars
    Loved the recipe ideas, used my own mixture of ingredients but used your methods – they turned out amazing! I even shared some with a coworker and she said they are better than the ones at Tim Hortons (in Canada). Thank you!

    Reply

    1. Erin

      I’m so glad you liked them!!!

      Reply

  186. Jen D

    5 stars
    Nice, thank you. you must try this mold with built-in handles, much easier and safer! I got it on Amazon: https://amzn.to/2XiQGck

    Reply

  187. kris

    5 stars
    First thing I ever made in my new Instant Pot and they are perfection! Love this recipe and will for sure be making again.

    Reply

    1. Erin

      I’m so glad you liked them Kris!

      Reply

  188. Crystal

    Hi, is it ok to use stainless steel molds instead of silicone?

    I have these: https://www.amazon.com/gp/product/B07PTPCL3G/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

    Reply

    1. Erin

      Hi Crystal – I haven’t tried them yet, but I definitely think they will work!

      Reply

  189. Stacy

    Hi! When you add bacon is it raw or precooked?

    Reply

    1. Erin

      Hi Stacy – The bacon should be cooked before adding it. Enjoy!

      Reply

  190. LoriS

    Is there a better way to reheat them than in the microwave?
    thanks!

    Reply

  191. Toria

    4 stars
    I have tried other recipes for egg bites and agree that others have too much cheese. I also think the cream in other recipes is unnecessary, although I do love cream and I believe that Starbucks uses it as well as rice starch. I made these with smoked Gouda, a little bacon & ham and added a dash of Tabasco for seasoning (salt and pepper after). I cooked for 8 min with 10 min natural release and they were very good (I like my scrambled eggs on the softer side too).
    I’m a bit confused, however, in that every time I make these I always end up with enough to make at least 12 “golfball size” bites instead of just 7. I know that mold brands can vary in size (and need for butter or oil to prevent sticking), but not that much? I don’t use extra large eggs either. Had the same issue with others’ recipes too, so not “blaming” this recipe. Just curious as to why I always end up with so much.
    On a side note, the “Keep Warm” function on the Instant Pots does not actually kick in until pressure is naturally fully released and pressure pin is fully down (can be as long as 30 min depending on recipe and volume), so there is no need to worry about over-cooking with any natural release and/or to press “cancel.” (This information from Instant Pot contracted testers/recipe developers on another site.)

    Reply

  192. Shim

    5 stars
    I couldn’t wait for the molds to arrive so made the recipe with whatever I had, which was to use silicon cake molds over a foldable steel colander over the trivet. I used 4 egg whites , light sour cream, and 50% cheddar/50% monterey jack blend. I was surprised there were no seasonings in the recipe, but wanted to try it anyway. The first batch, with roasted (in toaster oven) red peppers, spinach and green onions was incredible, even without seasonings .. yum! The next batch, I made with whole eggs and added broccoli, parmesan and some salt, but it was surprisingly bland. The last batch was with chopped ham, spinach and green onions…I’m waiting for them to cool, so can’t comment on them. However, the texture looks perfect on all batches. I didn’t put any lid or foil over the top, so they spilled a little and then settled down. I can always add seasonings so I’m thrilled by all batches! I will definitely be experimenting more in the future. Thanks for a great recipe. I will be freezing these and taking them over to my parents so they don’t have boiled eggs all the time.

    Reply

  193. MindfulH

    5 stars
    I followed the recipe for the pepper jack and green chili version and they came out great! It took so much restraint to stop eating them. I might add hot sauce next time!

    Reply

  194. Lauri

    5 stars
    I am addicted to the Sbux sous vide bacon & gGuyere egg bites. I am not addicted to spending all that money on them. I looked around for recipes (there are roughly 42,000 online), but this one seemed simple and easy. So, today I made a batch.

    WINNER! I made a batch of these today and my husband and I each tried one. They are so good! Good enough that I made a second batch a couple of hours later, because I know they will not last long. They aren’t exactly identical, but they are a very close approximation close enough that I’ll never buy them from Sbux again.

    I thought the Gruyere was expensive, but considering that I’ll get two more batches out of the block I bought, it actually is quite economical compared to buying the commercial stuff.

    I have tried making similar recipes in the oven, but I didn’t like the dry texture; it didn’t have a good mouth feel. Since these are steamed (not sous vide), they have a smoother, more velvety texture that is far more appealing. I highly recommend this. I can see making many variations on this depending on what veggies/cheeses, etc. that I have on hand. Definitely a 5 star recipe!

    Reply

    1. Erin

      I’m so happy to hear that you liked it Lauri!

      Reply

  195. Samantha

    5 stars
    First time trying these and they turned out pretty good! Stuck with the red pepper and Monterey Jack version as that is my favorite Starbucks one. They are definitely reminiscent of the real thing but I do agree that they need salt which was easily added before eating. The texture is not the same as Starbucks but at this point I’m convinced that’s just not possible without a true sous vide. This has been my favorite instant pot egg bite attempt this far!

    Reply

    1. Erin

      I’m so glad you liked them Samantha – Thanks for the feedback!

      Reply

  196. Emily

    Made the bacon gruyere version of these as specified and they weren’t nearly cheesy flavored enough (at least as compared to the Starbucks version), and that included using good quality gruyere… If I try them again I’ll probably double the gruyere…

    Reply

  197. Kristi Gross

    5 stars
    I made this in prep bowls in my instant pot and it was so delicious they took 15 minutes instead of 10 and they at so smooth and delicious! I reheat the cups for 1 min and the eggs are just perfect. Thank you!

    Reply

    1. Erin

      Thanks for the tip on reheating them Kristi!

      Reply

  198. Ashley

    5 stars
    I have been looking for the perfect egg bite recipe and these turned out so delicious! So creamy and flavourful!

    Reply

    1. Erin

      I’m so glad you liked them Ashley!

      Reply

  199. Laura

    Like Doug above, I also had mine explode all over the place. Disappointed =( I used silicon molds and the silicon top that came with them. How much space are you supposed to leave at the top? Really though, I don’t think any amount of space would have helped given the level of explosion they underwent. It seemed like maybe air that was whipped into them from the blending exploded under the pressure of the IP. Maybe I will not try the sealing method next time I am steaming.

    Reply

  200. Dina

    I have a question if anyone can help. I’ve made these in batches to freeze for my husband. When I make them they are tasty and the texture is perfect. But when they’ve been reheated from frozen the texture is rubbery and weird. Has this happened to others and how do you correct this? I make cheese and bacon only. I know that Starbucks gets them in frozen and heats them as they sell them and the texture is perfect, I’m wondering if adding cream to the recipe will help.

    Reply

  201. Rebecca

    4 stars
    Hi
    I made these this morning with egg whites (from a carton and used the amount for 4 eggs), pepper jack cheese, cottage cheese, some onion, spinach and roasted red pepper. I did buy both the silicone egg cooker and the silicone lids from Amazon that were suggested. Followed the timing directions exactly and had a few minor troubles – the egg bites didn’t come out of the egg cooker cleanly – I ended up spooning them out and put them in a bowl to eat. Should I have used a cooking spray on the egg mold? Also I thought that quite a bit of water leaked underneath the silicone lid and into the egg bites. Makes me think that foil might have been a better choice. Any suggestions? It kind of defeats the purpose of egg bites if I have to spoon them out. They were very tasty and fluffy though. Thank you.

    Reply

  202. Renee

    I followed the recipe for the copy cat and they come out very wet. When I try and remove them from the silicone cup they fall apart. What am I doing wrong?

    Reply

  203. Josh

    5 stars
    Omg I was super skeptical (copycats never seem to be as good as the original) but the egg bites I made following this recipe were AMAZING. Just as moist and fluffy as the starbucks ones, but even better because they’re cheaper and you can add whichever flavors you want. So good. Thank you!

    Reply

    1. Erin

      So happy to hear that you liked them Josh!

      Reply

  204. Leyla

    5 stars
    These are SO good. I bought the egg mold you recommended and the only thing I did was use egg whites instead of whole eggs (totally personal preference). I also used pepper jack because spice is nice, y’know? So easy and so tasty. I am a total cheapskate and hated paying do much at Starbucks. These are just as good, if not better!

    Reply

  205. Emily

    5 stars
    I used 1/4 cup full fat greek yogurt, and 1/4 cup cream cheese. I also added 1/2 teaspoon dried basil, about a teaspoon of salt, and 1/4 teaspoon pepper. I also added a dash of chili flakes. They turned out excellent (I ate 3 in one sitting!), but need more flavor. Next time I will double the basil, add some dried oregano, and more chili flakes/pepper. Also, I strongly suggest doubling the recipe so you’ll have enough for more than 1 day. 🙂

    Reply

  206. Caro

    5 stars
    I got an Instapot for Christmas (yesterday) and these egg bites were the first thing I made! I followed the egg/ cottage cheese/ shredded cheese ratio exactly. Added 1/4 cup of sausage crumbles. Cooked as directed, and they were perfect. The silicone mould I bought to make the egg bites comes with a silicone lid that I used instead of foil, worked great. I’ll be making these again and again, I’m sure!

    Reply

    1. Erin

      I’m so glad you liked them. Merry Christmas!

      Reply

  207. Aly

    Only 2 of the 7 formed and the restwerr undercooked. I followed every step. Any idea how that happened?

    Reply

      1. Erin

        Hi Aly – That’s strange. So sorry that happened. I’m not quite sure what would have caused that!

        Reply

        1. Aly

          I just learned the difference between natural release and quick release. Oops! Trying again using natural release 🙂

          Reply

  208. Brenda

    I have a Power Pressure Cooker and it doesn’t have a Steam function. Do you know if you can make these with just a regular pressure setting?

    Reply

    1. Erin

      Hi Brenda – Yes, this should work using the MANUAL button.

      Reply

  209. Hannah

    4 stars
    Hi there! I didn’t read through all the comments so not sure if this was answered or not. I got a brand new Instant Pot and silicon molds for Christmas and was so excited to try out this recipe! I followed the recipe completely but my egg bites were not cooked after the first 10 minutes. I put two batches in twice! I’m not sure what I’m doing wrong but thinking maybe I need to add more water? The IP never flashed burn like someone mentioned above. Do you have any advice?

    Great recipe though! Looking at all your others for inspo. 🙂 Thanks!
    Hannah

    Reply

    1. Erin

      Hi Hannah – My only thought is that perhaps the sealing ring wasn’t in place? Did the pot come to pressure (the valve go up)?

      Reply

  210. Kayleigh Duggan

    5 stars
    Oh. My. GOSH these were so good!! This is the first recipe I’ve made in my new Instant Pot and I can not get over how good they are! I did the bacon & gruyere recipe and just added a few green onions, s&p and garlic powder. Followed the directions exactly and they came out PERFECT. Better than Starbucks and way better for you and your wallet! Thank you so much for this delicious recipe!!

    Reply

    1. Erin

      I’m so happy you liked them Kayleigh!

      Reply

  211. Jo Pierson

    I just made these for the first time today. The only problem was that they puffed WAY up and fell over grotesquely! Not at all pretty like yours were! I did forget to cover the mold with foil, however. Do you think that was the problem? Why do you suppose they inflated so much?

    Reply

    1. Erin

      Hi Jo – I think that not covering them can definitely cause issues because water will get into your egg bites and cause them to expand too much.

      Reply

  212. Anne

    5 stars
    So good! I followed your base recipe as far as eggs and cottage cheese (used fat free with no issues) and just threw in some veggies and cheese that I had left over and did a couple of quick pulses in the blender. Perfect!! Thanks so much for the recipe!

    Reply

    1. Erin

      You’re welcome Anne! Thanks so much for stopping by!

      Reply

  213. Heidi

    Erin, If you haven’t already can you remind people to make SURE their pot is in the instapot before they start the machine. Reading the comment string, I think that’s what happened to several including me.

    Reply

  214. Vickie

    In answer to someone asking about stacking the trays of egg bites… I stack three at a time, covering each tray tightly with foil and sitting them on a silicone trivet. They come out great, no issues at all.

    Reply

  215. Tara Johnson

    Hi! I was so excited to see this recipe, as I love the version at Starbucks. Unfortunately, mine did not come out well. I got the instant pot silicone mold for egg bites, and followed the directions. They taste amazing, they just aren’t very pretty, mainly because they would not come out of my mold very well. Do you have any suggestions? I know this is user error based on how many people have had amazing success!! Thank.you!!

    Reply

    1. Erin

      Hi Tara – It can help to spray the mold with nonstick cooking spray first. Another issue I have run into is that I think the silicone becomes less “non stick” over time. I’ve noticed that my molds are sticking more than they used too unfortunately 🙁

      Reply

  216. Franny

    New to IP here. But lover of Starbucks egg white bites! I made these tonight. The only modifications were that I used fresh red pepper and 8 egg whites. The flavor was great. However the texture was terrible. They were super water, jiggly and weirdly dense. Any thoughts?! I want these to work so badly!!!

    Reply

  217. Jennifer

    I don’t have an insta pot. I have an electric pressure cooker. Mine does not have a “steam” setting. Just low and high. Which would you recommend I try?

    Reply

    1. Erin

      Hi Jennifer – I’d use the HIGH pressure.

      Reply

  218. Allison

    I made this recipe using the eggs, cottage cheese, and shredded cheese. Added a few small pieces of ham to the mold before adding the egg mixture. They came out runny. Any suggestions?

    Reply

    1. Erin

      Hi Allison – Unfortunately I haven’t had this problem myself. Maybe they need a couple minutes longer?

      Reply

  219. Maxine

    5 stars
    After having my Instant Pot sit on the shelf and gather dust for a year, I decided to use it to try this recipe. I made the roasted red pepper version and they came out perfectly! I used foil to cover the mold rather than my silicone lid and it worked great. I’ll definitely be making these again and might even start using my Instant Pot more! lol

    Reply

    1. Erin

      I’m so glad you like them Maxine!!! Thanks for stopping by!

      Reply

  220. Coralynn

    5 stars
    Thank you for a wonderful recipe. I used your base recipe: 4 eggs, 1/2 cup Greek yogurt, two tablespoons Chipotle Chiles diced, and diced red pepper. I was going for lower sodium. Served with salsa, they were light and fluffy and delicious. Quick, easy and delicious. Thanks again this recipe is a keeper.

    Reply

    1. Erin

      I’m so glad you liked them Coralynn!

      Reply

  221. Ira Wiener

    Hi Erin,

    I am getting ready to make the roasted red pepper sous vide recipe, but I want to use egg whites instead of whole eggs. Do you have any recommendations about the amount of egg whites I should use. Your recipe calls for whole eggs.

    Thanks.

    Tschüß,

    ira

    Reply

    1. Erin

      Hi Ira – I haven’t tested this myself, so I can’t guarantee the results, but I would try using 8 egg whites. I’d love to hear back on how they turned out!

      Reply

  222. Mel

    I made it with 2 eggs and 6T liquid egg whites (which is supposed to = 2 eggs). Mine came out tilted (as if the pressure was too high), not smooth (with lots of air bubbles in them), and there was liquid at the bottom of the mold after I removed the egg bites. Any idea why this is happening? I used the steam function for 10 mins.

    Reply

  223. Jo

    Hi! I’ve made these a number of times with regular eggs. But I’ve got egg whites and wanting to know how much egg white to use to equal 4 eggs. And how well they would freeze with egg whites? Many thanks!

    Reply

    1. Erin

      Hi! I haven’t tried it yet myself Jo, but I would go with 8 egg whites. They should freeze the same as standard egg bites.

      Reply

  224. Christine

    Okay! I need some help. I’ve made these several times, and they have always turned out perfect – until today. I tried a double batch (2 trays) today. I read through ALL the comments first (some saying they didn’t cook all the way with 2 trays), and decided to try 10min high pressure, instead of the 10min steam I usually do. Unfortunately, they bloated up all wonky and weird.
    Is it better to keep them on steam and add a couple extra minutes? Or just don’t do 2 trays??

    Reply

    1. ira

      Erin,

      I just made the roasted red pepper recipe with egg whites per your suggestion. I also substituted ricotta cheese for the cottage cheese and followed your directions. Each mould was filled to the brim. Although they taste great, they rose too high, stuck to the form, and were not smooth.

      The 8 egg egg whites may have been overkill, so the next time I try I’ll try with 6 egg whites and see if that fixes the problem. Also, I’ll only fill the mould 3/4 full to see if that fixes the problems. Any other suggestions?

      Reply

  225. Amanda

    Hello! I’m very new to using the IP. I plan on making this in the next few days. I’m concerned about getting the mold out after cooking. Is it hot? Should I use a tool of some sort or oven mitts?
    Thank you for your time!

    Reply

    1. Erin

      Hi Amanda – You can just let it cool in the instant pot until it’s cool enough to handle. Hope that helps!

      Reply

  226. MaryAnn Marler

    5 stars
    Hello! Just bought my 6qt Duo Evo Plus and can’t wait to try this recipe…but need your help. Cow dairy (especially fresh, like ice cream, cream, yogurt, milk, sour cream…Yes, and cottage cheese) is a huge problem for me! Within 20 minutes I’m sick as a dog. Interestingly enough, I CAN eat goat or sheep cheese , ice cream and other versions with no problem..Sometimes Cow hard cheese is ok, but cottage cheese is a big NO. I have googled this with every word combination I can think of but cannot find an answer! Looking for a goat or sheep alternative to cottage cheese but am having no luck. I can easily eat goat or sheep yogurt. Can also eat soft goat cheese or hard sheep or goat cheese. Can also eat soft mozzarella balls (!?!). Hard to figure out but it is what it is. Please give me an idea of what you think might work. I would be grateful. I do have a tip for others with the same problem: For soups that call for a bit of cream, soft goat cheese works pretty well as a substitute.
    Please give it a try and give me your best answer to this question! Thanks!!

    Reply

  227. ira

    Erin,

    I just made the roasted red pepper recipe with egg whites per your suggestion. I also substituted ricotta cheese for the cottage cheese and followed your directions. Each mould was filled to the brim. Although they taste great, they rose too high, stuck to the form, and were not smooth.

    The 8 egg egg whites may have been overkill, so the next time I try I’ll try with 6 egg whites and see if that fixes the problem. Also, I’ll only fill the mould 3/4 full to see if that fixes the problems. Any other suggestions?

    Reply

    1. Erin

      That sounds like a good plan Ira! I’d love to hear back on how they turn out!

      Reply

      1. ira

        Erin,

        I finally got.to retry the recipe with 6 egg whites, and the results were.much better. I’m still having a little sticking to the mould, so next batch I’ll try using a little olive oil in each cup of the mould to see if that cures the problem. I’ll let you know the results.

        ira

        Reply

        1. Erin

          Awesome – Thanks so much for sharing your results Ira!

          Reply

  228. MaryAnn

    5 stars
    Just got a new Duo Evo Plus Instant Pot and the silicone mold you suggested! Yay! Tried the egg bites this morning and I loved them!! I cannot eat cottage cheese so used an ounce of soft goat cheese and filled the 1/2 cup measuring cup the rest of the way with almond milk! For my grated cheese I used reduced fat jarlsberg. My add ins were spinach, green onion and a bit of crumbled hot chicken sausage. Why not?!! Followed your instructions and they came out SO creamy and light! My prep time took the longest of the steps—about 45 minutes, but I have to admit, being the first time and not being familiar with the Instant Pot…..I wanted to make sure I did everything right and got the measurements right, too. They looked fabulous! Next time I will pulse the add ins for a few more seconds to see if they distribute a little more evenly but who cares?! They were delicious!!!

    Reply

    1. Erin

      So happy you liked them MaryAnn!

      Reply

  229. Stacy

    Hello. I got the IP red Silicone Egg bite insert. It does have a lid. So guess don’t need foil then. I’ve had issues with the burn light coming up as well with other recipes…I’ll put in the water and lay on top of the wire insert and hope for the best. Going to try feta. Also have Pesto. I’m going to experiment. Will let you know how they turn out!! FYI…I LOVE Bucks soule egg bites. So hoping these taste just as good. 🙂 Getting great reviews.

    Reply

  230. Travis

    Have you ever attempted to broil cheese on top of these after they come out?

    Reply

    1. Erin

      I haven’t Travis – but I’m sure it would be delicious!

      Reply

  231. Cassity Clay

    Can you do just egg whites?

    Reply

    1. Erin

      Hi Cassity – I haven’t tried this myself, but I believe others have said that they use 8 egg whites in place of the 4 eggs. Hope that helps! Would love to hear back if it worked well for you!

      Reply

  232. Raka

    5 stars
    I make these often. I throw them in the microwave for a few minutes and they come out perfect.

    Reply

    1. Erin

      So happy you like them!

      Reply

  233. Susan Kilgore

    5 stars
    So good! I used what I had- yogurt for the cottage cheese, mushrooms, onions & sausage cooked together, shredded Mexican blend cheese, jalapeño and eggs, followed recipe to cook and they were PERFECT!! Thank you so much! Wish I could post pic…

    Reply

    1. Erin

      I’m so glad you liked them Susan!

      Reply

  234. Lynn

    Can you substitute ricotta cheese for cottage cheese since I don’t have cottage on hand.

    Reply

    1. Erin

      Hi Lynn – I haven’t tried that myself, but I think that would work!

      Reply

  235. J

    5 stars
    For those of us with a 3qt IP, I basically halved the recipe and got four perfectly sized–and delicious–egg bites. FWIW, I used 1/4-cup full-fat cottage cheese, 1/4-cup shredded mozzarella cheese, 1/2-cup finely diced squash and zucchini, a dash of salt + pepper + ground sage, then 2 eggs. I did not blend the ingredients, just mixed them well. They were absolutely delicious!

    Reply

  236. Hanna

    Hey Erin,

    Thanks for this recipe! I just tried it with the bacon gruyere version. I did everything as per the recipe, except I doubled it and used two molds…they rose pretty high out of the mold and cooked into these little flying saucer looking bites…haha. They were delicious, but I’m wondering if you could suggest if I should change something so this doesn’t happen next time. Love me some little alien saucers, but it makes them more difficult to pick up.

    Reply

  237. Arlene

    5 stars
    Thank you. Your recipe is perfect. I made bacon, 3 mexican cheese, jalapenos, spinach and a little cilantro. OMG! amazing. I didn’t ready any of your comments before I made it. Didn’t realize I would have to scroll down so far! LOL Thank you for the share. Easy perfection.

    Reply

    1. Erin

      I’m so glad you liked them Arlene!!

      Reply

  238. B. Hill

    Can you substitute ricotta cheese for cottage cheese? I don’t like cottage cheese.

    Reply

    1. Erin

      Yes – You can definitely do that!

      Reply

  239. Mark Wms

    Awesome recipe! I’ve been trying to duplicate Starbuck’s recipe without success- I never thought to use a blender!
    I did vary the recipe as I didn’t have the same tools or ingredients…
    Used ricotta instead of cottage cheese, used a greased muffin pan in the toaster oven at 375 for 20 minutes instead of the instant pot, and used leftover salmon, cheddar, sautéed green onion and jalapeño. Next time will add a touch of S&P.
    Very similar to Starbucks but we enjoyed those much more.

    Reply

  240. Arlene

    5 stars
    Absolutely awesome! The best recipe I have found and followed. I love I can make them quickly, easily, with any ingredients and choose and they are ready to go for breakfast or quick pick me up anytime of the day. I just can’t rave enough about this recipe BTW- I made bacon, three mexican cheese, jalapeño and mushroom. Next batch replaced bacon with ground turkey because thats what I had on had, plus green onions and red bell peppers. Im still licking my lips. Bravo

    Reply

  241. Bonnie

    Hi. First time on your blog. I Love some of your recipes that I will try to make. I have a question about this recipe. I want to try so bad, any way I have a sous vide button on my IP. Can I use that feature or steam?
    Please someone let me know. I want to try this recipe. Thank you

    Reply

    1. Erin

      I’ve never tried the sous vide function, but for these I would go with the steam function.

      Reply

      1. Erin D.

        My instant pot (newer model) doesn’t have a Steam button. I guess I will try the Sous Vide and see how it comes out.

        Reply

        1. Erin D.

          Nevermind. Found on the Instant Pot App I should use Pressure Cook setting. Trying that. I’m an IP newbie.

          Reply

          1. Erin

            Thanks Erin – It seems like the new version have different settings. I’ll look into updating the recipe card to help with that!

  242. Kim Nguyen

    5 stars
    This looks so good! Going to make this and freeze for breakfast during the week! Thanks!

    Reply

    1. Erin

      You’re welcome Kim – Enjoy!

      Reply

  243. Bonnie

    5 stars
    Omg I saw this recipe, ordered my molds yesterday, received them today and made the sun dried tomato basil and feta egg bites. They are delicious. I didn’t even give them a minute or two to cool. Absolutely hands down a home run recipe. My only adjustments were fat free cottage cheese and feta cheese. I’ll probably back off on the sun dried tomato next time as it packed a punch flavor wise Next experiment will be with egg whites. Thanks so much!

    Reply

    1. Erin

      You are SO welcome Bonnie – Thanks for stopping by!

      Reply

  244. Ronda

    5 stars
    O.M.G. These are AMAZING! I used fat free greek yogurt and omitted the sundried tomatoes. THANK YOU for this awesome recipe!!

    Reply

    1. Erin

      You’re welcome Ronda!

      Reply

  245. Amy Snipes

    I’ve attempted this recipe twice. Both times the eggs expanded a lot! Even after they cooled a little and shrink a little they were still very weird shapes. They also felt like sponges, water squished out with each bite. Any idea what could be causing this? Should I try 3 eggs instead of 4?

    Reply

    1. Erin

      You could give that a try Amy! Are you at a higher elevation by any chance? Is any water finding its way into the molds?

      Reply

  246. Ford

    5 stars
    Erin – do you ever stack your egg bite molds in the IP? I’m trying it now for the first time 😬

    Reply

    1. Erin

      Hi! I haven’t yet tried it, but I believe that others have with success.

      Reply

  247. Samantha

    5 stars
    I cover mine with a paper towel, and aluminum foil over that. This tip is from other users. It helps with the moisture from the steam process. I love these eggbites. Great for a work snack.

    Reply

  248. AJ

    5 stars
    This recipe is fantastic – I like the product even better than the one that inspired it! The proportions are perfect and pulsing the add-in ingredients disperses them equally in the mixture. Thank you!

    Reply

    1. Erin

      You’re welcome AJ!

      Reply

  249. Chris

    Does anyone have a specific way of freezing? I’m having hip surgery in a week and want to prep a boat load to freeze for easy breakfast options. Thanks so much in advance.

    Reply

  250. Kristen Legg

    FYI just put your mold on the trivet outside of the pot. Fill and cover, and it’s easy to lower into the pot using the trivet handles

    Reply

  251. LisaG

    I just made these and they were not cooked at all. Egg was still totally liquid and raw. Why do you not use the Sous Vide setting on the Instant Pot? At least I have one on mine, I just got it. I am steaming them again for another 10 minutes. The other thing is the Steam setting on my Instant Pot does not pressurize as there was nothing to vent. It is a new model.

    Reply

    1. Erin

      Hi Lisa – It sounds like maybe your seal ring wasn’t on properly? That’s normally the cause of the pot not coming to pressure. Hope that helps!

      Reply

      1. Lisa

        Thanks for the reply. The seal ring is on fine as I have cooked other things. But on this IP the EvoPlus a very new model the Steam setting has no pressure. My model looks different than yours.

        Reply

        1. Erin

          Thanks Lisa! – I’m going to have to make some changes to the recipe to keep up with the newer versions.

          Reply

  252. KT

    5 stars
    Great recipe! I made a few tweaks based on what I had at home. I used 8 eggs and 1 box of drained silken tofu plus a splash of cream and 1/3 cup goat cheese, then blended in some steamed broccoli. I used silicone cupcake wrappers and put a small piece of brie in the bottom, topped with the egg mixture and sprinkled bacon bits on top. I put my steamer tray and water in my instant pot, and arranged my molds (without covering) and followed the cooking instructions. It worked! The first time one of my molds flipped over, so there were some bits of egg in the water, but I arranged my molds better for future rounds, and they came out great!

    tldr- you can substitute drained silken tofu for the cottage cheese, and do not necessarily need to cover them

    Reply

    1. Erin

      Thanks for your feedback KT!

      Reply

  253. Stephanie

    4 stars
    I’m not sure what I did wrong, but mine did NOT come out nicely. Tasted great but they look a mess 😕

    Should I be spraying the mold first?

    Reply

  254. Amy

    5 stars
    Hello, I just made these last night for breakfast. As a person who likes “the finer things in life”, I didn’t want to spend $5 at starbucks whenever I wanted a couple of eggs. These were so fast and easy to make that I’m seriously going make a ton of these and freeze them. What I love the most is that the food processor (or blender) does all the work of combining and place them in the instant pot and forget them (for 10 minutes). I just ate them for breakfast today and they were SOOO good! Thank you for sharing this recipe!

    Reply

    1. Erin

      You’re so welcome Amy – I’m so happy you liked them!

      Reply

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