Instant Pot Sous Vide Egg Bites (Starbucks Copycat)

Instant Pot Sous Vide Egg Bites on plate

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.

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

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.

Here are some of my other favorite egg bite flavor combinations:

  • Diced Green Chilis + Pepperjack Cheese
  • Cooked Broccoli + Cheddar Cheese
  • Bacon + Gruyere Cheese
  • Sausage + Mushrooms + Swiss Cheese
  • Sun Dried Tomatoes + Basil + Feta Cheese

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 Sous Vide Egg Bites on plate

Instant Pot Sous Vide Egg Bites (Starbucks Copycat)

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Time for pressure to build and release: 15 minutes
Total Time: 15 minutes
Servings: 7 servings
Calories: 82 kcal
Author: Erin
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.
Print

Ingredients

  • 4 eggs
  • ½ cups monterey jack cheese shredded
  • ½ cup cottage cheese
  • 1 green onion chopped
  • ½ roasted red pepper chopped
  • ¼ cup spinach chopped

Instructions

  1. Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
  2. 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.
  3. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil. 

  4. 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.
  5. Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the STEAM 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.
  6. 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.
  7. Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.

Recipe 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.

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.

Nutrition Facts
Instant Pot Sous Vide Egg Bites (Starbucks Copycat)
Amount Per Serving
Calories 82 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 103mg 34%
Sodium 170mg 7%
Potassium 62mg 2%
Total Carbohydrates 1g 0%
Protein 6g 12%
Vitamin A 7%
Vitamin C 2.2%
Calcium 8.7%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.

Instant pot sous vide egg bites arranged on plate.

Looking for more delicious breakfast recipes? Be sure to try these too:

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Avocado & Kale Savory Oat Bowls

Avocado & Kale Savory Oat Bowls are the perfect way to start your day. Hearty oatmeal is topped with avocado, lemony kale salad, hummus and aleppo pepper for a protein-packed breakfast.

227 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

        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

      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

      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

    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. 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

      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

        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

        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

    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

    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

    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

  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

    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

    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

    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

  18. Jackie

    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

    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

    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

  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

    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

            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

  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

  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

  30. Claire O’bryan

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

    Reply

    1. Erin

      So happy to hear that Claire!

      Reply

  31. christen suratt

    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

    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

  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

    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

    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

    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

  39. Maria

    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

    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

    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

    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

  44. Melissa Bock

    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

  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

  48. Jen

    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

    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

  50. RP

    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

    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

  54. Linda

    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

    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

    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

  58. Tamara

    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

    2. Dawn

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

      Reply

    3. KLM

      I was thinking the same!

      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

    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

    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

    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

    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

    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

    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

    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

    Is the nutrition info per bite or for 2?

    Reply

    1. Erin

      Hi Taylor – The nutrition is for one egg bite.

      Reply

  71. Kate

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

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

    Reply

  94. Tj

    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

    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

    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

    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

    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

    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

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

    Reply

  104. Michelle

    Made them and loved them. Thank you!

    Reply

  105. Radners

    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

    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

    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

    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

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