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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These Bacon Breakfast Tostadas are perfect for serving a group at brunch because everyone can customize their toppings & the style of eggs that they prefer. | platingsandpairings.com

Quinoa Breakfast Cookies with Dark Chocolate & Sea Salt

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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.

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. #instantpot #pressurecooker #instantpotrecipe #sousvideeggbites #eggbites #eggbitesrecipe #starbuckseggbites #breakfast #healthy

30 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. 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

  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

  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

  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

  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

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