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 great meal prep recipe for busy mornings!
Buy the instant pot egg bites mold here.
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So delicious! Super easy! I make these every week! Today I’m making a double batch of the roasted red pepper bites!!!!!
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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. Almost $5 for two tiny bites.
So, when I got home, I set out to do some recipe testing of my own.
And, today, I can honestly say that I’ve perfected the recipe for these instant pot starbucks egg bites. They’re light and fluffy (not overly dense), light on the calories, and perfectly flavorful.
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 eggs because I hate wasting the yolks, and, in reality, you’re eating less than one egg with each of these instant pot egg bites.
These fluffy egg bites are perfect for a quick breakfast. Plus, I love that they’re totally customizable with simple ingredients.
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.
Table of Contents
How to make them
- Add a cup of water to the Instant Pot and place the trivet (that came with your Instant Pot) inside.
- Add eggs, monterey jack, and cottage cheese to a blender or food processor and process until smooth (about 30 seconds). Add green onion, red pepper and fresh spinach and give it a quick pulse to combine.
- Divide the egg mixture evenly between the compartments of the silicone egg molds, tightly cover with aluminum foil or the silicone lid of your egg bites tray.
- Lower the silicone mold into the Instant Pot on top of the trivet. 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.
How long to cook egg bites in the instant pot
- Setting the Instant Pot to cook on high pressure for 10 minutes resulted in egg bites that were perfectly cooked.
Note: 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.
These fluffy egg bites are perfect for a quick breakfast. Plus, I love that they’re totally customizable with simple ingredients.
Recipe variations
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 bell 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
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)
Instant Pot Egg Bites without cottage cheese
Simply swap out the cottage cheese for ricotta cheese, cream cheese or sour cream.
How to make ahead + store
Instant pot egg bites will keep in the fridge for up to five days. Store them in an airtight container in the fridge. You can also freeze them for up to two months.
How to reheat
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 reheat them in a toaster oven or air fryer. Reheat at 350-degrees for about 5 minutes.
You can also freeze your Instant Pot Sous Vide Egg Bites. If frozen, they’ll take about 1 ½ – 2 minutes in the microwave.
Recipe FAQs
I’ve had some recipe testers say that their egg bites turned out watery. Just be sure that your bites are covered tightly, and that should solve the problem.
Be sure that the sealing ring is set properly and that your pot is sealed. This should solve the problem!
If you stack the two trays so that the cups are not exactly on top of the ones on the bottom (a quarter turn), this helps the steam get around the bites so that they cook evenly. Cook time will remain the same.
Yes you can! The silicone lid works great as a cover for these egg bites.
The calorie count for these Instant Pot Egg Bites comes in at just 82 calories per bite. Plus, they’re a great source of protein.
More Instant Pot basics
Love eggs in the Instant Pot? Be sure to try these Instant Pot Hard Boiled Eggs and Instant Pot Deviled Eggs too!
More healthy breakfast recipes
More copycat recipes
Other uses for the silicone egg bite mold
- Freeze Bone Broth
- Freeze Parmesan Broth
Did you try this starbucks egg bites recipe?
If you loved these instant pot starbucks 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 bites and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Looking more more ways to get your protein? Check out these 50+ high protein recipes!
Full Recipe
Instant Pot Egg Bites
Equipment
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 broccoli (cooked and chopped )
Bacon + Gruyere Cheese
- 4 eggs
- 1/2 cup gruyere cheese (shredded)
- 1/2 cup cottage cheese
- 1/4 cup bacon (cooked and crumbled)
Sausage + Mushrooms + Swiss Cheese
- 4 eggs
- 1/2 cup swiss cheese (shredded)
- 1/2 cup cottage cheese
- 1/4 cup sausage (cooked and crumbled)
- 1/4 cup mushrooms (cooked and 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 sun dried tomatoes (diced )
- 1 Tablespoon fresh basil (chopped, 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
Nutrition
This post was originally published in 2018. It was updated in 2023 to add new information. The starbucks instant pot egg bites recipe remains the same. Enjoy!
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