Instant Pot Egg Bites make an easy breakfast-on-the-go! They are similar to the Sous Vide Egg Bites from Starbucks, but my version uses a little less cheese (and no starch) to make them as easy and healthy as possible. They’re loaded with protein and are easy to customize using your favorite cheese and veggies.
Thanks to this silicone mold and the Instant Pot, the process is pretty darn easy. (If you don’t have an Instant Pot, check out these oven-baked egg bites, instead. They have an unbelievably velvety texture, thanks to a special cooking method!)
Tips for Making Copycat Starbucks Egg Bites
The silicone mold is key to getting the authentic “look” of the Starbucks egg bites, but you could cook the egg mixture in another small ramekin or glass jar if you need to.
Make sure to read the notes below my recipe for cooking time suggestions if you use a larger container.
Keep in mind that Starbucks adds quite a bit of cheese, and some starch, to their egg bites to give them a unique texture. I found them to taste more cheese-like than egg-like when I tried the real ones myself (and I really do like cheese!), so I’ve cut back on that in this recipe to lighten them up.
I also left out the starch because I didn’t want to order that from a specialty store. Breakfast shouldn’t be that complicated, right? However, if you want to play with adding starch to your egg bites for a texture exactly like Starbucks, go for it!
How to Make Instant Pot Egg Bites
To make these egg bites, all you need to do is blend the ingredients together, to give them a fluffy texture, and then pour them into a greased silicone mold or other small container. (Whichever container you use, make sure you grease it really well!)
You’ll need to fill your Instant Pot with 1 cup of water, then use the trivet that comes with your Instant Pot to keep the egg bite mold out of the water. These cook at high pressure for 8 minutes, but when you take into account the time for pressurization and the natural release, it’s in your Instant Pot for closer to 25 minutes total.
Keep in mind that the eggs will puff-up as they cook, but then then shrink down as they cool. I’ve heard that you can stack two molds on top of each other if you want to make double the amount, but I have not tested that myself– I think the puff-up factor might affect things!
Egg White & Red Pepper Bites
I wanted to recreate the popular Starbucks flavor by using egg whites and roasted red pepper, but something interesting happened the first time I tested this recipe– the ingredients all floated to the top of the mold, as pictured above.
That means all of the toppings were on the “bottom” of the egg bite, leaving the rest of the egg bite totally plain. (This is a good reason to blend the cheese and salt in, so the egg at least has flavor for you if something like this happens!) This didn’t happen with my other egg bites using the whole egg– only the egg whites.
You can get around this by adding your veggies, or other add ins, to the mold first, then pouring the egg white mixture over the top to fill the mold. The spinach still sometimes floats to the top, but the other ingredients disperse better!
I’ve included two more flavor variations in the recipe below– a simple Gruyere version (like Starbucks, without the bacon on top), and a “pizza” version made with sun-dried tomatoes. I hope you’ll enjoy them!
Instant Pot Egg Bites
Gruyere Egg Bites
- 5 eggs
- 1/4 cup water
- 2 ounces gruyere cheese , cut into pieces or shredded
- 1/4 teaspoon salt
Egg White & Red Pepper Egg Bites
- 8 egg whites (only)
- 1/4 cup water
- 1/4 teaspoon salt
- 2 ounces feta cheese (about 1/3 cup crumbles)
- 1/4 cup chopped roasted red pepper (from a jar, or homemade)
- 1 small handful fresh spinach , chopped
Pizza Egg Bites
- 5 eggs
- 1/4 cup water
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon salt
- 2 tablespoons sundried tomatoes , finely chopped
- 2 green onions , chopped
- 1/4 teaspoon dried basil
- To make the egg bites, combine the eggs (or egg whites), water, cheese, and salt a blender. Blend at high speed until smooth.
- If making an egg bite with other add-ins, grease the silicone mold well (I use spray oil) and then sprinkle the add ins evenly into the bottom of each well. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
- Fill the Instant Pot with 1 cup of water and place the handled trivet (which comes with the machine) over that. Carefully place the filled egg mold on top of the trivet. Secure the lid and move the steam release valve to Sealing. Select the Manual or Pressure Cook button to cook at high pressure for 8 minutes.
- When the cooking cycle is complete, allow the pressure to release for at least 5 minutes, then move the steam release valve to Venting to release any remaining pressure. (It’s okay if you leave it longer to naturally release, too.) When the floating valve in the lid drops, it’s safe to remove the lid.
- Use oven mitts to grab the handled trivet and remove the mold full of cooked egg bites. I recommend letting them cool down for 5-10 minutes, but then remove them promptly, as you’ll want to serve them warm and I find that they release from the mold easier while they are still relatively hot.
- Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days.
Per Gruyere Egg Bite: Calories: 88, Fat: 6g, Carbohydrates: 0g, Fiber: 0g, Protein 6g
Per Egg White Bite: Calories: 39, Fat: 1g, Carbohydrates: 0g, Fiber: 0g, Protein: 4g
Per Pizza Egg Bite: Calories: 66, Fat: 4g, Carbohydrates: 1g, Fiber: 0g, Protein: 5g
How to Make Egg Bites in the Oven
If you don’t have the Instant Pot, you can also use this recipe and bake the egg bites in the oven. To do this, place the silicone mold filled with the egg mixture on a sturdy baking sheet to keep them steady. Bake at 350ºF until the center of the egg bites have set, about 40 to 45 minutes. They will rise out of the mold a LOT during the baking process (much more than they do in the Instant Pot), but keep in mind that they will deflate as they cool!
Can you Freeze Egg Bites?
Yes, I tried this! They are NOT good if you eat them cold after freezing them, as the cheese has a weird texture, but if you reheat them I think they are perfectly good for a make-ahead breakfast.
- If you need a dairy-free egg bite, you can leave out the cheese and stir in some nutritional yeast for a “cheesy” flavor if you like. I made a version with coconut milk for creaminess, and I did not like the result, but you could try something with almond milk instead of water if you’d like to.
- As always, feel free to modify this recipe as you see fit. You can try any other add-ins you like, use more or less cheese as you like, etc. Use this base recipe to get creative!
Reader Feedback: Have you tried the egg bites from Starbucks? Or have you tried making them at home? Let me know what you think of these!
Questions and Reviews
Thank you sooooo much! Just wondering, with the egg white veggie bites, what would you substitute if change if using whole eggs?
Just use 5 eggs like the other recipes instead of the whites!
These have been perfect for a breakfast on the go!
Texture is bang on. Way healthier, affordable and my 7 year old devoured 3 in a row! Taste isn’t quite the same but a great home made option!! Thank you!!
I didn’t find the answer on your website. I like your instant pot but I was wondering what the inside is made from? I don’t want any toxic non adhesive something…. Thank you!!
The Instant Pot comes with a stainless steel inner pot– no non-stick coating! They offer a non-stick pot as an extra purchase, but I wouldn’t buy that one.
I was also concerned so I bought the stainless steel one the Ulta. I won’t use non stick.
Curious if anyone knows what starch Starbucks uses?
They use corn and rice starch in their recipe. I always look for ingredients as I have multiple food allergies!
I tried the spinach and red pepper recipe and they came out SO watery and looked nothing like your beautiful picture above. I literally have no idea where I went wrong here!!
Watery, like the inside wasn’t cooked? Or just some liquid around the edges of the cooked egg bites? Sometimes I’ll notice some moisture around the edges of individual dishes in the Instant Pot (since there’s no evaporation in the pot) but usually as the dish cools to a temperature you can eat that moisture goes away. However, if the egg bites aren’t totally cooked or don’t pop out of the molds, I would guess that something went wrong with the Instant Pot cooking cycle– like it didn’t fully come to pressure due to a sealing ring or steam release valve issue.
Did you happen to use thawed frozen spinach rather than fresh? Not only would that change the amount to be used, but also thawed spinach is waterlogged. It needs to be wrapped in a clean dish towel and wrenched of all liquid before using it to bake. In my experience anyway!
I form a ball with the cooked spinach, then press the ball with a lemon press or a potato ricer until dry. The only water left is from the condensation on the surface which can be poured out easily when you carefully remove the eggs from their wells.
The bacon egg bites turned out wonderfully! They were pretty, tasty and easy!! Will be keeping varieties of these in the fridge for breakfast any time!! I did vary the recipe just a bit, adding a few pieces of fresh diced tomatoes. The egg bites still turned out well and tasted great but were a little softer in the center due to water content of tomatoes. Not a big issue though, still delicious!
I would add bacon or jam to these.
The egg bites I cooked from your recipe were amazing! What about making a desert with this recipe? Add a little sweeting, chocolate and maybe cream for the water?
DESSERT EGG BITES..(.I MAKE MY OWN CINNAMON SUGAR)
ADD CINNAMON SUGAR TO THE PLAIN EGGS AND BEAT TOGETHER,
PLACE A FEW BLUEBERRIES AND CREAM CHEESE SMALL HUNK INSIDE THE EGG BITE CUPS THEN POUR THE EGG MIXTURE.I STEAM 3 MINUTES OR SOUS VIDE 179 DEGREES 60minutes. You can cook slow in oven 200 degrees or slow cooker too
These are yummy! Tip: While you are preparing the mixture, put water in the instant pot and set it on sauté. Then turn it off and put eggs in and cook as usual. It only take about two- three minutes to come to pressure.
I’m glad to hear that worked for you! Part of the cook time with any Instant Pot recipe is the full time it takes to come to pressure, so keep in mind that some recipes may come out under-cooked if you preheat the pot ahead of time.
Has anyone tried doubling this recipe and stacking a second layer on a 2.5” trivet? These look so good but I know I’ll need more than seven!
I have and works great! Just cover them with foil tightly. No issues.
Yes! I’ve doubled them every time I’ve made them. I cover with a paper towel and then cover with foil and stack. No need to increase the time. They are fabulous!
Nice, thank you. you should try this mold with built-in handles and trivet, much easier and safer! I got it on Amazon: https://www.amazon.com/dp/B07QWS59LK
My egg bite mold came with a lid. Do you put the lid on before putting it in the IP? Or do you cook without the lid?
I cook without the lid. They rise a lot during the cooking process!
I made egg white bites with feta, roasted pepper and spinach. My top ones were fine but bottom batch burst out of mold and top. I scraped edges back inside and all in all, despite the issue, these were wonderful. Timing is perfect for the person that questioned it. If you do a shorter time it won’t cook. I’m wondering why not blend in the pepper and spinach as well? Wouldn’t that help distribute it more evently?
These were to die for! So, so good! If I wanted to try dairy free, how much nutrional yeast should I put into a batch?
I’d probably try 2-3 tablespoons and see how that goes. Glad you enjoyed them!
Loved these! First time making them! Thank you!
I sprayed my mold with coconut oil spray, but the still didn’t come out very well (stuck to the mold). Any tips? The little egg bites were quite good! That fluffy texture is really unique.
I plan on making egg bites during the Christmas Holidays!
Hope you love them!
I’m so happy to be reading this recipe now, a few days after you published.
This first weekend of the new year I visited Starbucks and tried their sous-vide egg bites, so good, wondered if I could make at home. Now I know I can, with confidence, thank you!
I don’t have the mold you do, if making in ceramic ramikin, do you have any tips?
I’m not sure how to troubleshoot. Follow instructions to the letter but they came out not formed and fell apart once removed from the mold.
How long would you set the Instant Pot when using 4 oz mason jars? Thanks! So excited to make these.
Thanks for the great recipe- like the above person asked- how long would you cook these with 4 oz mason jars? Would love to avoid buying something new for a recipe that I am trying. Thanks!
I’ve never done this in 4 oz jars, but I did make it in 8 oz. jars and those were cooked with 8 minutes at high pressure and a 10 minute natural release. I would try the same thing for the smaller jars!
Hello, with the egg whites, could you use the pourable egg whites? Is so what would say the measurements would be?
I believe the standard is 1/4 cup for 1 egg, but let me know if you try it!
I used red pepper and spinach and my egg white bites come out so watery every time. They are not under cooked. I use the lid on my egg molD then place them in the InstantPot. . Can’t figure this out. Have to lay them on paper towel every time to “blot” the extra moisture.
It’s not unusual for them to look wet at first, since they are cooked in steam. I’ve found that if you let them sit in the silicone mold for about 5-10 minutes to cool down, the moisture goes away.
Hi, I’ve made these egg bites but they never come out looking like yours, I’ve also made them with egg whites but in both incidents they collapsed & the egg white bites tasted watery, I’ve followed directions, help please, Thanks Carmen
My bites overflowed the mold. Still tasty. I wonder if I blended them too long
Egg bites came out perfect. I only added cheese but will now experiment with other ingredients
I do not have an instant pot… therefore wondering if you have, by chance, tried steaming them, on a rack in a pot on the stove?
Can you use liquid eggs for egg bites?
8 minutes for eggs at high pressure in an instant pot?! More like 5 minutes tops (at high pressure), 1-2 minutes quick cool then quick release. Pre-boil the water (much faster in a kettle than the instant pot) before adding to the instant pot and you bring the whole cooking process under ten (yes 10!) minutes. I don’t know about you but one of the reasons I bought an instant pot was to cook faster (not slower), hence the name “instant” in instant pot.
I am curious if you have tried making them in the Microwave? If so, how long did they cook?
I don’t have a working microwave, so I haven’t been able to test that yet! I’d probably start with a 1-minute cook cycle, and then do 30-second intervals after that to check on them.
I made this with egg whites, feta, roasted pepper and spinach. I’m wondering, why don’t you blend the spinach and roasted pepper with the rest of the ingredients? Wouldn’t that help keep it more evenly distributed? (BTW, my egg bites were delicious)