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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!
Ingredients
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
Instructions
- 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.
Video
Nutrition
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.
Recipe Notes:
- 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!
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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!
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)