Instant Pot Egg Bites

5 from 5 votes

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Just like your favorite sous vide egg bites from Starbucks, this copycat recipe for egg bites is done completely in the Instant Pot. Includes recipe for roasted red pepper, kale and mushroom, and bacon and gruyère bites.

bacon and gruyere egg bites on a plate

It’s not too often I have to spend multiple attempts on a recipe to get it just right. It’s rare that I have to test something more than two times, and even rarer still, I can count on one hand recipes that have taken me several weeks or months to perfect.

But a copycat Starbucks egg bites recipe? This one has been in the works for literal years. YEARS, my friends. Because as soon as those egg bites hit the market, they stole all of our hearts and our bellies.

kale and portobello egg bites on a plate

Back then, I had a silicone mold we used for making baby food (we were on our second newborn by that point), and I tried many times to use that mold to make egg bites in my Instant Pot.

roasted red pepper egg bites on a plate

I failed many many times at these egg bite recipes before picking up any momentum with “going somewhere.” Wet, mushy eggs then hard, flavorless balls of eggs, and even some explosions (that one was fun).

I kept going back to that darn Instant Pot egg bites recipe in my perpetual “recipe ideas” list every couple of months (again, for YEARS!!), and when the past Christmas rolled around, I decided to ask Santa for an actual silicone egg bite mold made for the Instant Pot, gather up my eggs and goodies, and give it another go.

roasted red pepper egg bites on a plate with a bite taken out of one of them

And what do you know, as soon as I had the proper equipment, solid combinations of ingredients to work with, and finally some patience (I had to really harness it, friends), it was as if the egg bite heavens opened up and things started working perfectly.


As far as ingredients go, while each flavor of egg bites has its own add-ins, the base is the same for all three. You’ll need 4 whole eggs, cottage cheese, and shredded cheese as the base.

The cottage cheese gives the egg bites that creaminess we all love so much. If you’re not a cottage cheese fan, likely because of the texture, I promise you won’t be able to tell it’s in there.

kale and portobello egg bites on a plate with one cut in half

If the texture really bothers you, you can start with small curd to insure the bits are really blended in there.

In addition to these 3 base ingredients, each variety has its own add-ins.


While the Starbucks version of these bites uses egg whites, I continually had problems with just egg whites every single time I made the egg white and roasted red pepper bites. There just isn’t enough fat in plain egg whites to prevent everything from sticking nor to make that perfectly smooth mouthfeel.

ingredients for roasted red pepper egg bites

I tried adding olive oil, a mixture of whole eggs and egg whites, and even coconut oil. Nothing worked as well as whole eggs.

Honestly, I doubt you’ll notice the difference. The flavor all comes from the roasted red pepper, green onion, and touch of hot sauce for a teeny bit of spice (it does not make them spicy, I promise).

You can find roasted red peppers jarred in the condiment section of your grocery store.


This version of Instant Pot egg bites is pretty straightforward, and if you are a mushroom fan, you’re going to love the earthy flavors of kale and mushrooms together.

ingredients for kale and portobello egg bites

If you prefer another kind of mushroom, you’re welcome to use that kind. I personally used baby Bella in my recipe testing so cannot attest to the taste with anything different.


For this version of egg bites, you can prepare the bacon however it is you like to prepare it. If you want to cook it up and then chop it, that’s one way, or you can do what I did and use real bacon crumbles.

ingredients for bacon and gruyere egg bites

We like to buy already crumbled bacon in the salad section of our grocery store.


As I mentioned, the process for each of these egg bites flavors is the same.

Grab a blender and blend the eggs, cottage cheese, and shredded cheese (and hot sauce for the roasted red pepper bites!) until nice and smooth.

aerial photo of eggs and cheese in a blender to make egg bites

After that’s done, add the chopped ingredients and just pulse a few times until everything is mixed together and the bits of flavoring are chopped up a bit more.

You’ll be reserving about 1 Tablespoon of the crumbled bacon to put in the bottom of the egg bite molds before pouring in the egg mixture, so don’t forget to do that (there is a reminder in the recipe).

placing bacon in the bottom of egg bites mold to make bacon and gruyere egg bites


Once your egg mixture is ready and full of goodies, you’ll pour the mixture into the mold (sprinkling a pinch of crumbled bacon in the bottom of each compartment if you’re making the bacon and gruyère egg bites), distributing it evenly between the seven wells.

egg bites mold filled with egg mixture ready to cook in an instant pot

It is important to remember not to fill the wells all the way to the top. If you distribute the mixture evenly, this will happen naturally. If for some reason your egg bites mold has a different number of wells, make sure you’re filling them about ¾ of the way.


When you are ready to place the silicone egg mold into the Instant Pot (or other electric pressure cooker), be sure it’s ready to go.

You’ll just need 1 cup of cold water + the metal trivet that came with your Instant Pot in the bottom of the insert.

aerial photo of egg bites in an instant pot

Lower the filled egg mold into the Instant Pot, set the lid to sealing, then press the MANUAL (high pressure) button, and use the “+” to increase the cook time to 10 minutes.

It is not totally necessary to cover the egg bites mold with foil, but you can do if you want to. I tried it both ways and did not prefer one over the other, except for the fact that I didn’t have to use any foil!


It will take a few minutes for the Instant Pot to come to pressure, but once it does, it will start counting down the 10 minutes you set.

After the 10 minutes, the Instant Pot will beep. Allow natural pressure release for an additional 10 minutes, then remove the lid.

When you take the lid off, you’ll see the egg bites look a little crazy. They will be inflated and puffed up quite a bit. Do not panic– this is what is supposed to happen.

As the egg bites cool and deflate, they will sink back into their little wells where you can allow them to cool for a few minutes before turning out onto a plate to enjoy.


I am going to be completely transparent here and say that I have not gone back to the Starbucks version of these egg bites since I perfected the recipe save for one trip to the airport where I obviously could not break out my blender and Instant Pot.

Not only do these taste almost exactly the same as the ones you can buy, they don’t contain all of the other stabilizers, starches, and powders.

I once had a diabetic tell me she couldn’t wait until I got this recipe just right because all the starches in the Starbucks version made her blood sugar spike. If you don’t know all the ingredients, you can easily trigger an allergy or reaction in something that is seemingly “safe.”

bacon and gruyere instant pot egg bites on a plate

These Instant Pot egg bites recipes clear the air of any weird allergens or starches. Just plain and straightforward simple ingredients you might already have on hand, and results I am positive you’re going to love.

Cheers to years of testing… It was totally worth it!

bacon gruyere egg bites on a plate with a bite taken out of one
5 from 5 votes
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Instant Pot Egg Bites

Just like your favorite sous vide egg bites from Starbucks, this copycat recipe for egg bites is done completely in the Instant Pot. Includes recipe for roasted red pepper, kale and mushroom, and bacon and gruyère bites.
Prep Time10 minutes
Bake Time10 minutes
Release Time10 minutes
Total Time30 minutes
Recipe Author Lynn April
Servings: 7 egg bites



  • 4 large eggs
  • ½ cup (113g) cottage cheese
  • ½ cup (56g) Monterey Jack cheese shredded
  • ½ Tablespoon (8g) hot sauce
  • 1 green onion chopped
  • ½ (30g) roasted red pepper chopped


  • 4 large eggs
  • ½ cup (56g) Monterey Jack cheese shredded
  • ½ cup (113g) cottage cheese
  • cup chopped kale
  • ¼ cup chopped mushrooms


  • 4 large eggs
  • ½ cup (56g) gruyère cheese shredded
  • ½ cup (113g) cottage cheese
  • ¼ cup (28g) crumbled bacon divided


  • Add 1 cup (240mL) of cold water to the bottom of your Instant Pot and insert the metal trivet (that came with your Instant Pot). Set aside.
  • For each egg bites recipe, follow the same instructions: add the eggs, shredded cheese, cottage cheese, and hot sauce (for red pepper bites) to a blender. Process until smooth (about 30 seconds).
  • Add the add ins (reserving about 1 Tablespoon of crumbled bacon1 for the bacon and gruyère bites) and then pulse a few times to blend.
  • Divide the egg mixture evenly between the seven egg bites compartments of the silicone mold1,2, taking care not to fill them to the top. You can cover the mold with with foil if you prefer, but I find it is not totally necessary.
  • Carefully place the silicone mold inside the Instant Pot on top of the trivet. Place the lid on the Instant Pot, lock it, and set the vent to sealing. Cook the egg bites on the MANUAL (high pressure) setting and set the timer for 10 minutes.
  • When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure and remove the lid. Remove the silicone mold from the Instant Pot, allow the egg bites to deflate and cool for a few minutes, then turn out onto a plate and enjoy immediately. Store leftover egg bites in the refrigerator up to 5 days. Egg bites can be frozen, up to 3 months. Thaw in the refrigerator and reheat as needed.


  1. Reserved bacon crumbles: sprinkle a pinch of bacon crumbles into the bottom of each compartment before pouring in the egg mixture.
  2. Silicone mold: this egg bites silicone mold fits in both the 6qt and 8qt Instant Pots.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 3egg bites | Calories: 271kcal | Carbohydrates: 3g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 319mg | Sodium: 598mg | Potassium: 217mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1035IU | Vitamin C: 5mg | Calcium: 306mg | Iron: 2mg

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  1. 5 stars
    Well these are the bomb!! I made the bacon ones and they were perfect. Thanks for a great recipe!

  2. 5 stars
    THANK YOU FOR THIS INCREDIBLE RECIPE!!!!! I made the bacon ones and the pepper ones and they turned out perfectly. I will definitely be saving this recipe!!

  3. My son won’t eat any eggs but the Starbucks bites, he LOVES these. Thank you for sharing! Can they be frozen?

  4. 5 stars
    These egg bites were amazing, Lynn! I made the roasted red pepper and the bacon and gruyere bites and they taste exactly like the ones that you get at Starbucks! They’re super easy to make too. Highly recommend this recipe!

  5. 5 stars
    These were so delicious! Lynn’s directions made it so easy to follow! Be sure to read the whole post, because she gives tips that are really important. This recipe is quick, delicious and absolutely a keeper!!