Instant Pot Egg Bites

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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).

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.

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

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!

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.

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.”

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!