Copycat Starbucks Egg Bites (Instant Pot Recipe)
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.
Servings: 7 egg bites
Ingredients
ROASTED RED PEPPER EGG BITES
- 4 large eggs
- ½ cup (113g) cottage cheese1
- ½ cup (56g) Monterey Jack cheese shredded
- ½ Tablespoon (8g) hot sauce
- 1 green onion chopped
- ½ (30g) roasted red pepper chopped
KALE & PORTOBELLO EGG BITES
- 4 large eggs
- ½ cup (56g) Monterey Jack cheese shredded
- ½ cup (113g) cottage cheese1
- ⅓ cup chopped kale
- ¼ cup chopped mushrooms
BACON & GRUYÈRE EGG BITES
- 4 large eggs
- ½ cup (56g) gruyère cheese shredded
- ½ cup (113g) cottage cheese1
- ¼ cup (28g) crumbled bacon divided
Instructions
- 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).4 large eggs, ½ cup (113g) cottage cheese1, ½ cup (56g) Monterey Jack cheese, ½ Tablespoon (8g) hot sauce
- Add the add ins (reserving about 1 Tablespoon of crumbled bacon2 for the bacon and gruyère bites) and then pulse a few times to blend.1 green onion, ½ (30g) roasted red pepper, ⅓ cup chopped kale, ¼ cup (28g) crumbled bacon, ¼ cup chopped mushrooms
- Divide the egg mixture evenly between the seven egg bites compartments of the silicone mold2,3, 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.
Video
Notes
- Cottage cheese: the original egg bites often cause a blood sugar spike for people with insulin issues, so if this is you, be sure you're choosing a cottage cheese that is free of starches and gums to prevent the same problem.
- Reserved bacon crumbles: sprinkle a pinch of bacon crumbles into the bottom of each compartment before pouring in the egg mixture.
- Silicone mold: this egg bites silicone mold fits in both the 6qt and 8qt Instant Pots.
- To make in the oven: use the silicone mold I've linked above or a muffin pan. If using a pan, spray with non-stick spray, then preheat the oven to 350ºF (177ºC). Place a pan of boiling water on the lower rack of the oven, then place silicone mold/muffin pan on the rack above. Bake for 20-25 minutes or until set. Remove egg bites from the oven and allow to cool for 10 minutes before removing from the pan.
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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
