Easy Instant Pot Egg Bites-They’re So Fluffy

instant pot sous vide egg bites on plate

Today’s Best Recipe is easy Instant Pot Egg Bites.

The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint, especially their egg bites.

Served in a finger-friendly little package containing two mini-muffin-shaped pieces, the Starbucks Sous Vide Egg Bites offer a rich, creamy egg offset beautifully by the salty, nutty gruyere and the thin slices of applewood smoked draped across the top.

The cost, however, adds up quickly, usually costing around $4.45 per order.

By skipping the store-bought option, both you and your wallet will be full.

Make a batch of egg bites to eat throughout the week; they reheat nicely in a microwave.

Meal prep has never been so easy and their convenience is perfect for any busy morning.

If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.

These Instant Pot Egg Bites have so many possibilities:

Try sprinkling with Everything but the Bagel seasoning in each cup before filling.

I’ve made spinach and feta.

Tomato and cheddar egg bites.

Western-style Egg Bites.

This great recipe can be modified in many ways to suit your tastes and to add variety with a few cooked vegetables and/or cooked meats.

There are so many different flavor variations to this easy recipe.

They come out great each time!

Check out our Pinterest Breakfast Board for more great recipes like these pressure cooker egg bites.

Whether you eat these on the go or serve them next to pancakes, they are a tasty breakfast to fuel you through the day.

Instant Pot Egg Bites

 

Course Breakfast

Cuisine Modern

Difficulty Easy

Browse Category Breakfast, Kid-Friendly

Duration 30-60 min

Diet Gluten-Free, Vegetarian

Cooking Technique Pressure Cook

Main Ingredient Bacon, Eggs

Servings: 4

Prep Time: 10-minutes

Cook Time: 8 minutes

Passive Time: 10 minutes

sous egg bites

 

Copy Cat Instant Pot Egg Bites Ingredients

¼ cup crumbled cooked bacon or breakfast sausage, optional

4 large whole eggs

¾ cup Shredded Monterey Jack cheese

½ cup small-curd cottage cheese

¼ cup heavy cream

½ teaspoon fine sea salt

1 cup Water, for steaming

egg bites on plate

 

Copy Cat Instant Pot Egg Bites Directions:

PREPARE THE EGG MIXTURE.

Divide the crumbled bacon or sausage (if using) between the silicone egg molds.

In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)

PREPARE THE MOLDS.

Lightly spray molds with nonstick cooking spray.

Divide the egg mixture between the molds.

Cover the top of the mold with aluminum foil.

PRESSURE COOK THE EGGS.

Pour the water into the inner cooking pot and place a trivet in the bottom of the Instant Pot.

Place the molds on top of the trivet.

Lock the lid, select Steam, and set the time to 8 minutes.

When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.

FINISH THE EGGS.

Unlock and remove the lid.

Remove the silicone molds from the pot.

Allow the eggs to rest in the mold for 2 minutes before removing them.

Recipe Notes

Cooking tip: If you don’t have silicone molds, you can use silicone cupcake liners.

Storage:

Allow to cool to room temperature and then place in a Ziploc bag or airtight container for a make ahead breakfast.

You can even leave the tray of egg bites in their mold and cover with the plastic lid that came with the silicone egg pans.

If you want to freeze them, do so in an airtight container as well. Thaw them in the fridge for a few hours or overnight before gently reheating in the toaster oven or microwave.

Favorite Filling: Options:

Try adding:

Fresh spinach chopped

Chopped red pepper

Chopped Bell Pepper

Green onions

Cheddar Cheese

Swiss Cheese

Gruyere Cheese

Feta Cheese

A combination of your favorite type of cheeses

Substitute Cottage Cheese for Cubed:

cream cheese

brie

Boursin

Try these flavor combinations:

  • Spinach, tomato & feta
  • Mushroom & Swiss cheese
  • Ham, green pepper & onion
  • Bacon & cheddar
instant pot sous vide egg bites on plate

Copycat Starbuck Sous Vide Egg Bites

Yield: 4
Prep Time: 8 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 28 minutes

Our Instant Pot Egg Bites recipe cracked the code on America’s favorite chain coffee shop sous vide egg bites.

Ingredients

  • 1/4 cup crumbled cooked bacon or sausage optional
  • 4 large eggs
  • 3/4 cup Shredded Monterey Jack cheese
  • 1/2 cup small-curd cottage cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1 cup Water for steaming

Instructions

  1. PREPARE THE EGG MIXTURE. Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
  2. PREPARE THE MOLDS. Divide the egg mixture between the molds. Cover the molds with aluminum foil.
  3. PRESSURE COOK THE EGGS. Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  4. FINISH THE EGGS. Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 244mgSodium: 802mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 19g

Nutritional Information may not be accurate.

Did you make this recipe?

Share it on Social Media with #TodaysBestRecipe

This recipe appears in: 

The Instant Pot College Cookbook banner

 

The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.

Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal.

The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.

From grab-n-go Breakfast Burritos to late-night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up.

Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.

The Instant Pot® College Cookbook includes:

• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.

Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.

Including these great Instant Pot, Egg Bites, or try the 5-5-5 method for Instant Pot Hard Boiled Eggs.

About Julee:

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.

Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.

Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.

Recommended Articles

Skip to Recipe