Are you looking for an easy and delicious breakfast recipe? Look no further, these Instant Pot egg bites are made with eggs, cheese, and your choice of bacon or vegetables. Packed with protein and super healthy, these bites are the perfect way to start your day!
Discover how easy it is to make this delectable Starbucks egg bites. These copycat Starbucks sous vide egg bites are soft, velvety smooth, delicious, and easy to eat on the go for breakfast.
Made with eggs, cheese, and your choice of bacon or vegetables, these sous vide egg bites are a delicious breakfast on the go packed with protein.
And the best thing is that these Sous Vide Egg Bites are naturally low carb, keto-friendly, and better than Starbucks.
So delicate and simple to prepare with your favorite mix-ins!
If you ever ate Starbucks Sous Vide Egg Bites, you know how creamy, light, and fluffy they are.
When I made them at home, I was surprised about how delicious and fluffy they could be. And the best part? You can make them using anything you have in your fridge. Also, they are way cheaper than store-bought.
That’s right, this recipe is entirely adaptable to your diet needs and what you have in your pantry at this moment.
Ingredients for Instant Pot Sous Vide Egg Bites
These Sous Vide Egg Bites Recipe need just a few ingredients that are easy to find at any store. There’s one main ingredient, then add any of your favorite toppings and add-ins.
- Eggs – are the main ingredient of this recipe. Whole eggs are high in protein and will keep you full until lunch time. If you’re looking to make low calorie egg bites, use just the egg whites.
- Monterey jack cheese – you can choose any cheese you like, such as Parmesan, Mozzarella, Cheddar, Feta, or Swiss.
- Onion – red, yellow, or green one. You can choose the one you want.
- Veggies – red bell pepper, baby spinach, kale, zucchini, asparagus, mushrooms
- Bacon – I used crispy bacon bits, but you can replace them with sausage or chicken leftovers for some extra protein.
- Fresh Herbs – such as parsley, basil, or dill.
How To Make Instant Pot Egg Bites
These Instant Pot Egg Bites are easy to make by following a simple few steps. There is no need to use a blender, so there are fewer dishes to clean (I love cooking but hate doing dishes!).
Prepare The Egg Mixture
- Start by cracking the eggs into a large mixing bowl, adding the Monterey jack and cottage cheese, and mixing them for about 30 seconds.
- Add your favorite mix-ins. I choose to add green onion, red pepper, and spinach.
Cook the Egg Bites in the Instant Pot
- Pour the prepared mixture into the silicone molds.
- Take your Instant Pot and place the trivet in, then add one cup of water.
- Place your mold onto the stand and place the silicone mold that’s been filled with the egg mixture inside.
- Place the lid on the Pressure Cooker and check that the vent is set to the “SEALING” position. Set the timer to 8 minutes by pressing the MANUAL (high-pressure) button. It will take around 5 minutes for the Instant Pot to achieve maximum pressure, after which the display will display a reverse timer.
- Allow the pressure to naturally release for 5 minutes after the cooking time has ended. Then, before opening the Instant Pot, remove any remaining pressure.
- Remove the silicone mold from the Instant Pot and set it aside for a few minutes to cool before serving the egg bites.
Tips For Making Instant Pot Egg Bites
- When I prepare a double batch, I save just enough to consume in the fridge and freeze the rest.
- I recommend using cooking spray on the silicone mold to remove them easily.
- Allow it to cool completely before putting it in an airtight container in the refrigerator. Warm egg bits will “sweat” and produce condensation as they cool, causing them to become sticky.
- Ensure that you don’t fill the molds on top because they will expand under pressure, and you don’t want them to overflow.
- Add a few tablespoons of heavy cream for a creamier texture.
You can add any mix-in you like. Just be careful to chop them finely because Instant Pot Egg Bites are small in size.
- Vegetables – peppers, onion, broccoli, mushrooms, olives.
- Meat – cooked sausage, ham, bacon, pepperoni.
- Cheese – pepper jack cheese, feta cheese, cheddar cheese, gruyere cheese.
- Canned/Jarred products
While I love to keep things simple, you can always mix and match the ingredients you have on hand to make your own super unique egg bites recipe.
- Mushroom and Gruyere: Stir some sautéed mushrooms and shredded cheese for a rich and flavorful breakfast bite.
- Greek Egg Bites: For a Medierenaean-inspired egg bite, stir in chopped spinach, feta cheese crumbles, and diced onions.
- Ham and Cheese Egg Bites: a classic egg bite flavor.
- Smoked Salmon and Cream Cheese Egg Bites: Add some smoked salmon and cream cheese for a healthy egg bite.
- Breakfast Sausage and Cheddar Egg Bites: Mix in cooked breakfast sausage and cheddar cheese for a satisfying breakfast.
- Southwest Egg Bites: Add shredded cheddar, diced onion, peppers, and jalapenos. Season with cumin and chili powder for a southwestern twist.
How To Store These Instant Pot Egg Bites
- Refrigerator – place the cooled egg bites in an airtight food storage container and store them in the fridge for a couple of days.
- Freezer – if you want to store them for a longer time, you need to put the egg bites in a ziplock bag or an airtight container and keep them for one month.
Then, if you want to reheat them, all you have to do is put them in the microwave for 30 seconds. If they are frozen, it will take 60-80 seconds.
You can also reheat them in the oven at 400 F for 3-4 minutes until warm.
Are Instant Pot Egg Bites Keto Friendly?
Yes, they are keto-friendly. Make sure that your mix-ins are not higher-carb veggies, and replace milk with full-fat cottage cheese or heavy whipping cream.
What if I Don’t Have Egg Molds?
That’s not a problem. You can make these egg bites in small mason jars or silicone cupcake liners in the instant pot.
You can also bake them in muffin pans on the stove!
How to Make Egg Bites In the Oven?
All you have to do is use a muffin tin line for baking these in the oven and add a bowl of water with about 3 1/2 cups of water below the muffin tin to help them get a fluffy texture.
I recommended baking them at 375F for about 15 minutes or until the egg bites look set.
Looking For More Breakfast Recipes? Try these:
- Creamy Baked Eggs with Leeks, Spinach and Bacon
- Best Easy Frittata Recipe
- Quick and Easy Shakshuka
- 2 Ingredients Cream Cheese Pancakes
- Breakfast Egg Muffins – Perfect Macros
Best Instant Pot Egg Bites
- 6 large eggs
- 1 cups Monterey Jack Cheese shredded or Mozzarella Cheese
- 1/2 cup cottage cheese
- 1/4 cup cooked bacon crumbled
- 1/8 tsp salt
- 1/8 tsp black pepper
Broccoli and Cheddar Cheese Egg Bites
- 6 large eggs
- 1 cup cheddar cheese shredded
- 1/2 cup cottage cheese
- 1/4 cup cooked broccoli florets
- Prepare the Instant Pot – Add 1 cup water to a 6 or 8 quart Instant Pot and place the trivet with handles inside.
- Make the Egg Mixture – In a blender, add eggs, shredded cheese, and cottage cheese. Blend on high until smooth. Season with salt and pepper to taste.
- Add the mix-ins: bacon bits, broccoli, red pepper, spinach, or any of your favorite meats and veggies.
- Fill the silicone molds with the egg mixture and cover tightly with aluminum foil to keep condensation away as the egg bites are cooking.
- Transfer the silicone molds into the Instant Pot.
- Cover the Instant Pot with a lid and make sure that the vent (pressure regulator) is set to "Sealing". Select the "Manual" program (high pressure) button and set the timer to 8 minutes. It will take about 10 minutes for the Instant Pot to come to full pressure.
- Allow the pressure to release naturally for 5 minutes, then release the remaining pressure.
- Remove the silicone egg mold from the Instant Pot and allow to cool for 5-10 minutes. Then turn the mold upside down on a plate and push out the egg bites.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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