Learn how easy it is to make this delicious copycat Starbucks Instant Pot Egg Bites recipe. No Instant Pot? This recipe also teaches you how to make these egg bites in the oven.
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Starbucks Sous Vide Egg Bites are a soft and velvety smooth breakfast that is delicious and easy to eat on the go. They also cost more than I am willing to spend on breakfast for an entire week, let alone for four bites of food.
It took me five attempts to get this recipe just right. I made all the silly mistakes so you can get these perfect each and every time.
Do I Need Any Special Equipment for Homemade Egg Bites?
For this recipe, I used my Instant Pot and this silicone egg mold.
If you are using an Instant Pot, you’ll need to have at least the 6-quart version. You’ll want to use the metal trivet that comes with most Instant Pot models. If you don’t have one, a simple silicone sling works great.
No Instant Pot? See the notes section in the printable recipe card at the bottom of the post. No egg mold? You can use 4 oz mason jars; more details are in the recipe card.
Variations:
- Add 1 tbsp of pesto (try homemade vegan pesto) to the mixture and leftover chopped Instant Pot ham for “green eggs and ham” bites.
- Add finely diced red or green peppers for even more veggies.
- Serve with Cilantro Chimichurri for awesome pizazz.
- Make an all-veggie version with finely chopped pieces of your favorite veg.
- Pizza bites! A few diced red peppers or sundried tomatoes, mozzarella, and chopped pepperoni.
- For dairy-free/Whole30 bites, I use Nut Pods because it helps give that silky egg texture that works so well in quiches, and keeps this dairy-free. If you have a favorite non-dairy milk you want to use, then go for it.
Can You Reheat Egg Bites?
Yes! They will keep well in the fridge for up to a week or in the freezer for two months. To reheat: place cold bites on a plate in the microwave for 30 seconds. Frozen bites will take 60-90 seconds.
Pro Tips/Recipe Notes
- Allow bites to fully cool before storing them in an air-tight container in the fridge. Egg bites that are still warm will “sweat” as they cool and create condensation, causing them to get gooey. Even when fully cooled, I still like to place the bites on a paper towel or clean cloth inside the container.
- When I make a big batch I will leave three or four bites in a container in the fridge and freeze the rest.
- I highly recommend using cooking spray on the silicone mold. The versions I made without this step were really hard to remove from the mold.
- The egg mold comes with a lid. You will keep that off for the cooking process.
Instant Pot Egg Bites
Learn how easy it is to make this delicious copycat Starbucks Instant Pot egg bites recipe. No Instant Pot? This recipe also teaches you how to make these egg bites in the oven.
Instructions
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Thoroughly grease the muffin mold with cooking spray.
olive oil cooking spray
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Chop and cook the bacon in a skillet over medium heat until cooked through. Remove to drain on a paper towel.
2 strips bacon
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Add eggs, milk, dill, lemon pepper, and garlic salt to a blender or food processor. Blend for 1 minute.
4 eggs, 1/3 cup whole milk, 1/4 tsp dried dill, 1/8 tsp lemon pepper, 1/8 tsp garlic salt
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Distribute spinach (if using) and (cooked) bacon to the egg molds. Pour the egg/milk mixture until each section is ~2/3 full.
1/4 cup spinach, finely chopped
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Top each section with a bit of Parmesan cheese if using.
1/4 cup grated Parmesan cheese
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Pour 1 cup of water into the Instant Pot. Carefully place the mold on top of a metal trivet and lower it into the Instant Pot.
1 cup water
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Secure the Instant Pot lid, and make sure the nozzle is set to “sealing”. Press “steam” and adjust the time to 8 minutes.
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Once the Instant Pot shuts off, allow it to vent naturally for 10 minutes and then do a quick release to let out any pressure that may remain.
-
Carefully remove the trivet and let the eggs cool for a few minutes in the mold before removing.
Notes
- The egg mold comes with a lid. You will keep that off for the cooking process.
- No egg molds? Heavily spray 4 oz mason jars with cooking spray before filling with the egg mixture. Cook with foil tightly pressed over the top of each jar.
- Allow bites to fully cool before storing them in an air-tight container in the fridge. Egg bites that are still warm will “sweat” as they cool and create condensation, causing them to get gooey.
- To reheat: place cold bites on a plate in the microwave for 30 seconds. Frozen bites will take 60-90 seconds.
Oven Instructions:
- Follow steps 1-5 in the recipe card, but cover the egg molds tightly in foil. Place the mold into a 9×13 pan and carefully pour water about three-fourths of the way up the side of the molds.
- Bake at 300 for 45 minutes.
- Remove the foil and check to see if the eggs are solid. If not, bake uncovered until there is no jiggle in the egg molds.
Nutrition Facts
Instant Pot Egg Bites
Amount Per Serving (2 egg bites)
Calories 197
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 238mg79%
Sodium 438mg19%
Potassium 170mg5%
Carbohydrates 3g1%
Fiber 0.03g0%
Sugar 2g2%
Protein 13g26%
Vitamin A 444IU9%
Vitamin C 0.04mg0%
Calcium 145mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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