Instant Pot Starbucks Egg Bites–protein packed egg bites with a velvety smooth texture like the kind you order at Starbucks (but for a fraction of the price). Make these babies ahead of time and enjoy them all week for breakfast!
Instant Pot Starbucks Egg Bites
These egg bites are a fast and easy breakfast that are perfect to make ahead of time. These egg bites are super similar to Starbucks sous vide egg bites. They are smooth and creamy. If you like a little texture in your egg bites try this other Instant Pot egg bite recipe.
- This is a low carb (keto friendly) breakfast idea! Egg bites are great for an afternoon snack too. Filling, but not overfilling. Each egg bite has 88 calories, 1.6 grams of carbs and 7 grams of protein. You’ll probably eat at least two in one sitting.
- Mix-in ideas: kale, chopped mushrooms, sun-dried tomatoes, spoonful of salsa, bacon, cheese, green onions, tomatoes, ham, bacon, sausage or spinach.
- Leave out the mix-ins if you prefer (that’s what I did). Instead I just serve mine with a little salsa or hot sauce. If you like more texture then add in mix ins and don’t blend the cheese.
- I used my 6 quart Instant Pot *. But you can also use an 8 quart pot.
- Cover your egg bites with foil before cooking to make sure that the condensation on the lid doesn’t drip onto your egg bites. If your egg molds came with a plastic lid, they are for storage and can’t be used for cooking. If the egg mold lid is silicone, you should be able to use it when cooking, but be sure to check with your manufacturer instructions first.
- If your egg bites are still runny, put them back in the Instant Pot for a couple of minutes longer. Sometimes when cooking two pans of egg bites one pan comes out done and the other doesn’t. Don’t fret. Just add the pan that is not done back into the Instant Pot for a couple more minutes.
- The more mix-ins you use the longer the egg bites will take to set. A lot of moisture releasing mix-ins like tomatoes or mushrooms will add too much moisture and make them not set.
Equipment needed to make Instant Pot Starbucks Egg Bites:
- 6 or 8 quart Instant Pot*
- Silicone egg bite molds*
- Foil or silicone lids to cover your egg bites
How to store and reheat egg bites:
Store in an airtight container in the refrigerator for up to a week. Microwave for 30 seconds when ready to eat. You can also freeze egg bites. To reheat from frozen wrap an egg bite in a paper towel or napkin and microwave for 60-90 seconds.
More Instant Pot Breakfast Recipes…
- Instant Pot Protein Pancake Bites–make with Kodiak cake pancake mix!
- Instant Pot Breakfast Enchiladas–these are also good for dinner!
- Instant Pot French Toast Casserole–don’t forget the syrup!
- Instant Pot Biscuits and Gravy Casserole–southern, hearty breakfast in a casserole!
- Instant Pot Firefighter’s Special–easy 5-ingredient breakfast casserole recipe!
- Instant Pot Mountain Mama Brunch–cheesy hashbrown, egg and bacon casserole!
- Instant Pot Brunch Casserole–hashbrowns in a creamy sauce with sausage, cheese and crispy french fried onions!
Protein packed egg bites with a velvety smooth texture like the kind you order at Starbucks (but for a fraction of the price)
- 6 eggs
- 1 cup shredded cheddar cheese
- 3/4 cup cottage cheese
- 3/4 cup Greek yogurt
- 3/4 tsp salt
- Any mix ins you like: basil, chopped tomatoes, diced ham, bacon bits etc.
- Add eggs, cheese, cottage cheese, yogurt and salt to a blender. Blend for 30 seconds.
- Spray two silicone egg molds* with non-stick cooking spray.
- Fill each cup ¾ full. If you want to add in any mix-ins drop them evenly into each cup.
- Cover each mold with foil. Stack the molds on a trivet/sling* in an off-set manner so that the cups are not directly on top of each other.
- Pour 1 ½ cups water into bottom of Instant Pot. Drop the sling into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the STEAM button to 12 minutes. When time is up let pot sit for 8-10 minutes and then move valve to venting. Remove the lid.
- Remove the sling from the pot. Remove the foil from the pans. Invert the molds onto a plate and pop out the egg bites. Store in an airtight container in the refrigerator for up to a week. Microwave for 30 seconds when ready to eat.
This recipe makes enough to fill two egg bite molds. If you don’t have 2 molds then use halve the recipe and pressure cook for 8 minutes with a 10 minute natural pressure release.
If you want a completely creamy consistency add the cheese into the blender. If you’d rather have more texture then add the cheese in after you have blended the eggs.
You can freeze egg bites. To reheat: wrap an egg bite in a paper towel or napkin and microwave for 60-90 seconds.
- Category: Breakfast
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.