These instant pot sous vide style egg bites are a delicious bite size snack or breakfast that is perfect on the go. Packed with protein and amazing texture, add your favorite combination of toppings and batch freeze for the week!
*This post has been updated. Original post was dated 4/21/18*
When these egg bites first came out, thanks to Starbucks -people were really excited. I wasn't at all surprised because they offered such a delicious protein packed option without the carbs, in a convenient bite size snack that was perfect on the go.
While these soft creamy puffy egg bites sure are absolutely delicious, relying on Starbucks to enjoy one is mega inconvenient and can easily break the bank. My devotion to Starbucks only goes as far as an occasional stop or desperate trip to get work done away from my distracting cat.
As far as these egg bites... well, I am going to be making these at home from now on 🙂
how to make egg bites in instant pot
Turns out, making sous vide style egg bites at home is a lot easier than you think. First you need to get yourself this silicone mold which fits perfectly into a 6qt instant pot. It works if you have a bigger size pot but it will not fit into a smaller instant pot.
As for the ingredients you will need eggs, cottage cheese and shredded cheese of choice. I played around with a few cheeses and recommend that you pick cheddar, gruyere or monterey jack cheese for better flavor. Also, I do not recommend you adding greek yogurt in this recipe as it turned out sour and the consistency wasn't as good.
Although I am using broccoli, ham and bacon in this recipe, some of the other flavors I tried were;
- sun-dried tomato and spinach
- pepper and onions
- tomato and chives
- bacon and cheese
- ham, broccoli and bacon which is the combination I liked the most.
For this recipe we use the “steam” mode for 8 quick minutes then allow for 10 minutes of natural pressure to be released. When you first open the pot the sous vide eggs are all super puffy but they quickly deflate to fill the cavity of the silicone mold.
Now you have your own Starbuck sous vide style egg bites with bragging rights my friends! I love how they came out super soft, mega flavorful, they refrigerate so well (even better if you use a stacker bag!!) and you can freeze them too!
Aren’t these egg bites the most perfect breakfast on the go? They are super convenient bite size protein packed little nuggets. I am so thrilled you are giving this recipe a try!
here are the recipes you'll need to go with this:
- DEFINITELY this super creamy luxurious Dalgona Whipped Coffee (Shh.. its actually very easy to make and only 3 ingredients needed!)
- This QUICK Bread! I don't know about you but I cannot start my day without a piece of toast 🙂
- Finish off with a Fruit Salad!
Instant Pot Sous Vide Egg Bites
Equipment
- Instant pot
Ingredients
- 5 cage-free eggs
- ¾ cup cottage cheese
- ½ cup shredded cheese, gruyere or cheddar
- 1 pinch sea salt
Toppings
- Ham, chopped
- broccoli, florets
- bacon, bits
Instructions
- Add two cups of water to the instant pot. Place metal trivet on the bottom of the pot
- Add eggs, cottage cheese, shredded cheese and pinch of salt to a blender cup. Pulse it for 30 seconds or until all ingredients are combined, no lumps are appearent and mixture is creamy
- Pour egg mixture into silicone mold, about ¾ full. Add in pieces of ham, broccoli and bacon, or whatever toppings you like. Slowly lower the silicone mold into the pot.
- Close the instant pot lid and turn venting valve to sealed position. Turn the instant pot on steam mode for 8 minutes. When done, allow for 10 minutes of NPR
- The egg bites will deflate once you open the pot. Allow it to cool down before removing from instant pot
Chris says
I don't mean to be rude, but while easy and delicious it is not sous vide.
Silvia Ribas says
Not rude at all! I used as a comparison otherwise it would be hard to say what they are. They are the IP version of the sous vide eggs from Starbucks. 🙂
Agate says
So they are pressure cooked, not sous vide.
Silvia Ribas says
Yes they are pressure cooker, sous vide is just a comparison. Probably not the best title but I can’t change it at this point. Sorry for the confusion
Sarah C says
What's with the snarky comments? The inclusion of the term "sous vide" refers to the original "Sous Vide Egg Bites" coffeehouse dish this recipe was inspired by. For people that love the dish but want another method of making it.
Brenda says
Now the instant pot has a sous vide setting. So glad I waited to buy one since I had a pressure cooker before instant pot came on the market.
Great Recipe I made on the stove with the silicone egg cups. I made them to full and it took 30 min to boil them but worth the wait. Thank you for your video
Silvia Ribas says
I am so happy to hear. Thanks Branda!
Patricia says
Do you cover the silicone mold with paper towels or foil?
Silvia Ribas says
I do not!
Andreid says
The IP lid serves as a cover already.
Rebecca Levin Harris says
Made these and loved them! We added pesto and cumin for flavor and deleted the cottage cheese and ham.
Silvia Ribas says
That’s so great to hear!! I love that you added pesto too, sounds yummy. Thanks for sharing! xoxo 🙂
Steve Weitzner says
So awesome,so easy.
Silvia Ribas says
Thanks!! I am so happy to hear 🙂
Ruth says
Do these freeze?
Silvia Ribas says
Yes they do! Take them out the night before to thaw in fridge. You can microwave to heat, on a pan frier or steamer. Hope you like them!
Carolyn says
I’ve never had the Starbucks version so I can’t compare, but these were great. They didn’t stick to the silicone pan, even without greasing first, and not covering them was fine too. There didn’t seem to be too much condensation on the bites when I opened the IP. I added a Pensey’s spice called “Fox Point Seasoning” which is bits of chives, onions, garlic, salt and green peppercorns, which added a nice layer of flavoring too. Thanks for the recipe!
Silvia Ribas says
I am so happy to hear Carolyn, made my day 🙂 Thanks for the feedback!
Olivia says
Best egg bites recipe for Instant Pot!
Quelle Heure says
It looks as if you use a "Magic Bullet " and if so, that makes it even easier...love these, great idea. I do take mine with me to Starbucks' patio...I feel like such a gourmet! Thanks again for such a unique and simple recipe.
p.s. I do mince pickled jalapeno and add this in the mixture, it kick's it up a bit.
Silvia Ribas says
Picked jalapeño sound absolutely AMAZING!! Thanks so much for your feedback 🙂
Quelle Heure says
No, thank you for your reply! Made them again, made 14 of them, with the pickled jalapeno...they ate them like peanuts! I had to go to my handy dandy Instant pot and make 14 more, seven with, and seven, sans pickled Jalepeno...This is certainly a keeper, next...sauteed mushrooms, and shallots. JMKeller, San Diego
Silvia Ribas says
I am loving the choice of flavors you’re adding! Making the sautéed mushrooms too when I get back home 🙂
KJCGA says
Is it possible to cook a double batch in the Instant Pot. Your recipe is great for making these bites with one 7 bite baby mold -- Now I want to save time and try two 7 baby molds at once? Do you have any advice?
Silvia Ribas says
Yes you can! just stack them up... although I haven’t done it, others have successfully! Let me know how it works for you.
Andreid says
KJCGA - Yes the 21.6 cm (8.25") moulds are stackable 2 high in the 6 qt Ultra, Plus, Duo and Lux and surely in the 8 qt models as well. First fill and stack your moulds "outside" the IP insert. Place the bottom one on the steam rack by making sure the rack handles can stand up vertically. Place the second mould over the first turning it by a few degrees so it doesn't sink into the bottom mould cavities, but rather stands on its ridges. No other rack or spacer will be necessary between the 2 moulds. There is sufficient space to allow steam to circulate freely around, over and under the moulds. You'll still be left with about ± 3.8 ~ 5 cm (1.5 ~ 2") to grab the handles that are sticking out from the sides of the top mould. Just proceed slowly and carefully as you place the rack and moulds inside the IP insert so to avoid spilling the egg mixture. Removing the moulds is not a problem since the eggs are already cooked and cannot spill over.
Reminder: You can freeze the egg bites in their silicone moulds after refrigerating them. Once frozen, they can be removed and placed inside other sealable bags or containers to free the moulds.
Tim says
When we did a double batch. The top layer didn’t cook all the way. Will try to increase the time.
Heather W. says
These are SO amazing!!!! I can't thank you enough for posting this! I made mine with feta, mozzarella, and turkey bacon because that's what I had on hand. They are DELICIOUS! Super moist, and velvety texture. My new go to quick breakfast!
Silvia Ribas says
That’s FANTASTIC! So happy to hear 🙂
Lina says
Egg bites are so delicious. I can't wait to make them again. I love the texture and all this flavors with ham, broccoli even with spinach. This is great recipe for breakfast meal. I love it.
Silvia Ribas says
That’s fantastic, I am so happy to hear that you enjoyed the egg bites recipe!
Cindy Renteria says
Yes im just wondering about the nutrition info please. Ive made these 3 xs know. I add a bit of spinach and green onion. And i trade off between bacon and ham. I love these.
Silvia Ribas says
Thank you Cindy!! The application I use no longer calculates nutritional info but maybe you can find a reliable app that you can use. Silvia
Jenn says
Hi! Do you have to use silicone molds? Could I use oven safe glass containers instead -assuming I grease them first?
Thank you!
Silvia Ribas says
Hi Jen! I haven’t tried this recipe without the silicone molds, I think they are so convenient and you get most out of the space. Some other feedback I received with regards to this, you can use silicone “muffin” molds if you have any. I am just a bit hesitant regarding the sizing and how that will affect the cooking time as well. Hope this helps 🙂
Ana says
Hi Jenn, I have made these using a round, glass Pyrex and they turned out great. One thing to note, though, is you may need to increase the cook time as the center of mine was undercooked when I used a 6" Pyrex (it was fine when I used the 7" one). I put it back in the Instantpot for an extra 5 minutes and it was fine.
Sally says
I bought the mold you recommend, and have made them twice. Both times, they were very difficult to remove from the mold. Any tips? The second time I used a bit of olive oil spray in each cup.
Could it be that I am not letting them rest or cool long enough?
Otherwise, they are delicious!!
Thanks
Silvia Ribas says
Hi Sally, so sorry to hear that. I actually remove mine almost right away and they do not stick at all! Did spray the mold help at all? Gosh, I wish I could help more but honestly I have no idea why they are sticking for you... mine practically jump out of the mold!
Lori says
I have used the small jelly jars since I don't have a silicone mold. Since they are manufactured to withstand high temperatures for even longer, they work fine,, but make sure you have greased them well.
Silvia Ribas says
Good to know Lori, a lot of people have been asking about this. Glad they worked for you 🙂
Maureen says
Can you try to explain how they compare to the Starbucks egg bites? I love those and tried replicating in the oven. Bad idea. I like the texture of Starbucks eggs.
Silvia Ribas says
Starbucks uses the sous vide method of cooking, this recipe is the Starbucks sous vide imitation because I actually cooked them in an instant pot. I don’t think you will get the same results in the oven. They are fluffy and delicious!
Kate says
These came out perfectly and they taste exactly like the Starbucks ones! Thank you!!
Silvia Ribas says
That’s fantastic Kate, I’m so happy to hear!
Erin Kunigisky says
I make these every weekend. Recipe doesn’t work well with eggbeaters FYI. Texture just comes out wrong. I love these every morning with some avacado. Yumm.
Silvia Ribas says
I am so happy to hear Erin, and thank you so much for your feedback and update on eggbeaters!! xoxo
Andrea says
I really love this recipe - Thank you for posting! One tip I would add is to NOT put the rack into the IP after you add the water but instead, set your filled silicone mold on it and lower them both into the pot at the same time. Makes it much easier to lower into the pot without spilling.
Silvia Ribas says
That’s great Andrea, I am so happy you liked my recipe!! xoxo
Amanda says
This was exactly what I was looking for. I enjoy the Starbucks version but wanted to find a way to make these at home. This recipe was perfect. And it will be my base recipe as I experiment with even more combinations . Thank you so much!
Silvia Ribas says
That’s exactly what I do, I use the base and keep on trying different combinations. Thanks for your feedback Amanda, glad you enjoyed it!
Renee says
Do you cook the broccoli or add it I raw?
Silvia Ribas says
I add it raw. It doesn’t take much to cook (soften) the broccoli so you should be fine adding it raw
Kristi says
I tried this recipe tonight and these were really good. I’ve never had Starbucks sous vide eggs so I have nothing to compare it to but I was impressed. I was tired and in a hurry when I tried doing the recipe and like an idiot, I left the inner rubber ring off and didn’t realize it until later when I saw a puddle of water on my kitchen floor 😤 and thought they were ruined. But I figured it out and they still came out tasting great. Not sure if that’s a testament to the recipe or the awesome IP but nonetheless, I’ll take it! 😆
Silvia Ribas says
I am so glad you liked it Kristi! thanks a bunch for stopping by to share you feedback 🙂
Stephanie Souto says
Think this is my 3rd time making these. Made them again today becuase of the weather and they are great for my snacks at work. I substiuted the cottage cheese with cream cheese instead. Added some cooked spinach, mild chredded cheese, bacon and a bit of pepper so good. They almost taste like bacon, egg and cheese muffins without the bread. I might have to try them in my oven safe ramkins for a bigger dish for a quick breakfast this weekend before work.
Silvia Ribas says
That’s so awesome to hear Stephanie. I also like it with cream cheese, so good! Thanks for the feedback 🙂
Natalie says
I’m not a fan of cottage cheese...any suggestions for a substitute?!
Silvia Ribas says
people have tried with cream cheese and liked it. I have yet to try with cream cheese but will do so with my next batch.