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 Egg Bites
Equipment
Ingredients
- 5 cage-free eggs
- 3/4 cup cottage cheese
- 1/2 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 3/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t mean to be rude, but while easy and delicious it is not sous vide.
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. 🙂
So they are pressure cooked, not sous vide.
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
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.
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
I am so happy to hear. Thanks Branda!
Do you cover the silicone mold with paper towels or foil?
I do not!
The IP lid serves as a cover already.
Made these and loved them! We added pesto and cumin for flavor and deleted the cottage cheese and ham.
That’s so great to hear!! I love that you added pesto too, sounds yummy. Thanks for sharing! xoxo 🙂
So awesome,so easy.
Thanks!! I am so happy to hear 🙂
Do these freeze?
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!
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!
I am so happy to hear Carolyn, made my day 🙂 Thanks for the feedback!
Best egg bites recipe for Instant Pot!
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.
Picked jalapeño sound absolutely AMAZING!! Thanks so much for your feedback 🙂
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
I am loving the choice of flavors you’re adding! Making the sautéed mushrooms too when I get back home 🙂
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?
Yes you can! just stack them up… although I haven’t done it, others have successfully! Let me know how it works for you.
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.
When we did a double batch. The top layer didn’t cook all the way. Will try to increase the time.
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!
That’s FANTASTIC! So happy to hear 🙂