by Stephanie May 29, 2018
I love hitting up Starbucks for a quick breakfast during the week. And while I love a big muffin or pastry, I look at all of those calories next to each of them and that feeling of guilt steps in which is fine because drags me back to reality. I love their steel cut oats, but my most favorite breakfast item from Starbucks are their sous vide egg bites!
If you have never had them, they are these deliciously little egg muffins that are light and creamy and fluffy all at the same time. So good! But, let’s be honest, they aren’t super cheap and add up fast. And raise your hand if you have a sous vide machine at home? Yeah, me either. The good news is that you can make these tasty egg bites in your pressure cooker!
Granted, since we aren’t actually using sous vide, they are not going to be exactly the same, but they are pretty darn close and will certainly satisfy your cravings!
Starbucks has two different versions of the egg bites, one with gruyere and bacon and an egg white version with jack cheese and red bell pepper. I’ve had both, but I actually prefer the egg white version.
These egg bites are made with whole eggs, but it’s 5 eggs divided amongst 7 cups. Cottage cheese and a bit of cream cheese give them that creamy texture. I then added a bit of red and green bell pepper.
You can double up and make these and freeze them if you’d like. Just pop them in the microwave for 30-60 seconds and you are good. Also, you can mix in so many different things into these egg bites to change things up: bacon, other cheeses, spinach, broccoli, or other herbs. The possibilities are endless and your wallet will thank you!
Yield: 7 egg bites
Instant Pot Egg Bites
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Making your own egg bites at home is easy and cheaper thanks to the Instant Pot! Skip the Starbucks line!
Ingredients
- 5 large eggs
- 1/2 cup cottage cheese
- 1/4 cup plain cream cheese or Greek yogurt
- 3/4 cup shredded monterey jack cheese
- 1/2 teaspoon salt (or to taste)
- 1/2 cup red bell pepper, diced
- 1/4 cup green belle pepper, diced
Instructions
- Pour one cup of water into the pressure cooker. Place the trivet on top.
- In a blender, Pour in the eggs, cottage cheese, cream cheese (or yogurt), cheese, and the salt. Blend until smooth and fluffy, about 2-3 minutes.
- Spray the cups of the silicone mold with cooking spray. Divide the diced bell peppers into each cup. Pour the egg mixture into each cup in the mold.
- Place the molds on top of the trivet and cover with foil. Lock the lid and set the pressure cooker to the steam function for 8 minutes.
- After the 8 minutes has passed, let the pot do a natural pressure release for 10 minutes. Manually release any remaining pressure. Carefully lift the mold out of the pressure cooker. Let sit for 2 minutes. Use a fork to gently lift out each egg cup out of the mold. Serve or freeze.
Nutrition Information:
Yield:
7Serving Size:
1
Amount Per Serving:Calories: 166Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 156mgSodium: 367mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 13g
Looking for more Instant Pot recipes? Try these!
Instant Pot White Chicken Chili
Instant Pot or Slow Cooker Ranch Chicken Tacos
Instant Pot Meatloaf and Mashed Potatoes
Instant Pot Beef Stroganoff
Related posts:
Copycat P.F. Chang’s Chicken Lettuce WrapsInstant Pot Loaded Cauliflower SoupInstant Pot Mac and CheeseInstant Pot Hamburger Helper
posted in: Breakfast, Instant Pot, Low-Carb 25 comments »
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Kerry — Reply
What sort of molds do you use for this? I just got my Instant Pot and would love to try. Thank you.
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Tawna — Reply
Hi Stephanie,
Can you describe the trivet? I have a knock off IP. -
Jenny — Reply
Just made these, I’ve never ate or made them before….. your recipe was so easy, and soooo good!!!
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kim forbes — Reply
These look great! Can you make in the oveN/ If so how? Thanks
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Lana — Reply
I have made this recipe many many times and it is sooo good. I freeze for my grandchildren to take back to college for a quick late night study snack…thank you for a great recipe..
- See AlsoHomemade Air Fryer Egg Rolls
Kelli S Snyder — Reply
Made these today and they are great! I followed the recipe exactly as it is, using cream cheese. Thanks for sharing!
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Stephanie —
Yay! Glad you like them Kelli!
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Melissa — Reply
Will these stay in the fridge for the week? Or is it better to freeze and reheat in the morning? Also what is your process to reheat them?
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Stephanie —
You can definitely keep in the fridge for the week and reheat! I think they taste best within the first 3-4 days. I wrap them in a paper towel and just stick them in the microwave for about 45 seconds.
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Pingback: Egg Bites | Instant Pot Resources
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Betsy — Reply
Any ideas on getting the carbs under 4 per?
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Nickey —
I wonder if you cut out cottage cheese and used full fat ricotta instead if it would change the carbs much.
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Julie — Reply
What kind of mold do you use?
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Terry — Reply
My molds came with loose fitting lids and I am wondering if you can use them instead of foil to stack several molds?
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Stephanie —
Terry, I’m not sure I would stack using the lids. The lids might prevent the bites from cooking thoroughly. I’m also not sure those lids are always heat-safe. The foil helps trap the heat and those lids may not serve the same purpose.
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Bev — Reply
I made these and they were so delicious! So I made a second batch and froze them..when I took them out of the freezer to defrost they turned to mush! So I highly recommend that you don’t freeze them! Had to dump them!
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Stephanie —
I’m glad you liked them, Bev! Do you mind sharing how you defrosted them? Did they sit out to defrost and then did you warm them? Or did they go straight to the microwave from the freezer? I’ve been able to reheat them for about 30 seconds.
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Joyce — Reply
It’s rather funny, but without reading anyone’s recipes, I made a batch of egg bites, and they turned out to be delicious–and now, as I read your recipe, I realized I made mine almost exactly as you posted here :-).
I don’t like to reheat egg dishes for the most part, so I take mine out of the fridge and let them sit at room temperature for about 30 minutes, and then eat them at that temp. I’m weird, though, and actually like the bites that way. Seems as if the flavors of the vegetables I put in come out better than if they’re hot.
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Pingback: Instant Pot Egg Bites (Starbucks Copycat) – Eat. Drink. Love. | yummyumm in a pinch
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Lenora — Reply
I just made these in my muffin tin on 350 for 18 min.the only thing i would change is less salt. They are really good. I also used jar red peppers and drained them real good. I got 8 of them
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Sue — Reply
In order to make these a little lower in carbs, could I substitute full fat sour cream for the cottage cheese, or maybe you have a better suggestion?
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Pingback: Instant Pot White Chicken Chili - Eat. Drink. Love.
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Carol J Hodges — Reply
(?) It states to use the steam setting, My instant pot steam seating has no pressure, low pressure and high pressure . Which one of these settings should I use?
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Esperanza — Reply
Hi! Thank you for sharing this recipe, I just fall in love with these eggs,would you please show us what mold you used for the eggs? Thank you in advance :)
