Egg Bites in Your Instant Pot
Anyone else head over heels about Starbucks Sous Vide Egg Bites? I love them, and had noticed I was getting them at least once or twice a week as a healthy, high-protein small meal or post-workout snack. The thing about those little beauties is that, with tax, they cost about $2.50 a pop. I’m willing to pay for convenience sometimes, but when I calculated the cost difference of making them at home vs. buying them weekly, it was a bit of a rude awakening. I decided it was worth making my own in batches to keep in the fridge or freezer. Plus, beyond the cost savings, you can experiment with different flavors and ingredients.
These sous vide egg bites have become a staple in my weekly meal prep because they’re so easy to reheat: 30 seconds in the microwave if they’ve been refrigerated, or 1-2 minutes if frozen. They’re also perfect for a quick and healthy teacher lunch at school.
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Instant Pot Sous Vide Egg Bites Tools
You’ll need several things to pull off your instant pot sous vide egg bites:
Pressure Cooker (Instant Pot)
First, obviously, you’ll need a pressure cooker. I use the Instant Pot Duo 6 Quart pressure cooker. This size is great for feeding 4-6 people, and it fits two trays of silicon egg molds just perfectly. Making the egg bites in a pressure cooker allows them to have that steamed, “sous vide” texture. You could also bake them in a muffin pan in the oven, but they’d be more crumbly and less creamy.
Trivet with Handles
You’ll also need some sort of trivet: I use the metal one that came with my Instant Pot because it lifts the molds off of the bottom of the pot, and it also has long handles that are accessible even when you have two egg trays stacked.
Silicon Egg Bite Trays
Speaking of egg trays, I use the official Instant Pot Egg Bites Pan with Lid, which is compatible with both the 6-quart and 8-quart Instant Pot pressure cookers. I recommend spraying the egg tray compartments lightly with cooking spray (I use avocado oil spray) before adding the egg mixture. And they do come with silicon lids, which some people have said you can use on the trays for cooking in the pressure cooker, but it says right on my lid that you shouldn’t do that, so I covered the trays with aluminum foil instead. Did you know they make nonstick aluminum foil? It’s a game-changer!
Food Processor or Blender
Then it’s helpful to have a blender or food processor (mine is the Ninja Professional Plus blender-food processor combo that I purchased from Costco a while back.
Instant Pot Sous Vide Egg Bites Ingredients
Here’s where you get to have a little fun. There are a few basic ingredients that you’ll need, including eggs and cottage cheese. I used nonfat cottage cheese, but if you want creamier egg bites, you can use partial or full fat cottage cheese. Aside from that, you’ll need a little bit of some other type of cheese. If you want plain egg bites, that’s all you need! Beyond these three things, you can customize at will. The basic recipe is 4 eggs, 1/2 cup cottage cheese, 1/2 cup of some other type of cheese, and then anywhere from 1/4 cup to 3/4 cup of veggies, meats, herbs…you name it! A quick Google search will give you tons of ideas if you want to try something new. For the batch featured in this post, I made kale and Portobello mushroom, which is my favorite at Starbucks.
For most ingredients, you can just toss them in your food processor or blender and blend them in. Some ingredients, like my kale and mushrooms, or onions, peppers, broccoli, sausage, bacon, etc., need to be sautéed a little or cooked to tenderize them and bring out the flavor.
Get all of your ingredients out, sauté or precook anything like bacon or sausage, and then toss it in your blender. If you want bigger pieces of an ingredient, wait until after blending the eggs and cheese and then stir the chunks into the blended egg mixture before pouring into the silicon mold. Or, you can place ingredients into the molds before pouring in the egg mixture. You could also sprinkle ingredients on top of the egg mixture once its in the molds. Like I said, it’s totally your choice.
For this batch of kale-Portobello mushroom egg bites, I blended everything together rather than leaving chunks of chopped mushroom and kale. Here’s the recipe for my kale-Portobello instant pot sous vide egg bites. If you don’t like kale and mushrooms, well, just leave them out. 😀
Add egg mixture to tray 
Cover tightly with nonstick (or lightly sprayed) aluminum foil 
Cooked egg bites – yum!
Note: This recipe is for ONE tray of egg bites (7 total). Double it if you have two of the silicon egg bites trays, and then stack the trays when you add them to the Instant Pot to cook.
Copycat Starbucks Instant Pot Sous Vide Egg Bites (Customizable Flavors)
Equipment
- Pressure cooker
- Blender or food processor
- Silicon egg tray, sprayed with cooking spray
- Aluminum foil (I used non-stick)
Ingredients
- 4 eggs
- 1/2 cup fat-free cottage cheese *Use partial or full fat for creamier texture
- 1/2 cup Swiss cheese, shredded *Use any kind of cheese you want: we like mozzarella, Monterey Jack, sharp cheddar, feta, and others.
- 1/4 cup kale, rough chopped, wilted *Optional and replaceable!
- 1/4 cup Portobello mushrooms, cooked in skillet *Optional and replaceable!
- salt and pepper, to taste *Or any kind of spices or herbs you like
Instructions
- Add 1 cup of water to Instant Pot and place the trivet with handles inside, handles up and leaning on the sides (I use the metal one that came with my Instant Pot).
- Add eggs, cottage cheese, Swiss (or other) cheese, and remaining ingredients to a blender or food processor. Process until smooth (about 30 seconds). Note: If you want chunkier ingredients, add them AFTER processing the egg and cheese mixture.
- Divide the egg-cheese mixture equally between the prepared (sprayed lightly with cooking spray) compartments in the silicon egg mold.
- Cover tightly with aluminum foil and place the covered tray into the Instant Pot, on the trivet.
- Place the lid on the Instant Pot (vent must be set to "sealing"). Pressure cook on HIGH PRESSURE for 11 minutes. Note: If you want your egg bites to be a little more on the firm side, you can add a few more minutes. I actually like mine cooked for 12 minutes. Likewise, you could reduce the time for less firm egg bites. It will take about 5 minutes for the Instant Pot to gain pressure and begin to cook.
- When the pressure cooking is done, let the pressure naturally release for 10 minutes. After 10 minutes, set the vent to "venting" and release any remaining pressure.
- Remove the tray from the Instant Pot and let the egg bites cool in the tray for a few minutes.
- Pop the egg bites gently out of the molds and enjoy! (If the egg bites are sticking to the tray, you can use a spoon to gently lift them out.)
Notes
| Nutrition Facts | |
|---|---|
| Servings: 7 | |
| Serving size: | 1 egg bite |
| Calories | 80 |
| % Daily Value* | |
| Total Fat 4.7g | 6% |
| Saturated Fat 2.2g | 11% |
| Cholesterol 101mg | 34% |
| Sodium 137mg | 6% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 1.2g | |
| Protein 7.5g | |
| Vitamin D 12mcg | 61% |
| Calcium 102mg | 8% |
| Iron 1mg | 3% |
| Potassium 66mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
That’s it! I’ve had fun making all sorts of different egg bites lately. Do yourself a favor and get a couple of the egg bites trays: you’re going to want to make multiple batches!
If you like these egg bites and are looking for another easy and delicious (but maybe not quite as healthy) recipe, check out my Air Fryer Donuts recipe. Looking for other ways to get your protein in? Try these No-Bake Chocolate Honey Protein Bites or my Chewy Chocolate Chip Protein Cookies.
