Skip the expensive drive-thru and enjoy a copycat version of Starbucks Sous Vide Egg Bites in the comfort of your own home with this easy Instant Pot Egg Bites recipe. Packed with protein, full of flavor, and completely customizable, these egg bites are light, fluffy, creamy, and incredibly simple to make!
Better Than Starbucks
If you’ve ever had Starbucks Sous Vide Egg Bites, you know how delicious they are—little nuggets of cheesy, creamy eggs so fluffy they melt in your mouth.
But they’re expensive and only come in three flavor combinations.
This Instant Pot Egg Bites recipe lets you easily replicate that same creamy, fluffy texture at home, thanks to the moist heat of the Instant Pot.
Not only will you skip the wait and save money, but you can also customize these egg bites with any fillings you like. Pair them with a homemade latte, and you’ve got a breakfast that fuels your morning and keeps money in your pocket!
Happy Cooking! xo Kristen
What you Need to Make Egg Bites
- Silicone Egg Molds: To make egg bites in an electric pressure cooker, you must use a silicone mold designed for egg bites. They are relatively inexpensive and sold in packs of two (great for a double batch).
- Eggs: If desired, replace the 4 whole eggs with 8 egg whites.
- Cottage Cheese: The cottage cheese adds protein, flavor, and gives these egg bites their creamy, soft consistency. Just be sure to use full-fat or reduced fat cottage cheese. Fat-free cottage cheese will not yield the same creamy results.
- Fillings: The fillings are completely customizable and up to you. Veggies of choice, diced ham, baked bacon, cheese, olives, etc. See below for my notes on options for fillings or my favorite combinations to inspire you.
How to Make Instant Pot Egg Bites
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Prepare Egg Mixture. On low speed, blend the eggs, cottage cheese, salt, and pepper together until the cottage cheese is incorporated into the eggs. Blending instead of whisking the mixture ensure the creamiest texture.
Kristen’s Tip
If you are only opting to add 1 variety of cheese to your egg bites, add it to the blender with the other ingredients. This will let the cheese fully incorporate into the egg bites.
- Assemble Egg Bites. Add fillings of your choice evenly between the egg bite molds. Pour the egg mixture into each egg mold, dividing the egg mixture evenly between the molds. Each mold should be filled about three-fourths of the way full.
- Cover with Foil. Cover the molds with foil to prevent condensation from getting inside our egg bites. I recommend foil OVER the silicone lids that come with egg bite molds, because some brands are NOT safe to be used under pressure.
- Prepare Instant Pot. Add 1 ½ cups of cold tap water to the inner pot and place a metal trivent inside the inner pot. Place the egg bites on the rack, stacking the molds on top of eachother if you prepared a double batch.
- Pressure Cook. Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure.
Kristen’s Tip
If you have found you have had issues with your Instant Pot running hot or your egg bites ballooning up in the past, set to cook on LOW pressure for 9 minutes.
- Let Pressure Release Naturally. Once the cooking time has elapsed, allow pressure to release for at least 10 minutes to keep the delicate texture of the egg bites intact. Then do a quick release of any remaining pressure and remove the egg bites from the Instant Pot.
- Unmold and Serve. Invert the egg bites onto a plate and serve!
Options for Egg Bite Fillings
While the options for adding meat, cheese, and veggies to your egg bites are endless, I have a few notes of caution when selecting options to ensure perfect results.
- Meat: It is best to add precooked meat, such as browned breakfast sausage, crumbled baked bacon, diced ham, or even leftover ground beef or turkey.
- For Vegetables: Veggies like onions, mushrooms, spinach, bell peppers, zucchini, and broccoli are best if sautéed before adding to egg bite filling. This will enhance their flavor and texture, while reducing excess moisture. Green onions can be added without the need to sauté first.
- For Tomatoes: I love adding tomatoes to egg bites, but unless using grape tomatoes, it is best to remove the seeds to prevent the egg bites from being watered down.
- Options for Cheese: Any cheese you like! Gruyere, mozzarella, cheddar, colby, Swiss, feta, etc.
My Personal Favorite Egg Bite Combinations
The following suggestions are based on 1 batch (1 tray of egg bites), double if needed.
- Bacon and Gruyere: Add in 2 slices of chopped cooked bacon and ¼ cup shredded Gruyere cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- Mediterranean: Add 2 tablespoons of sliced Kalamata olives, ¼ cup defrosted & drained chopped spinach, 2 tablespoons crumbled feta cheese, and 2 tablespoons of chopped deseeded tomatoes.
- Ham and Cheddar: Add in ¼ cup diced ham and ¼ cup shredded cheddar cheese.
- Mushroom and Swiss: Add in ¼ cup sliced sauteed mushrooms and ¼ cup shredded Swiss cheese.
Storage + Meal Prep Tips
Egg Bites will always have the best texture when served immediately after pressure cooking. That said, they are still pretty amazing after being refrigerated or frozen for a few days, making them a great option for meal-prep.
- Freeze: Let cool completely and then place the egg bites into a freezer-safe bag, remove excess air, and freeze for up to 3 months. Reheat the frozen egg bites on a heat-safe plate in the microwave at 50% power for 90-120 seconds. The lower heat will preserve the delicate texture of the egg bites, while gently defrosting the egg bites as well.
- Refrigerate: Store egg bites in an airtight container in the refrigerator for up to 5 days. Reheat the egg bites on a heat-safe plate in the microwave at 50% power for 45-60 seconds. The lower heat will preserve the delicate texture of the egg bites.
More Instant Pot Breakfast Recipes
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Prevent your screen from going dark
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In a blender, layer 4 large eggs, ⅓ cup cottage cheese, 1 pinch kosher salt, and ¼ teaspoon black pepper in that order. If desired add shredded cheese of your choice now to blender. Blend on LOW speed until combined. Tap the blender on the counter to remove any air bubbles.
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Spray egg molds with nonstick cooking spray and add in toppings of your choice (or skip additions altogether). Divide the egg mixture evenly between the egg molds. Each egg mold should be about ¾ths of the way full. Cover the egg bite mold tightly with foil.
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Pour 1½ cups of cold tap water into the inner pot of the pressure cooker and place a metal rack inside the inner pot. Place the egg bites on the rack, stacking the molds if you prepared a double batch.
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Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure. Do this by hitting manual or pressure cook and use the +/- buttons to adjust to read “9.”
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Once cook time has elapsed, let the pressure release naturally for at least 10 minutes.
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Remove the egg bite mold from the inner pot and let rest for 2-5 minutes before inverting the mold onto a plate.
Note on Cooking Time: Using 3 different models, I have never had issues with these egg bites being overcooked cooking on high pressure. But if you find your pressure cooker runs hot or your egg bites inflate too much, cook on LOW pressure for 9 minutes with a natural pressure release.
Storage Instructions: Egg Bites will keep in the refrigerator for up to 5 days and can be frozen for up to 3 months in a freezer-safe storage bag. Reheat the egg bites on a heat-safe plate in the microwave at 50% power for 45-120 seconds (depending on if frozen or refrigerated). The lower heat will preserve the delicate texture of the egg bites.
Note on Additions: Feel free to add in up to ¼ cup of any cheese and up to ⅓ cup sauteed vegetables or cooked and diced meat, or simply leave plain. Below are a few of my favorite combinations.
- Bacon and Gruyere: Add in 2 slices of chopped cooked bacon and ¼ cup shredded Gruyere cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- Mediterranean: Add 2 tablespoons of sliced Kalamata olives, ¼ cup defrosted & drained chopped spinach, 2 tablespoons crumbled feta cheese, and 2 tablespoons of chopped deseeded tomatoes.
- Ham and Cheddar: Add in ¼ cup diced ham and ¼ cup shredded cheddar cheese.
- Mushroom and Swiss: Add in ¼ cup sliced sauteed mushrooms and ¼ cup shredded Swiss cheese.
Live at higher elevation? Be sure to follow my Instant Pot High Altitude Conversion guide.
Nutrition values are for 1 egg bite and for the base recipe.
Calories: 51kcalCarbohydrates: 1gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 108mgSodium: 83mgPotassium: 50mgSugar: 1gVitamin A: 168IUCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and update in 2025.
