Instant Pot Egg Bites

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If you haven’t tried Starbucks Bacon & Gruyère Sous Vide Egg Bites you need to try them as soon as possible. I tried them for the first time last year (2020) and I was AMAZED at how delicious they are! I also can’t believe that in the few years they have been at Starbucks, I did not try them sooner! Lol

Starting your day with these egg bites or “eggy bites” as I like to call them will benefit your body and keep you energized. According to the American Society for Nutrition (ASN), eating breakfast that is high in protein has been shown to support weight loss and benefit muscle health.

I am going to show you how to make two different kinds of egg bites. I love making these for my husband for a quick breakfast before he goes to work. The first is the “traditional” egg bite you would get from Starbucks. I didn’t have Gruyère cheese, so I just used one of my favorite cheeses-cheddar!

The second is more of a vegetarian option, as the soy chorizo is the substitute for meat. My husband enjoys dishes with a little kick, so adding in serrano pepper definitely gives it that kick. These are too spicy for me (I can’t handle any spice) so I prefer the traditional egg bites. I prepare them ahead of time and freeze them, then reheat in the microwave and they are good to go! Let’s be honest, these days with our busy schedules, convenience is king!

What Do You Need To Make Egg Bites?

Ditch expensive sous vide gadgets and get yourself an Instant Pot if you don’t already have one! You will need an egg silicone mold to make the individual egg bites. The Instant Pot silicone egg bite mold comes with a lid, so you can use that instead of using aluminum foil. To blend the egg mixture, I use a Ninja blender. Of course you can use any blender, but I like my Ninja because it has blending cups that I can use for smaller batches.

What Substitutes Can Be Used?

The great thing about these egg bites is there are so many options and variations. Here are some ways to change them up:

Greek yogurt = sour cream, cream cheese, cottage cheese

Milk = heavy cream, half n half

Gruyère shredded cheese = cheddar, mozzarella, colby, or pepper jack shredded cheese

Bacon = diced ham, chorizo, soy chorizo, turkey sausage,

Green onion = chives, shallots, garlic, serrano pepper, cilantro, spinach

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How Can You Store Egg Bites?

Egg bites can last in the fridge for about 7 days, and in the freezer 3-6 months. Keep in mind when freezing them, you should wrap them well before placing them in a ziploc freezer bag to diminish the chances of freezer burn. If you have a vacuum food sealer, they can last in the freezer for up to a year!

I hope you enjoyed this recipe! Don’t forget to share the love on Pinterest!

Copycat Starbucks Egg Bites

Ingredients

Pam cooking spray

8 eggs

¾ cup Milk

¾ cup Greek Yogurt

4 strips cooked bacon cut into bits

¼ tsp Salt (I used Himalayan)

¼ Black Pepper

1 cup Shredded Cheddar cheese

Green onion chopped

Yield: 18 approximately

Directions

Spray Instant Pot Silicone Egg Bite mold with Pam cooking spray.
Sprinkle in bacon bits and chopped green onion into each individual egg section.
Blend the eggs, milk, Greek Yogurt, salt, and black pepper in a Ninja blender at low speed, until smooth and foamy on the top.
First pour the egg mixture into a Pirex measuring cup to then pour into the molds about ¾ full. Sprinkle shredded cheese into each individual mold.
Pour 1 cup of water into the Instant Pot and place the trivet with handles inside.
Lower the egg bite mold onto the trivet and cover the mold with the silicone cover. Close the lid, set the steam valve to Sealing.
Press the Pressure Cook button, and set the time to 10 minutes at High pressure.
After the Instant Pot beeps once it is done, wait for 5 minutes before opening the Instant Pot lid and switch the steam valve to Venting.
Once the pin drops, open the Instant Pot and carefully take out the egg mold. Wait about 2-3 minutes before flipping the egg bites over onto the plate. Add extra pepper and/or cheese on top if desired.

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South of the Border Egg Bites (Vegetarian)

Ingredients

Pam cooking spray

8 eggs

¾ cup Milk

¾ cup Greek Yogurt

1 package Soy Chorizo (9oz)

¼ Salt (I used Himalayan) to taste

¼ Black Pepper to taste

1 cup Shredded Cheddar cheese

Green onion diced

1 Serrano Chile Pepper finely diced

Yield: 18 approximately

Directions

Spray Instant Pot Silicone Egg Bite mold with Pam cooking spray.
Take a spoon and place in soy chorizo, serrano pepper and chopped green onion into each individual egg section.
Blend the eggs, milk, Greek Yogurt, salt, and black pepper in a Ninja blender at low speed, until smooth and foamy on the top.
First pour the egg mixture into a Pirex measuring cup to then pour into the molds about ¾ full. Sprinkle shredded cheese into each individual mold.
Pour 1 cup of water into the Instant Pot and place the trivet with handles inside.
Lower the egg bite mold onto the trivet and cover the mold with the silicone cover. Close the lid, set the steam valve to Sealing.
Press the Pressure Cook button, and set the time to 10 minutes at High pressure.
Once the Instant Pot beeps after it is done, wait for 5 minutes before opening the Instant Pot lid and switch the steam valve to Venting.
Once the pin drops, open the Instant Pot and carefully take out the egg mold. Wait about 2-3 minutes before flipping the egg bites over onto the plate. Add extra pepper and/or cheese on top if desired.