Instant Pot Egg Bites are a copycat version of Starbuck's Soude Vide Egg Bites. They are light, fluffy, creamy, and incredibly easy to make at home!
Skip the expensive drive-thru and make your own egg bites EASILY in the Instant Pot and customize them with whatever filling you like.
Better than Starbucks
If you have had Starbucks Sous Vide Egg Bites, you know how good they are. They are creamy, light, fluffy, tender, and full of flavor.
But they are also expensive and only available in 3 flavor combinations.
By making Egg Bites at home, not only do you save money, but you can add WHATEVER fillings you want or make a variety to please everyone in your family.
What you Need to Make Egg Bites
Instead of needing a sous vide machine, this recipe is made in an electric pressure cooker in silicone egg bite molds. The moist heat keeps these egg bites just as light and fluffy as they turn out in sous-vide cooking.
This base recipe for egg bites starts with eggs, cottage cheese, salt, and pepper. The cottage cheese will keep the egg bites super creamy and flavorful.
As for what else to add, the options are up to you!
Flavor Combinations
- Bacon and Gruyere: Add in 2 slices of chopped bacon and ¼ cup shredded Gruyere/Swiss cheese.
- Roasted Red Pepper: Add in ¼ cup shredded Monterrey Jack cheese, ¼ cup chopped roasted red peppers, and 2 tablespoons chopped spinach.
- 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.
How to Make Egg Bites in the Instant Pot
Step One: Prepare Egg Mixture
In a blender, place the eggs, cottage cheese, salt, pepper, and any shredded cheese you are using. Blend until well combined.
Using a blender allows the cottage cheese to blend up into the eggs and keeps these bites super creamy.
Step Two: Assemble Egg Bites
Divide the bacon (or filling 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 the mold tightly with foil.
Step Three: Pressure Cook
Pour 1.5 cups of cold 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.
Place the lid on the inner pot and be sure the vent knob is sealed. Set cook time for 9 minutes on high pressure.
Once the cooking time has elapsed, allow pressure to release for at least 10 minutes to keep the delicate texture intact.
Step Four: Unmold and Serve
Once 10 minutes have passed, remove the molds from the Instant Pot and invert onto a plate.
Recipe FAQs
Egg Bites will keep in the refrigerator for up to 5 days. They can technically be frozen for up to 3 months, but they do not retain the same texture once defrosted, so this is not something I recommend.
I highly suggest reheating these egg bites on 50% power in the microwave for 60-90 seconds. The lower heat will help keep the delicate texture of the egg bites intact.
Yes! You can stack 2 molds right on top of each other in a 6 or 8-quart instant pot.
Yes! Instead of using 4 whole eggs, you can use 8 egg whites.
For the best flavor, texture, and taste cottage cheese is a MUST. You can use low-fat cottage cheese, but do not use fat free cottage cheese for best results.
No! You can opt to use just the base recipe of eggs, cottage cheese, and salt and pepper and keep these Egg Bites super simple in flavor.
More Instant Pot Egg Recipes
- Instant Pot Hard Boiled Eggs: Perfect hard-boiled eggs EVERY single time!
- Instant Pot Breakfast Casserole: An easy sausage and hashbrown breakfast casserole made right in the Instant Pot.
- Instant Pot Frittata: The Instant Pot makes the lightest, fluffiest Frittata EVER!
Try these Egg Bites? Be sure to leave a review below! I love to hear how much you enjoy my recipes!
Instant Pot Egg Bites
Ingredients
Base Egg Bite Recipe
- 4 large eggs
- ⅓ cup cottage cheese
- 1 pinch salt
- ¼ teaspoon pepper
Bacon and Grueyere
- ¼ cup bacon bits about 2 slices cooked, chopped bacon
- ¼ cup Gruyere swiss shredded
Mushroom and Swiss
- ¼ cup sauteed sliced mushrooms
- ¼ cup Swiss Cheese
Ham and Cheddar
- ¼ cup diced ham
- ¼ cup shredded cheddar
Roasted Red Pepper
- ¼ cup chopped roasted red peppers
- ¼ cup Montery Jack cheese
- 2 tablespoons chopped spinach
Instructions
- In a blender, place the eggs, cottage cheese, salt, pepper, and shredded cheese, if using. Blend until well combined. Tap the blender on the counter to remove any air bubbles.
- Divide bacon (or filling of your choice) evenly between the egg bite molds. Pour the egg batter into the egg molds, dividing the mixture evenly. Each egg mold should be about ¾ths of the way full. Cover the egg bite mold tightly with foil.
- Pour 1.5 cups of cold 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.
- 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."
- Once cook time has elapsed, let the pressure release naturally for 10 minutes.
- Remove the egg bite mold from the inner pot and let rest for 2-5 minutes before inverting the mold onto a plate.
Elsy Kay
Can you please provide a link to the silicone mold you use? Thank you for your time.
Kristen Chidsey
Hi Elsy! I use these egg bite molds. For future reference, I link the products I use in the recipe card under equipment. But if you can't find it or have a question, never hesitate to ask 🙂
Kay
I have put these into our 'breakfast rotation' w/various alterations and they have been a welcome addition. A few adjustments for differences in expectations and tastes and they are a wonderful new find for a crew that really does not care for breakfast. Also a nice, easy, guilt free afternoon snack. We have used traditional whole eggs and regular cottage cheese thus far, but am going to try an Egg Beaters variant next, and egg whites only. I love my molds, too - have now made cornbread in them!
Kristen Chidsey
I love hearing these are a regular in your rotation! And let us know how egg beaters work out. I doubt they will be as fluffy, but maybe?!
Anna
I don’t have a pressure cooker. How would you adjust the cooking time if you were simmering these in a covered pan of water on the stove?
Kristen Chidsey
Hi Anna. I haven't tried simmering them on the stove, so without testing that, I wouldn't be able to properly advise. However, you can bake in the oven by placing the silicone tray in a 9x13 pan filled halfway with warm water. Bake at 325 degrees Fahrenheit for about 35-40 minutes or until set.
Hac
My egg bites insert molds came with silicon lids. Could I use these silicon lids in the pot instead of the foil?
Kristen Chidsey
As long as the package states heat-safe, yes 🙂
Mia
Made these for my mom and she enjoyed them and I like them as an easy snack 🙂
Thank you for the wonderful recipe! Love these bc I can just pop them in and use them as meal-prep, especially with school coming up! Thank you 💗
Renee Zomaya
Hello! First time instant pot girl here!
I followed the recipe to a T, but my bites escaped the molds and the texture was not like a sous vide egg bite, it was a puffy scrambled egg. Should I use the sous vide setting? I'd show you a photo but I do not have the ability. Help please 😉
Kristen Chidsey
Hi Renee! I am sorry you had this issue. I know you said you followed the recipe, but did you remember to use natural pressure release (leave the lid alone for 10 minutes AFTER the cooking time has elapsed?) Also what egg bite molds did you use and how much water? That may help me troubleshoot.
Crystal Whitman
I made these in a whim as I got a a egg mold for Christmas last year.
My husband absolutely insists that I make these for him every week. He drives away from home during the week and loves having them on the road. I am so glad to have found this recipe.
Kristen Chidsey
I absolutely thrilled to hear your husbands enjoys these on the road!
Chris Shellenberger
I added chive cream cheese and doubled the egg mixture to do various add ins. SO DELICIOUS 😍
Amy Arnold
We tried this recipe and the flavor was great but the eggs puffed up like a cupcake. It looked like a weird mushroom. Do you know what I could have done wrong? I followed the recipe and directions to a "T"
Kristen Chidsey
Hi Amy! Egg bites do puff up a bit when they cook, so that may have been normal. Keep in mind you will want to allow for a natural pressure release, which will help keep their texture and shape.
Margaret Brown
These are great! I put 2 layers of bites in the instant pot. Top one was not set but bottom one was perfect. Any ideas besides just doing one layer at a time?
Kristen Chidsey
Hi Margaret! I have not had issues doing two together at the same time. Maybe try adding 1 minute and be sure your water is cold.
Jackie
These taste just like the ones I have been buying but are better, because I know what goes in them and I’m saving money. The recipe made enough to fill the 7 cavities of the mold perfectly. I will grease the mold in the future so they don’t split when turning them out. These taste great!
Nicole
For nutrition information, did you use 4% cottage cheese or 2%?
They look great.
Thanks for the recipe 🙂
Kristen Chidsey
Hi Nicole! I used 4%. Enjoy!