Why You’ll Love This Recipe
Healthier than store-bought – No preservatives or unnecessary additives.
Budget-friendly – A fraction of the cost compared to Starbucks.
Customizable – Add your favorite mix-ins like cheese, veggies, or meats.
Quick and easy – The Instant Pot makes cooking effortless.
Great for meal prep – Make them ahead of time and enjoy all week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Cottage cheese
Shredded cheese (cheddar, gruyère, or your favorite)
Heavy cream
Salt and pepper
Cooked turkey or beef sausage (optional)
Spinach, bell peppers, or mushrooms (optional)
Cooking spray
Directions
Blend the mixture – In a blender, combine eggs, cottage cheese, shredded cheese, heavy cream, salt, and pepper. Blend until smooth.
Prepare the egg mold – Lightly grease the silicone egg mold with cooking spray.
Fill the molds – Pour the egg mixture into the molds, filling them about ¾ full. Add any mix-ins like turkey or beef sausage, spinach, or mushrooms.
Set up the Instant Pot – Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully lower the egg mold onto the trivet.
Cook – Seal the lid and set the Instant Pot to “Steam” for 8–10 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
Cool and serve – Carefully remove the mold, let the egg bites cool slightly, then pop them out and enjoy!
Servings and Timing
Servings: 6–7 egg bites
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 25 minutes (including pressure release)
Variations
Vegetarian – Skip the meat and load up on veggies like peppers, mushrooms, and spinach.
Spicy – Add a pinch of cayenne or diced jalapeños for some heat.
Cheese lovers – Mix in different cheeses like feta, gouda, or Monterey Jack.
Dairy-free – Use almond milk and a dairy-free cheese alternative.
High-protein – Add diced chicken or turkey sausage for an extra protein boost.
Storage/Reheating
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Let the egg bites cool completely, then freeze in a sealed bag for up to 2 months.
Reheat: Microwave for 30–45 seconds from the fridge or about 1 minute from frozen.
FAQs
How do I prevent the egg bites from being rubbery?
Blending the mixture well and using cottage cheese helps keep them creamy and soft. Avoid overcooking.
Can I make these without a silicone egg mold?
Yes! You can use small ramekins or muffin tins (but cooking times may vary).
What’s the best cheese to use?
Gruyère, cheddar, or Monterey Jack melt well and add great flavor.
Can I use milk instead of heavy cream?
Yes, but heavy cream gives a richer texture. Whole milk is the best substitute.
How do I make them fluffier?
Blending aerates the eggs, making them light and fluffy. Adding a little baking powder can also help.
Can I double the recipe?
Yes! You may need to cook in batches if your Instant Pot can’t fit two molds.
Do I need to cover the egg mold with foil?
It’s not necessary, but covering it can prevent excess moisture from dripping onto the eggs.
Can I make these in the oven?
Yes! Bake in a water bath at 300°F (150°C) for about 30 minutes.
How do I get the egg bites out of the mold easily?
Let them cool for a few minutes, then gently push from the bottom of the mold.
Are these keto-friendly?
Yes! They are naturally low-carb and high in protein and fats.
Conclusion
Making Instant Pot sous vide egg bites at home is a game-changer. They’re easy, delicious, and perfect for busy mornings. Customize them to your liking and enjoy a protein-packed breakfast without the Starbucks price tag. Give this recipe a try and make mornings a breeze!
Instant Pot Sous Egg Bites (Starbucks Copycat)
Make Instant Pot Sous Egg Bites at home with this easy Starbucks copycat recipe! These fluffy, protein-packed egg bites are rich, creamy, and customizable with your favorite mix-ins like cheese, seasoned meat, or veggies. No sous vide machine required—your Instant Pot does all the work!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (including natural release)
- Yield: 7 egg bites
- Category: Breakfast, Snack
- Method: Pressure Cooking, Steaming
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- ½ cup shredded cheese (cheddar, Gruyère, or Monterey Jack)
- ¼ cup heavy cream (or milk for a lighter option)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup cooked, seasoned meat (such as turkey sausage or beef sausage, finely chopped)
- ¼ cup diced bell peppers or spinach (optional)
- Cooking spray (for greasing the molds)
Instructions
- Blend the Mixture: In a blender, combine eggs, cottage cheese, shredded cheese, heavy cream, salt, and pepper. Blend until smooth.
- Prepare the Mold: Lightly spray a silicone egg bite mold with cooking spray.
- Fill the Molds: Pour the egg mixture into each mold, filling about ¾ full. Add optional mix-ins like seasoned meat or veggies.
- Set Up the Instant Pot: Add 1 cup of water to the Instant Pot. Place the trivet inside and set the filled mold on top. Cover the mold with foil or a silicone lid.
- Cook: Seal the Instant Pot lid, set the valve to “Sealing,” and cook on Steam mode for 8–10 minutes (or Low Pressure for 10 minutes).
- Natural Release: Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
- Cool & Serve: Carefully remove the mold, let the egg bites cool slightly, then pop them out and enjoy!
Notes
- For extra creaminess, use full-fat cottage cheese and heavy cream.
- To get that classic Starbucks texture, blending the egg mixture is key!
- These egg bites store well—refrigerate for up to 5 days or freeze for up to a month. Reheat in the microwave for 30-60 seconds.
- Try different add-ins like feta cheese, sun-dried tomatoes, or mushrooms for variety.
