Instant Pot Egg Bites (Starbucks Copycat)
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If you’re a fan of those delicious sous vide egg bites from your favorite coffee shop, you’re in for a treat! Now, you can easily recreate them at home using your Instant Pot. The best part is that these Instant Pot Egg Bites (Starbucks Copycat) cost you much less than what you’d pay at the café.
These homemade egg bites are just as fluffy and flavorful, and the Instant Pot makes the process quick and simple. I made mine using bacon and cheddar cheese. However, whether you prefer that classic combinations or want to get creative with your own mix-ins, you can customize these egg bites to suit your taste.
Plus, making them at home allows you to control the ingredients, ensuring they’re as healthy and wholesome as you want them to be. Not only are they perfect for a quick breakfast on the go, but they’re also great for meal prepping—you can make a batch ahead of time and have a week’s worth of breakfast ready to go! They easily reheat in the microwave.
Ingredients for Instant Pot Egg Bites Recipe
- BACON
- EGGS
- CHEDDAR CHEESE
- COTTAGE CHEESE
- HALF & HALF
- SALT
How to Make Pressure Cooker Egg Bites
Start by spraying your silicone egg bite molds with nonstick cooking spray to ensure the egg bites release easily after cooking. Sprinkle crumbled bacon evenly into the bottom of each cup. If you don’t have more than one mold, you may need to do this in two batches since this recipe makes 12 egg bites.
In a blender, combine the eggs, cheddar cheese, cottage cheese, half and half, and a pinch of salt. Blend until the mixture is smooth and well combined. This will create a creamy base for your egg bites.
Pour the egg mixture into the prepared molds, filling each cup about two-thirds full. Cover the molds with aluminum foil or the lid that comes with your mold if it has one.
Prepare the Instant Pot
Add 1 cup of water to the bottom of your Instant Pot. Place the trivet inside the pot. If your trivet doesn’t have handles, make a foil sling by folding a long piece of aluminum foil in half lengthwise. Place the foil sling under the mold, which will help you easily lift the mold in and out of the Instant Pot.
Carefully lower the covered egg bite molds onto the trivet in the Instant Pot or the foil sling. If the foil cover extends beyond the top of the pot, tuck it in so the lid can seal properly. Place the Instant Pot lid on, ensuring the pressure release valve is in the sealed position.
Steam the Egg Bites
Set your pressure cooker to the “Steam” function on high pressure for 10 minutes. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the pressure release valve.
Once the pressure has fully released, carefully open the Instant Pot. Remove the egg bite molds using the trivet handles or the foil sling. Invert the molds onto a plate, and the egg bites should pop right out. If they stick, gently squeeze the sides of the molds to release them.
If you need to cook a second batch, repeat the process with the remaining ingredients. This recipe makes 12 delicious egg bites, perfect for a quick and easy breakfast!
Enjoy your homemade Instant Pot egg bites warm, or store them in the refrigerator for a convenient grab-and-go meal during the week.
Frequently Asked Questions
Can I use different ingredients in my egg bites?
Yes, Instant Pot egg bites are highly customizable. You can add various ingredients like cooked sausage, ham, spinach, bell peppers, green onions, mushrooms, tomatoes, or different cheeses. Just be sure to cook any raw veggies or meats beforehand. The egg bites cook quickly and may not fully cook raw ingredients.
Do I need to use silicone molds for the egg bites?
Silicone molds are recommended because they’re nonstick and make it easy to remove the egg bites after cooking. If you don’t have silicone molds, you can use small glass or metal ramekins. However, be sure to grease them well and adjust the cooking time if necessary.
How do I store leftover egg bites?
Leftover egg bites can be stored in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months. To reheat, microwave them on high for about 30 seconds to 1 minute or until warmed through.
What setting should I use on the Instant Pot?
Use the “Steam” setting on high pressure for 10 minutes. If your Instant Pot doesn’t have a steam setting, you can use the “Manual” or “Pressure Cook” setting on high pressure for the same amount of time.
Do I need to cover the egg bite molds while cooking?
Yes, covering the molds with foil or a silicone lid helps prevent condensation from dripping into the egg bites during cooking. This keeps the texture of the egg bites smooth and prevents them from becoming watery.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Cream Cheese Muffins – Starbucks Copycat
- Mini Ham Quiche
- Pumpkin Steamers
- Mini Spinach, Cheddar, and Red Pepper Quiche
Instant Pot Egg Bites (Starbucks Copycat)
Real Mom Kitchen
Equipment
Ingredients
- 4 slices bacon cooked and crumbled
- 4 eggs
- ⅔ cup cheddar cheese shredded
- ½ cup cottage cheese
- ¼ cup half & half
- salt
Instructions
- You probably will need to do this in 2 batches because this recipe makes 12. Spray cups with nonstick cooking spray. Sprinkle bacon into each cup.
- In a blender, add eggs, cheddar cheese, cottage cheese, half and half, and a pinch of salt – process until smooth and mixed well. Pour into mold cups, filling about 2/3 full. Cover with foil or use the cover if your mold comes with one.
- Place 1 cup of water into the bottom of an instant pot. Place the trivet into the pot. If your trivet does not have handles, make a foil sling by folding a long piece of foil in half. Place under the egg cups and use it to lift the pan into the pot.
- Place the egg cups into the pot and (If using) tuck in the foil if it extends beyond the top of the pot. Place the lid on the pot and seal it. Close the pressure release valve.
- Set the pot to steam, high pressure for 10 minutes. When the cooking cycle is complete, do a quick pressure release.
- Carefully remove the mold using the trivet handles or the foil. Invert the pan onto a plate, and the cups should pop right out. If not, gently squeeze the eggs out. Repeat the process if needed to finish the ingredients if you only have one mold. Makes 12 bites.
Nutrition
This recipe is adapted from A Mom’s Impression.
