Instant Pot Egg Bites

FG IP Breakfast Egg Bites

Have you had a chance to try Starbucks Sous Vide Egg Bites?  I would eat six in one setting if I could.  They are so yummy!  It’s something to do with the velvety texture that comes from sous vide (pronounced sue veed) cooking.

I had no idea what sous vide cooking was before Starbucks came out with their egg bites. After tasting them, the first thought that came to me, after “omg, I would eat these every day,” quickly followed by “too bad they are so expensive,” was that I had to figure out how to make them at home.  Come to find out, you need special equipment.  And right now, I think my hubby will kill me if I get another kitchen appliance.  Ha!

IP Breakfast Egg Bites-4

So I decided to look for ways to get a similar texture using what I have at home.  The key to sous vide cooking is maintaining an exact specific temperature, usually with water immersion and food in a vacuum.  It’s hard to replicate that without the right equipment.

BUT! Never fear, my fine friends, because this recipe is outright amazing and you will love it.  My hubby said that these Instant Pot Egg Bites are quite addictive, and he has even requested that I make another batch mid-week because our teenage son has discovered them as well and loves them.  I love it when my family eats my food!

Fill the jars just over half way!  Trust me, they will poof!

This recipe is so much healthier than the Starbucks one, by the way.  Starbucks lists several non-food ingredients such as carrageenan, carbon dioxide, natamycin, and oddly, potato and rice starch, which is unusual in a menu item that caters to the low carb crowd.

Here’s the recipe that I tweaked from many, many copycat Starbucks recipes that I found online!

Instant Pot Breakfast Egg Bites

  • Servings: 5
  • Difficulty: easy
  • Print


  • 6 eggs
  • 1/2 cup cottage cheese
  • 1 cup shredded cheese of your choice, I use cheddar
  • 1/4 cup cream or half and half
  • 1-2 teaspoons hot sauce
  • 2 slices crumbled, precooked bacon
  • salt and pepper
  • dash of onion powder

Variations:  This recipe lends itself to so many variations.  If you don’t have cottage cheese, I’ve successfully used sour cream or ricotta.  Try pepper jack cheese, or adding in some parmesan to the mix.  You can make them without bacon.  Try chopping in green onion or a small amount of softened onions and red peppers.


  1. Blend all ingredients except bacon until combined.
  2. Add one cup of water into the bottom of the instant pot and set in the rack that came with it.
  3. Butter 5 1-pint mason jars, or use cooking spray.  Crumble one slice of bacon equally in each of the jars, then fill with egg mixture until just over half full.
  4. Sprinkle the rest of the bacon over the egg bites.  Cover loosely with foil and set onto the rack in the instant pot.
  5. Close and seal the instant pot and set on steam for 8 minutes.  When it’s finished,  naturally release pressure for 10 minutes, then carefully remove the hot jars using tongs.
  6. When they first come out, the tops may have puffed out over the top of the jar, but as they cool, they will shrink back in.  Let cool, put lids on, refrigerate and enjoy throughout the week!


So what I want to know is, do you have an instant pot?  And if so, what’s your favorite thing to make in it?  I caved a year ago on black Friday when they were on sale on Amazon, ha!  This is the model that I have, and I highly recommend it!  I use it all the time to prep rice and beans.

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