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This Healthy Egg Bites recipe is a perfect make ahead breakfast for meal prep. I love grabbing these out of the freezer on busy mornings and knowing I just added a quick 15 grams of protein to my day.
Everyone is raving about the Starbucks Sous Vide Egg Bites, but one thing we all agree on is that they’re expensive and not so healthy. I’m sharing my Copycat Starbucks Egg Bites recipe so you can make this healthy breakfast at home and save some cash and calories.
Where’s the recipe?
Here at My Crazy Good Life, we write recipes that anyone can make. If you’re new to the kitchen, you’ll want to read through the post below before heading down to the printable recipe. It will give you detailed information about how to make these Healthy Egg Bites at home, different ways to cook them, what nutrition plans they support, and some recipe tips.
If you’re more familiar with your Instant Pot or have made these before, feel free to scroll right down to the printable recipe for Healthy Egg Bites.
Ingredients in Starbucks Egg Bites
This healthy breakfast recipe is made with simple ingredients that are good for you!
- Eggs Fresh, whole eggs work best. If you’d rather avoid whole eggs, try this recipe for Starbucks Egg White Bites.
- Cheddar cheese
- Cottage cheese I use low fat. Nonfat will be too runny to set up properly.
- Greek yogurt Unflavored is best, and low fat is best for this recipe.
- Salt
- Sun dried tomatoes Look for the ones without oil, or drain the oil before using.
- Chopped fresh basil Fresh is best for this recipe–it really brings out the flavor.
Optional Ingredients
You can make these with just about anything. I have a few recipes at the bottom of this post for other versions I’ve tested and work well. Using new ingredients in this recipe should be done only if you’re familiar with the cooking process and how much water content the ingredients have. Too many bell peppers, for example, and your egg bites won’t set up correctly.
If you’re looking for other options, I recommend these:
- feta cheese
- green bell pepper
- green onions
- goat cheese
- jalapeños
- mushrooms
- mozzarella cheese
- parmesan cheese
- red onion
- your favorite fresh herbs
How to make Instant Pot Egg Bites
- Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
- Grease two silicone food molds with olive oil or coconut oil cooking spray. Sprinkle the sun-dried tomatoes and basil in the bottom of each cup, then fill each cup about 3/4 of the way full.
- Cover the egg cup molds tightly with foil. Add 2 cups of water to the Instant Pot and then place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet, slightly offsetting the top one so that the cups are not directly on top of each other.
- Cook on high pressure using the Steam function (If you don’t have Steam, Manual is fine) for 8 minutes. Let the pressure naturally release, which means when the cook time is over don’t touch the Steam Vent. After 10 minutes, if your pot hasn’t released all the pressure yet, go ahead and turn the Steam Vent from Sealing to Venting. Remove the silicone molds from the pot and set them aside to cool.
- The egg bites rise while cooking, but then settle as they cool. Remove the foil and pop the cooled eggs bites out of the mold. Store in an airtight container for up to 1 week in the refrigerator.
How to make Starbucks Egg Bites in the Oven
Follow the recipe above as written and use a mini-muffin tin to bake these in the oven. I added a casserole dish filled with about 3 1/2 cups of water on the shelf below the muffin tin to help get the steamed fluffy texture that Starbucks is famous for, and I am happy with how it worked.
- Bake the Healthy Egg Muffins at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
- Spray the mini muffin tin with cooking oil. Fill each cup about 2/3 full with the egg mixture.
- Towards the end of the cook time, the bites began popping out of their tins–fyi. One batch of these made 48 mini egg muffins.
The 21 Day Fix Container counts for the base recipe (no tomato, basil, or turkey bacon) for 4 mini egg bites is 1/3 red container and 1/12 blue container. If you need help calculating the rest of the containers for your toppings, you can read how to calculate containers for the 21 Day Fix here.
Recipe Tips & Questions
- Microwave for 30 seconds when ready to eat. Reheating in the microwave is the best way I’ve found to enjoy these after they’re cooked.
- Freeze these individually so they don’t stick together. After they freeze, you can combine them into one container. Wrap the egg bites in a paper towel and pop them in the microwave for a minute or so to thaw and reheat. You can also thaw them on the counter or in the fridge.
- You can double this recipe, but since you can only cook them in batches of two molds they’ll add some cooking time to your day.
- Cooking a single layer of these egg bites still requires the same cooking time.
- Don’t skip the yogurt and cottage cheese! I’ve omitted the heavy cream and cheeses that Starbucks uses and made these egg bites with cottage cheese and Greek yogurt in this Instant Pot egg bite recipe. The tangy yogurt flavor and chunky cottage cheese texture go away because the ingredients are blended together smooth before adding to the recipe.
- A note about egg bite molds: Egg bite molds are similar to silicone baby food molds. They have a wide variety of uses and perfectly fit in the Instant Pot. If you don’t already have a set of these silicone molds (I used two for this recipe!) you can order them on Amazon. See my list below of other great meals that you can use your molds for.
More healthy egg bite recipes
- Copycat Red Pepper and Bacon Egg Bites
- Egg White Bites Wrapped in Bacon
- These dairy free bites are a great protein packed breakfast.
Healthy Eating Plans
- 21 Day Fix Container Counts for two of these amazing egg bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s only 1/7th of a green container.
- If you’re looking to make these without using your blue container, just leave the shredded cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they won’t be cheesy.
- Keto: Two of these bites has just under 3 grams of carbs, making it a great low carb breakfast recipe. For reference, each serving of egg bites from Starbucks has between 9-13 carbs and 7-22 grams of fat, depending on the flavors.
More recipes using egg bite molds
These molds are so versatile! You can use them to make foods in the Instant Pot or oven, and you can also use them to freeze foods. I love using mine to freeze 1/4 cup servings of chicken broth or pasta sauce.
- Lasagna Stacks
- Peanut Butter Lava Cakes
- Teriyaki Meatballs
- Mini Meatloaves
- Healthy Key Lime Custard Bites
Healthy Egg Bites | Copycat Starbucks Egg Bites
Equipment
- Egg Bite Molds
- Instant Pot 6 qt
- Silicone Covers
Ingredients
- 6 eggs
- 1 cup cheddar cheese
- ¾ cup cottage cheese
- ¾ cup Greek yogurt
- 1 tsp salt
- ½ cup sun dried tomatoes no oil added, if you can find it
- ¼ cup fresh basil
Instructions
Instant Pot
- Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds. 6 eggs, 1 cup cheddar cheese, 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 1 tsp salt
- Grease two silicone food molds with olive oil or coconut oil. Sprinkle the sun dried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full. 1/2 cup sun dried tomatoes, 1/4 cup fresh basil
- Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot and place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet slightly offset so that the cups are not directly on top of each other.
- Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. If it's not released after 10 minutes, go ahead and release it.
- Remove the silicone molds and let the bites cool. The sous vide eggs rise a bit while cooking, but settle as they cool. Remove the foil and pop the egg bites out of the mold.
- Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.
Oven
- For the oven, prepare as directed in recipe and pour into greased mini-muffin tin. Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below. More tips are in the post above.
Video
Notes
- 21 Day Fix Container Counts for two of these amazing egg bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s only 1/7th of a green container.
- If you’re looking to make these without using your blue container, just leave the shredded cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they won’t be cheesy.
- Keto: Two of these bites has just under 3 grams of carbs, making it a great low carb breakfast recipe. For reference, each serving of egg bites from Starbucks has between 9-13 carbs and 7-22 grams of fat, depending on the flavors.
Nutrition
Make This Recipe?
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Great recipe
Fantastic recipe! My Mother in law also loved them. Made 48 in a mini muffin pan in the oven..used spinach and mushrooms, sautéed and drained before adding to the pan with egg mixture! So so good. I could eat 10 but I’ll try my best to only have 3.