Everyone is raving about the Sous Vide Egg Bites available at Starbucks, 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.
I have included a ton of information here in this post, so this is your one-stop shop for information about how to make Starbucks egg bites at home, different ways to cook them, what nutrition plans they support, and how to store them for meal prepping.
They’re great for meal prepping so you can take these on the go for breakfast. Bonus: they’re Weight Watchers, 21 Day Fix, Trim Healthy Mama, and 2B Mindset friendly, and counts for each diet are included below.
Ingredients:
- Eggs Fresh, whole eggs work best. If you’re looking to use egg whites, try this recipe.
- Cheddar cheese Shredded Gruyere cheese works too!
- Cottage cheese I use low fat.
- Greek yogurt Unflavored is best.
- Sun dried tomatoes Look for the ones without oil, or drain the oil before using.
- Chopped basil Fresh is best for this recipe.
- Salt
Instant Pot Instructions:
These should take no more than 30 minutes to make!
- 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 muffin cup 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 (manual is fine if that’s all you have) for 8 minutes. Let the pressure naturally release. This took about 10 minutes. Remove the silicone molds from the pot and allow them to cool.
- The sous vide eggs rise while cooking, but then settle as they cool. Remove the foil and pop the eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator.
How to make these Egg Bites in a muffin pan in the oven:
I know not everyone wants to or can make these egg bites in the Instant Pot, so I whipped up a batch in the oven too, using a mini muffin tin.
I followed the recipe as written and used a mini-muffin tin to bake these in the oven. I added a casserole dish of water with about 3 1/2 cups of water below the muffin tin to help get the steamed fluffy texture that Starbucks is are famous for, and I am happy with how it worked!
- Bake them at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
- Spray the mini muffin tin with coconut oil. Towards the end of the cook time, the bites began popping out of their tins–fyi. One batch of these made 48 mini-egg bite muffins.
21 Day Fix Container counts for base recipe (no tomato, basil, or turkey bacon) for 4 egg bites: 1/3 red container and 1/12 blue container.
Recipe Tips
- 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 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. Be sure to separate them when freezing so they don’t clump together on you–it’s a pain to get them apart when they do that.
- You can definitely double this recipe, but since you can only cook them in batches of two molds they’ll add some cooking time to your day.
I’ve omitted the heavy cream and cheeses that the Starbucks version uses and made these egg bites with cottage cheese them with cottage cheese and Greek yogurt in this Instant Pot egg bite recipe. If you’re not a fan of cottage cheese or Greek yogurt, hear me out! The tangy flavor and chunky texture aren’t an issue because the ingredients are blended together smooth before adding to the recipe.
No, this is a post about how to make sous vide style in the Instant Pot and the oven without a sous vide appliance. This is a copycat recipe for the Starbucks Sous Vide bites, but since most people don’t have sous vide capability, I wanted to show you how to make these delicious bites without one.
These healthy Sous Vide egg bites are delicious and taste very similar to the ones you can buy at Starbucks. No water bath container is needed for this recipe, as they’re cooked in a pressure cooker or in the oven.
Egg bite molds are actually modeled after 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…they’re amazing. See my list below of other great meals that you can use your molds for.
Please note that you cannot cook with the plastic cover that comes with the molds–it’s not heat safe. I recommend using aluminum foil or these silicone lids which can be safely heated to 450º.
You can make the sous-vide style eggs in small mason jars, ramekins, or silicone cupcake liners in the Instant Pot. However, you might not be able to fit 14 cups in the Instant Pot and will need to cut the recipe in half or make two batches. You can also make these in the stove using muffin tins! There are oven directions at the bottom of this post.
Are there any other healthy egg bite recipes?
I actually have several more! I realized quickly that my readers loved making these egg bites but wanted a few more ideas on how to customize them a bit, so I created a few more variations for you.
- This Copycat Red Pepper and Bacon recipe is similar to this recipe but uses the signature roasted red peppers. I am a firm believer that everything tastes better with bacon, so of course these include bacon, as well. You can easily swap out other meats and veggies.
- Egg White Bites Wrapped in Bacon are one of my favorites–they’re wrapped in bacon because it holds the egg whites together better, and the veggies are delicious together. The dairy has been replaced with tofu and I’ve got a trick to make them fluffy.
It has been mentioned by some readers that using cooked quinoa instead of the cottage cheese can help make these less dairy based. In addition, you could use a dairy free plain yogurt and So Delicious creamer, skipping the cheese to make them dairy free.
- If you’re avoiding the egg bite craze because of the dairy, I’ve found a way to make delicious and fluffy bites without dairy. These dairy free bites are a great protein packed breakfast.
Healthy Eating Plans
- 21 Day Fix Container Counts for two bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s 1/7th of a green container.
- If you’re looking to make these without using your blue container, it’s super easy–just leave the shredded cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they just won’t be cheesy and you’ll save that blue container for something else.
- Weight Watchers: 3 Blue Plan Points | 5 Green Plan Points | 3 Purple Plan Points when using low fat Greek yogurt and low fat cottage cheese. I also used tomatoes that were no in oil.
- Keto: Two of these bites has just under 3 grams of carbs, making it a great low carb breakfast recipe. When you customize these, be sure to use low carb veggies and recalculate the net carbs for your creation. Each serving of egg bites from Starbucks has between 9-13 carbs and 7-22 grams of fat, depending on the flavors.
- Trim Healthy Mama: This is a THM-S recipe and you don’t need to make any alterations to this one! It’s the perfect S for your Trim Healthy Mama meal plan.
What other recipes can I use egg bite molds for?
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 Starbucks Egg Bites Recipe
Equipment
Ingredients
- 6 eggs
- 1 cup cheddar cheese
- 3/4 cup cottage cheese
- 3/4 cup plain Greek yogurt
- 1/2 cup sun dried tomatoes
- 1/4 cup chopped basil
- 1 tsp salt
Instructions
Instant Pot
- 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. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
- 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. This took about 10 minutes. Remove the silicone molds and let cool. The sous vide eggs rise a bit while cooking but settle as they cool. Remove the foil and pop theegg 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
Nutrition
In your Instant Pot directions, there is a spelling mistake.
I believe in your ingredients list you meant to write “Greek” yoghurt and not Green.
Good catch! It’s been fixed :)
So could you bake these in the instant pot since I’m assuming these silicone molds can’t be put in the oven? Or is it not recommended to bake with the silicone molds at all?
Hi Charlene! This recipe is to put them in the Instant Pot :) If you don’t have the steam setting, high pressure will work fine. The silicone molds I have aren’t oven safe, but I’d check your manufacturer to make sure :)
HI Becca,
I used 7 egg whites and 3 whole eggs (that’s what I had on hand and watching my cholesterol). I don’t have an Instapot nor do I have mason jars for the sous vide. Ugh. However, a water bath worked great in a regular muffin tin AND a silicone muffin ….. thingy at 350 degrees for 20 minutes. They are just like SB but a tad bit bigger. Oh darn!
I just made these in the Instant Pot(halving the recipe). They did not solidify. I had to scoop them out with a spoon. The 2 I ate weredelicious but I’m not going to be able to pop the rest out to store them.
What do you think might have gone wrong? Should I cook them longer next time?
Halving the recipe could have been it, I agree with your thoughts that you might have had to cook them longer? I’d recommend trying the whole recipe and freezing half next time!
I just made this and some of them fell apart . I followed the instapot recipe. I used bacon crumbles, onion and green chilis in mine. They tasted delicious, just don’t want to stick together.
Hey Michelle! It may have been too many additions–the egg binds them together and if there are too many toppings/fillings/add-ins, they won’t stick together well. Try less additions and they should stick together better!
I would always buy the Lean Cuisine egg bites but wanted something cheaper. This recipe is sooo fantastic! It makes a great base to use any flavor you’d like. I wanted to use up some items I had on hand so I substituted sour cream instead of Greek yogurt and used bacon bits and chopped morel mushrooms for my flavor. So many possibilities. This recipe is a keeper for sure!
If I only have 1 egg bite mold should I change the cooking time? Also do you recommend a certain Greek yogurt to cook with?
I typically use store brand or Oikos, but you can really use any unflavored. I’d cook for the same time with one mold :)
I purchased a mini sous vide egg bite maker from TJ Maxx. I halved this recipe and added sautéed spinach, mushrooms, and caramelized onions. I sprayed the silicones cups included with the mini sous vide egg bite maker with olive oil. The mixture made a dozen. The egg bites were beautiful, delicious, with a lot fewer calories and a lot less expensive than the Starbucks egg bites. I froze them individually and plan to thaw them in the microwave and throw them in the air fryer for a bit.👍🏽
These are so delicious. Instead of tomatoes I added raw baby Spinach and blended it with the egg mixture. They turned out perfectly. I baked them in my oven at 350F for 12 mins. I look forward to trying many variations with ham and vegetables as well.