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 unhealthy! 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 so this is your one-stop shop for information about 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.
What makes this a healthy recipe?
I’ve omitted the heavy cream and cheeses that Starbucks uses and replaced them with ingredients such as cottage cheese and Greek yogurt in this Instant Pot egg bite recipe. If you’re not a fan of cottage cheese or Greek yogurt, I promise that those flavors and textures do not come through since the ingredients are blended.
Is this a Sous Vide Egg Bites Recipe?
No, this is a post about how to make them 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 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 it’s cooked by itself in a pressure cooker or in the oven.
Are these 21 Day Fix Friendly?
They are! Each ingredient below is on the approved food list.
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 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 for something else.
How about Weight Watchers?
Weight Watchers Blue Plan Points: 3 Blue Plan Points for every two bites if you use low fat greek yogurt and low fat cottage cheese as well as no oil sun-dried tomatoes. Again, if you swap out any of the ingredients, make sure you head to the Weight Watchers site and recalculate your points.
Are these 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.
What kind of Trim Healthy Mama recipe is this?
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.
How to make egg bites in the Instant Pot:
My go-to cooking appliance is the Instant Pot. I love cooking with this because it’s so easy to use and there are less dishes to clean up at the end.
If you don’t have an Instant Pot, you can make these in the oven–actually, there are multiple cooking instructions for all of my recipes. See below for alternate cooking instructions.
To get the perfect shape and ease of use with an electric pressure cooker, I use silicone egg bite molds for this recipe.
What are egg bite molds?
They’re 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.
What if I don’t have an egg bite mold?
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.
How to make Starbucks 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 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!
1) Bake them at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
2) 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.
Container counts for base recipe (no tomato, basil, or turkey bacon) for 4 egg bites: 1/3 red container and 1/12 blue container.
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.
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
Can I freeze these?
Yes! It’s super easy to freeze them, and then wrap them 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.
This recipe can be frozen for a few months or refrigerated for up to a week. Some of my readers have reported them being ok after a week in the fridge, but personally I usually only keep cooked eggs in the fridge for 3-4 days.
Healthy Copycat Starbucks Egg Bites Recipe
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
Instructions
- 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 insert and place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet slight off set 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 rose a little while cooking but settled as it cooled. Remove the foil and pop the sous vide eggs 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.
Video
Notes
Nutrition
Rhonda says
I read that you could use quinoa instead of cottage cheese or I thought I read something along those lines. What amount of quinoa do I add instead of cottage cheese and/or greek yogurt?
Becca says
Yes! You’d use the same amount as the substituted ingredient calls for :)
Tara Anadol says
hi this is so helpful–thanks
Kristin says
I’m so excited to try this recipe! I intentionally bought molds with silicone lids, instead of plastic. I can use those in the I stand pot, right?
Becca says
I believe so, but I’d make sure to look at the product description to see if they’re heat safe :)
Merrin says
Made thee today and they are spot on dupe for the Starbucks egg bites at a fraction of the cost!!!
I had to substitute the cottage cheese( didn’t have any) for cream cheese. I had read some other recipes that used cream cheese instead of cottage cheese. I used 4 oz of cream cheese, all other ingredients were the same as the recipe. I added some finely diced green onion and bell pepper as well…. 👍💕
Thank you for the recipe! Excellent meal prep and so cost efficient compared to buying them at Starbucks
Briana says
I’ve made egg bites in the past but they’ve always been runny or flat. It’s always been a disappointing experience. Until this recipe! I made these last night and they turned out great in terms of cook and taste.
Any tips to keep them from sticking in the mold? I did add some olive oil but they didn’t pop out nicely.
Maggie says
First time making. I followed the recipe almost exactly. I used about 1/4 cup of sun dried tomatoes instead of 1/2 cup. Everything worked perfectly in my new Instant Pot. The egg bites were delicious. A hit with my family also.
Becca says
Yay!! So glad to hear about this!
Ginger says
Tried oven method with water in pan below muffin tin. Used 1/2 cup cheddar and 1/2 cup gruyere. Awesome results! Fluffy and yummy.
Thanks for the recipe.
Julie Stump says
For the oven baked version, would you recommend making full size muffins instead of mini? If so, what would the cooking instructions be?
Becca says
I’ve only made mini! :)
Elyssa says
I just recieved my instant pot as a gift! I am so excited to start using it and try this recipe. Would it be possible to omit the shredded cheese in order to save my 1/2 blue container?
Becca says
Yes! Totally omit that – you probably won’t be able to taste a difference :)
Susan P. says
I made these today using oven and muffin tins and pan of steaming water on bottom rack. They puffed up beautifully in oven but collapsed utterly while cooling. I notice other cooking calls for covering the molds. Should I have covered my tins with foil to prevent them from rising so much in oven?
Becca says
They collapse a bit with the other method too, but I think you can’t see it as much because they’re upside down :) The other method calls for covering so you can stack two pans on top of one another.
Margaret Williams says
I love these egg bites and have made them often. I usually make the sun dried tomato and basil or the turkey bacon and red pepper. The first time I made them my two daughters and son in law dropped by. Needless to say the whole batch disappeared and I made up another the next day. They are a hit with everyone. Thank you.
Tonya says
Took mine out but they werent done so I am putting them back in for another 3 minutes and hopefully that will do the trick. I will have to adjust ingredients next time as it was enough for another mold but the dog loved it. Haha. Look forward to tasting them in the morning and making the different recipes here.
meg says
Do you use full fat, low fat or non-fat for the yougurt, cheddar and cottage cheese?
Sara Anderson says
The recipe is calculated based on low fat cottage cheese and Greek yogurt, and full fat/regular cheddar cheese :)
Jody says
The link you posted for heat resistant lids takes me to a listing for a silicone mold, but it still says the lid is polypropelene and does not say it’s heat resistant, just the mold. What is the correct link for silicone lids?
Thanks!
Becca says
Thank you for telling me about this! These are what you want: https://amzn.to/38qcOaw
Dawn says
I had high hopes but hte lack of fat put this in the unhealthy category for me. Please don’t say these are anything even somewhat compliant with keto . Low carb yes, but the protein and fats are so far off for keto.
Becca says
There are so many variables in the keto diets–I’m sorry this didn’t work for yours! :)
Lisa Crow says
I used only two eggs and then only egg whites. They puffed up nicely in the oven but collapsed. Is it because I used mostly egg whites or because I didn’t cover the mini muffin pan? Thank you!
Becca says
They’ll always fall a little, but the change in the recipe (eggs) could have done it :)