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.
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.
Ingredients:
- eggs
- cheddar cheese
- cottage cheese
- Green yogurt
- sun dried tomatoes
- chopped basil
- salt
How to make in an 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 sun-dried 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 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.
- To freeze these, place them in the freezer individually so they don’t stick together. After they freeze, you can combine them into one container. 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.
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 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.
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 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.
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 Copycat 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 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.
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
Can you leave out the cottage cheese?
You can, but I’d double the Greek yogurt to keep the consistency. They might be a little thick, but it’ll work :)
OMG! Just made these in the oven and I am in LOVE! They are so good! Soooo close to SB. I’ll def make them again and again!
What temp do i cook these if im using silicone in the oven. Do i put water under them?. And dor how long. Can 8 make these up and stick in the fridge till im teady to cook them.
Hi Lenora, There is a section of the post for oven directions. I grabbed this from it:
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.
I haven’t made them and then refrigerated them to cook later. I’d assume they will be fine but not as fluffy as if you made them right away.
Do you usually have any leftover mixture? I was able to double the amount of egg bites I made. Instead of 14 I came out with 28. I wonder why.
That is awesome! I usually have a little leftover but not double.
I’m just sad it didn’t make triple! They are really good! Thanks for sharing!
I only have one silicone egg bite mold and I’m also cooking for just me. I plan to 1/2 the recipe, but have not made any egg bites before. Will I use the same cook time for 1/2 the recipe in the InstantPot?
Yes, the cook time will be the same :)
I did the half recipe too and it didn’t cook completely the first time. What did I do wrong?
The egg bite molds are a little finnicky – I can’t imagine that they require more time with one mold, though. I’d try to fill the other empty silicone cups with water.
Can this be made with just egg white?
We love this recipe if using just egg whites :)
https://mycrazygoodlife.com/healthy-starbucks-red-pepper-egg-bites/
If I have those egg mold plastic “lid” that came with my mold can I use that instead of the foil?
No, that lid isn’t heat safe. You can buy silicone lids tho!
Made half in the silicone egg bite mold in the instant Pot. All I could taste was the silicone mold. It was awful and I threw them out. Saved the egg batter in a Mason jar in the refrigerator and cooked them 4 days later in some cupcake silicone molds I have and made them in the oven. DELICIOUS!! They poofed up over the tops. So fluffy and soft. Skip the IP and use the oven.
I’m so glad you liked them and I’m sorry about your mold! I’ve had several sets and they’ve been ok, can I ask which brand you bought? I want to make sure I stay away from them.
These egg bites taste not only exactly like SB but better..thank you🥰
So I accidently forgot the tinfoil step of this recipe! They still turned out pretty good though, just a little extra moisture so i dapped them off with some paper towel. Although that also could be from adding broccoli and spinach into the cups instead of sundried tomatoes. Anyways they still turned out super fluffy and great!
Can I use a ninja foodie or the pressure cooker.
Either! The Ninja Foodi is also a pressure cooker :)
Can I make them in the silicone egg bite mold in Microwave ? Timing?
Hi Kathryn! I’ve never made them in the microwave, I’m sorry!
This is my first time using the Instant Pot and I was so excited! I followed the recipe to a T, but I only have one egg bite mold, so I only cooked a set of 7 at a time. When they came out after cooking on “Steam” for 8m, they were totally liquid in the middle. I thought maybe they would set as they cooled, so I waited before flipping to remove the egg bites. They splatted out with total liquid centers. I am not sure these are safe to eat… Can someone help me figure out what I’m doing wrong? Would love to figure it out before I cook the second half. Not sure it makes sense to cook longer if I only am cooking half as many, but who knows…
The IP is a little tricky when it comes to halving recipes. I’d actually cook it a little longer :) Also, this could just be a thing with your pot and elevation – for example, I know that I have to cook pasta for a minute under what any online recipe says–that’s just my pot.
I’d make note of the change needed in the recipe and see if it applies to other recipes (or maybe just other egg recipes).
Also, if you see that the recipe isn’t done, add it back to the pot. Depending on how much time it needs, you could add it for 1-2 minutes or even 0 (zero) minutes. THis allows the pot to cook while it comes to pressure :)
These came out really good but I had to almost triple the steam time. Are we supposed to use the steam function or pressure cook function?
I use steam, but others have used the pressure cook function :)
I made these in 5 of the 8oz mason jars, filled 3/4 of the way w/no foil or covering. I did have a little of the mix left over so I just put the remainder in a glass container and cooked that in the microwave for 2 minutes. I added red bell pepper, onions and ham to the bottom of the jars before adding the mix. I put the IP on steam for 8 minutes. I think there’s an issue with my IP because when I did the QR at 10 minutes there was no build up, but these still tasted fantastic! I don’t know about the additions, but I just skimmed the top of one with no additional ingredients and it was delicious! Can’t wait to eat them for breakfast! They did not go over the rims of the jars either! Definitely a keeper for my weekly prepping! Thank you!
Wow, this egg bites recipe is amazing. I never get tired of baking so adding this to my favorites.
You look wonderful! Did I read somewhere that you went vegetarian or vegan?
Awh, thank you Becky! I cut out meat and eggs and drastically reduced my dairy :) It’s done wonders for my migraine headaches!
Have you tried any of your sous vide egg bite recipes using Eggbeaters instead of egg whites?
I haven’t!