Everyone is raving about the Sous Vide Egg Bites available at Starbucks, but one thing we all agree on is that they’re so expensive and unhealthy! Here’s my copycat Starbucks Egg Bites recipe so you can make them yourself and save some cash and calories.
For oven directions, see the bottom of the post.
Bonus: they’re Weight Watchers and 21 Day Fix friendly, and counts are included below.
Bonus Recipes:
Starbucks Copycat Red Pepper and Bacon Egg Bites
Starbucks Copycat Egg White Bites Wrapped in Bacon
Healthy Starbucks Egg Bites Recipe | Starbucks Sous Vide Egg Bites | Instant Pot Egg Bite Recipe
If you don’t already have a set of these silicone egg bite molds (I used two for this recipe!) you can order them on Amazon…they’re amazing. I use them in all kinds of great recipes.
This recipe makes 14 egg bites, and a serving size is 2 egg bites.
We’ve omitted the heavy cream that Starbuck’s uses and replaced it with some healthier options in this Instant Pot egg bite recipe.
What else can I use egg bite molds for?
- Lasagna Stacks | Bite Sized Instant Pot Lasagna
- Healthy Starbucks Egg White Bites Recipe
- Teriyaki Meatballs | Easy 21 Day Fix Meatballs
- Mini Meatloaves In Egg Bite Molds | IP | Slow Cooker | Oven
- Healthy Key Lime Custard Bites
Looking For More Recipes Like These Starbucks Egg Bites?!
Don’t worry, I’ve got you covered. Here are some more great breakfast recipes you can try!
- Fajita Breakfast Casserole
- Healthy Starbucks Red Pepper Egg Bites
- Mini Frittatas
- 21 Day Fix Breakfast Focused Meal Plan
- Healthy Breakfast Fried Rice
How do you make Dairy Free Starbucks Egg Bites?
This recipe is very rich–even this healthier version. It’s been mentioned that using cooked quinoa instead of the cottage cheese can help make these less dairy based. Also, you could use a dairy free plain yogurt and So Delicious creamer, skipping the cheese to make them dairy free.
How do you make copycat Starbucks Egg Bites
Make sure you grease the molds. Don’t skip that step!
1. Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
2. Grease two silicone food molds with olive oil or coconut oil.
3. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
4. 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. The red trivet in the video is this one.
Carefully stack the molds on top of the trivet slight off set so that the cups are not directly on top of each other.
5. Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. You might need to adjust the cooking times if you are at a higher altitude than we are here in AZ. Here’s a post about that!
6. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled.
7. 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.
Is this a Sous Vide Egg Bites Recipe?
No, this is a post about how to make egg bites in the Instant Pot and the oven. This is a copycat recipe for Starbucks Sous Vide egg bites, but since most people don’t have sous vide capability, I wanted to show you how to make these delicious egg bites without a sous vide.
Can I freeze these egg bites?
Yes! It’s super easy to freeze them, and then pop them in the microwave for a few seconds to thaw and reheat. Separate them when freezing so they don’t clump together on you.
What if I don’t have an egg bite mold?
You can make the sous-vide eggs in small mason jars 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 egg bites in the stove using muffin tins!
How to store egg bites:
These egg bites can be frozen (I’d make sure they freeze individually) or refrigerated for a few days. Some of my readers have reported them being ok after a week in the fridge, but I usually only keep cooked eggs in the fridge for 3-4 days.
21 Day Fix Container Counts for two egg bites: 3/4R, .5B – I don’t count the green since it’s 1/7th of a green container :)
Weight Watchers Smart Points: 3 Freestyle Smart Points for every two egg bites if you use low fat greek yogurt and low fat cottage cheese as well as no oil sun-dried tomatoes.
Looking for all of my Instant Pot recipes in one easy to print place? Visit my eBook Store!
How to make Starbucks Egg Bites In a Muffin Pan in the Oven:
Please excuse my not-for-blog pictures, but I really wanted to get this up fast for all of you who are asking for oven directions! I know not everyone wants to make Instant Pot egg bites so I whipped up a batch in the oven too, using a mini muffin tin!
I followed the recipe the same and used a mini-muffin tin to bake these in the oven. I added a casserole dish of water below the muffin tin to help get the steamed fluffy texture that Starbucks Egg Bites are famous for, and I am happy with how it worked!
I baked the egg bites at 375 degrees for 20 minutes. I used turkey bacon in these ones.
I sprayed the mini muffin tin with coconut oil and towards the end of the cook time they began popping out of their tins. 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: 1/3R and 1/12B.
I wish the counts were prettier, but…they’re not–I wouldn’t count this as a blue, since it’s so negligible.
How to Make Starbucks Egg Bites | Instant Pot Egg Bites | Sous Vide Egg Bites
Copycat Starbucks Egg Bites | Sous Vide Egg Bites
These copycat Starbucks Egg Bites are so delicious and easy to make in your Instant Pot! Save a ton of money by making Starbucks egg bites at home. Starbucks Egg Bites | Starbucks Egg Bites Recipe | Sous Vide Egg Bites | Instant Pot Egg Bites
Ingredients
- 6 eggs
- 1 cup cheddar cheese
- 3/4 cup cottage cheese
- 3/4 cup plain Greek yogurt
- 1 tsp salt
- 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.
Recipe Notes
-You can also make the sous-vide eggs in small mason jars or silicone cupcake liners. However, you might be able to fit 14 cups in the Instant Pot and will need to cut the recipe in half.
-The sous vide eggs can be frozen! To reheat wrap in a paper towel and microwave for a minute and a half to two minutes.
-If you would like a tray of plain sous vide eggs, omit the 1/4 sundried tomatoes and 2 tbsp basil.
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.
21 Day Fix Container Counts for two egg bites: 3/4R, .5B - I don't count the green since it's 1/7th of a green container :)
Weight Watchers Smart Points: 3 Freestyle Smart Points for every two egg bites if you use low fat greek yogurt and low fat cottage cheese. Use no oil sun dried tomatoes for WW recipes!
If you’re looking for more 21 Day Fix Instant pot breakfast ideas, you’ll want to try this Apple Cinnamon Oatmeal!
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Angie says
I just made these in my instant pot. Used the Egg Beaters instead of regular eggs, onion, bell pepper and 3 cheese blend shredded cheese. Cooked for the same time as shown in the recipe. They were very good!!! I
Anna says
Thank you so much for posting this! They were delicious! I used fat free Greek yogurt and low fat cottage cheese. I left out the basil and sundried tomatoes (b/c I didn’t have those). But I ate them with the microwave bacon (2 freestyle points for 2 pieces) to add some crunch. It was awesome! My son loved it too! The consistency was just like the Starbuck’s ones!
Neera says
I just made these – my silicone tray has 9 openings instead of 7 and I only have one tray, so I halved the ingredients and instead of cottage cheese used 3 Tbs cream cheese and instead of Greek yogurt (didn’t have any) used sour cream! Also my additions were bacon pieces (Kirkland brand) and red onion. Followed times exactly except after 10 mins natural release I got impatient and did QR :) I have an 8 qt so maybe that makes a difference. Delicious and simple!! Will be making weekly. Thank you!
Mary says
Hi Becca,
Any idea if the molds will fit in the 3 Quart?
Mary
Becca says
Not a clue, Mary–I’m sorry. I suggest going to Amazon and seeing what the dimensions are. Sometimes in the questions or reviews people have commented about the sizes it fits!
Tracy says
These were fantastic, I used Ball 4 oz jars freezer jars covered with foil and halved the recipe. Next time I would grease the jars generously, they didn’t pop out, but we just ate them from the jar. Oh so good! I have never had a Starbucks bite, so I can’t compare.
Cindy says
Hi Becca
I also had undercooked eggs after steaming in the instantpot for 8 minutes + natural release for 10, then another 4 minutes + natural release for 5 minutes (still mushy), then another 4 minutes + quick release (much more fluffy but still a little undercooked). I ended up throwing them in the oven for another 5 minutes at 400 degrees. That did the trick. But they still didnt have the consistency of the starbucks egg bites.
I used silicon muffin cups and feta cheese but otherwise followed the recipe.
Sandra says
Hi there. I only have one mild. Do I just cut the recipe in half? Do I cook for same amt of time? Thanks!
Becca says
Hi Sandra,
Yes, cut the recipe in half and cook for the same amount of time!
Becca says
Same amount of time!
Dayna says
Question… is it 1 teaspoon of salt? I made these and although nice and fluffy and I can see potential for deliciousness… for me it was way too salty (using 1 teaspoon). It actually says “1 tps” so I just want to confirm what the salt should be?
Thanks
Becca says
Hi Dayna! Yes, I used 1 teaspoon of salt. If you use other ingredients/toppings that are salty, like bacon, or if you’re sensitive to salt, you might want to reduce. :)
Lizzie says
Has anyone tried cooking these in a steamer? Just curious how they came out.
Tiffany says
Just want to clarify, did you use the sun dried tomatoes that come in the pouch? Or the oil packed tomatoes? All my favorite things in this recipe so can’t wait to try this version!
Brenda Jones says
I would like to know this as well! Which type of tomatoes?
Becca says
No oil :)
Dave B says
Thanks for this, Becca! We’ve become addicted to Costco’s version of the Egg Bites (look identical to the Starbucks pics) since trying to transition to a Keto diet.
You didn’t post calorie/fat/carb counts, so I put it together:
Per Serving (2): Calories, 141, Fat grams: 10, Carb grams: 3
Becca says
Thanks, Dave!
eva @CostumeTakeOut says
perfect recipe! I used your recipe and used an oven…..i used silicone cups, placed water in a baking dish and put the silicone cups into that…..it’s like making a souffle….
i used your basic recipe and chopped up basil and sundried tomatoes….delicious! thank you!
Melissa Frey says
Hi Becca!!
Can these be done with Egg Whites?? Would any of the cooking time change??
I have an obsession, with the New White bites from Star Bucks…
Thanks :)
Becca says
Hmmm…working on these but don’t have an answer for you yet. I think I’ve seen people in our Facebook group mention making them with egg whites only and the same cooking time, but like I said I haven’t done it quite yet!
Marla says
If I have 2 molds can I stack them? Also, the molds come with a plastic cover. Can I use this or do I need to use aluminum foil to cover? Thanks!!! Can’t wait to try this
Becca says
Yes! I mention how I stack them in the post :) You can’t use the cover that comes with the mold in the Instant Pot–it’s not heat safe. :)