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, 2B Mindset and 21 Day Fix friendly, and counts are included below.
More Starbucks Egg Bites recipes:
Starbucks Copycat Dairy Free Egg Bites
Healthy Starbucks Egg Bites 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 and cheeses 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?
Egg bite molds (or baby food molds) are so versatile! You can use them to make recipes 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, cheese sauce, or pasta sauce.
- 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
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. I also have a light and fluffy Dairy Free Egg Bites recipe that uses tofu.
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 or a silicone cover. The lid that comes with your egg bite molds isn’t safe for use in the oven or Instant Pot. 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 slightly 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 without a sous vide appliance. 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, 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 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 personally 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.
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.
Copycat Starbucks Egg Bites | Sous Vide Egg Bites
- 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
- 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.
*nutrition calculations are approximate