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This Healthy Egg Bites recipe is a perfect make ahead breakfast for meal prep. I love grabbing these out of the freezer on busy mornings and knowing I just added a quick 15 grams of protein to my day.
Everyone is raving about the Starbucks Sous Vide Egg Bites, 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.
Where’s the recipe?
Here at My Crazy Good Life, we write recipes that anyone can make. If you’re new to the kitchen, you’ll want to read through the post below before heading down to the printable recipe. It will give you detailed information about how to make these Healthy Egg Bites at home, different ways to cook them, what nutrition plans they support, and some recipe tips.
If you’re more familiar with your Instant Pot or have made these before, feel free to scroll right down to the printable recipe for Healthy Egg Bites.
Ingredients in Starbucks Egg Bites
This healthy breakfast recipe is made with simple ingredients that are good for you!
- Eggs Fresh, whole eggs work best. If you’d rather avoid whole eggs, try this recipe for Starbucks Egg White Bites.
- Cheddar cheese
- Cottage cheese I use low fat. Nonfat will be too runny to set up properly.
- Greek yogurt Unflavored is best, and low fat is best for this recipe.
- Salt
- Sun dried tomatoes Look for the ones without oil, or drain the oil before using.
- Chopped fresh basil Fresh is best for this recipe–it really brings out the flavor.
Optional Ingredients
You can make these with just about anything. I have a few recipes at the bottom of this post for other versions I’ve tested and work well. Using new ingredients in this recipe should be done only if you’re familiar with the cooking process and how much water content the ingredients have. Too many bell peppers, for example, and your egg bites won’t set up correctly.
If you’re looking for other options, I recommend these:
- feta cheese
- green bell pepper
- green onions
- goat cheese
- jalapeños
- mushrooms
- mozzarella cheese
- parmesan cheese
- red onion
- your favorite fresh herbs
How to make Instant Pot Egg Bites
- 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 cup molds tightly with foil. Add 2 cups of water to the Instant Pot and then place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet, slightly offsetting the top one so that the cups are not directly on top of each other.
- Cook on high pressure using the Steam function (If you don’t have Steam, Manual is fine) for 8 minutes. Let the pressure naturally release, which means when the cook time is over don’t touch the Steam Vent. After 10 minutes, if your pot hasn’t released all the pressure yet, go ahead and turn the Steam Vent from Sealing to Venting. Remove the silicone molds from the pot and set them aside to cool.
- The egg bites rise while cooking, but then settle as they cool. Remove the foil and pop the cooled eggs bites out of the mold. Store in an airtight container for up to 1 week in the refrigerator.
How to make Starbucks Egg Bites in the Oven
Follow the recipe above as written and use a mini-muffin tin to bake these in the oven. I added a casserole dish filled with about 3 1/2 cups of water on the shelf below the muffin tin to help get the steamed fluffy texture that Starbucks is famous for, and I am happy with how it worked.
- Bake the Healthy Egg Muffins at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
- Spray the mini muffin tin with cooking oil. Fill each cup about 2/3 full with the egg mixture.
- Towards the end of the cook time, the bites began popping out of their tins–fyi. One batch of these made 48 mini egg muffins.
The 21 Day Fix Container counts for the base recipe (no tomato, basil, or turkey bacon) for 4 mini egg bites is 1/3 red container and 1/12 blue container. If you need help calculating the rest of the containers for your toppings, you can read how to calculate containers for the 21 Day Fix here.
Recipe Tips & Questions
- 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 the 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.
- You can double this recipe, but since you can only cook them in batches of two molds they’ll add some cooking time to your day.
- Cooking a single layer of these egg bites still requires the same cooking time.
- Don’t skip the yogurt and cottage cheese! I’ve omitted the heavy cream and cheeses that Starbucks uses and made these egg bites with cottage cheese and Greek yogurt in this Instant Pot egg bite recipe. The tangy yogurt flavor and chunky cottage cheese texture go away because the ingredients are blended together smooth before adding to the recipe.
- A note about egg bite molds: Egg bite molds are similar to 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. See my list below of other great meals that you can use your molds for.
More healthy egg bite recipes
- Copycat Red Pepper and Bacon Egg Bites
- Egg White Bites Wrapped in Bacon
- These dairy free bites are a great protein packed breakfast.
Healthy Eating Plans
- 21 Day Fix Container Counts for two of these amazing egg bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s only 1/7th of a green container.
- If you’re looking to make these without using your blue container, just leave the shredded cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they won’t be cheesy.
- Keto: Two of these bites has just under 3 grams of carbs, making it a great low carb breakfast recipe. For reference, 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 as written. It’s the perfect S for your Trim Healthy Mama meal plan.
More recipes using egg bite molds
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 Egg Bites | Copycat Starbucks Egg Bites
Equipment
- Egg Bite Molds
- Instant Pot 6 qt
- Silicone Covers
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 no oil added, if you can find it
- 1/4 cup chopped fresh basil
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. If it's not released after 10 minutes, go ahead and release it.
- Remove the silicone molds and let the bites cool. The sous vide eggs rise a bit while cooking, but settle as they cool. Remove the foil and pop the egg 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
- 21 Day Fix Container Counts for two of these amazing egg bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s only 1/7th of a green container.
- If you’re looking to make these without using your blue container, just leave the shredded cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they won’t be cheesy.
- Keto: Two of these bites has just under 3 grams of carbs, making it a great low carb breakfast recipe. For reference, 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 as written. It’s the perfect S for your Trim Healthy Mama meal plan.
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
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.
I made these exactly as the recipe called to do. They were liquid after 10 minutes of steaming. Now I’m trying to cook them on high for 8. What could have happened and do you think the eggs are safe to eat?
I’m not sure what could have happened, but some questions to guide you – did you replace any of the ingredients, or use fat free options? Is your sealing ring seated properly in your lid?
I feel like I’d still eat the eggs (personally) but that’s 100% your call :)
I’ve made these over and over again. My whole family loves them and gobbles them up! Delicious! Thanks for the recipe! 💕
I used 2% low fat cottage cheese and 0 Fage plain Greek yogurt
I don’t see the nutrition in for this change. You only put in the WW verbiage.
Can you list for us please? I’m a post op Bariatric patient and these are perfect!
Ps I bought the Dash mini egg bite maker.
Hi Katherine,
The nutrition calculations at the bottom of the page are listed for 2% cottage cheese and 2% Greek yogurt. If you want to check nutrition facts for any other changes you make this website makes it super easy! So glad you liked these :)
These are delicious!!! Do you think I could make them in a regular sized silicon muffin pan in the oven? How long would they need to cook, any idea?
Absolutely you can, and they’d cook for longer than my oven instructions but I can’t say because I have never used silicone pans and I haven’t tested this recipe with the large muffin pans.
I’d check often, but try and just check only one egg bite, because it will “fall” a little when you poke it :)
I did mine in a regular sized, 12 muffin silicone pan. I filled them about ⅛” from the top after putting in diced ham, chopped mushrooms, jalapeños and bell peppers. I baked for 30 minutes on 375 with a glass baking pan of water on bottom rack and they turned out perfect! So many options for fillings, can’t wait to make more!
My family loves this recipe! I’ve been making it for a few years. My teens as well as my toddlers ask for them. I’ve been making it more often since my 18 month old needs to gain more weight. Because of this we use whole milk yogurt with 10% milk fat and 4%milk fat cottage cheese. We leave out the basil and tomatoes for the kids. When I have time I shred a delicious sharp cheddar from the cheese shop. When I’m in a hurry I use pre shredded. I’ve tried it in the instant pot but I prefer it in the oven with the silicone muffin trays and a casserole dish of water on the bottom rack. I always double the recipe and they are all gone in a few days for my family of 6. It takes about 25 min with 2-24 cup muffin pans side by side, rotated about halfway through cooking. Thank you for this staple recipe in our home!!!!
Also for the year that my teens were vegetarian I felt good serving them this I’m the morning to start their day for the high protein content.
I used a mini muffin baking tin and olive oil cooking spray but still seemed to lose a bit in the pan. Could these be cooked using cupcake liners to reduce the amount of egg I’m losing? I’m trying to count macros and every bit matters.
Oh no! I’ve never had an issue with them sticking, so I haven’t tried cupcake liners but I’d definitely give it a try!
I make this every weekend as meal prep. I use 3 ounces gryere cheese (finely shredded), I put 1 ounce on top. I also roast my own red peppers and put that in. It makes 17. I do the oven method with the water bath below. 25 min, we absolutely love this recipe. I do use the silicone single muffin liners on a cookie sheet. Thank you for this recipe!!!
Well, I should have paid better attention to the fact that this recipe makes 2 molds, because I made one mold and had lots of egg left over. But I took that extra and put it in a nonstick skillet and made scrambled eggs, and then made breakfast burritos for the freezer with it. As far as the egg bites, I made them as written, except I added crumbled breakfast sausage instead of the sun dried tomatoes. Not quite as healthy, but still not a bad choice. Mine cooked perfectly in the amount of time given, and I will be making this recipe again. I can’t wait to have leftover veggies from dinner now so I can use them in different variations. I love the protein-packed dairy in this recipe, too.
Do you place the covers over the molds (like pictured in your Amazon store front), then put foil over them and then place them in the insta-pot?
Hi Crystal,
You put the foil directly on top of the molds. There’s a video at the top of the post that shows how to make them, if that’s more helpful for you :)
I made this today and used Gouda cheese instead of cheddar. First 8 mins on InstantPot was runny so I added 5 more mins. It turned out good.