This site contains affiliate links. Please see Policies for more information.
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.
If you love a quick and healthy breakfast as much as I do, you’ll love these Peanut Butter Banana Oat Bars, this Sausage Egg and Cheese Casserole, and these DIY Just Crack an Egg Cups.
Why I Love These Egg Bites
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.
Enjoy!
– Becca
Ingredients in Egg Bites
See the recipe card for full information on ingredients and quantities.
- Cottage cheese: Cottage cheese is high in many nutrients, including protein, B vitamins, and minerals. Be sure to use low fat, as nonfat will be too runny to set up properly.
- Greek yogurt: Greek yogurt packs twice as much protein and about half the amount of carbs and sugar as regular yogurt. Plain, low-fat Greek yogurt is best for this recipe.
How to make Instant Pot Egg Bites
Step 1: Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
Step 2: Grease two silicone food molds with olive oil or coconut oil cooking spray, then sprinkle the sun-dried tomatoes and basil in the bottom of each cup.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later!
Step 3: Pour the egg, cheese and yogurt mixture into each cup, filling each cup about 3/4 of the way full.
Step 4: Add 2 cups of water to the Instant Pot and then place a trivet on the bottom of the pan.
Cover the egg bite molds tightly with foil and then carefully stack the mold on top of the trivet, slightly offsetting the top one so that the cups aren’t directly on top of each other.
Step 5: 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 for 10 minutes, then quick release the pressure and remove the lid.
Even if you only cook one layer of egg bites, the cooking time stays the same.
Remove the silicone molds from the pot and set them aside to cool.
Step 6: 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.
Serve warm or see tips for storage below.
Recipe Tips
- Freezer Storage: I freeze the egg bites separately first so they don’t stick together. Once they’re frozen, I move them into a single container or freezer bag. To reheat, I just wrap an egg bite in a paper towel and microwave it for about a minute.
- Refrigerator Storage: You can store these in an air tight container in the fridge for up to 1 week, then reheat in the microwave for 30 seconds.
Egg Bite FAQs
Our recipe for egg bites is healthy. We use simple ingredients that are full of protein, vitamins and minerals.
Egg bite molds are silicone trays (usually round with multiple cavities) that fit inside an Instant Pot or other electric pressure cooker. I love cooking with them because they make portion control and meal prepping so much easier.
Egg bites are great for meal prep! They keep well in the fridge but I have also frozen them with great success. A tip for freezing is to freeze these individually so they don’t stick together. After they’re frozen, you can combine them into one container or freezer bag. When you’re ready to eat, just wrap the egg bites in a paper towel and pop them in the microwave for a minute or so to thaw and reheat.
Absolutely! But 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 this Egg White Bites Recipe, or these Copycat Starbucks Egg Bites, or these Dairy Free Egg Bites.
Healthy Eating Plans
21 Day Fix Containers
1 Serving = 2 Egg Bites
Per Serving: 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.
If you tried this recipe for Healthy Egg Bites or any other recipe on my site please leave a rating and let me know how it went in the comments!
Healthy Egg Bites Recipe
Want to Save This Recipe?
We’ll email this post to you, so you can come back to it later!
Equipment
- Egg Bite Molds
- Instant Pot 6 qt
- Silicone Covers
Ingredients
- 6 eggs
- 1 cup cheddar cheese
- ¾ cup cottage cheese
- ¾ cup Greek yogurt
- 1 tsp salt
- ½ cup sun dried tomatoes no oil added, if you can find it
- ¼ cup fresh basil
Instructions
- Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds. 6 eggs, 1 cup cheddar cheese, 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 1 tsp salt
- 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. 1/2 cup sun dried tomatoes, 1/4 cup fresh basil
- 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.
Video
Notes
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
Please give me fat gr and protein gr per “bite”. These were delicioous! And I cooked some leftover egg mixture in small soufflé cups (= 2 bites) in instant pot for 10 min. They appear to be fine and completely cooked. Microwave will finish off if not, but they held their shape.
Hi Suzie, you can calculate that here: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Does the casserole dish of water go on a separate rack under the muffin tin of eggs? Does the water need to be boiled before going in the oven? Thanks! So excited to try this!
It goes under the egg bites, on the shelf below. And I put it in out of the tap-I didn’t boil it first!
can you replace the eggs with egg whites? What would be the equivalent number of egg whites? Would timing change on the instant pot?
Hi there, doing that makes a completely different recipe that I haven’t tested!
I’ve used egg whites… 3 tablespoon per egg. They come out perfect!!
Yay!
When using cupcake liners instead do you still cover with foil? And fill with the same amount? Thanks :)
Depends on how big your liners are! I’d still cover them.
Your recipe calls for 6 eggs yeilding 7 servings but the instructions call for 2 molds stacked. Should we double the recipe ingredients in order to make enough egg mixture to fill both molds?
The recipe is correct – there is not one egg per egg bite. :) By the time the other ingredients are mixed in, there is definitely enough to fit the molds.
These look amazing and so much easier than the oven! I have a steel trivet that came with the instant pot – would that also work instead of the red silicone one?
Yes! That will work!
Can you tell me the exact amounts of the non-dairy items to use in place of the cottage cheese and Greek yogurt? I can’t have those things. Just ordered the molds! Thanks for the quick and easy recipe!
Hey there :) People have replaced the cottage cheese with an equal amount of cooked quinoa. I’m not sure about the Greek yogurt-you could try to just leave it out?
Lactaid makes a lactose-free cottage cheese. Instead of greek yogurt, I use lactaid milk and a little lactose free ghee (cultured butter).
Replaced heavy cream for a more healthy alternative? what is unhealthy about healthy fat? try eliminating carbs and increasing fat, if you want to get healthy
By the way, THANK YOU for posting this!!! I am excited to try it w/ bacon and heavy cream! :)
I hope you love them!
Where do you get the molds?
I got mine on Amazon.
What kind of cheese does Srarbucks use in the bacon egg bites?
Gruyere, it’s a little price but I found a bag at out HEB of cheddar, gruyere & Asiago and it was yummy just the same. I did alter the recipe a little added two more eggs and changed out the yogurt for heavy cream. But they were so easy to come out of the pan all I had to do was flip it over. Thank you for ur recipe and all the options. I used the oven because my instant pots both broke the first time I used them. :(
Good stuff. That is how I made them as well. Turned out great, and tasted very similar to their starbucks cousins!
Yay!!
It depends on what type of diet you’re on, Randy. I’m not able to eliminate carbs and increase fat.
Thank you
Are you using a 6qt or 8qt Instant Pot? I have the 6qt and just curious if these silicone molds will fit in the 6qt. Thank you!
I’m using a 6qt!
So fluffy! I love anything Starbucks!
Same!
The texture of these looks so light and wonderful! I would totally eat these as an afternoon snack to power through the rest of the day!
They are SO light!
Is there anyway to use just egg whites? I have issues a the yolks, plus more healthy,I think?
People have used egg whites with great results, they just use the same volume of egg whites that the eggs are :)