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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
- 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
Instant Pot
- 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.
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?
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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 :)
So fluffy! I love anything Starbucks!
Same!
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!
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
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).
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.
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.
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!
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!
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
Hi, thanks for posting this. Is there a reason I can’t use the cover that comes with the silicone mold for the IP, rather than aluminum foil??
No reason, I just feel better using foil because I know it works well in the IP :)
The cover is not designed for pressure cooking (or cooking at all, in general.) it’s only designed for covering after the food is prepared. In the pressure cooker, it could melt or warp. But if you decide to risk melting it, I would love to know how it turns out!
WW changed their program lately from Smart Points to Freestyle. Eggs are free now so the points might have lowered which would be great!
Yes! I’m having them all calculated in Freestyle points as we speak! Thank you :)
Hi – do you use low fat Greek yogurt and low fat cottage cheese? If so, does it come out the same texture as full fat products? Thanks!
Hi! I do not – the lowest I’ll go is 2% :)
OMG! I made these for breakfast this morning and they were fabulous! I added mushrooms and roasted red peppers since that’s what I had in the fridge. Thanks for sharing!
I used fat free Greek yogurt and 3 Tablespoons of reduced fat cream cheese in place of the cottage cheese. Only used half the cheddar. They were great!!
Yay!! Thanks for reporting back!
How much cream should I use if I don’t want to use the yogurt?
I don’t know–I’m sorry. I don’t use cream :)
HI! I just prepped these and am unsure about the steam function. Do I leave the vent on “steam” as well as cooking on the “steam” mode? I’m wondering because you said to QR them, but if the vent is open to begin with, then…? Can’t wait to try these! Thanks so much!
I honestly don’t want to be argumentative but . . .
(First let me say I make egg-bites in my iPot and really like them!)
I came to the web site, mycrazygoodlife:com, to read the recipe as I’m always looking for variations on this egg recipe. The author uses the term “Sous Vide” several times. These are definitely _NOT_ “Sous Vide Egg Bites” cooked using the Sous Vide cooking technique of food sealed under vacuum, cooked at very low temperatures, for a quite long period of time.
Sous Vide is, in my opinion, a fantastic way of cooking. One could say, it’s the exact opposite of pressure cooking in the iPot. Not better than the iPot, just another excellent different way of cooking.
Obviously the Instant Pot company agrees with me as they now sell their own version of a Sous Vide appliance: their Accu SV800
https://instantpot.com/portfolio_entries/accu-sv800/
I just think we should try to use terms correctly so as not to cause confusion, especially as the company that makes our iPots also makes a Sous Vide Device.
If you’re really into trying different ways of cooking, Sous Vide cooking is very interesting giving incredible results. I own both the SousVide Supreme tank style and a Nomiku immersion style. The Nomiku resembles the Instant Pot ACCU SV800. Going by the build quality of my iPot BlueTooth Smart I’m sure that the SV800 would be a quality device.
Hi there,
That is correct–these are not Sous Vide egg bites. Everyone is buying them at Starbucks and doesn’t realize that Sous Vide is a cooking style, so they’re all searching for recipes for Sous Vide egg bites. That’s where I come in ;) I write my titles for Google and Pinterest search, and that means calling them Sous Vide egg bites if it’ll help people find the recipe they’re looking for.
Thanks for your feedback!
Becca
I made these a few days ago and they were AMAZING! If I were to leave out the cheese, would I need to alter the rest of the ingredients to make up for it?
Not that I can’t have cheese, but I’m starting 80 day obsession Monday and there’s no blue container with a red container for the timed nutrition. (makes me sad!) But I want to have these for some quick protein when needed!
Hey there! Some people have added in cooked quinoa and left out the cottage cheese. If you were to leave out the cheddar cheese, that should be fine!
Thank you for sharing your recipe and technique! If placing the trivet on the bottom, do you place anything between the two silicone containers or is it just bottom to top: trivet, silicone container, foil, silicone container, foil?
Hi Krystle! Yes, you’ve got it right!