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 egg bites at home and save some cash and calories.
I have included a ton of information here so this is your one-stop shop for information about different ways to cook them, what nutrition plans they support, and how to store them for meal prepping.
These delicious low carb egg bites are Keto friendly and easily customizable to suit your family’s taste! I share some of my favorite versions below and even include a dairy free alternative.
They’re great for meal prepping so you can take these on the go for breakfast. Bonus: they’re Weight Watchers, 21 Day Fix and 2B Mindset friendly, counts are included below.
What makes this a healthy egg bite recipe?
I’ve omitted the heavy cream and cheeses that Starbuck’s uses and replaced them with ingredients such as cottage cheese and Greek yogurt in this Instant Pot egg bite recipe. If you’re not a fan of cottage cheese or Greek yogurt, I promise that those flavors and textures do not come through since the ingredients are blended.
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 one. So, no water bath container is needed for this recipe, as it’s cooked by itself in an Instant Pot or in the oven.
Are these 21 Day Fix Friendly?
They are! Each ingredient below is on the approved food list.
Container Counts for two egg bites: 3/4 red container, 1/2 blue container – I don’t count the green since it’s 1/7th of a green container. If you’re looking to make these without using your blue container, it’s super easy–just leave the cheese out. They’ll still be fluffy and rich because of the cottage cheese and Greek yogurt, but they just won’t be cheesy and you’ll save that blue for something else.
If you swap out ingredients, make sure you recalculate the containers.
How about Weight Watchers?
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. Again, if you swap out any of the ingredients, make sure you head to the Weight Watchers site and recalculate your points.
Are these Keto Egg bites?
Two of these egg bites has just under 3 grams of carbs, making it a great low carb or keto breakfast recipe. When you customize these egg bites, be sure to use low carb veggies and recalculate the net carbs for your creation. Each serving of egg bites from Starbucks has between 9-13 carbs and 7-22 grams of fat, depending on the flavors.
What kind of Trim Healthy Mama recipe is this?
This is a THM-S recipe and you don’t need to make any alterations to this one! It’s the perfect S for your Trim Healthy Mama meal plan.
Products I use to make this recipe:
Blender Click to buy on Amazon
Instant Pot Click to buy on Amazon
Silicone Egg Bite Molds Click buy on Amazon
Silicone Lids Click to buy on Amazon
Red Trivet for the Instant Pot Click to buy on Amazon
Ingredients in Copycat Starbucks Egg Bites:
- cheddar cheese
- cottage cheese (don’t pass this by because you don’t like cottage cheese! This ingredient is blended and helps to make that light and fluffy texture we all love)
- plain Greek yogurt
- sun dried tomatoes (no oil, or drain it well)
- chopped basil
How to make Starbucks Egg Bites in the Instant Pot:
My go-to cooking appliance is the Instant Pot. I love cooking with this because it’s so easy to use and there are less dishes to clean up at the end. If you don’t have an Instant Pot, you can make these in the oven–actually, there are multiple cooking instructions for all of my recipes. See below for alternate cooking instructions. To get the perfect shape and ease of use with the Instant Pot, I use silicone egg bite molds
What are egg bite molds?
Egg bite molds are actually modeled after 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 egg bite molds (I used two for this recipe!) you can order them on Amazon…they’re amazing. See my list below of other great recipes that you can use your molds for.
Please note that you cannot cook with the plastic cover that comes with the egg bite molds–it’s not heat safe. I recommend using aluminum foil or these silicone lids which can be safely heated to 450º.
What if I don’t have an egg bite mold?
You can make the sous-vide style 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! There are oven directions at the bottom of this post.
- Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds. This is why they come out fluffy.
- Grease two silicone food molds with olive oil or coconut oil. Do not skip this step
- Sprinkle the sun dried tomatoes and basil in the bottom of each cup, then pour the egg mixture into each cup. Fill about 3/4 full.
- 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 similar to 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.
- 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.
- 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 remove the egg bites from the mold.
How to make Starbucks Egg Bites in a Muffin Pan in the Oven:
I know not everyone wants to or can make these egg bites in the Instant Pot, so I whipped up a batch in the oven too, using a mini muffin tin!
I followed the recipe and used a mini-muffin tin to bake these in the oven. I added a casserole dish of water with about 3 1/2 cups 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!
1) Bake the egg bites at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
2) Spray the mini muffin tin with coconut oil. Towards the end of the cook time, the egg bites began popping out of their tins–fyi. 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: 1/3 red container and 1/12 blue container.
Are there any other healthy egg bite recipes?
I actually have several more! I realized quickly that my readers loved making these egg bites but wanted a few more ideas on how to customize them a bit, so I created a few more variations for you.
- This Copycat Red Pepper and Bacon Egg Bite recipe is similar to this recipe but uses the signature roasted red peppers. I am a firm believer that everything tastes better with bacon, so of course these include bacon, as well. You can easily swap out other meats and veggies.
- Egg White Bites Wrapped in Bacon are one of my favorites–they’re wrapped in bacon because it holds the egg whites together better, and the veggies are delicious together. The dairy has been replaced with tofu and I’ve got a trick to make them fluffy.
- It has been mentioned by some readers that using cooked quinoa instead of the cottage cheese can help make these less dairy based. In addition, you could use a dairy free plain yogurt and So Delicious creamer, skipping the cheese to make them dairy free.
- If you’re avoiding the egg bite craze because of the dairy, I’ve found a way to make delicious and fluffy egg bites without dairy. These dairy free egg bites are a great protein packed breakfast.
What other recipes can I use egg bite molds for?
Egg bite 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
- Peanut Butter Lava Cakes
- Teriyaki Meatballs
- Mini Meatloaves In Egg Bite Molds
- Healthy Key Lime Custard Bites
What are some other flavors I can make my egg bites?
There are so many variations of this recipe! Here are a few of my favorites. Make sure if you swap out these additions, that you recalculate your nutrition information.
- Turkey Chorizo (make sure to drain all of the fat you can from this recipe before adding to your egg bites)
- Canadian bacon
- turkey sausage
- spinach (know that your egg bites might end up green if you use spinach!)
- okra (make sure to cut it up super small)
- cauliflower (I’d add riced and cooked, and drain the liquid out before adding!)
Can I freeze egg bites?
Yes! It’s super easy to freeze them, and then wrap them 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. Be sure to separate them when freezing so they don’t clump together on you–it’s a pain to get them apart when they do that.
These egg bites can be frozen (like I mentioned above, I’d make sure they freeze individually) for a few months or refrigerated for up to a week. 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.
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.