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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.
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.
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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
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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
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This says pressure cook on high with steam function. Is it the pressure cook button or the steam button? I have both. Thanks.
Hi Alexandria,
We use the steam button, but some readers just use the pressure cook :)
I used this recipe to make my own egg bites and OMG !! I made two different ones the first with red pepper, tomato, and green onion and the second with just tomato and basil. Both came out so DELICIOUS!! Soft and fluffy just like Starbucks !!!
Have you tried any of your sous vide egg bite recipes using Eggbeaters instead of egg whites?
I haven’t!
I did finally make these with Eggbeaters and they were amazing!! Definitely not the exact flavor you’d get with whole eggs but for someone that really has to watch fat & cholesterol intake, making them with the Eggbeaters was a nice treat.
You look wonderful! Did I read somewhere that you went vegetarian or vegan?
Awh, thank you Becky! I cut out meat and eggs and drastically reduced my dairy :) It’s done wonders for my migraine headaches!
Wow, this egg bites recipe is amazing. I never get tired of baking so adding this to my favorites.
I made these in 5 of the 8oz mason jars, filled 3/4 of the way w/no foil or covering. I did have a little of the mix left over so I just put the remainder in a glass container and cooked that in the microwave for 2 minutes. I added red bell pepper, onions and ham to the bottom of the jars before adding the mix. I put the IP on steam for 8 minutes. I think there’s an issue with my IP because when I did the QR at 10 minutes there was no build up, but these still tasted fantastic! I don’t know about the additions, but I just skimmed the top of one with no additional ingredients and it was delicious! Can’t wait to eat them for breakfast! They did not go over the rims of the jars either! Definitely a keeper for my weekly prepping! Thank you!
These came out really good but I had to almost triple the steam time. Are we supposed to use the steam function or pressure cook function?
I use steam, but others have used the pressure cook function :)
This is my first time using the Instant Pot and I was so excited! I followed the recipe to a T, but I only have one egg bite mold, so I only cooked a set of 7 at a time. When they came out after cooking on “Steam” for 8m, they were totally liquid in the middle. I thought maybe they would set as they cooled, so I waited before flipping to remove the egg bites. They splatted out with total liquid centers. I am not sure these are safe to eat… Can someone help me figure out what I’m doing wrong? Would love to figure it out before I cook the second half. Not sure it makes sense to cook longer if I only am cooking half as many, but who knows…
The IP is a little tricky when it comes to halving recipes. I’d actually cook it a little longer :) Also, this could just be a thing with your pot and elevation – for example, I know that I have to cook pasta for a minute under what any online recipe says–that’s just my pot.
I’d make note of the change needed in the recipe and see if it applies to other recipes (or maybe just other egg recipes).
Also, if you see that the recipe isn’t done, add it back to the pot. Depending on how much time it needs, you could add it for 1-2 minutes or even 0 (zero) minutes. THis allows the pot to cook while it comes to pressure :)
Can I make them in the silicone egg bite mold in Microwave ? Timing?
Hi Kathryn! I’ve never made them in the microwave, I’m sorry!
Can I use a ninja foodie or the pressure cooker.
Either! The Ninja Foodi is also a pressure cooker :)