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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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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 :)
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 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.👍🏽
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 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!
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 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 made these using a small silicon mold and the oven technique. I sauteed whatever veggies I had on hand and added it to the mold and poured the blended egg and cheese mix over it. I made them twice and they were great! Perfect for my grandkids lunch bento box and tasty and delicious. Since I baked at 375 for 20 minutes as advised. The silicon molds were very shallow but these were perfect. The texture was very similar to the Starbucks sous vide bites. If I use bigger molds I might need to bake a bit longer.
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!
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 :)
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 :)