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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
Make This Recipe?
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If you are making these in the oven with the water bath do you still cover with foil?
I do not!
I made this today and used Gouda cheese instead of cheddar. First 8 mins on InstantPot was runny so I added 5 more mins. It turned out good.
Do you place the covers over the molds (like pictured in your Amazon store front), then put foil over them and then place them in the insta-pot?
Hi Crystal,
You put the foil directly on top of the molds. There’s a video at the top of the post that shows how to make them, if that’s more helpful for you :)
Well, I should have paid better attention to the fact that this recipe makes 2 molds, because I made one mold and had lots of egg left over. But I took that extra and put it in a nonstick skillet and made scrambled eggs, and then made breakfast burritos for the freezer with it. As far as the egg bites, I made them as written, except I added crumbled breakfast sausage instead of the sun dried tomatoes. Not quite as healthy, but still not a bad choice. Mine cooked perfectly in the amount of time given, and I will be making this recipe again. I can’t wait to have leftover veggies from dinner now so I can use them in different variations. I love the protein-packed dairy in this recipe, too.
I make this every weekend as meal prep. I use 3 ounces gryere cheese (finely shredded), I put 1 ounce on top. I also roast my own red peppers and put that in. It makes 17. I do the oven method with the water bath below. 25 min, we absolutely love this recipe. I do use the silicone single muffin liners on a cookie sheet. Thank you for this recipe!!!
I used a mini muffin baking tin and olive oil cooking spray but still seemed to lose a bit in the pan. Could these be cooked using cupcake liners to reduce the amount of egg I’m losing? I’m trying to count macros and every bit matters.
Oh no! I’ve never had an issue with them sticking, so I haven’t tried cupcake liners but I’d definitely give it a try!
My family loves this recipe! I’ve been making it for a few years. My teens as well as my toddlers ask for them. I’ve been making it more often since my 18 month old needs to gain more weight. Because of this we use whole milk yogurt with 10% milk fat and 4%milk fat cottage cheese. We leave out the basil and tomatoes for the kids. When I have time I shred a delicious sharp cheddar from the cheese shop. When I’m in a hurry I use pre shredded. I’ve tried it in the instant pot but I prefer it in the oven with the silicone muffin trays and a casserole dish of water on the bottom rack. I always double the recipe and they are all gone in a few days for my family of 6. It takes about 25 min with 2-24 cup muffin pans side by side, rotated about halfway through cooking. Thank you for this staple recipe in our home!!!!
Also for the year that my teens were vegetarian I felt good serving them this I’m the morning to start their day for the high protein content.
These are delicious!!! Do you think I could make them in a regular sized silicon muffin pan in the oven? How long would they need to cook, any idea?
Absolutely you can, and they’d cook for longer than my oven instructions but I can’t say because I have never used silicone pans and I haven’t tested this recipe with the large muffin pans.
I’d check often, but try and just check only one egg bite, because it will “fall” a little when you poke it :)
I did mine in a regular sized, 12 muffin silicone pan. I filled them about ⅛” from the top after putting in diced ham, chopped mushrooms, jalapeños and bell peppers. I baked for 30 minutes on 375 with a glass baking pan of water on bottom rack and they turned out perfect! So many options for fillings, can’t wait to make more!
I used 2% low fat cottage cheese and 0 Fage plain Greek yogurt
I don’t see the nutrition in for this change. You only put in the WW verbiage.
Can you list for us please? I’m a post op Bariatric patient and these are perfect!
Ps I bought the Dash mini egg bite maker.
Hi Katherine,
The nutrition calculations at the bottom of the page are listed for 2% cottage cheese and 2% Greek yogurt. If you want to check nutrition facts for any other changes you make this website makes it super easy! So glad you liked these :)
I’ve made these over and over again. My whole family loves them and gobbles them up! Delicious! Thanks for the recipe! 💕