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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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Do you think you could freeze these after they are cooked and then just zap them for a few seconds and eat?
Yes! People have done that with great results :)
Are they still 5 points with the new Weight Watchers Freestyle plan?
The post has been updated to show the new calculations for the Freestyle plan. Because the eggs are free now the points drop down considerably!
I’m not keen on cottage cheese just thinking about it turns my atomach.. So you think I could just use all Greek yogurt?
I haven’t done it that way yet :) I don’t care for cottage cheese either, but the consistency is perfect for this recipe.
How long are you able to store these in the refrigerator, with there being yogurt in them?
I store them in the fridge for a few days and if I know I won’t eat them, I freeze them :)
Hi! I should start by saying I *hate* eggs, but I went to Starbucks before a client meeting a few weeks ago and the only remotely healthy/filling choice was the egg bites. I’d seen tons of recipes and reviews about them floating around, so I tried them. I was blown away! Then I started meal prepping for 80 Day Obsession, and found your recipe.
I made a double batch with my friend, and we didn’t have the silicon molds so we just used a mini muffin pan. I used a “mac & cheese” blend of shredded cheese, and we added bacon to make this a full 1R container. The oven method worked great – the eggs stay fluffy and light. I did reduce the time to 18 min because at 20 min the edges were a little more brown than I wanted, but that’s totally personal preference. The mini muffins make way more than the silicon molds, so we ended up with 5 mini muffins per serving (we just counted the total it made, divided by 14 – since we did a double batch).
We LOVED these! I have been eating them once a day all week!! They reheat really well, and are a perfect breakfast without being too filling. They’ll probably stay in constant rotation throughout this program. Thanks for the wonderful recipe!
Becca, lately I’ve been having the eggbites in the bottom mold seem to kind of raise up and cook sideways (don’t have a pic at the moment for reference) – top tray comes out fine. Any ideas why this may be happening? I went to ramekins this week since I have had the above problem two weeks in a row. :(
I wonder if the brand of the molds might be the cause? If they use a different material that maybe expands and causes the mold to pop up a bit in the pot?
This recipe was horrible. I followed every step and after 8 minutes the egg bites were not done at all. I added another 3 minutes and still mushy and not light and fluffy at all. I just wasted a bunch of ingredients on this.I guess I will follow the recipe that comes with the egg bites again, that at least works :(
I’m sorry you didn’t like the recipe as much as we do. I’ve had rave reviews on it, I urge you to make look again at the ingredient additions you’ve added—maybe they added too much liquid as they were cooking?
I hope you try the recipe again with positive results!
Becca, I want to be your friend. lol I don’t know why someone needed to say the recipe was horrible. A simple, pleasant, “this didn’t work for me, do you have any tips?” would have been sufficient. And I understand why someone wanted to be technical about the title/cooking method, but still… You handled both comments so beautifully. You clearly have a very sweet spirit. :-) Thanks for posting this. They were fantastic. I love the detailed attention you put into substitutions and everything. I will be checking out more of your blog!
Thank you, Michelle ;)
It’s hard being online sometimes when people get mean, but then there are always sweet people like you who remind me why I love doing this ❤️
Thank you for you kind comment, it made my day!
Perhaps you accidentally forgot to close the vent on the top of the IP
A. Maz. Ing !!!!!
I’m making my third batch as I type this. I’ve tinkered with the recipe, but find this one best. (Don’t try adding chopped black olives- ugly grey top 😛)
Thank you for shaping a perfect grab and go breakfast recipe.
I love these at Starbucks but really want a healthier option to prepare ahead at home … Thank you so much for posting this!!! When baking in the oven, do you recommend covering with foil as in your Instant Pot? Your pics look as if you did not? Thanks again, I’m off to check out your other content!
O.M.G. These are AMAZING! I used fat free greek yogurt and omitted the sundried tomatoes. THANK YOU for this awesome recipe!!
I only want to use 1 mold. Will I need to adjust the cooking time?
I am planning to make these, but only have one silicone mold so I’ll do it in two batches. Should I reduce the cooking time with less in there at once or should it be ok?
I do I batch every time and don’t change time.
*1/2 batch (1mold)
Absolutely amazing! I’ve made various of your recipe with either sundried tomatoes, sautéed mushrooms or ham. All incredible. Each time I have just used Greek yogurt since I never seem to have cottage cheese and they work perfectly. Thanks!
Thank you!
I love these so much! I use nonfat Greek yogurt and nonfat cottage cheese. Have tried with feta, carmelized oniobs, sriracha, etc. Super flexible recipe. I make several times a week. One of my favorite uses for Instant Pot! Thanks so much for the great recipe!
Yay!! Thank you so much!
I am going to try these this weekend! It looks like you are making 14 total with this recipe. If I were going to make only 7 (I.e. each “bite” would actually be two…and there would be twice as much in each container- I have 8 oz jars) would I need to change the time to cook since there is more liquid/stuff in each container? I am fairly new to the IP so I am not sure how to make these adjustments. Thanks
I made this and followed the recipe to the T, ingredients and all, but when I took the foil off the molds all of the bottoms were disc shaped and seperated from the rest of the bite, so it wasn’t one whole in tact bite :(. Any idea what could have gone wrong? The only thing that differed is I used my 8 Qt IP and at 10 mins my pressure still hadn’t released – I had to wait almost twice as long.
Were any of your ingredients old? That’s the only thing I can think of?
Everything was actually brand new, bought from the store yesterday. I was trying to think of what else was a little different and the only other thing that came to mind was the blender. I counted to 30 when everything was in the blender, but I do remember it looked like it was blended well before then. Could a few extra seconds in the Vitamix have done something wrong?
I feel like blending for that long makes them light and fluffy, and I think others would have mentioned an issue with the blend time too? I am stumped! I’m so sorry this didn’t work for you, but I urge you to try them again!
I am definitely going to! Thank you so much for taking the time to respond to my comments/inquiries, I so appreciate it! Will keep you updated with the next batch! :)
I have a 6 qt, so I know it could be different with the 8. I only let it naturally release for 10 minutes, then I quick released the remaining pressure. I wonder if waiting 20 min to release could change the consistency?
I blended them in my vitamix for a full 30 seconds as well (which made them fluffy).
I tried them again and I think the release was the key! I did a 5 min npr before I quick released and this time they turned out great! I can’t eat eggs, but my husband and 11 month old love them!
Yay!
Could you use the plastic lid that came with the silicone molds instead of foil? Thanks
I just made these in my instant pot. Used the Egg Beaters instead of regular eggs, onion, bell pepper and 3 cheese blend shredded cheese. Cooked for the same time as shown in the recipe. They were very good!!! I
Thank you so much for posting this! They were delicious! I used fat free Greek yogurt and low fat cottage cheese. I left out the basil and sundried tomatoes (b/c I didn’t have those). But I ate them with the microwave bacon (2 freestyle points for 2 pieces) to add some crunch. It was awesome! My son loved it too! The consistency was just like the Starbuck’s ones!
I just made these – my silicone tray has 9 openings instead of 7 and I only have one tray, so I halved the ingredients and instead of cottage cheese used 3 Tbs cream cheese and instead of Greek yogurt (didn’t have any) used sour cream! Also my additions were bacon pieces (Kirkland brand) and red onion. Followed times exactly except after 10 mins natural release I got impatient and did QR :) I have an 8 qt so maybe that makes a difference. Delicious and simple!! Will be making weekly. Thank you!