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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, or this Sausage Egg and Cheese Casserole.
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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O.M.G. These are AMAZING! I used fat free greek yogurt and omitted the sundried tomatoes. THANK YOU for this awesome 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!
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.
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
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?
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!
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 :)
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.
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!
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 :)