This site contains affiliate links. Please see Policies for more information.
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.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later!
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
Want to Save This Recipe?
We’ll email this post to you, so you can come back to it later!
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?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
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!
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 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
Could you use the plastic lid that came with the silicone molds instead of foil? 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!
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 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!
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 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)
I only want to use 1 mold. Will I need to adjust the cooking time?