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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 chopped 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 chopped 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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I read that you could use quinoa instead of cottage cheese or I thought I read something along those lines. What amount of quinoa do I add instead of cottage cheese and/or greek yogurt?
Yes! You’d use the same amount as the substituted ingredient calls for :)
hi this is so helpful–thanks
I’m so excited to try this recipe! I intentionally bought molds with silicone lids, instead of plastic. I can use those in the I stand pot, right?
I believe so, but I’d make sure to look at the product description to see if they’re heat safe :)
Made thee today and they are spot on dupe for the Starbucks egg bites at a fraction of the cost!!!
I had to substitute the cottage cheese( didn’t have any) for cream cheese. I had read some other recipes that used cream cheese instead of cottage cheese. I used 4 oz of cream cheese, all other ingredients were the same as the recipe. I added some finely diced green onion and bell pepper as well…. 👍💕
Thank you for the recipe! Excellent meal prep and so cost efficient compared to buying them at Starbucks
I’ve made egg bites in the past but they’ve always been runny or flat. It’s always been a disappointing experience. Until this recipe! I made these last night and they turned out great in terms of cook and taste.
Any tips to keep them from sticking in the mold? I did add some olive oil but they didn’t pop out nicely.
First time making. I followed the recipe almost exactly. I used about 1/4 cup of sun dried tomatoes instead of 1/2 cup. Everything worked perfectly in my new Instant Pot. The egg bites were delicious. A hit with my family also.
Yay!! So glad to hear about this!
Tried oven method with water in pan below muffin tin. Used 1/2 cup cheddar and 1/2 cup gruyere. Awesome results! Fluffy and yummy.
Thanks for the recipe.
For the oven baked version, would you recommend making full size muffins instead of mini? If so, what would the cooking instructions be?
I’ve only made mini! :)
I just recieved my instant pot as a gift! I am so excited to start using it and try this recipe. Would it be possible to omit the shredded cheese in order to save my 1/2 blue container?
Yes! Totally omit that – you probably won’t be able to taste a difference :)
I made these today using oven and muffin tins and pan of steaming water on bottom rack. They puffed up beautifully in oven but collapsed utterly while cooling. I notice other cooking calls for covering the molds. Should I have covered my tins with foil to prevent them from rising so much in oven?
They collapse a bit with the other method too, but I think you can’t see it as much because they’re upside down :) The other method calls for covering so you can stack two pans on top of one another.
I love these egg bites and have made them often. I usually make the sun dried tomato and basil or the turkey bacon and red pepper. The first time I made them my two daughters and son in law dropped by. Needless to say the whole batch disappeared and I made up another the next day. They are a hit with everyone. Thank you.
Took mine out but they werent done so I am putting them back in for another 3 minutes and hopefully that will do the trick. I will have to adjust ingredients next time as it was enough for another mold but the dog loved it. Haha. Look forward to tasting them in the morning and making the different recipes here.
Do you use full fat, low fat or non-fat for the yougurt, cheddar and cottage cheese?
The recipe is calculated based on low fat cottage cheese and Greek yogurt, and full fat/regular cheddar cheese :)
The link you posted for heat resistant lids takes me to a listing for a silicone mold, but it still says the lid is polypropelene and does not say it’s heat resistant, just the mold. What is the correct link for silicone lids?
Thanks!
Thank you for telling me about this! These are what you want: https://amzn.to/38qcOaw
I have been wanting a set of lids like these for years but have never found one that people agree are good. I want to eliminate the need for plastic wrap on my leftovers. Many say the ones they bought don’t stay put and eventually slide off or tear easily, which defeats the purpose of going green and saving money. Do these really work well on refrigerated bowls? I’ve never seen this particular set advertised.
By the way, I love your egg bites. I’ve made them many times and have come back here for a refresher on the recipe as I’m doing them again today.
Hey Sue Marie! The lids hold up well in the Instant Pot, but they’re not super tight (for the fridge).
I had high hopes but hte lack of fat put this in the unhealthy category for me. Please don’t say these are anything even somewhat compliant with keto . Low carb yes, but the protein and fats are so far off for keto.
There are so many variables in the keto diets–I’m sorry this didn’t work for yours! :)
I used only two eggs and then only egg whites. They puffed up nicely in the oven but collapsed. Is it because I used mostly egg whites or because I didn’t cover the mini muffin pan? Thank you!
They’ll always fall a little, but the change in the recipe (eggs) could have done it :)
Make sure you somehow grease or spray the silicone molds as I didnt and they sure didnt come out well. Probably half of the egg bite stuck in the mold! Very frustrating
Yes! I called out that direction many times in the recipe–everything will stick to the molds if you don’t spray.
Loved these. Just made them with all egg whites and they were perfect. I used the nonfat yogurt and cottage cheese with roasted Red pepper and basil and scallions. Even my picky child loved them. Plugged the recipe in my WW recipe and they are 5 points. For 2. That makes me a little sad.
If I’m only using one egg mold vs two, how should I adjust the water in the instant pot? 1 cup vs 2 cups water?
Leave it the same because you’re steaming :)
Says to put salt in the blender but it doesn’t say how much salt to use in the recipe
Salt to taste :)