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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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Can you leave out the cottage cheese?
You can, but I’d double the Greek yogurt to keep the consistency. They might be a little thick, but it’ll work :)
OMG! Just made these in the oven and I am in LOVE! They are so good! Soooo close to SB. I’ll def make them again and again!
What temp do i cook these if im using silicone in the oven. Do i put water under them?. And dor how long. Can 8 make these up and stick in the fridge till im teady to cook them.
Hi Lenora, There is a section of the post for oven directions. I grabbed this from it:
I followed the recipe and used a mini-muffin tin to bake these in the oven. I added a casserole dish of water with about 3 1/2 cups of water below the muffin tin to help get the steamed fluffy texture that Starbucks is are famous for, and I am happy with how it worked!
1) Bake them at 375 degrees for 20 minutes. I used only turkey bacon in these ones.
I haven’t made them and then refrigerated them to cook later. I’d assume they will be fine but not as fluffy as if you made them right away.
Do you usually have any leftover mixture? I was able to double the amount of egg bites I made. Instead of 14 I came out with 28. I wonder why.
That is awesome! I usually have a little leftover but not double.
I’m just sad it didn’t make triple! They are really good! Thanks for sharing!
I only have one silicone egg bite mold and I’m also cooking for just me. I plan to 1/2 the recipe, but have not made any egg bites before. Will I use the same cook time for 1/2 the recipe in the InstantPot?
Yes, the cook time will be the same :)
I did the half recipe too and it didn’t cook completely the first time. What did I do wrong?
The egg bite molds are a little finnicky – I can’t imagine that they require more time with one mold, though. I’d try to fill the other empty silicone cups with water.
Can this be made with just egg white?
We love this recipe if using just egg whites :)
https://mycrazygoodlife.com/healthy-starbucks-red-pepper-egg-bites/
If I have those egg mold plastic “lid” that came with my mold can I use that instead of the foil?
No, that lid isn’t heat safe. You can buy silicone lids tho!
Made half in the silicone egg bite mold in the instant Pot. All I could taste was the silicone mold. It was awful and I threw them out. Saved the egg batter in a Mason jar in the refrigerator and cooked them 4 days later in some cupcake silicone molds I have and made them in the oven. DELICIOUS!! They poofed up over the tops. So fluffy and soft. Skip the IP and use the oven.
I’m so glad you liked them and I’m sorry about your mold! I’ve had several sets and they’ve been ok, can I ask which brand you bought? I want to make sure I stay away from them.
These egg bites taste not only exactly like SB but better..thank you🥰
So I accidently forgot the tinfoil step of this recipe! They still turned out pretty good though, just a little extra moisture so i dapped them off with some paper towel. Although that also could be from adding broccoli and spinach into the cups instead of sundried tomatoes. Anyways they still turned out super fluffy and great!
Can I use a ninja foodie or the pressure cooker.
Either! The Ninja Foodi is also a pressure cooker :)
Can I make them in the silicone egg bite mold in Microwave ? Timing?
Hi Kathryn! I’ve never made them in the microwave, I’m sorry!
This is my first time using the Instant Pot and I was so excited! I followed the recipe to a T, but I only have one egg bite mold, so I only cooked a set of 7 at a time. When they came out after cooking on “Steam” for 8m, they were totally liquid in the middle. I thought maybe they would set as they cooled, so I waited before flipping to remove the egg bites. They splatted out with total liquid centers. I am not sure these are safe to eat… Can someone help me figure out what I’m doing wrong? Would love to figure it out before I cook the second half. Not sure it makes sense to cook longer if I only am cooking half as many, but who knows…
The IP is a little tricky when it comes to halving recipes. I’d actually cook it a little longer :) Also, this could just be a thing with your pot and elevation – for example, I know that I have to cook pasta for a minute under what any online recipe says–that’s just my pot.
I’d make note of the change needed in the recipe and see if it applies to other recipes (or maybe just other egg recipes).
Also, if you see that the recipe isn’t done, add it back to the pot. Depending on how much time it needs, you could add it for 1-2 minutes or even 0 (zero) minutes. THis allows the pot to cook while it comes to pressure :)
These came out really good but I had to almost triple the steam time. Are we supposed to use the steam function or pressure cook function?
I use steam, but others have used the pressure cook function :)
I made these in 5 of the 8oz mason jars, filled 3/4 of the way w/no foil or covering. I did have a little of the mix left over so I just put the remainder in a glass container and cooked that in the microwave for 2 minutes. I added red bell pepper, onions and ham to the bottom of the jars before adding the mix. I put the IP on steam for 8 minutes. I think there’s an issue with my IP because when I did the QR at 10 minutes there was no build up, but these still tasted fantastic! I don’t know about the additions, but I just skimmed the top of one with no additional ingredients and it was delicious! Can’t wait to eat them for breakfast! They did not go over the rims of the jars either! Definitely a keeper for my weekly prepping! Thank you!
Wow, this egg bites recipe is amazing. I never get tired of baking so adding this to my favorites.
You look wonderful! Did I read somewhere that you went vegetarian or vegan?
Awh, thank you Becky! I cut out meat and eggs and drastically reduced my dairy :) It’s done wonders for my migraine headaches!
Have you tried any of your sous vide egg bite recipes using Eggbeaters instead of egg whites?
I haven’t!
I did finally make these with Eggbeaters and they were amazing!! Definitely not the exact flavor you’d get with whole eggs but for someone that really has to watch fat & cholesterol intake, making them with the Eggbeaters was a nice treat.
I used this recipe to make my own egg bites and OMG !! I made two different ones the first with red pepper, tomato, and green onion and the second with just tomato and basil. Both came out so DELICIOUS!! Soft and fluffy just like Starbucks !!!
This says pressure cook on high with steam function. Is it the pressure cook button or the steam button? I have both. Thanks.
Hi Alexandria,
We use the steam button, but some readers just use the pressure cook :)