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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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Can I use just egg whites? If so how much do I need for this recipe?
This might be helpful! https://mycrazygoodlife.com/healthy-starbucks-egg-white-bites-recipe/
These are sooo good!
If you half the recipe is the cook time still the same? (I only have one mold)
Same cook time, yes!
My daughter loves Starbuck’s egg bites, so I want to give this a try. You say to cover the silicone mold with foil after it’s filled. Can you just use the cover that the mold comes with instead of foil?
Hi Linda, the cover that comes with the mold isn’t safe for the Instant Pot.
I’m trying to make this recipe in a mini muffin tin and use the casserole dish filled with water. In your pic, you have just the muffin tin in the oven. Did you cook them on top of a casserole dish filled with water?
I have a silicone muffin tin. Should I place it in the casserole dish with water and cover the whole thing with foil?
Hi Shawna! The pan of water is under the muffin tin – on the shelf below! You want the steam to surround the muffin tin, so I don’t know that I’d put the silicone mold in the casserole dish with water–just near it.
Hi!!!
This recipe is amazing! Thank you so much! I ended up throwing mine back in the instant pot for 3 more minutes because I wasn’t quite sure if they were done!
Any suggestions to how you know when they are cooked all the way through? I struggled because they didn’t quite look set on top! I am also new to the instant pot. Can you explain the difference between the steam button and the pressure cooker button??
Thank you!
You could technically use either button, but the steaming will give them a little fluffier texture. I’ve never cooked in a 3 qt before, but I’d try sticking a toothpick in them if you’re concerned they’re not done–did you use two molds or one?
The only comment I’ve seen on egg whites is that the add-ins sink to the bottom.
This is the most confusing recipe page I think I have ever read! I literally took me 5 minutes just to find the recipe. You should just post it initially instead of all of these crazy comments about different aspects!
Hi Jayson, sorry you feel this way. This recipe has a ton of tips about cooking as well as the answers to a few commonly asked questions. If you’d like to skip down the the bottom, everything is in a printable recipe card for you.
Wow, these turned out great. I did the WW friendly version and they came out to just 2 pts for two egg bites. They are not as silky as Starbucks, but that’s expected since there isn’t as much fat in the recipe. Starbucks’ are 10 pts for 2 egg bite, so I will happily hold the extra fat to save 8 pts! Thanks for sharing!
I’m so glad you liked these!! That’s a huge difference between points!
My pressure cooker doesn’t have a steam function. Has anyone cooked them on another function? If so, how long to cook? I have the pressure cooker XL from Costco if this helps. Thanks!
You can cook on high pressure :)