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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, this Sausage Egg and Cheese Casserole, and these DIY Just Crack an Egg Cups.
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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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!
These egg bites taste not only exactly like SB but better..thank you🥰
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.
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!
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/
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.
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!
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.
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!
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 :)