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Egg bites are a great breakfast for busy mornings. But stopping at Starbucks isn’t always the healthiest option, and it gets expensive. These dairy free and gluten free egg bites are delicious and easy to make in 30 minutes or less! They taste like the sous vide version but can be made in the Instant Pot or oven.
These low carb egg bites are wrapped in bacon and perfect for meal prep. They freeze like a dream and heat up nicely for a quick, protein-packed, dairy free breakfast on the go!
Where’s the recipe?
Here at My Crazy Good Life we like to make our recipes simple and informative so anyone can make them. If you’d like to skip past all the recipe tips, ingredient info and healthy eating plan details you can scroll down to the bottom of the post where you’ll find our easy to print recipe card for Healthy Dairy Free Egg Bites!
Ingredients
- Eggs: eggs are loaded with nutrients and can help improve your cholesterol profile.
- Tofu: tofu is a great source of protein. If you want to avoid GMO’s you’ll want to specifically look for organic soy tofu. You can learn more about soy products here.
- Almond milk: I like to use almond milk as my non-dairy milk for this recipe.
- Onion Powder
- Pepper
- Parsley
- Dried dill
- Turkey bacon: you can use pork bacon if you’d like, but don’t forget to adjust your WW SmartPoints or 21 Day Fix counts if you follow those plans.
- Salt: optional
Instant Pot Directions
- Prep
Cover each cup of the egg bite molds with two 1/2 pieces of turkey bacon. This is done by laying the slices crisscrossed in each cup. - Blend
Combine the rest of the ingredients together in a blender. Blend until smooth, about 30-60 seconds. - Fill
Fill each cup with the egg mixture. Cover the egg bite molds tightly with aluminum foil. - Prep your pot
Place the egg bite trays on the trivet stacked on top of each other. Make sure the cups are slightly off center so that the cups are not directly on top of each other. Add 1 cup of water to the bottom of the Instant Pot insert. Lower the trivet and egg bite trays into the Instant Pot. - Steam
Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “steam” button for 8 minutes. - Natural release
Let the pressure release naturally. Once the pressure valve drops remove the lid and carefully lift the egg bite molds from the Instant Pot. - Cool
Let the eggs cool before removing them from the silicone mold.
Oven Directions
- Preheat the oven to 375 degrees F.
- Cover each cup of a cupcake or muffin pan with two 1/2 pieces of turkey bacon. This is done by laying the slices crisscrossed in each cup.
- Combine the rest of the ingredients together in a blender. Blend until smooth, about 30-60 seconds.
- Fill each cup with the egg mixture. Cover the pan with aluminum foil.
- Place the egg bites on the top rack of the oven. Underneath the egg bites place a baking dish or high walled sheet pan full of water on the bottom rack of the oven.
- Cook the egg bites for 20 minutes, then remove and let the egg bites cool for at least 5 minutes before removing from the pan. *Be careful opening the oven, there will be lots of steam.
Recipe Tips
- You can store these egg muffins in the refrigerator for up to 1 week or freeze for up to a month. To reheat just pop in the microwave for 30 seconds – 1 minute.
- If you do freeze these egg bites for meal prep, make sure to keep them separated or wrapped in parchment to avoid them all freezing into a lump!
- If you don’t already have egg bite molds, you can get there here.
- These are an awesome easy breakfast but also perfect for a midday snack when you need a protein boost to keep you full until dinner!
Healthy Eating Plans
21 Day Fix and Portion Fix
2 egg bites is one serving and it comes out to 1.25 red per serving.
Weight Watchers
2 dairy free egg bites (one serving):
2 Points on the 2023 Plan | 2 Blue Plan Points | 4 Green Plan Points | 2 Purple Plan Points
If you make changes to quantities or ingredients you’ll need to recalculate. I use the recipe builder on the Weight Watchers website to be sure that I’m getting the most up to date and accurate information for points.
Trim Healthy Mama
Technically you can only use almond milk in E recipes on THM but everything else in this recipe is an S recipe. Personally I’d try using water if you need a truly dairy free solution…if not, you’d need to use heavy cream in these!
2B Mindset
Breakfast calls for protein and FFCs so you’ll want to pair these dairy free egg bites with a fiber filled carb to fill out your breakfast, or use them as your source of protein for lunch!
More meal prep breakfast recipes
I have a bunch of egg bite recipes that you will definitely want to try. These other ones are not dairy free. You can add these other add-ins to this dairy free recipe, though!
- Healthy Starbucks Sous Vide Egg Bites with Red Pepper
- Weight Watchers Egg Bites
- Healthy Copycat Starbucks Egg Bites Recipe
- Healthy Starbucks Egg White Bites Recipe
These are other great breakfast meal prep recipe options!
- Easy Pumpkin Chia Seed Pudding
- Chocolate Overnight Oats 3 Ways | Peanut Butter | Coconut
- Flour Free Pancakes with Cottage Cheese
Looking for more recipes to use your Instant Pot egg molds?
- Lasagna Stacks | Bite Sized Instant Pot Lasagna
- Teriyaki Meatballs | Easy 21 Day Fix Meatballs
- Mini Meatloaves in Egg Bite Molds | Instant Pot | Slow Cooker | Oven
- Healthy Key Lime Custard Bite
Dairy Free Egg Bites
Equipment
- Instant Pot 6 qt
- Egg Bite Molds
- Sealing Rings
Ingredients
- 14 slices turkey bacon cut in half
- 8 eggs
- ¾ cup extra firm tofu crumbled
- ¼ cup almond milk unsweetened
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp parsley
- 1 tsp dill
Optional: salt to taste
Instructions
Instant Pot:
- Cover each cup of the egg bite molds with two 1/2 pieces of turkey bacon. This is done by laying the slices crisscrossed in each cup. 14 slices turkey bacon
- Combine the rest of the ingredients together in a blender. Blend until smooth, about 30-60 seconds. 8 eggs, 3/4 cup extra firm tofu, 1/4 cup almond milk, 1/2 tsp onion powder, 1/2 tsp black pepper, 1 tsp parsley, 1 tsp dill
- Fill each cup with the egg mixture. Cover the egg bite molds tightly with aluminum foil.
- Place the egg bite trays on the trivet stacked on top of each other. Make sure the cups are slightly off center so that the cups are not directly on top of each other. Add 1 cup of water to the bottom of the Instant Pot insert. Lower the trivet and egg bite trays into the Instant Pot.
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “steam” button for 8 minutes.
- Let the pressure release naturally. Once the pressure valve drops remove the lid and carefully lift the egg bite molds from the Instant Pot.
- Let the eggs cool before removing them from the silicone mold.
Oven:
- Preheat the oven to 375 degrees F.
- Cover each cup of a cupcake pan with two 1/2 pieces of turkey bacon. This is done by laying the slices crisscrossed in each cup. 14 slices turkey bacon
- Combine the rest of the ingredients together in a blender. Blend until smooth, about 30-60 seconds. 8 eggs, 3/4 cup extra firm tofu, 1/4 cup almond milk, 1/2 tsp onion powder, 1/2 tsp black pepper, 1 tsp parsley, 1 tsp dill
- Fill each cup with the egg mixture. Cover the pan with aluminum foil.
- Place the egg bites on the top rack of the oven. Underneath the egg bites place a baking pan full of water on the bottom rack of the oven.
- Cook the egg bites for 20 minutes then remove and let the egg bites cool for at least 5 minutes before removing from the pan. Be careful opening the oven, there will be lots of steam.
Video
Notes
- Store in the refrigerator for up to 1 week or freeze for up to a month. To reheat just pop in the microwave for 30 seconds – 1 minute.
- If you do freeze these egg bites for meal prep, make sure to keep them separated or wrapped in parchment to avoid them all freezing into a lump!
- If you don’t already have egg bite molds, you can get there here.
- These are an awesome breakfast addition but also perfect for a midday snack when you need a protein boost to keep you full until dinner!
Nutrition
Make This Recipe?
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These sound delicious and I’m going to try in my instant pot. Can I substitute milk for the almond milk. I don’t keep almond milk in the house. Also, is there a substitute for for tofu crumbles? Like Feta? Thanks, Betty
It sounds like you might like one of these recipes instead–the almond milk and tofu are what makes this recipe dairy free :)
https://mycrazygoodlife.com/healthy-starbucks-red-pepper-egg-bites/
https://mycrazygoodlife.com/copycat-starbucks-egg-bites-recipe/
https://mycrazygoodlife.com/healthy-starbucks-egg-white-bites-recipe/
I just wanted to let you know on Trim healthy mama almond milk is not an E. It’s a FP and can work in either E or S meals. If momma’s used egg whites instead of whole eggs it might even make this a FP.
What do use instead of eggs to make these Vegan?
I’m not sure! I am not very familiar with egg substitutes. Maybe aquafaba?
I can’t say for sure, but maybe you could try using your dairy free milk of choice with small amount of tapioca/corn/arrowroot starch, as much nutritional yeast as you like, and vegan liquid smoke or smoked paprika. Research some of these combinations for more precise suggestions. Good luck! :)
Have you used the covers that come with the molds instead of foil?
Hey there! <3 No, they're not safe for the IP! You can use the silicone ones but not the storage covers that come with the molds.
Looks awesome! Can we omit the tofu? We’ve got allergies to both soy and milk.
They won’t be super fluffy, but I think you should try it and see if you like them!
I’m looking forward to trying this! Do you have to cook the bacon before starting the recipe? Is it better to use uncooked bacon, or even the kind you buy pre cooked?
Uncooked!
I love the egg bites from Starbucks! Must make these ASAP!
I’m not on a dairy-free diet, but even I found these delicious! Thanks for the recipe!
I was disappointed that after all the scrolling to finally get to the recipe, it contains soy.
I’m sorry you were disappointed. What’s another ingredient/protein source that you’d use instead?
Try using YoFiit instead of almond milk. This is a Chickpea and flaxseed milk. It contains 10g of protein per cup I believe so that can replace the extra protein you omitted with the soy. I chopped all my veggies and put in to my cups first. Then whisked 1/2 cup YoFiiit with 12 eggs together. Then poured them into my muffin tins and baked using the oven method. Note: I used crimini mushrooms, asparagus, green onions and chives. Kosher Salt and pepper. Makes 12 egg bites, Delicious!
is there a recipe for no diary and no meat just eggs and peppers? if i whisk them will they still come out thick and fluffy? I never did this before. Starbucks is 170 calories ( i ate while on vacation and fell in love with them, but the ingredients i can’t have for my diet. im trying to stay around 140 if possible.
Hi Cheri, I prefer blending the ingredients and have not tried whisking, so I’m not sure how they would turn out. Peppers sound like a great addition, but again, I’ve not tried this dairy-free recipe that way. I hope you try these out and enjoy them!
I love your recipes they cover many healthy living styles. I follow 21DFX and 2B mindset. I don’t like tofu so I’m going to try these with JUST EGG