Starbucks Bacon Egg Bites with red peppers and green onions are a perfect breakfast or snack recipe! Make these in the Instant Pot or in the oven, this post explains how to make this easy recipe!
These are my go to breakfast for meal prep because they are loaded with protein, and make an easy grab and go breakfast. I also love that this is not only an easy recipe, but a quick one that only takes a few minutes.
Where is the Starbucks Bacon Egg Bites Recipe?
To better serve all of my readers with varying levels of comfort and experience, I’ve made a commitment to put a ton of helpful information in all of my recipes.
If you’d like to skip over the detailed cooking information, recipe tips, and healthy eating plan information please simply scroll to the bottom of the page, where you will find the easy to print recipe for Starbucks Bacon Egg Bites.
Ingredients:
- Eggs: A particularly clean source of protein, eggs are loaded with nutrients and can help improve your cholesterol profile.
- Cheddar cheese: While the recipe includes cheddar, I really love to play with different cheese when making these. Monterey Jack cheese, Gruyere cheese like the OG Starbucks recipe, or even mozzarella.
- Greek yogurt & cottage cheese: The yogurt and cottage cheese make a delicious high protein substitute for cream cheese or heavy cream. Since they’re blended together, you can’t taste the tang of the yogurt or the texture of the cottage cheese.
- Bell pepper: You can use any color pepper that you prefer. Red bell peppers have the sweetest flavor.
- Green onions
- Turkey Bacon: Look for cleaner brands that have no nitrites and are low in sodium. I prefer Applegate.
Recipe Tips:
- This recipe works great in the oven using a muffin pan, but I prefer to use the silicone egg bite mold in the Instant Pot.
- Be sure to grease your egg molds or your egg bites will stick.
- For meal prep, these freeze really well. I like to freeze them individually on a cookie sheet, then they can be transferred to one big container for storage.
- These are great served warm or straight from the fridge. To reheat, wrap them loosely in a napkin and microwave for 30 seconds.
- You can bake these in the oven without the water for steaming, but the bites will have a drier texture.
- I don’t use much salt in my recipes. You might like to add salt and pepper to your bacon egg bites!
Instant Pot Instructions:
Time needed: 23 minutes.
- Prep
Spray your egg bite molds with cooking oil, then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each mold about half way with equal parts of each.
- Blend
Add eggs, Greek yogurt, cottage cheese, and cheddar cheese to your blender. Blend on high until completely smooth. It will take about 30 seconds.
- Fill
Pour your egg mixture over the bacon, bell peppers and onions. Fill each mold about ¾ full. Cover your molds tightly with aluminum foil.
- Prep your pot
Add 1 cup of water to the Instant Pot insert then place your trivet in the bottom. Place your egg mold on top of the trivet then place your second egg mold on top of the first careful that the holes are not directly on top of one another.
- Pressure Cook
Close and lock the lid and place the pressure arm in the sealing position. Select Pressure Cook (high) and set the cook time for 8 minutes.
- Natural Releas
Let the pressure release naturally. Once the pressure valve drops remove the lid and carefully lift the egg bite molds from the Instant Pot.
Remove the foil and allow them to cool for about 5 minutes before flipping the molds over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Oven Instructions:
- Preheat the oven to 375° F.
- Spray a muffin pan with cooking oil then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each hole about half way with equal parts of each.
- Add eggs, Greek yogurt, cottage cheese, and cheese to your blender. Blend on high until completely smooth. It will take about 30 seconds.
- Pour your egg mixture over the bacon, bell peppers and onions. Fill each hole about ¾ full.
- Place a pan dish of water on the bottom rack of your preheated oven, then place your muffin pan on the top rack. The dish of water will help you bacon egg bites stay moist and have a texture closer to the Bacon Gruyere Sous Vide Egg Bites from Starbucks.
- Bake for 20 minutes then remove them from the oven being careful of the steam when you open the door. Allow them to cool for about 5 minutes before flipping your pan over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Healthy Eating Plans:
Weight Watchers: For each serving of 2 egg bites using fat free Greek yogurt this recipe is: 3 Blue Plan Points | 5 Green Plan Points | 3 Purple Plan Points
21 Day Fix/Ultimate Portion Fix:
- For the entire recipe: 8 ½ Red Containers, 2 Blue Containers, 2 Green Containers. I give you the counts for the entire recipe so it’s easy to recalculate your containers if you change something. You can watch a video about how to calculate container counts here.
- Per serving: 1 ¼ Red Containers, ¼ Blue Container, ¼ Green Container.
2B Mindset: Fill half your plate with FFC for a complete breakfast.
Trim Healthy Mama: These are a THM-S with no changes.
You can find the glass meal prep containers and egg bite molds right here in my Amazon store!
Starbucks Bacon Egg Bites
Equipment
Ingredients
- 14 slices turkey bacon cooked and chopped
- 2 cups bell peppers red, diced
- ⅓ cup green onions chopped
- 6 eggs
- ¾ cup Greek yogurt plain, 2%
- ¾ cup cottage cheese 2-4%
- ⅔ cup cheddar cheese
Instructions
Instant Pot
- Spray your egg bite molds with cooking oil, then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each mold about half way with equal parts of each.
- Add eggs, Greek yogurt, cottage cheese, and cheddar to your blender. Blend on high until completely smooth. It will take about 30 seconds.
- Pour your egg mixture over the bacon, bell peppers and onions. Fill each mold about ¾ full. Cover your molds tightly with aluminum foil.
- Add 1 cup of water to the Instant Pot insert then place your trivet in the bottom. Place your egg mold on top of the trivet then place your second egg mold on top of the first careful that the holes are not directly on top of one another.
- Close and lock the lid and place the pressure arm in the sealing position. Select Pressure Cook (high) and set the cook time 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. Remove the foil and allow them to cool for about 5 minutes before flipping the molds over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Oven Directions
- Preheat the oven to 375° F.
- Spray a muffin pan with cooking oil then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each hole about half way with equal parts of each.
- Add eggs, Greek yogurt, cottage cheese, and cheddar to your blender. Blend on high until completely smooth. It will take about 30 seconds.
- Pour your egg mixture over the bacon, bell peppers and onions. Fill each hole about ¾ full.
- Place a pan full of water on the bottom rack of your preheated oven, then place your muffin pan on the top rack.
- Bake for 20 minutes then remove them from the oven being careful of the steam when you open the door. Allow them to cool for about 5 minutes before flipping your pan over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Video
Notes
- Weight Watchers: For each serving of 2 egg bites using fat free Greek yogurt, lowfat cottage cheese, and cheddar this recipe is:
- 3 Blue Plan Points : 5 Green Plan Points : 3 Purple Plan Points
- 21 Day Fix/Ultimate Portion Fix: For the entire recipe: 8 ½ Red Containers, 2 Blue Containers, 2 Green Containers. Per 2 bite serving: 1 ¼ Red Containers, ¼ Blue Container, ¼ Green Container.
- 2B Mindset: Fill half your plate with FFC for a complete breakfast.
- Trim Healthy Mama: These are a THM-S with no changes.
- This recipe works great in the oven using a muffin pan, but I prefer to use the silicone egg bite mold in the Instant Pot.
- Be sure to grease your egg molds, or your egg bites will stick.
- For meal prep, these freeze really well. I like to freeze them on a cookie sheet, then they can be transferred to one big container for storage.
- These are great served warm or straight from the fridge. To reheat, wrap them loosely in a napkin and microwave for 30 seconds.
- You can bake these in the oven without the water for steaming, but the bites will have a drier texture.
I’ve never had Starbucks egg white bites, but they sound delicious! I’m an egg aficionado and I’m always looking for creative recipes. Thanks so much for the IP and oven options!
You’re so welcome! I hope you enjoy them!
You can guarantee these will be a regular at our house from here on out! They are so good!
Yay! So glad you like them!
Have you tried these in the InstaPot without the turkey bacon? I’d prefer them that way but didn’t want to try it if you’ve tested it out.
I tried, but the egg whites kept sticking to the silicone molds :-/
Why are these 74 more calories than the Starbucks egg white bites? Does the turkey add that much more calories?
Thanks,
I don’t know why they’re more calories, to me it’s more important that the ingredients are real and that usually comes with higher calories. The turkey bacon can definitely add calories. :)
I made these and mine came out slimy and wet… any suggestions???
Maybe try precooking your bacon before? That’s all I can think of–maybe the brand was “wetter?”
How many egg bites is considered a serving? I looked up and down and couldn’t find that information anywhere, but I also could have overlooked it as well. ;-)
Hi there! Two bites is considered a serving–for future reference, it’s in the printable recipe under the serving size! :) I also don’t mind answering comments, though ;)
How long will these last in the fridge?
About 5 days :)
Cooking them now in my IP! I didn’t have as much turkey bacon or bell pepper but I don’t think it mattered. I did cook my bacon beforehand so that it was crispy. Mine were a little dimply and oddly shaped. I will try them in the oven one time to see it that changes. They taste good!
**BTW, I like the silicone trivet in the video and would have purchased it if there had been an affiliate link!
Yeah, they’re not always beautiful, but they’re delicious! Added a link for that trivet, thanks for the reminder!
I’m wondering if I did something wrong? I used the red Instant Pot egg bite molds and precooked the bacon but I had a lot of egg mixture left over and the mild were completely full to the top?
*mold not mild
No, it can have to do with the size of your eggs. You can freeze the mixture if you’d like, or just make more after! They freeze well :)
I just made these and they are delicious! I’m excited to eat these all week. I love the creamy texture. Thank you for sharing!
These are so great to have on hand for a quick, on the go breakfast!
So easy and the delicious!!
These turned out good. Nice texture, flavors were ok. The tartness of the Greek yogurt really shined through the finished product and that’s not what I expected. I added some onion and garlic powder. Next time, I’ll also add some salt. I thought between the cheese and bacon, it wouldn’t need any. But all I could really taste was the tangy Greek yogurt flavor with hints of onion and red pepper.
Kendall, Did you blend together the yogurt and cottage cheese? Usually that gets rid of any tang. Also, which brand yogurt did you use?