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Anyone else addicted to the Starbucks Sous Vide Egg Bites? I can’t get enough of them, and unfortunately depending on which flavor you get they are anywhere from 5 – 9 Weight Watchers points each!
These Weight Watchers Egg Bites are 1 point on the 2023 Plan for two bites, and if you’re still on the myWW plan there’s a zero point option for Blue and Purple plans! They’re a great way to start your day.
What is Sous Vide?
True sous vide cooking is placing the item in a vacuum sealed bag and cooking in a water bath at a lower than normal, controlled, temperature. This slow cooks while holding all of the moisture and flavor in one spot.
People commonly cook steak and seafood sous vide. Sous vide literally translates to “under vacuum.”
Not many of us have a sous vide cooker at home, which is why I wanted to make these Weight Watchers Instant Pot egg bites–no extra appliances necessary!
Ingredients:
- Eggs
- Fat free Cheddar Cheese
- Fat free cottage cheese
- Fat free greek yogurt
- Sun dried tomatoes in water, not oil
- Basil
Recipe tips:
- You can use any filling you choose for these egg bites. I chose sun-dried tomatoes and basil, but you can use bacon, ham, bell peppers, onions, or omit the vegetables all together. These WW egg bites are truly customizable as long as you keep the base recipe of eggs, cottage cheese and yogurt. Remember to recalculate the points for any substitutions.
- While these are very low in points you can make them even lower by omitting or reducing the amount of cheese–see below for details.
- If you don’t have the egg bite molds, you can order them here. You can also cook in mini mason jars and ramekins.
- You can easily make these in the oven using a cupcake pan.
- Add salt and pepper to taste when blending the eggs.
- If using dried basil reduce the amount to 1 tbsp and add to the blender with your eggs.
- These work very well for meal prep, and will keep in the freezer for up to two months or the fridge for a week. I’d recommend freezing them individually.
- No silicone mold? That’s ok! Use ramekins or even coffee cups to hold these egg bites.
Instant Pot Instructions
Time needed: 13 minutes
Making these Weight Watchers Egg Bites is easy and the perfect grab and go recipe for busy mornings!
- Prepare your eggs
Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
- Prepare your egg bite molds
Spray two silicone egg molds with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. Tightly cover the molds with aluminum foil.
- Prepare your Instant Pot
Add 1 cup of water to your Instant Pot then place a trivet in the bottom. Stack your molds on the trivet.
- Pressure cook
Close and lock the lid and turn the pressure release valve to sealing. Select Pressure Cook (high) and set the timer for 8 minutes.
- Natural release
Once the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops, remove the lid and carefully remove the molds and aluminum foil.
- Cool
Allow the egg bites to cool on the counter or refrigerator before removing egg bites. Store egg bites in the fridge for up to a week.
- Reheat
Microwave for 30-45 seconds when you are ready to eat them.
Oven Instructions
- Preheat oven to 375°F
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy.
- Spray two silicone egg molds, or a cupcake pan with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture.
- Bake for 20 minutes until lightly browned and fluffy. The egg bites will rise during cooking, but will settle once they are cooled.
- Allow the egg bites to cool before removing egg bites. Store egg bites in the fridge for up to a week.
- To reheat, microwave for 30-45 seconds when you are ready to eat them.
Weight Watcher Points
Using fat free Greek yogurt and cottage cheese, a serving of 2 egg bites is 3 Blue Plan Points | 5 Green Plan Points | 2 Purple Plan Points | 2022/2023 points plan: 0
Weight Watchers Egg Bites
Equipment
- Instant Pot 6 qt
- Egg Bite Molds
- Sealing Rings
Ingredients
- 6 eggs
- 1 cup cheddar cheese shredded, fat free (optional)
- ¾ cup cottage cheese fat free
- ¾ cup Greek yogurt fat free, plain
- ½ cup sun dried tomatoes in water
- ¼ cup basil chopped
Instructions
Instant Pot
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy. 6 eggs, 1 cup cheddar cheese, ¾ cup cottage cheese, ¾ cup Greek yogurt
- Spray two silicone egg molds with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. Tightly cover the molds with aluminum foil. ½ cup sun dried tomatoes, ¼ cup basil
- Add 1 cup of water to your Instant Pot then place a trivet in the bottom. Stack your molds on the trivet.
- Close and lock the lid and turn the pressure release valve to sealing. Select Pressure Cook (high) and set the timer for 8 minutes.
- Once the cook time is complete, allow the pressure to release naturally. Once the pressure valve drops remove the lid and carefully remove the molds and aluminum foil. Allow the egg bites to cool on the counter or refrigerator before removing egg bites. Store egg bites in the fridge for up to a week.
- Microwave for 30-45 seconds when you are ready to eat them.
Oven
- Preheat oven to 375°F
- Add eggs, cheddar cheese, fat free cottage cheese, and fat free Greek yogurt to a blender and blend on high for 30 seconds until well mixed and frothy. 6 eggs, 1 cup cheddar cheese, ¾ cup cottage cheese, ¾ cup Greek yogurt
- Spray two silicone egg molds, or a cupcake pan with cooking spray and place one sun-dried tomato and a sprinkle of basil in the bottom of each cup. Fill each cup about ¾ of the way full with egg mixture. ½ cup sun dried tomatoes, ¼ cup basil
- Bake for 20 minutes until lightly browned and fluffy. The egg bites will rise during cooking, but will settle once they are cooled.
- Allow the egg bites to cool before removing egg bites. Store egg bites in the fridge for up to a week.
- To reheat, microwave for 30-45 seconds when you are ready to eat them.
Video
Notes
- 3 Blue Plan Points | 5 Green Plan Points | 2 Purple Plan Points | 2022/2023 Plan Points: 0 (use fat free shredded cheese for this)
- You can use any filling you choose for these egg bites. I chose sundried tomatoes and basil, but you can use bacon, ham, bell peppers, onions, or omit the vegetables all together. They are truly customizable as long as you keep the base recipe of eggs, cottage cheese and yogurt. Remember to recalculate the points for any substitutions.
- While these are very low in points you can make them even lower by omitting or reducing the amount of cheese.
- If you don’t have the egg bite molds, you can order them here. You can also cook in mini mason jars and ramekins.
- You can easily make these in the oven using a cupcake pan.
- Add salt and pepper to taste when blending the eggs.
- If using dried basil reduce the amount to 1 tbsp and add to the blender with your eggs.
- These work very well for meal prep, and will keep in the freezer for up to two months or the fridge for a week.
Nutrition
Make This Recipe?
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Hello, I made these today in my Instant Pot and they were delicious. I could only steam 7 at a time as I only had one egg mold. The first batch was delicious – we ate them all. Then I did the second batch and they were actually fluffier and had raised more which made me realize the first batch was more dense. Any ideas why? I did add fresh water to second batch but Instant Pot was still warm. Thanks!
Just a guess but depending on how much foam you generated while blending, you may have had more foam left in the blender on the 2nd batch. When I pour from my blender, the foam (or the liquid at the top of the blender) is always the last thing to pour.
Can these be stored in the molds with the covers that came with them in place? I can’t think of a reason that wouldn’t work.
Yes that should be fine!
Yum!!! Thank you for the egg bite recipe!! They turned out PERFECTLY!!!
Yay!! So glad you liked them!!
Great recipe. It was delish!! I would like to get my recipes more organized. My family has been requesting them. Any advice on best software to do this?
Do you change the cooking time if you half the recipe?
Thanks.
I don’t :)
What is the best way you have found to freeze these? Do you simply individualyl wrap them in plastic wrap? Do you wrap in paper towel and freeze and then microwave when ready to eat? I have found that microwaving with paper towel makes them stick. HELP!
Hi Alexa! I don’t freeze them with paper towels. I freeze in a freezer bag flat, so they don’t stick together. After they’re frozen, they can be moved so they’re touching. I microwave on a plate by themselves!
Do you cut down on the amount of water if you are only making 7 at a time?
As long as you are using the minimum amount for your pot to come to pressure, you’re good to reduce the water!
These look fantastic. What type of cheddar was used to get these points (reduced fat or regular)?
Hi Jacki, 1 cup of regular cheddar cheese divided by 7 servings in this recipe is about 2 points. Using no cheese at all, this is a zero point recipe, but adding the full amount will bring it up to the 2 points per serving. :)
Thank you, Sara, for catching that.
I am VERY new to WW and got a bit confused by this.
I made these without the cheese and baked them in my oven for 22 minutes and for some reason they came out really sour. Nothing I used was expired so I’m not sure why they tasted that way. I couldn’t eat them. Any ideas why that might happen?
Hmmm, I’ve never had that happen before. Did you change the “toppings” at all? And is it possible that even though not expired, a product was bad?
I’m relatively new to using the insta pot but if you were going to use turkey sausage or bacon how would you incorporate that? Would you just throw it in the blender as well? Or would you add it after all the other ingredients were blended then add to the cups individually to be cooked in the insta pot? Thanks so much!
Hi Amanda! You’d add those (cooked) ingredients in after you blend!
I wanted to let you know how much I enjoyed your video regarding rice. I was unaware of the different rice attributes. I noticed in the background a Spice Dispenser and was wondering where you had found this item. I would like to place one in my kitchen as well.
Thank you! I had a lot of fun learning and making that video :) Yes! I love my spice rack! You can find it here in my Amazon store: https://www.amazon.com/shop/beccaludlum?listId=F1YZ1HXIZS3F :)
I just made these. They are soooo good and creamy! I previously made the recipe that came with the silicone molds. They included heavy cream and were higher in points. These are so much more delicious! Thank you!!!
You’re so welcome!
I just got the WW egg bite cooker, can I cook your recipe 8n this machine?
Hi Anita! I haven’t used that appliance yet but if I had one I’d definitely try this recipe in it!
Hi, I just tried this recipe using only one mold set and they came out kinda runny and never really set up. What do you suggest?
You have to cook them longer with just one mold in the pot :)
How do you cook these using the sous vide and mini mason jars
Hi there,
This recipe is for cooks who don’t have a sous vide appliance and instead use an Instant Pot or oven.
This recipe looks awesome! Can you make it with just egg whites instead of the whole egg?
Hi Heidi! Take a peek at these, they’re egg white bites with bacon: https://mycrazygoodlife.com/healthy-starbucks-red-pepper-egg-bites/
You need something to hold the egg whites together, since they’re not quite as sturdy :)
I never get replies when I ask a question on something like this… hoping this is different. Can you use JUST FF Greek yogurt instead of half that and half cottage cheese? do you think it would throw the taste/texture off too much? I never have cottage cheese in my house but always have the yogurt. Thank you!
Hi Betty,
You can use just Greek yogurt if you don’t have the cottage cheese. It might be a little thick but it’ll work :)
In the printed recipe, it says “1 cup cheddar cheese”. It does not say “1 cup fat free cheddar cheese”. Therefore, my egg bites are a much higher point value. :(
Hey Maria, I’m sorry about that – I think you found the one place where it didn’t have a “fat free” in front of the cheddar cheese.
Any other options on reheating I tried reheating them in the microwave after freezing and there was so much moisture I had to microwave about 3 mins.
Try allowing them to thaw for a bit on the counter before microwaving? Did you use the toppings in the recipe or different ones?