Dairy Free Egg Bites
These dairy free egg bites are delicious and easy to make taste like the sous vide version in your Instant Pot or oven. These low carb Starbucks Egg Bites are wrapped in bacon and a perfect on the go breakfast for those with food allergies.
Servings: 7 Servings
Calories: 204kcal
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
Total Recipe: 8.5 Red containers
Per serving: approximately 1 1/4 Red container
Makes: 14 Serving size: 2
Weight Watchers: 2 Points on the 2025 Plan | 2 Points on the 2023 Plan | 2 Blue Plan Points | 4 Green Plan Points | 2 Purple Plan Points
Recipe Tips
- 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
Calories: 204kcal | Carbohydrates: 2g | Protein: 17g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 724mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Calcium: 77mg | Iron: 2mg