Healthy Egg Bites Recipe

image of three egg bites on a white plate with fresh basil as garnish.

4.48 from 164 ratings

These Healthy Egg Bites are delicious and easy to make in your Instant Pot! Save money by making these Copycat Starbucks Egg Bites at home. Instead of heavy creams and cheeses, these are made with cottage cheese and Greek yogurt.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Keyword: breakfast, copycat, gluten free, instant pot, Starbucks Egg Bites

Servings: servings

Calories: 170kcal

Author: Becca Ludlum

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

Instant Pot

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.

Oven

Preheat your oven to 375°F.
Add eggs, cheddar cheese, cottage cheese, Greek yogurt, and salt to a blender. Blend for 30 seconds, or until smooth.
Grease a mini muffin tin with olive oil or coconut oil cooking spray.
Add a small amount of sun-dried tomatoes and basil to the bottom of each cup.
Fill each muffin cup ⅔–¾ full with the egg mixture.
For a steamed, fluffy texture (similar to Starbucks), place a casserole dish filled with ~3½ cups of water on the oven rack below the muffin tin.
Bake for 20 minutes, or until the egg bites are set.
Remove from the oven and let cool slightly—some bites may pop above the tin as they finish cooking.
Serve warm, or store in an airtight container for meal prep. One batch makes about 48 mini egg bites.

Video

Notes

Don’t leave out the yogurt and cottage cheese! Once blended, they become smooth, so you won’t taste the tang or notice the texture—just the creamy richness they add to the recipe.

Nutrition