Instant Pot Egg Bites {Whole30, Paleo, Dairy-Free}
Learn how easy it is to make this delicious copycat Starbucks Instant Pot Egg Bites recipe. No Instant Pot? This recipe also teaches you how to make these Whole30 and paleo egg bites in the oven.
Starbucks Sous Vide Egg Bites are a soft and velvety smooth breakfast that are delicious and easy to eat on the go. They also cost more than I am willing to spend on breakfast for an entire week, let alone four bites of food.
It took me five attempts to get this recipe just right. I made all the silly mistakes so you can get these perfect each and every time.
Do I Need Any Special Equipment?
For this recipe, I used my Instant Pot and this silicone egg mold. If you are using an Instant Pot, you’ll need to have at least the 6-quart version.
No Instant Pot? Read below. No egg mold? You can use 4 oz mason jars; just read the printable recipe card at the bottom of the post for details. If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.
How Do You Reheat Sous Vide Egg Bites?
They keep well in the fridge for up to a week or the freezer for two months. To reheat refrigerated bites in the microwave for 30 seconds. Frozen bites will take 60-90 seconds.
Pro Tips/Recipe Notes
- Allow to fully cool before storing in an air-tight container in the fridge. Warm egg bites will “sweat” as they cool and create condensation, causing them to get gooey. Even when fully cooled, I still like to place the bites on a paper towel or clean cloth inside the container.
- When I make a big batch I will leave three or four bites in a container in the fridge and freeze the rest.
- I used Nut Pods because it helps give that silky egg texture that works so well in quiches, and keeps this dairy-free. If you have a favorite non-dairy milk you want to use, then go for it. Don’t need this to be non-dairy and want to use regular milk? Go for it!
- I highly recommend using cooking spray on the silicone mold. The versions I made without this step were really hard to remove from the mold.
- The egg mold comes with a lid. Don’t cook with this on. Honestly, I don’t use them at all.
- I used frozen organic broccoli for this recipe. Microwave for 60 seconds before adding to the blender. If you have leftover frozen broccoli, you’ll love making some Roasted Frozen Broccoli later in the week for a fast and delicious side dish.
- Frozen spinach will work great too! Learn how to freeze spinach in this post.
Variations:
- Add 1 tbsp of pesto (try homemade Whole30 pesto) to the mixture and chopped ham for “green eggs and ham” bites.
- Serve with Cilantro Chimichurri for awesome pizazz.
- Make an all-veggie version with chopped pieces of your favorite veg.
- Add 1/2 cup of your favorite shredded cheese to the blender before processing for a cheesy version. Note: this is not Whole30 compliant.
- Pizza bites! A few diced red peppers or sundried tomatoes, mozzarella, and chopped pepperoni. Note: this is not Whole30 compliant.
Other Recipes Like This
- Easy Make-Ahead Scrambled Eggs
- Gluten-Free Quiche
- Whole30 Breakfast Sausage (Paleo, Whole30)
- Easy Instant Pot Hard Boiled Eggs
- How to Bake Bacon in the Oven
- Freezing Scrambled Eggs
- Check out all our Whole30 Breakfast Recipes
Instant Pot Egg Bites WEIGHT WATCHERS POINTS
One serving has 1 WW Freestyle SmartPoints.
Instant Pot Egg Bites
Ingredients
- 4 eggs
- 1/3 cup Nutpods original {or milk of choice}
- 1/4 tsp dried dill
- 1/8 tsp lemon pepper
- 1/8 tsp garlic salt
- 1/4 cup spinach
- 1/4 cup finely chopped broccoli
- 2 strips bacon {cooked and diced}
Instructions
- Thoroughly grease the muffin mold with coconut oil, ghee, or cooking spray.
- Chop and cook the bacon over medium heat until cooked through. Remove to a paper towel.
- Add eggs and milk to a blender or food processor. Blend for 1 minute.
- Add the broccoli and spices and pulse the blender a few times to break it up without fully blending.
- Add spinach, any other veggies, and bacon to the egg molds. Pour the egg/milk mixture up to the top of each mold.
- Pour 1 cup of water into the Instant Pot. Carefully place the mold on top of the trivet and lower it into the Instant Pot.
- Secure the lid, and make sure the nozzle is set to "sealing". Press steam>8 minutes.
- Once the Instant Pot shuts off, allow it to vent naturally for 10 minutes and then do a quick release to let out any pressure that may remain.
- Carefully remove the trivet and let the eggs cool for a few minutes in the mold before removing.
Notes
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Is the almond and coconut flavor of the Nut Pods creamer noticeable in the final product?
Nope, not noticeable at all. Though if you have another milk that you like to use, feel free.
These are SO good!
I have never tried the Starbucks version, but I was looking for a different way to eat eggs and this fit the bill. The texture is so different from other egg options – so light, but also filling. I had to make some substitutions with what I had available to me, but it turned out well. I didn’t have broccoli so I used 1/4 cup of green onion tops and I used leftover ham instead of bacon.
I ordered the molds from Amazon because I can also use them to freeze items, like sauces, in small 1/2 cup quantities. Now that I know I like the recipe these will be getting a lot of use.
Thank you for sharing this recipe!
Jean, I’m totally tickled that you liked them so much! I love your substitutions; I’m always thrilled when people take my recipes and make them “theirs”.
The molds work great for homemade pizza sauce too! Each “bite” will freeze enough sauce for two pizzas.
I’m so excited to try this!!!! What is the best way to thaw/reheat after freezing? Thanks!!!
I have left them in a covered container in the fridge overnight and then microwaved them!