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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 egg bites in the oven. 

a tray of Instant Pot egg bites with spinach and chopped bacon..
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Starbucks Sous Vide Egg Bites are a soft and velvety smooth breakfast that is 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 for 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 Homemade Egg Bites?

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. You’ll want to use the metal trivet that comes with most Instant Pot models. If you don’t have one, a simple silicone sling works great.

No Instant Pot? See the notes section in the printable recipe card at the bottom of the post. No egg mold? You can use 4 oz mason jars; more details are in the recipe card.

bacon, eggs, spinach, cheese, and other items on a white board.

Variations: 

  • Add 1 tbsp of pesto (try homemade vegan pesto) to the mixture and leftover chopped Instant Pot ham for “green eggs and ham” bites.
  • Add finely diced red or green peppers for even more veggies.
  • Serve with Cilantro Chimichurri for awesome pizazz.
  • Make an all-veggie version with finely chopped pieces of your favorite veg.
  • Pizza bites! A few diced red peppers or sundried tomatoes, mozzarella, and chopped pepperoni.
  • For dairy-free/Whole30 bites, I use 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.

Can You Reheat Egg Bites?

Yes! They will keep well in the fridge for up to a week in an air-tight container. To reheat: place cold bites on a plate in the microwave for 30 seconds.

Can instant pot egg bites be frozen?

You bet! Allow them to fully cool before freezing. My preference is to freeze them on a plate or baking sheet before transferring them to a freezer-safe reusable bag.

They will keep well in the freezer for 2-3 months. To reheat: microwave from frozen for 60-90 seconds.

4 photos showing the process of making sous vide bites in an Instant Pot.

Pro Tips/Recipe Notes

  • Allow bites to fully cool before storing them in an air-tight container in the fridge. Egg bites that are still warm 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 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. You will keep that off for the cooking process.
egg bites cut in half on a tray.
4.96 from 25 ratings

Instant Pot Egg Bites

Prep: 15 minutes
Cook: 8 minutes
Pressurizing/depressurizing: 15 minutes
Total: 23 minutes
a tray of Instant Pot egg bites with spinach and chopped bacon..
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 egg bites in the oven. 

Ingredients 

  • olive oil cooking spray
  • 2 strips bacon {cooked and diced}
  • 4 eggs
  • 1/3 cup whole milk {dairy-free works great – see notes}
  • 1/4 tsp dried dill
  • 1/8 tsp lemon pepper
  • 1/8 tsp garlic salt
  • 1/4 cup grated Parmesan cheese {optional}
  • 1/4 cup spinach, finely chopped {optional}
  • 1 cup water

Instructions 

  • Thoroughly grease the muffin mold with cooking spray.
    olive oil cooking spray
  • Chop and cook the bacon in a skillet over medium heat until cooked through. Remove to drain on a paper towel. 
    2 strips bacon
  • Add eggs, milk, dill, lemon pepper, and garlic salt to a blender or food processor. Blend for 1 minute.
    4 eggs, 1/3 cup whole milk, 1/4 tsp dried dill, 1/8 tsp lemon pepper, 1/8 tsp garlic salt
  • Distribute spinach (if using) and (cooked) bacon to the egg molds. Pour the egg/milk mixture until each section is ~2/3 full.
    1/4 cup spinach, finely chopped
  • Top each section with a bit of Parmesan cheese if using.
    1/4 cup grated Parmesan cheese
  • Pour 1 cup of water into the Instant Pot. Carefully place the mold on top of a metal trivet and lower it into the Instant Pot.
    1 cup water
  • Secure the Instant Pot lid, and make sure the nozzle is set to "sealing". Press "steam" and adjust the pressure to "normal" and the time to 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

  1. The egg mold comes with a lid. You will keep that off for the cooking process.
  2. No egg molds? Heavily spray 4 oz mason jars with cooking spray before filling with the egg mixture. Cook with foil tightly pressed over the top of each jar.
  3. Allow bites to fully cool before storing them in an air-tight container in the fridge. Egg bites that are still warm will “sweat” as they cool and create condensation, causing them to get gooey.
  4. To reheat: place cold bites on a plate in the microwave for 30 seconds. Frozen bites will take 60-90 seconds.
 
Oven Instructions:
  1. Follow steps 1-5 in the recipe card, but cover the egg molds tightly in foil. Place the mold into a 9×13 pan and carefully pour water about three-fourths of the way up the side of the molds.
  2. Bake at 300 for 45 minutes.
  3. Remove the foil and check to see if the eggs are solid. If not, bake uncovered until there is no jiggle in the egg molds.
 

Nutrition

Serving: 2egg bitesCalories: 197kcalCarbohydrates: 3gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 238mgSodium: 438mgPotassium: 170mgFiber: 0.03gSugar: 2gVitamin A: 444IUVitamin C: 0.04mgCalcium: 145mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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55 Comments

  1. Thank you! This worked great… finally! I did barista style oatmilk and Violife vegan “parmesan”. I blended broccoli with the eggs, oatmilk, salt n pepper, garlic powder, added the “parm” to the cups before dropping in insta pot. So creamy and fluffy! I was wondering if I was supposed to do Hi or Lo Steam setting on my Insta pot?5 stars

    1. Hi Amanda, so glad you enjoyed them!

      I just checked my own Instant Pot model to make sure I could answer your question accurently, and I did a normal level of steam.

  2. Ordered the molds using your link and I’ve improvised my way through this recipe a couple of times now using ingredients I had on hand. It’s worked out both times. Thank You!4 stars

  3. Made these today as part of my meal prep. Such a fun way to mix up breakfast and get that Starbuck craving for less money (and probably better ingredients).5 stars

  4. 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!5 stars

    1. 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.