Instant Pot Egg Bites {Whole30, Paleo, Dairy-Free}

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Learn how easy it is to make this awesome copycat Starbucks Instant Pot Egg Bites recipe. This recipe also teaches you how to make these Whole30 and paleo bites in the oven. These paleo sous vide egg bites are a game changer for fast breakfasts. You’ll love how quickly you can be on your way in the morning with Whole30 egg bites and a cup of coffee.

My friend Mary sent me a text a few months ago and said “dude. Learn to make the Starbucks egg bites so I can stop spending money on them”.

Challenge accepted!

Have you ever tried the Starbucks Sous Vide Egg Bites? They’re soft and velvety smooth egg bites 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.

Along with wanting to make these myself, I also decided to put a Whole30 spin on them. That means these work for people who follow a Whole30 compliant diet, paleo lifestyle, and those who eat gluten and dairy-free.

Yeah, you’re welcome.

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.

Pair them some avocado and a few other sides (check out 18 Incredible Whole30 Breakfast Ideas for more inspiration) and you have a fast and compliant breakfast. And if you love eggs (who doesn’t?), check out this Whole30 + Paleo Frittata.

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.

And yes, let’s clear up right now that these are technically not “sous vide” but the Instant Pot really helps mimic the results.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

Can I Make Sous Vide Egg Bites In the Oven?

Yes! Follow steps 1-4 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.

Bake at 300 for 45 minutes. 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.

How Do You Reheat Sous Vide Egg Bites?

These egg bites keep well in the fridge for up to a week or the freezer for two months. To reheat refrigerated bites microwave for 30 seconds. Frozen bites will take 60-90 seconds.

Where Do You Get Whole30 Compliant Bacon?

Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.

The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box. And yes, they have Whole30 compliant bacon!

For more compliant bacon options, check out this list of Whole30 Bacon Brands.

Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List.

I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping!

Here’s How to Make Them

*Detailed & printable recipe card at the bottom of the post

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. Even better, use bacon you’ve already baked and froze to make this faster.

Add eggs and milk to a blender or food processor. Blend for a minute. The add the broccoli and spices and pulse the blender a few times to break up the veg 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. Note: when you first open the lid the eggs will be puffed up and flopping over the molds.

Within a minute they will have deflated a bit and will go back to a normal shape. Do not let them sit in the molds for longer than two minutes. They will steam the bottoms and keep cooking and look as wrinkled as an old man’s…nevermind.

Pro Tips/Recipe Notes

• Allow to fully cool before storing in an air-tight container in the fridge. Warm egg bites enclosed in a container 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 egg 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.

Variations

• Add 1 tbsp of pesto (try homemade) to the mixture and chopped ham for “green eggs and ham” egg bites.
• Serve with Cilantro Chimichurri for an 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 egg 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
• Whole30 Quiche 
• Whole30 Breakfast Sausage (Paleo, Whole30)
• Easy Instant Pot Hard Boiled Eggs
• How to Bake Bacon in the Oven

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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5 from 10 votes

Instant Pot Egg Bites {Whole30, Paleo, Dairy-Free}

Prep Time

15 mins

Cook Time

8 mins

Pressurizing/depressurizing

15 mins

Total Time

23 mins

 

Learn how easy it is to make this copycat Starbucks Sous Vide Egg Bites recipe in the Instant Pot. You can also make these Whole30 and paleo bites in the oven.

Course: Breakfast

Cuisine: Fusion

Keyword: sous vide egg bites, starbucks egg bites, whole30 breakfast

Servings: 7

Calories: 70 kcal

Author: Sarah Cook - Sustainable Cooks

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

1. Thoroughly grease the muffin mold with coconut oil, ghee, or cooking spray.

2. Chop and cook the bacon over medium heat until cooked through. Remove to a paper towel. 

3. Add eggs and milk to a blender or food processor. Blend for a minute. The add the broccoli and spices and pulse the blender a few times to break up the veg without fully blending.

4. Add spinach, any other veggies, and bacon to the egg molds. Pour the egg/milk mixture up to the top of each mold.

5. 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.

6. 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.

7. Carefully remove the trivet and let the eggs cool for a few minutes in the mold before removing.

Recipe Notes

Allow to fully cool before storing in an air-tight container in the fridge. Warm egg bites enclosed in a container will "sweat" as they cool and create condensation, causing them to get gooey. 

 

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.

 

To make in the oven: Follow steps 1-4 in the recipe card, but cover the egg molds tightly in foil. Place the mold into a 9x13 pan and carefully pour water about three-fourths of the way up the side of the molds. Bake at 300 for 45 minutes. 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.

 

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.

Nutrition Facts

Instant Pot Egg Bites {Whole30, Paleo, Dairy-Free}

Amount Per Serving (1 g)

Calories 70 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 98mg 33%

Sodium 75mg 3%

Potassium 78mg 2%

Total Carbohydrates 1g 0%

Dietary Fiber 0g 0%

Sugars 0g

Protein 4g 8%

Vitamin A 5.5%

Vitamin C 3.9%

Calcium 2.9%

Iron 2.6%

* Percent Daily Values are based on a 2000 calorie diet.

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