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

Learn how easy it is to make this copycat Starbucks egg bites recipe in the Instant Pot.
whole30 egg bites on a plate with chimichurri

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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 Whole30 and paleo egg bites in the oven. 

whole30 egg bites on a plate with chimichurri

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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.

eggs, greens, bacon and other ingredients for sous vide egg bites recipe

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.

Two photos for making sous vide egg bites
cooked sous vide egg bites in an instant pot


  • Add 1 tbsp of pesto (try homemade vegan 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.

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.
sous vide egg bites with arugula, salsa, and chimichurri


One serving has 1 WW Freestyle SmartPoints.

whole30 egg bites on a plate with chimichurri
Print Recipe
5 from 19 ratings

Instant Pot Egg Bites

Prep Time15 mins
Cook Time8 mins
Pressurizing/depressurizing15 mins
Total Time23 mins
Learn how easy it is to make this copycat Starbucks egg bites recipe in the Instant Pot.


  • 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}


  • 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. 
    2 strips bacon
  • Add eggs and milk to a blender or food processor. Blend for 1 minute.
    4 eggs, 1/3 cup Nutpods original
  • Add the broccoli and spices and pulse the blender a few times to break it up without fully blending.
    1/4 tsp dried dill, 1/8 tsp lemon pepper, 1/4 cup finely chopped broccoli, 1/8 tsp garlic salt
  • Add spinach, any other veggies, and bacon to the egg molds. Pour the egg/milk mixture up to the top of each mold.
    1/4 cup spinach
  • 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.


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. 
I highly recommend using cooking spray on the silicone mold. 
To make in the oven: 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. 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
Amount Per Serving (1 g)
Calories 70 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 98mg33%
Sodium 75mg3%
Potassium 78mg2%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 4g8%
Vitamin A 275IU6%
Vitamin C 3.2mg4%
Calcium 29mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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51 comments on “Instant Pot Egg Bites {Whole30, Paleo, Dairy-Free}”

  1. Hi! What speed would you recommend using if using a vitamix?

  2. Follow-up comment – these turned out perfectly on pressure cook high setting for 6 minutes and 10 minutes resting. They taste so good! I didn’t have lemon pepper or dill, just used salt (which it probably didn’t need) and garlic powder. So good!!5 stars

    • Who-hoo so glad to hear that April!! Thanks for taking the time to follow up and let me know how it went.

      I did double-check the recipe and it says to add the spices in step 3. But since you didn’t have them it really didn’t matter in the end. Dill is one of my favorite spices so I’d recommend grabbing a pinch next time you’re at a grocery store with a bulk spice section. Amazing on eggs and fish!

  3. These are in the instapot right now. I didn’t see in the directions what step to put the spices in, I almost left them out completely, but remembered in time to mix them in last. Oops. Also, my instapot does not have a steam setting. I’m using pressure cook high, so hopefully they turn out right. Fingers crossed! Looking forward to trying them!

  4. Just FYI, Lemon Pepper has cane sugar in it, at least the ones that I have seen, so don’t comply with Whole 30 I think.5 stars

    • The Trader Joes lemon pepper grinder is just peppercorns, sea salt, onion, dried lemon rind, garlic, lemon oil, and citric acid. It’s delicious and affordable and I highly recommend if you have a Trader Joe’s near you!

  5. Recipe sounds good! I was just wondering how long you think these will stay good in the fridge and if they’d be good to freeze. Trying to stock up for my January Whole 30!5 stars

    • I have found the max in my fridge is about 4-5 days. I put them on a paper towel or clean cloth in the container otherwise the bottoms get a little soupy.

      And yes they freeze great!

  6. Thanks for developing and posting the recipe. the silicone molds are such a great idea. I didn’t use milk or bother whipping them up in the vitamix (just a fork and some water), and they still came out super yummy!5 stars

  7. Heeey I have these egg molds! I got them as baby food storage but whaddya know, they can have a new purpose now. I will have to give this a try with the oven method, I love the pesto idea!5 stars

  8. These look super good! I remember seeing them at Starbucks in the summer and thinking oh hell no I’m not paying that for a few bites of egg! But a homemade version sounds outstanding. Time to unbox my newly acquired Instant Pot and try this out!5 stars

    • Right? I can’t imagine eating them every day or even once a month.

      I’m so excited for you to get that thing out of the box and start cooking.

  9. I’ve never heard of these but they are certainly intriguing. I’ll have to check them out next time. (Though I’m susceptible to most recipes starting with bacon — don’t judge.)5 stars

  10. Could you use an egg substitute or just egg whites? Genetic high cholesterol = on statins at age 30 = try to minimize egg yolks 😉5 stars

    • Jenny sounds like a rough way to start your 30’s!

      I have not made it with just egg whites, but I suppose you could. The texture may be a bit different but hey, it will still be yummy!