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.
Prep Time15 minutesmins
Cook Time8 minutesmins
Pressurizing/depressurizing15 minutesmins
Total Time23 minutesmins
Course: Breakfast
Cuisine: Fusion
Keyword: copycat starbucks egg bites, egg bites instant pot, sous vide egg bites, starbucks egg bites recipe
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
The egg mold comes with a lid. You will keep that off for the cooking process.
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.
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.
To reheat: place cold bites on a plate in the microwave for 30 seconds. Frozen bites will take 60-90 seconds.
Oven Instructions:
Follow steps 1-5 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.