Instant Pot Egg Bites a copy cat recipe for Starbucks extremely popular sous vide egg bites. This egg bite recipe is delicious, healthy and great for meal prep!
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What does sous vide mean?
It seems that everyone is crazy for Starbucks sous vide egg bites. But what exactly does sous vide mean? It is actually a French cooking technique that means “under vacuum.” It is a method of cooking food in a sealed bag under water.
Some Instant Pots do have a sous vide feature which is very close to the technique except that the water is not circulating around the cooking food. I’ve been experimenting with my Instant Pot and just used the manual mode since the sous vide feature isn’t on all models. These egg bites come out smooth and velvety in texture which is exactly what we are looking for when cooking our egg bites!
How do you make Instant pot egg bites?
My favorite flavor of egg bite is red pepper and spinach. I chop the vegetables very fine and sauté in a skillet with just a bit of olive oil.
After the vegetables are cooked I move to a bowl to cool while preparing the egg whites. I used a carton variety of egg white because it’s so much handier than separating the yolk from the white.
Then add cottage cheese to a small blender and add 1/4 cup of egg whites. I like to just add enough liquid to get the cottage cheese to a very smooth consistency.
Pour the remaining amount of egg whites, cheese and blended cottage cheese to the sautéed vegetables. Add the spices and mix well with a whisk. Pour mixture into silicone egg molds making sure to evenly divide and fill 3/4 full. This recipe is enough for 7 egg bites.
You will need to cover your egg mold with foil. This will keep them from developing condensation. According to the instructions with the egg mold DO NOT use the plastic lid in the instant pot. It is only meant to seal foods for storage in the refrigerator.
How to set instant pot
Then you need to prepare the Instant Pot for cooking. The most important step to remember is that you must add a cup of water to the bottom of the Instant Pot! NEVER use an Instant Pot without water or liquid. Place the metal trivet in the bottom and carefully place your foil wrapped egg mold on top. If you have the trivet with handles this makes it easy to lower them in and remove after cooking.
Seal the lid to the Instant Pot and turn the steam release valve to the sealing position. Then turn the pot on manual mode for 9 minutes. Now it is important to remember that it will take a few minutes for the Instant Pot to pressurize. I always know I have it set properly when I can hear it making little hissing noises as it’s warming up. Then after the 9 minutes of cook time is up the Instant Pot will need to depressurize for 10 minutes. If it still has steam you can carefully release that with the steam release valve. Make sure you have an oven mitt and do not have your face close to the valve when you do this step.
Are egg bites healthy?
Because these egg bites are made from egg whites they are extremely healthy. They are perfect for anyone watching carbs that needs a high protein breakfast, lunch or snack.
How long do egg bites last in fridge?
Egg bites are perfect for meal prep because they stay fresh in the refrigerator for 3-4 days. Keep them in an airtight container for an easy grab and go breakfast. You can even freeze the egg bites if you want to make extra batches for meal prep.
How to reheat egg bites?
I love these little egg bites because they are easy to make and I can reheat quickly. Only 30 seconds in the microwave is all they take! Now if you have a little extra time you can reheat them in the oven under the broiler feature. Watch closely so they do not burn. It should take only a few minutes. This method will closely duplicate that crispy texture like the egg bites from Starbucks.
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If you try this recipe for Instant Pot Egg Bites, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Instant Pot Egg Bites
- Instant Pot
- Egg Mold
- 1 cup egg whites, separated
- 1/4 cup cottage cheese
- 1/2 cup Monterey Jack, shredded
- 1/2 teaspoon olive oil
- 2 tablespoons red pepper, finely chopped
- 2 tablespoons baby spinach, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- pinch garlic powder
- Heat a small skillet on medium heat. Add olive oil and red bell pepper and sauté for 5-7 minutes until pepper is softened add spinach and stir for an additional minute making sure it doesn’t burn. Remove from heat add to large bowl to cool.
- In a small blender add cottage cheese and 1/4 cup of egg white to blend until smooth.
- Add remaining egg whites to bowl with red pepper and spinach mixture. Add blended cottage cheese, Monterey Jack cheese, and spices. Stir well and set aside.
- Spray silicone insert for Instant Pot with cooking spray or olive oil and rub the inside of each cup. Pour egg mixture into silicon mold. It will fill each cup about 3/4 full. Cover tightly with aluminum foil.
- Set up Instant Pot with trivet inside stainless bowl. Add 1 cup of water to bottom of pot. Carefully set silicone mold on top of trivet. Never Use Without Water At Bottom!
- Secure lid making sure to turn valve to seal position. Turn Instant Pot to manual and set for 9 minutes. (It will take about 5 minutes to come up to pressure)
- When finished cooking allow Instant Pot to depressurize for about 10 minutes. Carefully release valve to vent to allow any steam out and carefully remove lid.
- Egg bites puff up from silicone mold but will fall slightly while cooling. Remove carefully to a plate.