Instant Pot Egg Bites

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When my kids were in preschool, my family had a tradition of grabbing Starbucks sous vide egg bites after Saturday swim class. Needless to say, this started to add up after a while. I figured I’d better figure out how to make egg bites myself — and let me tell you why you should, too. I already had a recipe for egg muffins, but they didn’t quite replicate the texture of the Starbucks ones.

So, I grabbed my pressure cooker and made these Instant Pot egg bites instead — they capture that creamy texture much more! And they remind me of the Starbucks ones so much. We’ve since outgrown the Saturday ritual we used to have, but my egg bites recipe has remained a staple at our house. They’re just so convenient to have around!

Why You’ll Love My Instant Pot Egg Bites Recipe

• Creamy, velvety texture – Each bite is like a little cloud of egg custard, so smooth and creamy. The texture definitely stands out from any other way I’ve made eggs (which I’m pretty sure is every possible way, ha).
• Customize your flavor – I opted for my fave bacon and gruyere cheese combo, but you can make my Instant Pot egg bites with all kinds of add-ins. I’ve got a bunch of variations for you below!
• Super quick & simple – Seriously, all you need are 4 main ingredients and about 20 minutes. Perfect for those busy mornings!
• Clean ingredients – Starbucks egg bites aren’t terrible with ingredients, but they do contain some fillers. Mine are low carb with no starches, and naturally gluten-free. It’s a protein-packed, healthy breakfast that keeps you powered up without weighing you down.
• Versatile – Whether you’re prepping a quick breakfast for the week or need something easy for brunch, these egg bites are just the ticket. They’re a hit with both kids and adults, and they save beautifully for later!

Ingredients & Substitutions

Here I explain the best ingredients for my homemade egg bites recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Whole Eggs – The star of the show! Let ’em sit out until they’re room temperature before you start (or take a shortcut like me and place them in a bowl of warm water for a few minutes). It makes your egg bites much fluffier!
• Gruyere Cheese – Yep, the same stuff they use at Starbucks. Feel free to mix it up with mozzarella, cheddar, Monterey jack cheese, pepper jack, or Swiss cheese.
• Milk Or Cream – To make my egg bites extra rich, I like to use either half and half, or heavy cream diluted with water. But you can definitely use lighter almond milk, coconut milk, or regular dairy milk.
• Bacon – I cook my bacon in the oven most often, but you can also air fry bacon (my recipe makes a batch of 6 slices to match this one!), microwave bacon, or just fry it on the stovetop. You can also use turkey bacon for a lighter option.
• Sea Salt & Black Pepper – Just the basics to start, but you can throw in some herbs like basil, parsley, or chives to jazz things up a bit.

How To Make Egg Bites

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Starbucks egg bites use sous vide, a method that involves cooking a sealed pouch of food in a water bath, but since it requires special equipment, I opted to make these in my Instant Pot instead! (If you don’t have an Instant Pot, make my similar egg muffin cups in your oven.)

1. Prep the molds and fillings. Grease a silicone mold with butter or cooking spray. Cut your cooked bacon slices in half, and neatly place two pieces side-by-side into the bottom of each mold, curving them up the sides. (If you’re using other fillings below, add them to the mold now.)
2. Blend the egg base. Pop the eggs, cheese, milk or cream, water (if using cream), salt, and pepper into a blender and blitz on high, until it’s smooth and slightly frothy.

3. Fill the egg molds. Pour the egg mixture into the greased molds. Cover tightly with foil.
4. Pressure cook. Add a cup of water to the bottom of your Instant Pot, set a trivet inside, and place the mold on the trivet. Seal the lid and steam valve, and use the Manual setting to cook at high pressure.

5. Release and rest. After cooking, allow a 5-minute natural pressure release, then switch to Quick Release for any remaining pressure. Lift the trivet out, remove the foil, and let your Instant Pot egg bites cool for 5 minutes before removing them. Flip the mold over a plate to pop them out.

When I want a full Starbucks experience, I serve these with bulletproof coffee, a pink drink, or medicine ball tea!

My Recipe Tips

• Pre-cook your fillings. For my bacon gruyere version above, that would be just the bacon. But if you’re adding veggies or other meats, be sure to cook those beforehand as well.
• Don’t have blender? Give everything a good whisk in a large bowl instead — it’ll still be great! I prefer my blender, though, because it does make the egg bites fluffier. Just don’t blend your add-ins, please.
• Pay attention to the release timing. A 5-minute natural release helps the egg bites stay moist, but a quick release after that prevents them from overcooking. Also, they shrink a bit as they sit in the mold afterward, so they are easier to pop out if you wait 5 more minutes (yeah, I know!) after removing the lid.

Add-In Variations

My favorite flavor is bacon gruyere, but you can make egg bite recipes in all kinds of flavors! Here are some ideas for add-ins:

• Veggie – Wanna sneak some vegetables into your breakfast? Broccoli, mushrooms, cauliflower, caramelized onions, bell peppers — you name it! Just zap ’em in the Instant Pot for a quick minute before you chop them up. Stir them into the egg mix or just toss ’em in the molds before you pour the eggs in.
• Sausage & Cheddar – This is like my sausage egg muffins, made with crumbled sausage and cheddar cheese. You can turn this same combo into Instant Pot egg bites! Or just chop up some leftover air fryer sausage and add that.
• Ham & Cheese – Same as above, but with diced ham instead of sausage. Of course you can use any cheese you like.
• Egg White & Roasted Red Pepper – Another Starbucks fave, though I make mine differently. Use egg whites instead of whole eggs. In addition to the other ingredients, add 1/2 cup cottage cheese, 1/4 cup sauteed spinach, 2 tablespoons chopped roasted red pepper, a bit of salt and pepper, and some green onions for crunch.
• Spinach & Feta – Replace the bacon with 1/4 cup of sauteed spinach (or even leftover spinach dip) and the gruyere with feta cheese. I also like chopped tomatoes added to this version.

If you have your own favorite flavor for egg bites, let me know in the comments below — I’d love to try it!

My Rule Of Thumb For Add-Ins:

The bacon gruyere version below uses 5 eggs and 1/3 cup milk or cream, but if your mix-ins are more bulky, I recommend this ratio:

• 4 large eggs
• 1/4 cup milk or cream
• 1/2 cup cooked add-ins
• 1/2 cup cheese

Storage Instructions

• Store: Keep your egg bites in an airtight container in the fridge for up to 4 days.
• Meal prep: Because these can store in the refrigerator or freezer, you can easily prep them for a quick grab-and-go breakfast. I often make a double batch back-to-back!
• Reheat: I usually reheat my Instant Pot egg bites in the microwave for convenience, but they are even better if you use your oven.
• Freeze: Place on a lined baking sheet and freeze until solid before transferring to a zip lock bag. They’ll keep in the freezer for up to 3 months. You can reheat them from frozen, but the texture is better if you thaw them first.

More Easy Egg Recipes

Eggs are so versatile for breakfast, but there’s more you can do beyond the usual scrambled or sunny side up! Try some of my other unique ways to cook them:

Baked Eggs

Egg Muffins

Cloud Eggs

Coddled Eggs

My Tools For This Recipe

• Silicone Egg Mold – You need this to make egg bites in your Instant Pot, since obviously a regular muffin tin won’t fit. And I love how easily they pop out of this one!
• Blender – I always whip the egg mixture in my blender to make it less dense.
• Instant Pot – Obviously you need this for my egg bites recipe. I have this one and my cook time here is based on it.
• Trivet With Handles – The Instant Pot typically comes with its own trivet, but I like this one with handles.

Recipe Card

4.97 from 52 votes

Instant Pot Egg Bites

By Maya Krampf

This easy Instant Pot egg bites recipe tastes creamy like the Starbucks ones, with just 4 ingredients: eggs, bacon, cheese, & milk or cream.

Prep: 10 minutes

Cook: 9 minutes

Total: 19 minutes

Servings: 7 (adjust to scale recipe)

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Recipe Video

Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 5 large Eggs ▢
• 1/2 cup Gruyere cheese (shredded) ▢
• 1/3 cup Heavy cream (or any type of milk or half & half) ▢
• 2 tbsp Water (plus 1 cup more to fill the Instant Pot) ▢
• 1/8 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 7 slices Bacon (cooked) ▢

Instructions

[ See step photos • See my tips ]

Tap on the times in the instructions to start a kitchen timer.

1. Grease a silicone egg bite mold with butter or olive oil.

2. Stack the bacon slices and cut them in half. Place 2 pieces of bacon side-by-side into the bottom of the mold, curving up the sides.

3. Blend the eggs, cheese, cream, 2 tablespoons (29 ml) water, sea salt, and black pepper in a blender at high speed, until smooth and a bit frothy. Omit the water if using any type of milk instead of heavy cream. (Alternatively, you can use a hand mixer or whisk in a bowl.)

4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

6. When time is up, wait for 5 minutes of natural steam release, then flip the valve to do a Quick Release for any remaining pressure.

7. Use oven mitts to lift the trivet out of the pressure cooker. Remove the foil and allow them to cool for 5 minutes (they will shrink), then flip the mold over a plate and pop out.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1 egg bite

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 227

Fat 20g

Protein 11g

Total Carbs 1g

Net Carbs 0g

Fiber 1g

Sugar 1g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

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