Instant Pot Egg Bites Recipe (Starbucks Copycat)
This Instant Pot Egg Bites Recipe is a quick and easy on-the-go breakfast! Pick your favorite of the 5 flavor variations and in 30 minutes, the Starbucks-copycat recipe is ready to eat.
Servings: 7 egg bite, 1 egg bite is a serving
Calories: 511kcal
Equipment
- 6 qt Instant Pot
- Instant Pot silicone egg molds
- Steamer rack trivet
- Blender or food processor
Ingredients
- cooking spray, olive oil or butter to spray/grease molds
Ham, Green Onion, and Cheese Option:
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 cup cheddar cheese grated
- 1/4 cup ham finelly chopped
- 2 tbsp green onion finely chopped
Bacon, Green Onion, and Gruyere Cheese Option:
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 cup gruyere cheese shredded
- 1/4 cup cooked bacon crumbled
- 2 tbsp green onion finely chopped
Mushrooms, Dill, and Gruyere Cheese Option:
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 cup gruyere cheese grated
- 1/4 cup cooked mushrooms chopped
- 2 tbsp fresh dill finely chopped
Sausage, Green Onion, and Goat Cheese Option:
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 cup goat cheese crumbled
- 1/4 cup sausage chopped
- 2 tbsp green onion finely chopped
Rotisserie Chicken, Roasted Bell Pepper, and Feta Cheese Option:
- 4 eggs
- 1/2 cup cottage cheese
- 1/2 cup feta cheese crumbled
- 1/4 cup rotisserie chicken chopped
- 1/4 cup roasted bell peppers
Instructions
- Spray the silicone molds with the cooking spray. Set aside.
- In a blender or food processor, add the cottage cheese, eggs, and other hard cheese. Blend for about 20-30 seconds. Then add in the other ingredients and pulse a few times to give them a fluffy texture.
- Divide the egg mixture evenly between the compartments of the silicone mold. Making sure to leave at least 1/4" space on top so when you cook they don't overflow. Clean around the mold as well, that helps to make sure your egg bites will be perfect. Close with the lid the molds came with or use foil to cover tightly. Place both molds on the trivet.
- Add 1 cup of water in the Instant Pot, and carefully lower the trivet with the molds. It should fit snug.
- Place the lid on the Instant Pot. Make sure the vent is set to sealing. Press the STEAM button and set the timer to 15 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer. TIP: if you own an older model of the Instant Pot, cook time will be 10 minutes and 10 minutes natural release.
- Once the cooking time is done, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
- Remove the molds one at a time, being careful of the steam. Allow the egg bites to cool for a few minutes before removing from the molds and enjoying.
Notes
- Grease the molds well. A light coating of cooking spray helps the egg bites release cleanly once they cool.
- Blend the base until smooth. Give the eggs, cottage cheese, and cheese 20 to 30 seconds in the blender for a light, creamy texture.
- Pulse the fillings briefly. Add meats, vegetables, and herbs after blending, then pulse just a few times so they stay evenly distributed without becoming completely pureed.
- Cook wet vegetables first. Sauté mushrooms, spinach, and similar vegetables and remove excess moisture before adding them to keep the egg bites from turning watery.
- Leave room at the top. Fill each mold compartment with at least 1/4 inch of space remaining so the eggs have room to expand.
- Cover the molds tightly. Use the silicone lids or foil to help prevent condensation from dripping onto the egg bites during steaming.
- Use the natural release. Let the pressure release naturally for 10 minutes before releasing the rest to help the egg bites finish cooking gently.
- Let them cool before unmolding. A few minutes of cooling helps the bites firm up and makes them easier to remove without breaking.
- Make them ahead. Store cooled egg bites in the refrigerator for up to 1 week or freeze them in an airtight container for about 1 month.
- Reheat gently. Microwave refrigerated egg bites for about 30 seconds at a time to avoid making the eggs rubbery.
Nutrition
Serving: 7g | Calories: 511kcal | Carbohydrates: 5g | Protein: 43g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 548mg | Sodium: 1025mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1342IU | Vitamin C: 3mg | Calcium: 459mg | Iron: 3mg