I’ve been obsessed with the Starbucks sous vide egg bites since they first rolled out. I love their soft, pillowy texture. I love that they can have any type of fillings and mix-ins, depending what flavors you like!
Reasons I love this instant pot egg bite recipe:
- it’s only a few ingredients
- the eggs are fluffy and pillowy
- they cook quickly in your pressure cooker
- you can customize the mix-ins and flavors of your egg bites
- it’s a really tasty and easy way to add some protein to the start of your day
Ingredients you’ll need for Instant pot Egg Bites:
The base of these egg bites is only TWO ingredients: eggs and milk.
Then, you can customize what other mix-ins and ingredients you’ll need. I went for the classic Starbucks sous vide egg bites vibe and added some bacon and Gruyere.
Egg Bite Filling Ideas:
The first time I had these sous vide egg bites I had the bacon and gruyere version and immediately fell in love. But, there are tons of other delicious flavor options and mix-ins.
- ham and cheddar cheese
- sautéed pepper and onions
- egg whites and spinach
- cooked broccoli and cheddar cheese
- pepperjack cheese and green chilis
- chopped sun-dried tomatoes and feta cheese
How to make egg bites in an instant pot:
First gather the tools you’ll need to make these.
Prep your mix-ins! I’m going to pre-cook the bacon and shred the Gruyere cheese. But you may want to sauté some onions and peppers, or diced ham! Divide the mix-ins among the silicone egg bite tray.
Mix up the egg mixture and pour it into the egg bite mold. Then, use a fork to mix each egg bite.
Pour water into the bottom of your pressure cooker and then add the metal rack to the bottom. Pace the egg bite mixture on top of the trivet.
Pressure cook on high for 10 minutes.
Remove the tray from the instant pot and scoop the egg bites out from the silicone tray using a spoon.
Do I need a silicone mold?
No worries if you don’t have a mold. The silicone mold definitely makes it prettier and more of an egg bite shape, but you can make these in little 4 oz mason jars! Just make sure to spray them liberally so your egg bite doesn’t stick to the jar.
How to eat, reheat or freeze egg bites:
Instant pot egg bites are best served immediately. Leftovers can be cooled completely and then placed in an airtight container in the fridge for a couple days.
If you was to freeze these egg bites, make sure they are cooled completely and then place in a freezer safe container and store for about 3 months.
To reheat, defrost in the fridge for a few hours and them place in the microwave or toaster oven to heat the egg bites all the way through.
More egg recipes to have for breakfast:
- Oven-Baked Eggs in a Muffin Tin
- Easy Instant Pot Deviled Eggs
- Roasted Red Pepper Sous Vide Egg Bites
- Southwestern Sweet Potato Egg Bake
- Caramelized Onion Bacon Gruyere Quiche
Instant Pot Egg Bites
Instant Pot Egg Bites make a tasty, healthy breakfast to take on the go. They are copycat Starbucks sous vide egg bites and easy to customize!
- 4 eggs
- 1/4 cup whole milk or cream
- 4 strips of bacon
- 1/2 cup shredded Gruyere
- 1 cup water (for the instant pot)
- fresh herbs and cracked ground pepper for serving (optional)
- Cook your bacon in a pan over medium-low heat, flipping every couple minutes until the bacon is crisp and cooked through.
- Transfer to a plate lined with a paper towel.
- In a medium bowl, whisk together the eggs and milk. Set aside.
- Place the bacon on a cutting board and cut into 1/2 inch pieces.
- Divide the bacon pieces and shredded cheese into each silicone egg bite mold.
- Pour the egg mixture into the mold, dividing it evenly between all the cavities.
- Use a fork to mix each egg bite to make sure the bacon and cheese is evenly distributed throughout the mixture.
- Pour 1 cup of water into the bottom of the instant pot.
- Place the metal wire rack/ steaming trivet in the instant pot.
- Secure the lid on top of the silicone mold. If yours doesn’t come with a lid, you can use a piece of aluminum foil.
- Place the mold into the instant pot, on top of the metal rack.
- Place the lid on the instant pot, make sure the knob is set to sealing, and pressure cook on high for 10 minutes. It will take a few minutes for the pressure cooker to come up to temperature, but then will begin counting down and cooking for 10 minutes.
- After the time is up, release the steam and remove the silicone mold from the instant pot.
- Allow the egg bites to cool in the mold for a few minutes and then use a large spoon to scoop them out of the mold.
- Serve with freshly chopped herbs (I used sage) and some cracked pepper.
- Serving Size: 1 egg bite
- Calories: 132
- Sugar: 0.7g
- Sodium: 315mg
- Fat: 9.8g
- Saturated Fat: 3.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0.8g
- Fiber: 0g
- Protein: 0.7g
- Cholesterol: 115mg
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