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GET IT NOWWhen 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.)
- 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.)
- 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.
- Fill the egg molds. Pour the egg mixture into the greased molds. Cover tightly with foil.
- 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.
- 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:
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.
Instant Pot Egg Bites
This easy Instant Pot egg bites recipe tastes creamy like the Starbucks ones, with just 4 ingredients: eggs, bacon, cheese, & milk or cream.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Grease a silicone egg bite mold with butter or olive oil.
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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.
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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.)
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Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.
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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.
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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.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 egg bite
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Instant Pot Egg Bites
108 Comments
Kim
1Easy to make. Made the perfect amount to fill the egg mold. Yummy!
Elaine Morgan
0How could I cook these other than instant pot?
Maya | Wholesome Yum
0Hi Elaine, If you don’t have an Instant Pot, I recommend my egg muffins, which you can make in the oven.
Ren
0So good! I only had 3 strips of bacon, so I minced it along with some carmelized onion and garlic. Turned out great. Will be making these for Easter brunch!
Maya | Wholesome Yum
0I’m so glad you liked these, Ren! Great idea with the caramelized and onion and garlic. Hope you have a wonderful Easter!
Daniel Gruwell
0I’ve made these lots of times. Your recipe is my go to!! Thank you very much. Going to get brave and try some variations. Thanks again!
Dan
0Easy and delicious! Thank you!
Maya | Wholesome Yum
0Thanks, Dan! Enjoy!
Charlotte
0I made a batch for the week, and they’ve been a lifesaver for busy mornings. Just a quick microwave, and they’re ready to go. I even froze a few, and they reheated beautifully.
AL
0This recipe was a hit! The combination of Gruyere and bacon was fantastic. I made it for brunch last Sunday, and everyone loved it.
Jayne
0These are fantastic! Thank you so much for your awesome recipes! I’ve had the silicone egg tray for a couple years and never used it before. This is my new favorite breakfast. I can’t figure out how to upload a photo ?
Maya | Wholesome Yum
0Yay, I’m happy to hear that, Jayne! I don’t have a way to upload photos here, but you can post them on Facebook or Instagram and tag me @wholesomeyum. I’d love to see!
Sharon C
0I loved these! I made the bacon/gruyere like your recipe but I also made some with spinach/roasted red pepper. However, I had to make one change – the cooking time and pressure. My Instant Pot cooked the living daylights out of these cooked for 9 minutes on high pressure. After my first batch I would have given these 2 stars.
I am by no means a chef, but I knew they were overcooked. I saw somewhere else they suggested 8 minutes on low pressure so I tried it. SUCCESS!! These were far superior; they were tender, moist and delicious! Worthy of 5 stars.
Maya | Wholesome Yum
0I’m so glad you liked them, Sharon! I’ve never had them overcook with the cook time in my recipe, but it could be a difference in Instant Pot models or the amount of time for the release. I added notes about this in my tips above. Either way, glad you found timing that works well for you!
DPrice
0What adjustments would be necessary to make these with NO cheese?
Wholesome Yum D
0Hi, You could omit the cheese and replace with something like spinach.
Sue McCormack
0My silicone mold came with a silicone lid…Is it ok to use that instead of aluminum foil to cover it while cooking?
Maya | Wholesome Yum
0Hi Sue, I have never done that because my mold doesn’t have a lid, but in theory it should work as long as your lid is actually silicone and you can get it on without disturbing the raw eggs. Double check, because mine did come with a plastic lid, and I definitely don’t recommend using that for cooking.
Anna
0I don’t have a pressure cooker- Instant Pot. Is there any other way I could make these lovely Egg Bites. Writing from ?? Ireland. A d am loving your recipes
Anna
Wholesome Yum D
0Hi Anna, Here is my recipe for egg muffins that doesn’t need an Instant Pot.
lorio
0I would like to make these egg bites but don’t have an instant pot. Can I make them in the oven, microwave or steamer on the stovetop?
Wholesome Yum D
0Hi Lorio, Here is my recipe for baked egg cups.
Jess
0This recipe turned out great! I used less bacon than recommended and substituted white pepper instead of black. But really good instructions, thank you!
SHANNA
0These Egg Bites are so good and very versatile. They are also quick and easy to make. Way better than Starbucks egg bites.
Karla
0How can you make this recipe if you don’t have an instant pot?
Wholesome Yum D
0Hi Karla, If you don’t have an Instant Pot, try my egg muffin cups instead.
Janet Hull-Ryde
0How can you make the bacon curve up the sides if it is cooked? it is crispy and breaks, not curves?
Wholesome Yum D
0Hi Janet, It sounds like you cooked the bacon too long if it’s crispy and breaking.
Maricela O. Spagon
0These look delicious for a variety in breakfast food but do not have a pot so can I bake these?? temp and time??
Wholesome Yum D
0Hi Maricela, I recommend using this egg muffin recipe if you don’t have a pressure cooker.
Elena
0It was so much fun making it with kids. They absolutely loved the egg bites. Great idea for a school lunch box too.
Genevieve
0Decadent and tasty! Feels like a real treat for breakfast.
Jenna
0I love how quick and easy these egg bites are to make. And they taste great too! Thanks for sharing.
Journa Liz Ramirez
0Can’t get enough of these cute and satisfying egg bites. They’re easy to make in the Instant Pot. Highly recommended!
Donna Mac
0Maybe BETTER than Starbuck’s! ?
Cynthia
0Can you use glass jars instead of silicone for this? Thanks!
Norma
0Cynthia,
I have used small jam jars (1/2 cup?) for these and other custard dishes in my instant pot. They worked great, however I was only able to get 4-5 in my 8 qt pot.
Wholesome Yum D
0Hi Cynthia, I have not tried that before.
Cyn
0Thanks for the recipe! I completely gutted it but used your basics and just free poured except water. Boursin garlic herb cheese 1/4 pkg. Prosciutto, fried lightly, cottage cheese maybe 1/4 cup and 10% cream… So good!
Judy
0Is there an alternate cooking method for these? Thank you.
Wholesome Yum D
0Hi Judy, There is not an alternate cooking method for this specific recipe, you may be interested in my egg muffin cups.
Carina
0This is recipe is amazing! I’d like to double it tho, what cook time would you recommend?
Wholesome Yum D
0Hi Carina, If you are following my directions you would just have to do 2 rounds of cooking.
Anna
0I’m just wondering if you think it would work to assemble the recipe into the mold the night before, refrigerate, and then pop it into the instant pot in the morning?
Wholesome Yum D
0Hi Anna, That sounds like it should work, though I haven’t done it that way.
Casey
0I’m wondering if we don’t have an “egg mold” would a mini muffin pan work, and cook them in the oven instead of an instapot? What would the cooking time be?
Maya | Wholesome Yum
0Hi Casey, Yes, that would essentially be similar to these egg muffins.
Rita
0Easy to make and delicious.
JEFF Collier
0Add salsa, makes a good twist
Mark
0Recipe is spot on!. Turned out great. Better than using my real sous vide cooker for egg bites, and much quicker. I added some garlic powder. One tip: grate your cheese as small as possible. I had too much left at the bottom of my food processor bowl and had to evenly distribute it by hand.
Nicole
0I have tried a few different egg bite recipes and these top them all. I think the long piece of bacon vs cutting it giving you the bacon throughout is really the key. These also are more moist & less dense which I much prefer. I use goat cheese so I substituted. Instead of 1/2 cup Gruyere cheese (shredded) I used 2 oz of goat monterey jack cheese & instead of 1/3 cup Heavy cream, I used 2.5 oz chevre. The recipe made 10.5 egg bites in my 3 qt. I only used 8 – ½ slices of bacon which was plenty for us and left them as a slice (there were some peices still sticking out the top so I cut those and added the pieces to the extra 2.5 the recipe made. I also added 5 sauteed mushrooms split between all the molds These are really delicious. Thanks for sharing this recipe. I appreciate it.
Angela Mogharehabed
0I’ve been wanting to try Starbucks sous vide egg bites for a while, but the timing never worked out. Either I wasn’t hungry, or they were sold out. So when I saw your recipe I was excited to make it. Boy oh boy, I was NOT disappointed! These tender, rich, creamy, bites full of flavor. The only tweak I did was to add in some chopped chives, as I normally do when I made omelets. With our without chives, I’ll be making these regularly. It couldn’t get much easier and is absolutely kinder to the budget.
Michelle S
0Easy to make and really good. I made my first batch with diced ham, cheddar, and sauteed finely diced onion and red pepper. I will definitely be making these again and again with different combinations of add-ins. Yum!
Diane Orange
0Hello, I love these egg bites, can you use a jar w/lid in the instant pot?
Wholesome Yum M
0Hi Diane, I don’t recommend doing this. The silicone egg bite mold is the safest way to make these egg bites.
Lynnette Mckinley
0Question: you said to wrap the mold tightly in foil. My molds have a silicone lid. Would that be ok or do they need to not be airtight?
Thanks! Love your blog.
Wholesome Yum M
0Hi Lynette, If your lid fits snugly then it should be fine to use in place of the tin foil.
Connie
0This recipe was perfection!
Sharan
0Hi there! Just tried these egg bites and the taste came out fantastic!! It was a big hit with my 3 year old. A couple of questions. How much cream cheese do you use? You mention it in the post but cream cheese or the quantity is not listed in the recipe. Also, do you ever have the problem of the eggs rising so much that it comes out of the mold like a soufflé?? I used the silicone cover and it lifted the cover right off!
Again, thanks for an amazing recipe!
Wholesome Yum M
0Hi Sharan, This recipe doesn’t actually call for cream cheese. The egg bites can puff up quite a lot while cooking. To prevent this, fill them up a little less before baking.
Lori Jo Schiebe
0These were easy to make and very tasty! I sautéed finely chopped onion, orange pepper and mushrooms. Added approximately a teaspoon and a half to each in the center along with some finely diced bacon. Used Colby cheese that I had on hand. Generations, Mom 77 and granddaughter 4, approved! Liked them so much I made a second batch right away to share with a keto friend!
Sam
0Hi! This recipe is amazing and they came out better than Starbucks! I doubled this recipe so I could freeze some. How many days do they last in the fridge ? Just wondering when I should transfer them to the freezer. -thanks 🙂
Wholesome Yum M
0Hi Sam, These are really best for the first couple of days in the fridge. If you made more than that, then I would plan to store them in the freezer.
Tay
0Love the recipe but was wondering if I could use egg white beatters instead of the whe eggs? Thanks
Wholesome Yum D
0Hi Tay, Yes, that should work for you.
Jennifer
0How long would you recommend to heat them in the microwave for from frozen?
Wholesome Yum M
0Hi Jennifer, If your microwave has a defrost function, that would work best for this. Otherwise, heat on high power for 15-second increments until the desired temperature is reached.
Justine Jackson
0I’m curious how it’d be using egg whites only. Trying to watch my fat intake. I wonder how using only egg whites will affect the recipe.
Wholesome Yum M
0Hi Justine, You can make this recipe with egg whites only, but I highly encourage you to leave in some of the fat so the egg bites can retain their creamy texture. Without any fat in the recipe, they will turn out rubbery.
Corinna
0These are SO delicious!! Even my picky 3-year-old loves them and keeps asking me to make more. They are so quick to whip up in a blender. I used 1 tsp bacon bits in each of the 7 molds instead of cooked bacon strips. I also used Swiss cheese instead of Gruyere because it’s what we had at home. So so so good. I calculated the the nutrition info using the carb manager app: 149 calories/egg bite, 1g net carb, 12g fat, 10g protein (The recipe says it’s 227 calories/egg bite)
Barb
0Maya
Egg bites turned out great
I have an 8qt IP
I recommend 1 1/4-1 1/2 C of water
Thank You for sharing
Kathleen Haff
0I love Gruyere-Bacon Egg Bites from Starbux, but THIS recipe outshined any egg bites I have ever eaten. Who knew you could make these in an Instant Pot? Fantastic!!
Sharon
0Absolutely the best recipe! Yum!!!
Miranda
0Instead of using foil to cover the egg bites, are you able to use the cover that comes with the mold?
Wholesome Yum M
0Hi Miranda, No, you can’t use that lid because it’s plastic and will melt.
Justine Jackson
0Hmm, my cover is silicone as well and I typically use it.
Wholesome Yum M
0Hi Justine, Oh yes, if your lid is silicone then it will work great in the Instant Pot! If it’s hard plastic, then it will melt.
Matt B
0I’m interested in making this recipe but wasn’t able to find any gruyere cheese the last time I went out grocery shopping. Can the gruyere be replaced with other cheeses, and if so, can you recommend some cheeses that could be used instead?
Wholesome Yum M
0Hi Matt, Yes! Feel free to use any kind of melting cheese that you prefer.
Angela
0I love the Starbucks egg bites. I tried this for the first time, and I love them just as much. They seriously taste the same. My egg mold might be smaller in size, as I made 14 of these bites. 7 with bacon and 7 without. Although this recipe does not call for butter, the ones without bacon are delicious! Must be the cheese, they taste like cheesy eggs that you cooked in butter. I’ve told many friends about this recipe…you should try it if you’re on the fence.
Lidia A
0Amazingly Delicious So easy and fast to make. Thank you for your wonderful inspiration. Makes my life easy to plan ahead!!
Lea Anna Moore
0I loved the recipe. I switched out the bacon for pre-cooked sausage. The only issue I had was they were not done after the 9 minutes. I pressured them for 5 more minutes. They were done then and tasted delicious. I wondered if it was the sausage that mad the cooking time off?
Wholesome Yum M
0Hi Lea Anna, It is very possible that using sausage changed the cook time. I’m so thrilled you enjoyed them!