If you love Starbucks egg bites but don’t want to pay $5 a pop, these Instant Pot Egg Bites are the perfect solution. For about the price of one order, you can make a dozen at home, ready to grab for breakfast or a protein-packed snack any time of day.
Making them at home lets you customize flavors and control ingredients. My family enjoys them with hot sauce, but they also work as a quick lunch or post-workout snack. They keep well in the fridge for several days and freeze nicely for longer storage.
These egg bites are incredibly versatile. Use fresh spinach, salsa, bacon bits, goat cheese, pimientos, leftover taco meat, shredded chicken, or any mix-in you enjoy. Small amounts of leftovers or fresh produce make this an economical choice even when egg prices are high.
Creativity is the name of the game—try different cheeses, herbs, or proteins to discover your favorite combinations. Now, let’s walk through a reliable base recipe and how to prepare these in the Instant Pot for consistently moist, flavorful results.
Copycat Starbucks Egg Bites Recipe
This copycat Starbucks egg bites recipe creates a compact, high-protein, portable breakfast. Make a big batch to refrigerate for up to 3–5 days or freeze portions for up to two months. The base blends smoothly for a custardy texture, and you can divide the mixture into molds and add different mix-ins for everyone’s preferences.
The base is blended to a silky consistency and then portioned into molds or ramekins. Below are the base ingredients and popular mix-ins to inspire you.
Egg Bites Instant Pot Base Ingredients
- Eggs
- Cottage cheese (or sour cream/cream cheese substitute)
- Kosher salt
- Cracked or ground black pepper
- Ground mustard
- Cayenne pepper
- Non-stick cooking spray
Optional mix-ins:
Baby spinach, roasted red peppers, green onions, shredded or diced cheeses (Gruyere, cheddar, pepper jack), soft cheese such as goat cheese, bacon, ham, breakfast sausage, taco meat, sun-dried tomatoes, shredded chicken, salsa, pulled pork, olives, chives, parsley, cilantro, and more.
The base is forgiving: use cottage cheese with any milk-fat content, or substitute equal volume of sour cream or cream cheese if you prefer. Higher-fat dairy produces a slightly richer, more resilient egg bite when reheated. Chop mix-ins into small, uniform pieces so they distribute evenly.
Instant Pot Egg Bites Recipe
I prefer the Instant Pot method because the steam and pressure create a moist, tender texture similar to sous-vide egg bites but without specialized equipment. The pressure cooker offers a hands-off water bath effect without managing multiple pans of hot water.
Equipment you’ll need includes an Instant Pot (or other countertop pressure cooker), silicone egg bite molds or mini muffin pans/ramekins, a trivet, and a blender. Silicone molds are easiest for removing finished egg bites, though rims and muffin tins work well if greased thoroughly.
- Instant Pot (or other pressure cooker)
- Silicone egg bite molds, mini muffin pans, or small ramekins
- Instant Pot trivet or metal rack
- Blender
- Measuring cups and spoons
- Chef knife and cutting board
Silicone molds allow you to press from the underside to release the egg bites and stack pans in the cooker. If using rigid ramekins or metal tins, grease them generously and allow the bites to cool slightly before unmolding to help them release intact.
Prepare the molds by spraying them generously with non-stick cooking spray. Add the eggs, cottage cheese, salt, pepper, ground mustard, and cayenne to a blender. Blend on high until completely smooth, about 30 seconds.
Instant Pot Egg Bites:
Place a silicone or metal trivet in the Instant Pot and pour in 1 1/2 cups of cold water. Divide chosen mix-ins evenly among the prepared wells. Pour the blended egg mixture into each well, filling no more than three-quarters full.
Carefully place one silicone mold on the trivet, lay a sheet of parchment over it, then stack a second mold on top and cover with another parchment sheet. Seal the Instant Pot lid and cook on HIGH pressure for 10 minutes. Let pressure release naturally for 10 minutes, then open the lid.
Invert the molds or use a thin spatula to remove the egg bites and serve hot, warm, room temperature, or cold. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze tightly wrapped for up to 2 months.
To reheat from refrigeration:
Place an egg bite on a plate and cover with a paper towel or clean tea towel. Microwave at 50% power in 20-second bursts until heated through.
To reheat from frozen:
Either thaw overnight in the refrigerator and reheat as above, or place frozen egg bites on a plate, cover, run the microwave defrost setting for about 2 minutes, then microwave at 50% power in 20-second bursts until hot throughout.
Instant Pot Egg Bites
Rebecca Lindamood
Equipment
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Instant Pot
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Silicone Egg Bite Molds (or Instant Pot Mini Muffin Pans) or Small Ramekins
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Instant Pot Trivet
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Blender
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Measuring Cups and Spoons
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Chef Knife
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Cutting Board
Ingredients
Base Recipe:
- 8 eggs
- ⅔ cup cottage cheese
- 1 teaspoon kosher salt
- ½ teaspoon cracked or ground black pepper
- ½ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- Non-stick cooking spray
Mix Ins:
- Spinach Roasted Red Pepper Egg Bites
- ½ cup baby spinach leaves packed
- ¼ cup diced roasted red peppers
- 1 teaspoon minced garlic
Bacon Gruyere Egg Bites
- 8 strips of bacon crumbled
- ½ cup grated Gruyere cheese
Ham and Cheddar Egg Bites
- ½ cup diced ham
- ½ cup shredded or diced cheddar cheese
Taco Egg Bites
- ¼ cup leftover taco meat
- ½ cup shredded pepper jack cheese
- 2 tablespoons thinly sliced green onion
- 2 tablespoons salsa
Instructions
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Spray the egg bite cups, mini muffin tins, or ramekins generously with nonstick cooking spray and set aside.
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Add eggs, cottage cheese, kosher salt, black pepper, ground mustard, and cayenne pepper to a blender. Blend on high until smooth, about 30 seconds.
Instant Pot Egg Bites:
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Place a trivet in the Instant Pot and add 1 ½ cups cold water.
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Divide mix-ins among the prepared wells and pour the egg mixture into each, filling to ¾ full.
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Place one mold on the trivet, cover with parchment, stack the second mold, and top with another parchment sheet.
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Seal the lid and cook on HIGH pressure for 10 minutes. Allow a natural pressure release for 10 minutes before opening.
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Invert the molds to release the egg bites and serve. Store leftovers in an airtight container in the fridge up to 5 days or freeze tightly wrapped up to 2 months.
To reheat from refrigeration:
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Cover with a paper towel and microwave at 50% power in 20-second bursts until hot throughout.
To reheat from frozen:
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Thaw overnight and reheat as above, or defrost in the microwave for about 2 minutes then heat at 50% power in 20-second intervals until hot.
Notes
Nutrition
Nutritional information is an estimate. Calculate exact values using the ingredients you use in the recipe.
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