Kirbie's Cravings

Instant Pot Sous Vide Egg Bites

These easy egg bites are inspired by Starbucks sous vide egg bites but they are made in the Instant Pot. The egg bites have the same velvety texture and are perfect for an on-the-go breakfast or your weekly meal prep.

overhead photo of egg bites on a plate

Last month I was obsessing over Starbucks sous vide egg bites. I love the velvety texture of the egg bites achieved through sous vide cooking. They remind me of my omelet muffins, but taken to a whole new level. I was planning on making my own version at home with my sous vide cooker but then I came across several recipes that use the Instant Pot instead. This got me quite excited so I decided to try the Instant Pot versions instead since they cook so much faster.

Pressure cooking is not the same as sous vide cooking. They are pretty much complete opposites. But by blending in some additional ingredients into the egg batter, the end result is pretty darn close. These eggs have that same velvety texture I fell in love with when I tried the Starbucks version. And the homemade version is much cheaper.

close-up photo of an egg bite sliced in half

How to Make Instant Pot Sous Vide Egg Bites

    • The key to getting the velvety texture is cottage cheese. When the eggs are blended with cottage cheese, they become fluffier. When they are steamed in the pressure cooker, they become fluffy and smooth.
    • The egg bites are also flavored with a grated hard cheese like gruyere or cheddar. You have to be careful to not add too much cheese because it will make the egg bites dense and oily. After testing out various amounts, I found that 1/2 cup of grated cheese plus 1/2 cup of cottage cheese was the best ratio.
    • The eggs and cheeses go through a blender first because you want a uniform and smooth batter.
  • Once smooth, you add in your mix-ins and give them a quick pulse.
  • Then pour the batter into your egg bites mold, filling them three-fourths full. Place the mold onto the trivet provided with your Instant Pot, seal, and steam for 8 minutes. Allow the Instant Pot to perform a natural release for 10 minutes. During this time the eggs will continue to cook.
  • After 10 minutes, you can do a quick release. When you lift the lid from your egg bites, they will be initially very puffy but will gradually shrink a little as they cool. Lift the handles of the trivet to lift the egg bites out of your Instant Pot.
  • Allow egg bites to cool slightly before attempting to release them from the molds. I found that when I tried to do it right away, the eggs sometimes broke near the bottom. But if you let them cool for about 10 minutes (they should still be hot to the touch), the egg bites pop out more easily.

Tools for Making Instant Pot Egg Bites

In addition to owning an Instant Pot, you’ll also need a silicone egg bites mold and lid to make these egg bites.

  • I used this 6 Quart Instant Pot.*
  • I used this Instant Pot egg bites mold.* It fits in my 6 quart Instant Pot perfectly with just a little bit of wiggle room around the edges so it’s not too tight of a squeeze. The egg bites also pop out easily with the help of the little tool provided.
  • I also purchase this silicone lid set.* The set comes with 5 lids and the second largest covered all of the egg bites. The egg bites mold came with a lid but it is made of plastic and is not supposed to be used for cooking.

photo of the egg bites in a silicone mold

Egg Bite Flavors

Using the same basic egg base recipe, you can change the flavor combines with different hard cheeses, vegetables and proteins. My favorite ones to make are the first two listed, which are shared in the recipe box. Here are the ones I’ve made so far:

  • Bacon & Gruyere
  • Peppers & Spinach & Cheddar
  • Ham & Cheddar
  • Sausage & Monterey Jack

photo of a plate of egg bites with one sliced in half
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.


overhead photo of instant pot sous vide eggs

Instant Pot Sous Vide Egg Bites

Servings: 7 egg bites
Prep Time: 10 minutes
Cook Time: 8 minutes
Course: Breakfast
Cuisine: American
Inspired by Starbucks sous vide egg bites, these egg bites are made in the Instant Pot and have the same velvety texture. They are easy to make and are great for an on-the-go breakfast or your weekly meal prep.
5 from 2 votes

Ingredients

Bacon & Gruyere

  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded gruyere
  • ¼ cup cooked bacon finely diced
  • salt and pepper to taste

Spinach & Peppers & Cheddar

  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded cheddar
  • ¼ cup bell peppers finely diced
  • ¼ cup spinach roughly chopped
  • salt and pepper to taste

Instructions

  • Add eggs and cheeses to blender and blend until smooth.
  • Add in mix-ins, a pinch of salt and pepper, and give a few quick pulses so that the mix-ins are combined into the batter.
  • Pour egg batter into egg bites mold, filling them three-fourths full. You may have a little egg batter left over. Don’t fill more than three-fourths of the way up because the eggs need room to rise as they cook.
  • Pour 1 cup of water into your Instant Pot (this is the amount needed for a 6 quart Instant Pot, you may need to adjust accordingly if you are using a larger or smaller model). Place trivet that comes with the Instant Pot inside your pot.
  • Carefully place egg bites mold into the Instant Pot, so that it sits on top of the trivet. Place silicone lid over egg bites. Seal your Instant Pot.
  • Set it to steam mode, 8 minutes. When Instant Pot is done, allow it to naturally release for 10 minutes. The eggs will continue to cook and set during this time so you do not want to force a quick release.
  • After 10 minutes, you can do a quick release. Use trivet handles to lift egg mold out. Eggs will initially be puffy but will sink back down as they cool.
  • Allow eggs to cool for about 10 minutes before attempting to remove them. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily with the help of the tool provided with the egg bite molds.

Video

Notes

  • Recipe slightly adapted from Platings and Pairings
  • You can make other flavors as well. The general formula for these egg bites is 4 large eggs + 1/2 cup cottage cheese + 1/2 cup shredded hard cheese + 1/4 cup of each mix-in (proteins, vegetables).
  • I cooked these in a 6 Quart Instant Pot.*
  • I used this Instant Pot egg bites mold.*
  • I used this silicone lid set.* The set comes with multiple sizes and I used the second largest size for the recipe.
  • The nutrition estimate is for the Spinach & Peppers & Cheddar version only.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Nutrition

Serving: 1egg bite, Calories: 85kcal, Carbohydrates: 1g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Sodium: 141mg, Fiber: 1g, Sugar: 1g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating




8 comments on “Instant Pot Sous Vide Egg Bites”

  1. 11:30 at night & I just popped out my second batch, this time spinach & cheddar & whatever bacon bits left in blender from previous batch. We’re leaving house early tomorrow & I wanted these to bring along, with Briana’s Velvety Cappuccino to enjoy in the car. Of course I had to sample this one too. Absolutely delicious. Perfect. What a wonderful recipe. I’m using the Pampered Chef MultiCooker. It comes with the silicone egg mold with lid. Thank you for a great recipe! This one us definitely a keeper.

  2. I just made these & they are delicious! This batch is the bacon & gruyere. I asked Alexa how many grams 1/4 cup of grated cheese & bacon was so I weighed them. I just divided the little bit left among the 7 molds. And got the next batch of spinach & cheese ready to go. I only have one mold. I waited the 10″ to pop them out & they came out perfectly in one piece. No greasing needed. I used to occasionally get the egg bites at Dunkin’ but when I saw your recipe I’m glad I tried them. The consistency & flavor is perfect! Some sites say these can be frozen also. Great idea for breakfast on the go…. or breakfast IN! Love these just as written. Thank you for a great recipe.

  3. Can you freeze these and reheat them later?

  4. Hi. I really want to try this recipe as I love the ones from Starbucks! What is the purpose/function of the silicone lid? Just curious why it’s necessary to have it. Thanks!