Instant Pot Egg Bites
I finally discovered why everyone is raving about Starbucks Sous Vide Egg Bites.
While I certainly advise against “fast food” in general, sometimes you have to make do with what is available. And that is why on a recent travel excursion – and in the spirit of keeping with my keto diet – I indulged in a breakfast of full-fat cappuccinos and Starbucks Sous Vide Egg Bites.
I have to admit – those damn things are addictively delicious!
Of course, I immediately began planning how to make these delicious, fat-filled keto breakfast bombs at home… with better ingredients and less-toxic cooking methods.
Sous Vide Egg Bites: Questionable Ingredients, Harmful Cooking Methods
If you have enjoyed the egg bites at Starbucks, you might think they are simply made with eggs, cheese and a little meat and herbs mixed in. The truth is they’re loaded with undesirable ingredients. Here are the ingredients in Starbucks’ Bacon & Gruyere Egg Bites:
cottage cheese (cultured skim milk, skim milk, milk, cream, contains 2 % or less of: whey, lactose, salt, maltodextrin, guar gum, citric acid, carrageenan, mono- and diglycerides, locust bean gum, xanthan gum, carob bean gum, potassium sorbate, carbon dioxide [to maintain freshness], natural flavor, vitamin a palmitate, enzymes), eggs (eggs, citric acid), monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes, potato starch, powdered cellulose, natamycin [a natural mold inhibitor]), unsalted butter (pasteurized cream, natural flavors), gruyere cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, potato starch, powdered cellulose, natamycin [a natural mold inhibitor]), uncured bacon – no nitrites or nitrates added except as naturally occurring in sea salt and celery juice powder (pork belly, water, sea salt, cane sugar, natural flavors), rice starch, hot sauce (distilled vinegar, red pepper, salt), salt. contains: egg, milk.
What’s more, the product you get at Starbucks is likely also cooked in plastic and then they reheated in the microwave. While I don’t have access to the protocol or materials Starbucks uses to make their famous egg bites. I do know a bit about “sous vide” cooking and I’d venture to guess their methods infuse the product chemicals like phthalates, PFOA and BPA – endocrine disruptors and carcinogens we should all avoid.
And this is one more good reason to cook at home. You control the ingredients and the materials, so you know what is going in your body!
Instant Pot Egg Bites: The Methods and Materials
When it comes to non-toxic cooking, glass is the clear option. It does not degrade at high temperatures or contain chemicals that can leach into your food. (Important: Ceramic is not the same as glass – read my post about the dangers of slow cooker inserts here).
My first attempt to make Instant Pot Keto Egg Bites was with 4 oz. glass jars, covered with a glass bacon press to keep water from dripping down onto the mixture. I’ve seen other posts on these egg bites, which call for you to use aluminum foil as a cover. I never recommend aluminum foil for this purpose, due to its potential to leach and the known issues with aluminum and Alzheimer’s.
The results were good using the jar method. But the density and shape were not ideal.
My next try was with a silicone egg cup mold made just for egg bites. However, instead of using the plastic lid that came with it (which can also leach unwanted chemicals), I used a glass bacon press.
It worked perfectly. And the results were delicious. The egg bites developed a more dense texture and silky exterior – just like ones at Starbucks.
However, it’s important to mention that while silicone is safer than plastic, it is not ideal. I’m still on the lookout for an egg-bite mold made of glass or stainless steel – so I will keep you posted with my hunt! And if you’ve discovered a non-toxic option, please share it with our readers in the comments below.
Instant Pot Egg Bites: The Wholesome Ingredients and Easy Recipes
Using a simple base of farm-fresh eggs, grass-fed cheese, heavy cream and full-fat organic cottage cheese, these egg bites are given a quick whirl in the blender. And then a short cook in the Instant Pot.
And the options for add-ins are endless…
Chorizo and cilantro… breakfast sausage and kale … bacon and caramelized onion… prosciutto and sun-dried tomato. I’ve even started thinking about a sweet creation to contrast the savory options – perhaps a Pumpkin Spice Egg Bite recipe is in order!
Below you will find two recipes for Instant Pot Keto Egg Bites – Simple Cheddar and Cheddar & Bacon. Both are ketogenic and highly satisfying. One serving is two egg bites. And you’ll be amazed at how full these little eggy delights keep you (for a mere 100 calories each!)
And for all of the bacon lovers out there…
Delicious, quick and just like the ones from your favorite coffee chain.
Simple Cheddar
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Servings
12
Ingredients
- 6 large pastured eggs
- 4 ounces organic cheddar cheese, shredded
- ¼ cup organic cottage cheese
- ¼ cup heavy cream
- 1 Tbsp. avocado oil
Instructions
- Add 2 cups water to the Instant Pot. Place rack in bottom. Grease Egg Bite mold with avocado oil.
- In a high-powered blender, add the eggs, cottage cheese, heavy cream and cheddar cheese.
- Blend on high for 30 seconds.
- Pour the egg mixture into the wells of the Egg Bite mold, filling ¾ full.
- Top with a flat plate or a bacon press (Note: We do NOT recommend using the plastic top as this will leach chemicals into your egg bites).
- Close and lock the lid. Set to Steam. Adjust time to 8 minutes.
- When time is up, remove the mold from Instant Pot.
- Gently scoop out egg bites with a spoon.
Nutrition & Macronutrient Ratio
210 calories, 18 g fat, 8 g saturated fat, 6 g monounsaturated fat,
1 g polyunsaturated fat, 246 mg cholesterol, 1 g carbohydrate, 1 g NET carbs,
0 g sugar alcohols, 1 g sugar, 0 g fiber, 12 g protein, 100 mg potassium,
209 mg phosphorous, 225 mg sodium, 12 mg magnesium
75% FAT | 23% PROTEIN | 2% CARBOHYDRATE
Bacon Cheddar
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Servings
12
Ingredients
- 6 large pastured eggs
- 4 ounces organic cheddar cheese, shredded
- ¼ cup organic cottage cheese
- ¼ cup heavy cream
- 4 slices bacon, cooked
- 1 Tbsp. avocado oil
Instructions
- Add 2 cups water to the Instant Pot. Place rack in bottom. Grease Egg Bite mold with avocado oil.
- In a high-powered blender, add the eggs, cottage cheese, heavy cream, and cheddar cheese.
- Blend on high for 30 seconds.
- Distribute bacon evenly among wells of egg bite mold. Pour the egg mixture into the wells of the Egg Bite mold, filling ¾ full.
- Top with a flat plate or bacon press (Note: We do NOT recommend using the plastic top as this will leach chemicals into your egg bites).
- Close and lock the lid. Set to Steam. Adjust time to 8 minutes.
- When time is up, remove the mold from the Instant Pot.
- Gently scoop out the egg bites with a spoon and serve.
Nutrition & Macronutrient Ratio
Nutrition Information Per Serving
240 calories, 20 g fat, 9 g saturated fat, 7 g monounsaturated fat, 2 g polyunsaturated fat, 252 mg cholesterol, 1 g carbohydrate, 1 g NET carbs, 0 g sugar alcohols, 1 g sugar, 0 g fiber, 14 g protein, 129 mg potassium, 236 mg phosphorous, 342 mg sodium, 14 mg magnesium
74% FAT | 24% PROTEIN | 2% CARBOHYDRATE
how do i cook if i don’t have an instant pot? ( please don’t tell me to get one!)
Hi Barbara,
You can sous vide! But that’s even more specialized, expensive (and way more time consuming) than the Instant Pot.
The silky texture of these Instant Pot Egg Bites won’t be replicated through baking. The closest thing would be poaching in individual poach cups. If you try our recipe with that method, we’d love to know how it goes.
Be Well,
Kelley
Would a regular steamer work? Been meaning to buy an Insta pot but havent yet. Also glass pyrex custurd cups?? My guess is that 1 custard cup would hold the equivalent of 2 “egg bites” . I would add some extra minutes because of the larger portion amd regular steamer……
Old school but so am I ????
Hi Robin,
Thanks for your question! And old school is often the best school 🙂
A few things here.
1 – The pressure will greatly reduce the time for cooking, so I would probably try your steaming technique for 15-17 minutes.
2 – Glass is a poor conductor of heat. And those Pyrex custard cups are pretty thick. Also why I would increase the time as noted in #2
3 – 2 egg bites per custard cup is about right, I think
One final note, I’m not sure you can achieve that silky texture without using sous vide or instant pot.
Please let us know how it goes!
how to cood these egg bites without an instant pot? oven? stovetop?
muffin tin?
Hi Fay,
Sous vide would be the next best thing. They would be very different baked or cooked on the stove.
Be Well,
Kelley
Can you give me directions for the sous vide. I already have that and several crock pots (different sizes) and don’t want to buy an Instant Pot.
Hi Davie,
You could look online for a recipe – I don’t have a sous vide, nor have I attempted this recipe using that method, so I can’t give you any direction.
Hope you find something that works!
Kelley
I make 6 at a time/2 eggs each/in small canning jars with almost tight lids/142 degrees F for 55 minutes
Thanks so much for the suggestion, D!
Instant Pot? Egg Bite mold? Never heard of them. Don’t go to Starbucks. Just want to eat/cook healthy. How do ordinary people do this?
what does that mean?
Hi Kelley,
Ordered the silicone egg mold and can’t wait to try this recipe! As I was re-reading the recipes I see that they say that they serve 12 and that one serving is 2 egg bites. I’m not sure how that would work if the mold only has 7 serving wells. Does that mean the recipe requires using 2 egg molds and leaving 2 wells empty? If so, do you put the second filled mold on top of the first using a flat plate in between and another plate on top of the second mold, too? I’ve never used anything like this in my Instant Pot so sorry for my confusion! I only ordered one mold to try so should I just cut the recipe in half?
Thanks for this recipe and hope you follow up with more ideas!
Hi Madeleine!
Nice to hear from you again 🙂
And you’re right. The mold has 7 wells. What I do is make them in 2 batches, with the second batch having a few wells empty. I have seen an Instant Pot stacking insert that could work to use two trays – but I have not tried it. As for putting the molds directly on top of one another – I’m not certain that would work without the stainless piece between to allow for steam circulation.
If you halve the recipe, you’ll be able to make one batch of Egg Bites 🙂
Hope this helps!
Kelley
Thanks for the quick response, Kelley! I’ll let you know how it turns out.
Hi Kelley!
I received my egg mold and tried the recipe yesterday. I made a couple of substitutions to make the recipe compliant with Dr Gundry’s lectin free diet that has helped to heal my colitis. Most dairy products from US cows are discouraged because they have an A1 protein that causes inflammation so I used 1/4 cup Manchego cheese from sheep’s milk instead of the cheddar cheese. When I searched for a substitute for cottage cheese I saw that plain Greek yogurt was suggested. Fortunately, I’ve been making a delicious non-dairy Instant Pot yogurt from organic full fat coconut milk that is thick and tangy just like the dairy Greek yogurt so I used 1/4 cup of that plain coconut yogurt instead of the cottage cheese.
The result was fabulous! And I love that I have enough leftovers to reheat for a quick meal or snack for a quick energy boost. Thanks again for this delicious recipe!
Ordering the mold and press! Excited to make these, the Starbucks version has become a too frequent easy grab on the go. You are so amazing Kelley!!
Yay, Andrea! I hope you love them – they are Jackson’s new favorite breakfast and great for a quick bite. You’re amazing – hope to see you guys again soon!
Are they kind of steamed? Oh, I just looked up to see what an instant pot is and it’s a pressure cooker! Goodness they’ve come a long way from the old aluminium one I remember in my youth. I have nothing I can make these with. Perhaps I could experiment with small glass souffle dishes and use a pot with a steamer? I don’t know. I’ll probably have to pass on this one… 🙁
Sounds delicious! Love Starbucks egg bites when traveling. Question – what is an Instant Pot?
The Instant Pot? Only the most magical kitchen tool you will ever meet 🙂
Thanks for you comment, Donna!
Thanks for the recipe. How well do these reheat? My wife wants to take them to work for a mid morning snack.
JP
Great question, JP!
They reheat beautifully! 15-20 seconds in the microwave (less preferred, but more convenient)… or in a stainless steel steamer basket over a pot of simmering water for 4-5 minutes with a lid.
Hey Kelley,
Just wanted to agree that your suggestion to reheat these tasty bites by steaming is great for maintaining that soft, smooth texture. I don’t use a microwave anymore so I usually reheat leftovers in the toaster oven. I tried that first for a few minutes yesterday, forgetting your steaming recommendation. The bites became sort of rubbery and denser. This morning I steamed them to reheat and the result was soft and creamier like they are out of the Instant Pot. Thanks again!
Hi Madeleine!
I’m with you on the microwave. If I go that route, I do a 15 second burst only. The longer nuking will definitely turn these babies into egg leather 🙁
Love that you tried the steaming too and found it kept their silky texture (and preserved the nutrients to boot!).
Thanks again for your comments and sharing your ideas with us here!
Kelley
I’m not really sure why we need to cover the eggs while they are cooking. My guess is so they don’t dry out or so the water from the process doesn’t get all over them. I don’t have a glass anything I could use so I cut a piece of parchment paper and placed it on top and covered it with the insert from a spring form cake pan. I did the basic cheddar recipe. OMG they were amazing. Far surpassed my expectations. Thank you.
Love the idea of these egg bites! Can they be frozen and reheated as you suggest? Or can you suggest how to downsize the 12 serving recipe for just one or two servings? This is great for us for company but as a couple or a single person, it’s a lot of servings to make all at once.
Thanks!
Hi Suzanne,
Its easy to adjust the recipe down – simply reduce the ingredients and fill fewer molds! Hope you enjoy!
I read the question and response about serving size and stacking the molds in the instant pot. But I am still confused. At 2 egg bites per serving, it would take 24 egg bites to serve 12. So cutting the recipe in half should still yield 12 egg bites, meaning it would take 4 rounds of instant pot cooking to make a full batch. What am I missing here?
Hi Marcia,
I have stacked 2 molds high with 7 bites per mold, yielding 14 in one go. Molds and Instant Pot sizes vary.
How do you stack them? Would the insert from a spring mold in between work?
I’ve used the trivet. I think a spring mold bottom could work.
I don’t care for cottage cheese. I think it’s the texture. 1. Is it disguised in these? Or 2. Could I substitute ricotta?
Hi Micky,
I have used ricotta with great results! I use full fat. I have also blended cottage cheese to reduce the curd size with good results.
Tip: found the mold with silicone lid instead of the plastic lid! Yay!
Egg Bites Molds for Instant Pot Accessories by ULEE – Fits Instant Pot 5/6/8 qt Pressure Cooker, Both the Tray and Lid Made of Silicone, Stainless Steel Egg Steam Rack Included (Green) https://www.amazon.com/dp/B0793RK73N/ref=cm_sw_r_cp_api_i_3zH8CbRG40Z6V
IDK when you made the video/mentioned alternative to silicone egg bite pan but I found stainless steel online: https://www.amazon.com/gp/product/B07PTPCL3G/ref=ox_sc_act_title_2?smid=A2AITRWUF3LEJE&psc=1
Thank you for inspiring me to check out pressure cooker and healthy recipes!
Where do I get the egg mold and what type? Also can something be substituted for cottage cheese? Highly allergic.
Thanks
Your Starbucks copiessound good but can they be made without an instapot
Incredible! But how, Bonnie?
Sous vide is the only other method I’ve seen that produces the silky texture.
why could you not use the stainless steel egg poaching cups? I am not sure what you are talking about egg bite mold never heard of it. Poaching cups might be smaller.
Hi Lisa,
You can use stainless steel – just ensure you cover it well or the steam will create an unpleasant texture.
You can see the egg bite mold is linked in the post where you can learn more.
Be Well,
Kelley
Bought some KETO bread at a big HEB and it didn’t have it’s ingredients listed and I finally found someone who would ask the manager for the list. I was shocked and horrified that the bread had wheat in it. I thought maybe Einkorn because I didn’t know how they got it low carb–4 carbs with lots of fiber. I am highly gluten intolerant, and I tried it before I found out that it had wheat in it. What a number it did on me. I didn’t make it to the bathroom in time five times last night and then got rid of a lot more this morning. My husband can eat it, but not other wheat bread without causing me problems.
Hi Donna,
Thank you for sharing this – your story can help others.
Keto does not necessarily mean “grain free” and “gluten free”. In fact, many commercial junk low carb brands use cheap ingredients like vital wheat gluten, corn fiber and soy flour as the are inexpensive and low in carbs.
You may know we have a sister company, Wellness Bakeries, that offers ketogenic and Paleo baking mixes made only with high-quality ingredients (no soy, no dairy, no grains, no gluten) and no additives.
Hope you are feeling better soon.
Kelley
Could you please tell what steam device you use to make your Starbucks egg bites?
Im considering using a (well seasoned) antique cast iron gem scone mould (not the aluminium ones) with a glass bacon press. The gem scone mould looks like 12 iron 1/2 egg cups welded together in rows… any thoughts??
Hi Tracey!
I like that idea.
Cast iron is a good conductor of heat and is free from toxins found in most cookware. As long as the glass bacon press fits properly over it, it should work great.
Please let us know how it goes and thanks for stopping by!
Kelley
You could always try using a stainless egg poacher in the IP. They would be a bit of a different shape,but it would work.
How long can I keep these in the refrigerator? Are they alright to reheat?
I’d say they’ll keep 3-4 days in the fridge, and yes, they reheat beautifully!