Instant Pot Egg Bites: Copycat Starbucks Sous-Vide Egg Bites

gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is more affordable and still melts well.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a lower-fat alternative.

cream cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

Preheat the oven to 400 degrees.

Place a cooking rack on a sheet pan and lay out 2 strips of bacon evenly on the rack.

Bake the bacon in the oven for about 15 minutes, checking for doneness and crispiness, which may take up to 18 minutes depending on your oven.

Chop the baked bacon into fine bite-sized pieces.

Divide the chopped bacon evenly between the 7 cups of the egg bite mold.

If using a non-silicone mold, spray it well with non-stick spray to prevent sticking.

In a blender, add 4 eggs, a pinch of salt, and a pinch of pepper.

Add 1/3 cup of cottage cheese and 1/4 cup of shredded swiss cheese to the blender.

Blend the mixture until combined and the cottage cheese is fully broken up.

Pour the egg mixture evenly into the egg bite molds, filling each about three-fourths full.

Cover the mold tightly with foil.

Pour 1.5 cups of cold water into the inner pot of the Instant Pot and place the inner rack inside.

Place the egg bite mold into the Instant Pot.

Ensure the vent knob is pointed towards sealed.

Set the Instant Pot to manual or pressure cook and adjust the time to 9 minutes using the plus or minus buttons.

Once the cooking time has elapsed, let the pressure release on its own for at least 10 minutes before opening the lid.

Use mini pot holders to carefully pull out the egg bites from the Instant Pot.

Remove the foil and let the egg bites sit for a minute or two before inverting them onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens