Starbucks Sous Vide Egg Bites (Instant Pot)

Starbucks Sous Vide Egg Bites Recipe using your Instant Pot. Smooth, creamy and lighter on your wallet. These Instant Pot Egg Bites are filled with bacon, cheese and flavor.

Starbucks Sous Vide Egg Bites. Even the name exudes richness, creaminess and sinfulness. At $5-$6 per pop they should be. Instead of venturing out every morning for our latest obsession we decided to make these at home utilizing the same ingredients listed on the Starbucks website. Starbucks Egg Bites are usually baked using a Sous Vide machine but most American homes don’t have one. For good reason. So we dusted off our Instant Pot and went to work.

These Instant Pot Egg Bites are velvety, springy and light. Without the Starbucks price tag. Keep in mind, nothing but utilizing an actual Sous Vide machine will duplicate the exact texture of the Starbucks version, but this gets you pretty close.

UPDATE- A healthy Starbucks Egg Bites Roasted Red Pepper Version is now posted!! 

Sous Vide Egg Bites

This sous vide egg recipe is simple to make with only a few staple ingredients. Starbucks egg bites ingredients include: egg, bacon, cheese, cottage cheese, unsalted butter and a few ingredients we happily leave out like carrageenan.

Looking for side dish to make it a brunch? Our Instant Pot Little Smokies would pair nicely with these Sous Vide Egg Bites.

Sous Vide Egg Bites


  • Starbucks version utilizes Gruyere and Monterey Jack cheese, however we’ve tested it with smoked gouda, pepper jack and cheddar with success. Swiss cheese works, however the flavor is lacking. Mix and match depending on what you have in your fridge.
  • This recipe also works well with cream cheese vs cottage cheese. It’s not quite a light, but the flavor profile is consistent.
  • Make sure to utilize your blender for a consistently smooth texture.
  • Don’t have heavy cream or prefer to cut down on the calories? Feel free to leave it out. We find the flavor is on par, however it helps smooth out the texture to get that Sous Vide smoothness.

We utilized the popular Instant Pot Duo Plus and these Ball 4 oz Mason Jars for this recipe. Interested in keeping the circular shape of the Starbucks Sous Vide Egg Bites? Use this baby food freezer storage tray in place of the mason jars.

starbucks eggs

UPDATE- You can also make these cute Homemade Pancakes with this silicone tray!

Starbucks Sous Vide Egg Bites are perfect for those on Weight Watchers, 21 Day Fix or even the Keto diet. Just a few adjustments would be needed.

Here is our version of the Starbucks Sous Vide Egg Bites Recipe. Be prepared to enjoy the goodness from home.

Make Starbucks Sous Vide Egg Bites at home in the Instant Pot! This is highly rated recipe for a reason. Make it with bacon, sausage or vegetarian! Perfect breakfast recipe. #breakfastrecipes #eggrecipes #starbucksrecipes #instantpotrecipes



Starbucks Sous Vide Egg Bites (Instant Pot)

Starbucks Sous Vide Egg Bites Recipe using your Instant Pot and Blender. Smooth, creamy and lighter on your wallet. These Starbucks Sous Vide Egg Bites are filled with bacon, cheese and flavor.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 4 people


  • 4 Large Eggs
  • 4 strips bacon (Pork or Turkey)
  • 3/4 cup Favorite Cheese
  • 1/2 cup Cottage Cheese
  • 1/4 cup Heavy Cream
  • 1/2 tsp Salt
  • Optional: Dash of Hot Sauce


  • Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
  • Cook the bacon utilizing your favorite method to cook bacon. Crumble and evenly distribute into 4 mason jars.
  • Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds).
  • Add a dash of hot sauce if desired and blend for a few more seconds.
  • Spritz the mason jars with spray oil (no need if using silicon molds)
  • Divvy the egg mixture evenly into 4 mason jars.
  • Cover each mason jar loosely with foil and place gently in the Instant Pot.
  • Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes.
  • NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest.
  • Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
  • Enjoy immediately or refrigerate for up to a week!


  • Nicolas S says:

    Can you freeze them for later use? Or does the consistency break down? I was likening it to quiche…. Anyone try yet?

  • Maria says:

    Can I use the lid on the instant pot silicon tray instead of aluminum foil. Also can I stack on on top of the other.

    • Heather says:

      yes – the lid that snaps onto the tray works great, and if you stack, you want to stagger the cups so they’re not directly on top of each other

  • Chari Archer says:

    I have made numerous times in both the silicon molds as well as small Mason jars. Always delicious. I would like to try in a large casserole. What should the cooking time be adjusted to?

  • Stacie says:

    What’s the difference with npr..I left warm on after
    Steaming for 10 min and then quick pressure release.. not sure what the difference is?

  • Denise says:

    I actually left the keep warm function on and they turned out perfect, but next time I’ll turn the pot entirely off and see if it makes a difference. They were delicious!!!

  • Foodie Mama says:

    I made these for the first time this Christmas morning for brunch. They were perfect! I’ve gotten the ones from Starbucks before and they are indeed delicious (yes, even the egg white and pepper ones are great.) so I was happy to find and try this out. Not only did I make them at Christmas 2018, but I’ve made them numerous times since, including today (1 day before Easter morning 2019!) It makes 7 egg bites easily, and they refrigerate and reheat beautifully. Thanks for sharing such an easy and delicious IP recipe that nails it every time.

  • Joan says:

    Fantastic! I have the baby food mold thing and instead of foil I used this silicone mat that came with an accessory kit purchase. Worked better than foil that I had used the last time. I made a full tray and they ‘bloomed’ out of it….but not making a mess. Other changes….I can’t have much cheese so instead of the cheddar, I added a few bits of shredded Oka cheese to each mold, and also did not use the salt. I also added mushrooms, which I cooked briefly in the microwave to remove some of the moisture. Can’t wait to eat my make ahead breakfast tomorrow!

  • Carie says:

    These are delicious! I need to get another silicone baker so I can do 2 at a time! Thank you!

  • Mama Owl says:

    OH.MY.WORD. These were to die for! I was concerned about there not being enough, so added another 1/4 recipe’s worth of ingredients. OOPS! Using the silicone cupcake molds sitting on the trivet, I got 12 muffins! Had to cook in two batches! I loosely set a piece of foil on top of the cups… perfect! I will definately be making these on a regular rotation! They reheated easily in the micro, but were just as good cold!

    I was wondering about making this as a single quiche. Maybe in a 6″ pan? Possibly double the cook time?

  • Tere says:

    Jaquelineofalltrades, did you alter the cook time? I was thinking I could probably eat more than1 4oz serving.

  • Melody says:

    After hearing all the rave reviews about this recipe, I decided to try it out this morning for my hubby, who loves a good egg dish. Wowweeee – he loves them and so do I!! He even took the extras with him to work for lunch and asked me to make them for Christmas morning breakfast! I followed the recipe to a “T”. I’m going to try some variations next time around. Thank you for an easy, delicious recipe to add to my repertoire!

  • LAURA QUERRY says:

    I used the 4 oz Ball mason jars with the lids screwed on “finger tight” (not all the way) and these were fantastic. SO MUCH BETTER than the baked versions I’ve been choking down for Paleo breakfast! It looks like the Instant Pot will fit two layers of Mason Jars stacked. Has anyone tried this to produce twice as many in the same amount of time?

  • Mary Hannold says:

    Do you leave the “keep warm” function on or off for the NPR?

  • Kim says:

    I bought the silicone container and made these. I didn’t have heavy cream so I just improvised with some Fage 5% Greek yogurt and milk to get the consistency of cream. These. Are. Awesome. Thank you!

  • Lucee says:

    Omg! I’ve made several different egg bite recipes, but these are SO CLOSE to the Starbucks version! I used Gouda and bacon and damn they were so good!

  • Hollie says:

    Is it weird to say I want to kiss the creator of this recipe? Cause I do. I followed it to a T but used gouda cause I couldn’t find gruyere. I am OBSESSED with the Starbucks sous vide egg bites. They are my top 5 favorite foods for real. I was skeptical these would come out as good but they did!!! My life is complete. They taste almost identical. I used the silicone egg bite tray instead of mason jars. I can’t sing enough praises of this recipe and how close it is to the Starbucks one. 10 stars, 5 isn’t enough.

  • Beverly says:

    I’ve never had the ones at Starbucks but these were AMAZING!! I followed exact directions and they were perfect. Thanks for sharing!

  • parrotmom says:

    These are SO delicious! I’m getting a kitchen re-do, so I made this in my little bathroom that has just enough room to sit my instant pot on the counter. I’ve got my immersion blender packed on top of all the other stuff and it does a great job. I love having these in the fridge for a quick snack or a warm breakfast while my kitchen is out of commission – thank you!

  • JacquelineOfAllTrades says:

    These are amazing! I made them exactly as written in 8 oz mason jars, except I didn’t use any bacon or other “toppings”. My new favorite! Thank you so much for sharing!

  • Sharon says:

    Made these today for food prep of keto breakfast for the week. Used heavy whipping cream and cream cheese, all else per recipe. Turned out great. Thanks for sharing recipe. I also used a tip I saw earlier….with the silicone molds, fold a strip of foil and lay under each mold to help you lift out of the IP…kind of like a little fold rope to hoist out the hot mold.

  • Barb says:

    I ran into a discrepancy on the amount of shredded cheese called for between the print and online version of the recipe (which has since been fixed). I panicked, pulled out the *some* of the shredded cheese that didn’t already have an egg sitting on it, added an extra egg to compensate, overflowed the silicon tray pockets, set tin foil way over the top and just went for it. They still came out perfectly, and my husband wants me to make them again tomorrow! A recipe even I can’t mess up—thank you!

  • Jessica says:

    These sound fantastic and I know I read comments that 1/2 and 1/2 was used without issue. I’m nervous about cuddling. I’ve tried a pasta recipe before with half and half and read up on it that it doesn’t contain enough fat like heavy cream and that was the issue but I’m very new to instant pot and most likely user error lol. Please confirm info :) thanks so much!

    • foodie says:

      I make these all the time and have had no cuddling issues with half and half in the instant pot.

    • Made this morning using silicon muffin molds on trivet. Same cook time. Worked perfectly. No cottage cheese so swapped ricotta. Very good but I want to keep experimenting. What a brilliant solution for keeping appetizing and healthy protein source on hand for rushed mornings (something which has always challenged me).

    • I used whole milk and they came out fine.

    • Linda-Sue Matocha says:

      I’ve made these with Almond Milk or Coconut Milk and they still come out great. I don’t think it matters much what type of milk or cream you use. I also think you mean curdling, not cuddling however I’m inclined to cuddle with these things too!

  • Terra says:

    Does anyone have an alternative to this without an instant pot or Sous Vida?

    • Lonna says:

      yes, you can buy a egg poacher and do it that way.

    • Michelle says:

      I was wondering the same thing. I thought maybe just a steaming pot?

    • Faded E says:

      Preheat oven to 375. Put the mason jars in a shallow nine inch cake pan. Pour boiling water into cake pan to reach halfway up the jars. Bake until no longe jiggly in the center – time will depend on what sort if cheese you used. Should usually be 15 to 20 minutes.

  • Sue Marie says:

    I made these like the recipe called for, other than adding the (optional) cream and found them very salty. Maybe they would have been less salty if I did use it? Other than that, they were awesome! Luv the texture and that they can be frozen and reheat well. I was making eggs in muffin tins (diff recipe) and although excellent, if frozen and thawed, they were very watery. I read most of the posts here before doing them but didn’t see the one about filling 3/4 full. It didn’t help that I could only fit 7 jars in the IP and I doubled the recipe for 8. I used the same small mason jar as mentioned in the recipe and filled to where the screw cap starts. Most puffed up quite a bit, but after cooling went down and fit in the jars. Glad I didn’t use the lids as someone suggested as I think they would have fallen off. I used one sheet of foil cut to fit the inside of the IP. Can’t wait to try other variations. Thanks for sharing your recipe!

  • Katie says:

    Making right now! Can I freeze these and warm as needed?

    • Janice says:

      Made them as printed. Very yummy. I did not cover with aluminum foil. Oops! They turned out fine. Cannot make again will try “lighter” options.

  • Lindsey says:

    Your narrative mentions unsalted butter, but is not in the actual recipe. Should there be butter added?

  • Sara says:

    I can’t thank you enough for this recipe!!!! Just as good as Starbucks bites but better because I can customize and save money!!

  • Donna says:

    I didn’t have any cream so I used condensed canned milk and I used baldersons smoky cheese so so good hubby loved them

  • Diana Hipsley says:

    my husband wasnt thrilled but he really likes his fried eggs plus he like soft scrambled eggs . i used half & half & put scallions in blender, next try i will leave onions & cheese out & put it in the bottom or attempt to pour liquid and layer so theres more of a cheese flavor. i used & ham & bacon. han might b better. i thought they were very fluffy and light & will try again

  • Constance says:

    I used sour cream and half and half, and they turned out great.
    Thank you for giving me the confidence to just try it!

  • Hilda says:

    These turned out great! Will try the Roasted Red pepper version next. Thanks!

  • Mk says:

    These are divine! Purchased the silicone cooker pans from Amazon and these turned out great.

    I used egg whites from a carton and chopped up sausage, some roasted red pepper, chopped up pepperjack sliced cheese no one wanted to eat and wow really good.

    You can make these any way you want. Very versatile recipe.

  • Xina M Uhl says:

    Really delicious substitute for Starbucks’ egg bites. I found myself out of cottage cheese and instead used vegan chive cream cheese as a substitute. It turned out great! Fluffy and flavorful, and plenty satisfying for someone who is embarking on a low carb lifestyle.

  • Laura says:

    Mine came out under done. I popped in the microwave for a minute and they are still delicious. I will just try cooking for 10 minutes next time. Great recipe!

  • Mande martin says:

    Seems the recipe would work well with either 4 or 6 oz. ramekins with Pam. Both of what I ordered this week from Amazon.

  • Glenda McCarthy says:

    These were amazing! I was getting things together and realized I could only find 2 of my jelly jars. I used coffee cups, and they worked fine. Everything set up perfect. The hardest part was letting them cool! :)

  • Jessica Hernandez says:

    I don not have a trivet and plan on using silicone cups. Will this pose a problem? Any suggestions?

    • Gaye says:

      Thanks I was wondering the same thing

      • Lynne Brostuen says:

        I make these alot. I do 8 minutes in my IP covered with foil or parchmet parchment on top of my trivet.i use cottage cheese and some of my fave fillings have been ham, cheddar and potato. Mushroom and Spinach. Chicken, mushroom , cheddar and a drop of Buffalo wing sauce. They always come out fluffy and prefectly cooked. I use egg bite trays.

    • karen a barber says:

      Anything to lift them up. Ive used the rings from ball jars to set the jars on. If you have an IP you should have a trivet lots of recipes for the steamer mode.

  • Jennifer McDonald says:

    I have the silicone molds. Are there any alterations to the recipe using the molds vs the mason jars?

  • Margaret says:

    I followed the directions and mine don’t even seem like they cooked, the only thing I can think of is the jars were maybe too full. Any suggestions?

  • Kathy says:

    I made these this weekend using an aged goat cheddar plus some fresh goat cheese. They were absolutely amazing. These will be in my regular rotation.

  • Eva says:

    DELISH !!!!!! Unfortunately, I didnt have cottage but did have ricotta and used that instead and am here to tell you THEY ARE FABULOUS!

  • Eileen says:

    I could have done at least 6- 4 oz jars. Quite tasty.

  • Toby says:

    Made with small ball jars, followed recipe exactly. Seems a little under cooked and soft to me. I guess when reheated in microwave, they will firm up. Any advice???

    • Toby says:

      actually, now that they sat for a bit, they seem perfect!

      • Debora says:

        So glad to see this post – thank you. Mine came out just as you described initially and I wondered if it was OK. I was in a rush to eat it, and I did. However, saving the remaining 3 for later, glad to hear they firmed up some.

    • karen a barber says:

      Adjust more time next time. Did you let it release long enough? Adjust youir time & yes nuke them for now to finish cooking.

  • Jill says:

    I make these in little stainless steel bowls. if I halve the recipe, would the time stay the same?

    • foodie says:

      If you half the amount of mixture in each bowl that would change the cooking time. If you just half the recipe, but each bowl has the same amount of batter in it, no cooking time change is needed.

  • Regina Williams says:

    Can you use the small Pyrex custard bowls, or any oven proof small bowl!

  • Criss Helms says:

    I had thought about using some veggies like spinach. Any reason not to?

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  • Jill says:

    Was wondering the best way to reheat these bites! I have pre-made about 2 dozen for a party, and would like to reheat that morning without making them rubbery or dry! Any suggestions?

  • Pamela Gorder says:

    WOW! These are so good! Perfect to grab and go! I just leave them in the jar and take it to work and throw it in the microwave! Sooo filling and tasty. Thank you for this!!

  • Kim says:

    These are delicious and I have breakfast for the week. Made first batch single layer in 4 oz. ball jars. Made second round with two layers and both turned out wonderful! Used cheddar cheese and a little bit of mozzarella.

  • Dana says:

    You don’t have to get an entire sous vide machine (and what *would* be a good reason for not owning one, aside from price?) to do sous vide cooking. There’s this wand tool you can use now by clipping to the side of something like a crock pot insert and it does the same thing.

    I don’t remember the bites being that expensive either but maybe I just wasn’t paying attention. My main problem is Starbucks stopped selling them for a while despite the fact they were selling better than hotcakes. Every single other food item SB sells was languishing and going stale while I had to get in early if I wanted the egg bites. You would THINK that would tell them something, but NOOO…

    But I bought them when they first came out. Maybe they jacked up the price when (some locations) they brought them back. Oh, Charbucks. I hardly knew ye.

  • Ingrid says:

    Hi! I really like the egg white version that Starbucks has. Any suggestions on how to make that one?

  • Warren says:

    May be silly question, but do you grease or spray the jars before cooking? Is it necessary?

  • Erica says:

    Do you need to grease the Mason jar to keep the egg from sticking?

  • Sandy says:

    If you use the baby food trays do you cover them? with what? Thanks!

  • Julie says:

    I would like to make this recipe in a small 6×3 Fat Daddy cake pan. Do you think it would work? If so, would I cook it for the same amount of time?

  • B says:

    Would this work with silicone muffin cups?

  • Lindsay says:

    If using silicone trays, how much should you fill each compartment? To the top, or a certain amount of space remaining at the top? Thanks! :)

  • sl says:

    I assume the cheese is grated?

  • Caryn says:

    I hand a little but of the egg mixture left after I filled the jars so I put it in a glass bowl in the microwave for a minute. It turned out great! I would make it that way again, especially when I don’t have time to wait. Yum! Thanks for this recipe!

  • Tami says:

    Can you stack the jars to make more than 4?

  • Taylor says:

    Can you use half & half instead of heavy cream, as heavy cream is NOT Weight Watcher friendly but we still want that fluffiness?

  • Nadine says:

    What are the adjustments for the baby food tray?
    Thank You

  • Mo says:

    Was going to my small mason jar‘s To good will. Good thing I did not. Will try making these in the morning. :-)

  • Erica says:

    Is there any reason why you couldn’t just lay the lid over the mason jar (without the ring) instead of covering loosely with foil?

    • foodie says:

      You can absolutely use your mason jar lid! I like having a smaller amount of items to wash and half the time I can’t locate the lids. Plus if the egg rises I like having the foil on top which allows for more expansion than the lid. Again, just a personal preference.

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