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

TIPS:

  • 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.

Sous Vide Egg Bites (Instant Pot)
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3.63 from 447 votes

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
Author: Darcey Olson

Ingredients

  • 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

Instructions

  • 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!
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137 Comments

  • I tried this recipe this morning and it was spot on! My instant pot does not have a “steam” setting but I used the rice setting and followed the same directions. I used silicon molds instead of mason jars. Not sure if it was user error or the ingredients I used but it was a tad salty. I give this recipe 5 stars. Thank you!

    • 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

  • 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?

  • 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?

  • 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!!!

  • 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.

  • 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!

  • 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?

  • 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!

  • 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?

  • 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!

  • 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!

  • 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.

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

  • 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!

  • 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!

  • 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.

  • 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!

  • 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!

    • 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’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!

    • 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.

  • 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!

    • 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.

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