Starbucks Instant Pot Egg Bites are loaded with red peppers, spinach and flavor! This sous vide egg bites recipe is a 21 Day Fix, Weight Watchers and Keto Friendly Recipe (with adjustments).
If you’ve been wondering “how to make sous vide egg bites without a sous vide machine” you’ve come to the right place. Last month we posted this Starbucks Sous Vide Egg Bites with bacon recipe and y’all loved them. What’s not to love about this egg bites recipe? It’s loaded with cheese, flavor and the creamy richness of the Starbucks Sous Vide Egg Bites – without the price tag and pricey sous vide machine.
Since the day we posted the original Instant Pot Egg Bites recipe, tons of you asked for a healthy version featuring the second Starbucks sous vide egg bites flavor – Roasted Red Pepper. We’re happy to announce it’s here! You’ll find all the flavor, ease and charm of our original recipe, without all the calories and fat.
As with our original bacon version, this Starbucks Egg Bites recipe is simple to make with only a few staple ingredients. We worked off the ingredients listed located on the official Starbucks website, which lists: egg whites, cottage cheese, monterey jack cheese , red bell pepper, rice starch, unsalted butter, spinach, canola oil, feta cheese, green onion, salt, hot sauce, canola oil, spice.
Utilizing this list we cut out the ingredients we felt were unnecessary for a successful homemade Instant Pot version. Two main omissions being rice starch and canola oil. We kept it to simple and easy to find ingredients.
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.
Instant Pot Egg Bites
- Starbucks version only utilizes the whites of the eggs, however to increase protein we kept the yolks in. We’re crazy like that. Remove them if you prefer to keep this an egg whites only recipe.
- Starbucks version utilizes 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.
- Throw in extra spinach for additional nutrients or omit if you prefer a spinach-free experience.
- Make sure to utilize your blender for a consistently smooth texture.
- If you’re using mason jars, or anything other than the silicone molds to make these bites, spray oil is your friend! Make sure to grease the inside of your vessel so the eggs don’t stick.
- If you’re using block feta cheese, vs crumbles, make sure to crumble it up after measuring. The blender has a hard time getting to big chunks of feta cheese.
- If your using the silicon trays, you’ll get about 10 egg bites out of the mixture. If you’re using the small mason jars, you’re looking at about 6-7.
DIETARY INFORMATION
Starbucks Egg Bites are perfect for those on Weight Watchers, 21 Day Fix or even the Keto diet (just a few adjustments would be needed).
Weight Watchers – Two egg bites = 3 points! Lots of “free” point items up in here.
21 Day Fix – These are 21 Day Fix Friendly! Two bites = 1 red and 1/2 blue. It doesn’t actually equal 1/2 blue, so we personally don’t count it, but if you “round up” count it as a half. As for the spinach and red peppers, there isn’t enough in each egg bites to count as a green or portion thereof.
Keto Diet – Use full fat cheese, cottage cheese and greek yogurt to make this Keto friendly.
If you do own a sous vide machine, make sure to checkout our favorite sous vide recipe: Sous Vide Prime Rib.
Ingredients
- 4 Whole Eggs (or 6 Egg Whites)
- ⅔ cup Monterey Jack Cheese
- ½ cup Cottage Cheese
- ⅓ cup Roasted Red Peppers
- ¼ cup Greek Yogurt
- ¼ cup Spinach
- 1 tbsp Feta Cheese
- 1 Green Onion (diced)
- ½ tsp Salt
- Dash Hot Sauce (Optional)
Instructions
- Add the eggs, cheese, cottage cheese, red peppers, yogurt, spinach, green onion 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.
- Put 1.5 cups of water in the bottom of your Instant Pot followed by the trivet that came with your pot.
- If using the silicon baby food trays, fill each one 3/4 of the way to the top.
- If using the glass mason jars, spritz with spray oil and fill 3/4 of the way to the top.
- 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.
- Once the timer goes off, quick release (QR) by turning the knob on top to release pressure.
- Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes.
- Enjoy immediately.
Nutrition
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Christiine Whittington
Wednesday 11th of May 2022
Perfect! I used the silicone molds. Even though I can stack them two at a time, I used one at a time and followed instructions. I did double the recipe so I had two batches. Next time, I might add the peppers and spinach after blending the rest so there are chunks of them in the bites rather than being pureed.
Angela
Thursday 10th of October 2019
Just made these and unfortunately, they were a soupy mess. The flavor, however, was so close to Starbucks ones that I didn't want to alter the ingredients, just figure out what I'm doing wrong. I'm new to instantpot so looked at a few more recipes and decided to steam for 10 minutes and NPR for 10 minutes. I also didn't put the red peppers, spinach or scallions in the blender because the whole egg bite became a brown blob when I did that the first time. Sprinkled those ingredients in the cups before adding the egg/cheese mixture on the second go round. Also worth mentioning, I squeezed as much excess water from the red peppers as possible to decrease water content. The second batch came out much better; prettier, mostly solid, just a little loose at the top/flat part so it's getting there. Wondering if the fact that I used 2% cottage cheese and 0% Greek yogurt played a role and maybe even if specific brands are thicker, more custard like in consistency. Any thoughts?
Scott
Friday 21st of June 2019
The cover that came with mine specifies using foil to cover, so I presume it's usable for storage only, not cooking. That may vary by brand, though the ones I've seen just seem to be rebranded versions of the same basic item.
Judy Schmidt
Tuesday 28th of May 2019
What do you think about whipping egg white first
Jasmin
Sunday 21st of April 2019
I made these with egg whites, and no feta, filled the silicone cups up 3/4 of the way and then did steam For 8 minutes, covered loosely with tinfoil. They came out super watery... like probably half way cooked. What did I do wrong?