Instant Pot Egg Bites

Pressure CookerEgg

In addition to looking darn adorable, these Instant Pot bites are super delicious and easy to make in the pressure cooker! Just like Starbucks egg bites, but better. Easy to make ahead, reheat, and even FREEZE!

Photography Credit: Coco Morante

Make a tray of egg bites, and you’ll have a protein-packed snack to pop in your mouth whenever hunger strikes! They’re easy to cook using a silicone mold and your Instant Pot, or electric pressure cooker. (New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.)

Egg bites are just what they sound like—crustless, bite-sized, quiche-like rounds of eggs, cheese, and whatever mix-ins you want. They’re tasty, portable, and easy to eat — just like the version from Starbucks! What’s not to like?

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How do you make instant pot egg bites?

This recipe uses three large eggs to make seven egg bites, using this model of silicone mold. Searching “egg bite mold” on Amazon yields tons of results, and any of the similarly-shaped brands will work well.

I prefer to use one mold at a time, since the egg bites tend to come out more evenly cooked and more nicely shaped that way, but you can also double the recipe and stack two molds on top of each other.

To double this recipe and cook two trays of egg bites at once:

  • Be sure to put a round of parchment over the top of both layers The parchment keeps condensation from the lid from dripping down into the bites.
  • Just increase the cooking time to 10 minutes to ensure that the double batch cooks through.

Starbucks Egg Bites Recipe Copycat Starbucks Egg Bites remove the egg bites

What are some good fillings for egg bites?

In addition to the eggs, add some cheese and chopped up add-ins to make your egg bites fun and flavorful.

I like to blend a mixture of cottage cheese and any soft cheese (cream cheese, brie, Boursin, or even a few wedges of Laughing Cow work great) into the eggs, then stir in some shredded cheese with the other mix-ins.

For eggier, less cheesy bites, you can certainly skip or reduce the amount of cheese. If so, you may want to add extra eggs or egg whites to make up for the volume, so your bites aren’t too small.

For the egg bites pictured here, I used some (fully cooked) chopped breakfast sausage, bell pepper, and green onions. Egg bites are a great repository for any leftovers, too—think cooked meat or roasted veggies from last night’s dinner.

Here are some other ideas to try:

  • Wilted spinach and cheese
  • Ham and cheese
  • Crumbled bacon (with Gruyère cheese if you want a copycat version of Starbucks!)

Sous Vide Egg Bites RecipeHow to eat, reheat, or freeze egg bites

Enjoy egg bites straight out of the pot for breakfast or brunch, or pack them as a high protein, snackable pick-me-up. They’re also great the next day, smooshed onto a piece of bread and warmed in the toaster oven.

If you want to freeze them, thaw them in the fridge for a few hours or overnight before gently reheating in the toaster oven or microwave.

More Ways to Have Eggs for Breakfast!

Updated May 10, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Instant Pot Egg Bites Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: 7 egg bites

To double this recipe and cook two trays of egg bites at once:

  • Be sure to put a round of parchment over the top of both layers The parchment keeps condensation from the lid from dripping down into the bites.
  • Just increase the cooking time to 10 minutes to ensure that the double batch cooks through.


  • 3 large eggs
  • 1/4 cup cottage cheese
  • 1/4 cup soft cheese, like cream cheese, brie, Boursin, or Laughing Cow
  • 1/2 cup chopped mix-ins, like cooked meats and/or raw or cooked vegetables
  • 1/2 cup shredded cheese, such as cheddar, Monterey jack, or mozzarella

Special equipment:


1 Blend the eggs and cheeses: Combine the eggs, cottage cheese, and soft cheese in a blender. Blend at medium speed for about 30 seconds, until smooth.

Ingredients for Sous Vide Egg Bites Recipe: cottage cheese, soft cheese, and sharp cheddar Blend the egg and cottage cheese mixture for the copycat starbucks egg bites in a blender

2 Add the mix-ins: Pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese and stir to combine.

Pour the eggs for the coypcat starbucks egg bites cooked in the instant pot Add the veggies to the egg mixture for making the starbucks egg bites sous vide in the instant pot Add the cheese to the filing mixture for the Instant Pot Sous Vide Egg Bites

3 Fill the molds: Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.

Spoon the egg filling for the copycat starbucks egg bites into each of the wells of the silicon

4 Prepare the pressure cooker: Pour 1 cup of water into the Instant Pot or electric pressure cooker. Carefully transfer the egg mold to the wire steam rack, then place an 8-inch parchment round or piece of aluminum foil on top of the mold to keep condensation from dripping onto the bites as they cook.

Grasping the handles of the steam rack, lower the egg mold into the pot.

Copycat Starbucks Egg Bites prepare the pressure cooker Uncooked egg bites in a silicon mold ready to be cooked.

5 Cook the eggs on low pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” program, then adjust the time to 8 minutes at low pressure. (If making a double batch, increase the cooking time to 10 minutes.)

The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

6 Release the pressure naturally for 5 minutes: When the timer goes off, let the pressure release naturally for 5 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” It will take a minute or two for the pressure to release completely.

Set the pressure release valve for cooking the egg bites in the instant pot

7 Remove the egg bites from the pressure cooker: Wearing heat-proof mitts, grasp the ends of the wire rack to lift the egg bite mold out of the pot. Remove the sheet of parchment and let the bites cool for 2 minutes or so (they will deflate a bit as they cool). Use a spoon to scoop the bites out of the mold and transfer them to a serving dish.

Starbucks Egg Bites cooked in the instant pot in a silicon mold Copycat Starbucks Egg Bites removed from the silicon mold with a spoon

8 Serve the egg bites: While warm, serve the bites (on their own, or with toast or a pile of mixed greens), or refrigerate for up to 3 days in a tightly lidded container. To reheat, microwave very briefly (about 25 seconds, depending on the strength of your microwave).

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Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

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151 Comments / Reviews

No ImageInstant Pot Egg Bites

Did you make it? Rate it!

  1. Val

    I’ve made them three times already in the past two weeks. With different add-ins and cheeses and they always turned out amazing. I use Greek yogurt instead of the soft cheese but it still tastes super light and fluffy. My favorite add-ins so far were leftover salmon with green onions and cherry tomatoes. Cooking up a double batch as I’m typing this to freeze for next weeks breakfasts … also Toddler and Husband approves – which doesn’t happen all that often!!!


  2. pat

    I have a plastic cover for the mold. Can I put that on just to cover, instead of using aluminum foil?

    Show Replies (1)
  3. lindsyd

    Ommmggg I LOVE THESE!! I almost cried I was so happy with the results.
    Only thing is I wish there was nutrition to this. Can you post nutrition?


    Show Replies (1)
  4. Doug

    My eggs won’t set, I’ve tried this recipe twice carefully following all steps and I keep ending up with partially cooked runny scrambled eggs. First time I did low pressure 8 minutes and a 5 minute release, second time I did low pressure and 10 minutes with 5 minute natural release, eggs didn’t set, put it back on for 2 minutes and a 5 minute release, eggs still didn’t set. I’m getting steam and pressure and I’m experienced using my instapot, what am I missing? First batch was filled with eggs, feta, bacon bits, and a little bit of tomato, about half the egg cooked, second batch was egg, Kraft cheese and bacon bits, did not set at all or less than 10% set.

    Show Replies (1)
  5. Emily

    Sooo awesome! I’m so glad I tried this recipe!


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Copycat Starbucks Egg Bites made in the instant pot and served on a trayInstant Pot Egg Bites