How to Make Pressure Cooker Egg Bites

You can double this recipe and cook in two silicon molds, stacked on top of each other. Place a piece of parchment on top of each mold.

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


  • 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.

Sous Vide Egg Bites Recipe assemble the cheeses Starbucks Egg Bites Recipe blend eggs and cheeses

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.

Instant Pot Sous Vide Egg Bites add the eggs to a bowl Copycat Starbucks Egg Bites add the cheeses Instant Pot Sous Vide Egg Bites add the cheeses

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.

Starbucks Egg Bites Recipe fill the molds

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 Sous Vide Egg Bites Recipe transfer to the rack

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.

Copycat Starbucks Egg Bites set the pressure cooker

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 Recipe remove the mold from the pressure cooker Copycat Starbucks Egg Bites remove the egg bites

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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  • Dan

    Nice, thank you. you must try this double mold with handles, much easier! I got it from Amazon:

  • Jacob

    After 8 minutes plus 5 minutes natural release I took the egg bites out but they did not seem to be fully set. How firm are they supposed to? Did I do something wrong?

  • Sandy B

    Thank you for sharing this amazing recipe. Super easy. I used cream cheese and mushrooms. This will be one the breakfast rotation!!


  • Shanti

    I did cottage and cream cheese ham and zucchini added a dash of garlic powder and sriracha for spice Colby and Monterey shredded cheese


  • Nicole

    Anyone know nutrition information

  • Susie

    Tasty, quick, just plain yummy. I used feta instead of cottage cheese. I’ve tried a couple of different versions. My only problem is I washed the silicon mold in the dishwasher & cant get rid of the taste & smell of dishwashing soap! Any ideas?!


    • Emma Christensen

      Oh no! That’s awful! It might just take a few more cleanings before you get the odor to go away. You can also try scrubbing it with a paste of baking soda. Good luck!

  • Denise

    Question: can you make them without ricotta or cottage cheese? I dislike both cheeses with a passion. It’s a texture issue if nothing else. I would love to try these but can’t think of a substitute. Thanks

    • Nicole

      I blend my cottage cheese with the eggs, so that way you dont know it’s in there.

    • Emma Christensen

      Hi, Denise! Sure, you can skip the cheeses if that’s what you prefer! In the headnotes to the recipe, Coco says that if you skip the cheeses, you may want to add extra eggs or egg whites to make up for the volume, so your bites aren’t too small. Enjoy!

    • Carl

      You can use half and half or heavy cream for 1/2 cup. And more cheese for the rest. I cooked rough chopped spinach and mushrooms in the bacon fat to add for vegetables. Was excellent.

    • Abby

      You could sub Greek yogurt. But you really don’t notice the cottage cheese because it’s blended into the eggs.

  • LD

    I followed the recipe, used swiss, mozarella, bacon and scallions. Very easy in InstaPot, I used the trivet and metal basket, parchment paper. They came out perfect and tasted wonderful. Easy cleanup, I oiled the mold well!


  • Rachael

    These came out awesome. Will definitely be on rotation at our house.


  • Phyllis Duffy

    How do u make these in IP if u don’t have the silicon egg mold

    • Emma Christensen

      Hi, Phyllis! You definitely need some kind of mold to make egg bites. You could probably use little 4-oz canning jars with the lids removed and just fill them halfway full. Be sure to cook them on top of a steam rack in your instant pot. If you try it, let us know how it turns out!

  • Margery reynolds

    Used instructions and made it in my Ninja Foodi. Perfection


    • Jen

      Thank you for mentioning your Ninja Foodi. That’s what I have & I was just wondering how it would turn out in that versus the Instapot. Will definitely try it now!!

  • Karen

    I have old electric pressure cooker with only 1 pressure i know of. there is reheat setting, might that work?

    • Coco Morante

      Hi Karen,

      I’m not sure, as I don’t have that type of pressure cooker myself. Oftentimes, brands have the manuals for their appliances online, so I’d try doing a search for yours to learn more about the reheat setting, or contact the company directly if you’re unable to figure it out that way. Sorry not to have a better answer for you!

  • Belinda

    Wonderful!!! Loved the texture and flavor. Great instructions! Thanks!


  • Angela

    My instant pot doesn’t have an adjustment for high or low pressure. Would I use the steam button instead?

    • Coco Morante

      Hi Angela!

      Since your Instant Pot doesn’t have a low pressure setting, I’d use the “Pressure Cook” or “Manual” setting, for 8 minutes. I’d recommend only doing one layer of egg bites at a time this way.

  • Digusia

    Hallo,thank you for your recipe. It is easy,simple and delicious.

  • Anne Haddad

    No need for a pressure cooker! These came out perfectly when I followed your suggestion to use a regular steamer rack and steam them with lid on. Your suggestion was in answer to another reader’s question. I’m glad I read it, as I might have tried it in my plain non-electric pressure cooker. Another reader or two describe how that did not work out. Theses egg bites are terrific! Thank you, Coco and readers.


  • Josee Marchessault

    Hello! First of all THANK YOU for this recipe. I have 11 chickens and they are in their laying Prime so I have lots of eggs to spare. I am making these now with bits of smoked kielbasa and gruyere, cheddar and bacon, and roasted pepper spinach and gruyere. I blend 6 eggs with ricotta, add the liquid in the mold cavities and add 1 tbsp of meat and cheese to each cup to insure even distribution then stir each cup lightly with toothpick to blend mix-ins.
    I am giving egg bites containers to my two grown sons who live close by. Finally a delicious solution to my egg overload!!


  • Twinkle

    Hi Coco,

    Thanks for another Instant Pot recipe! How could one adjust this recipe if forgoing the added shredded cheese? Should I add more eggs and/or vegetables for the loss of volume?

  • Ferdous

    I have a regular pressure cooker,old fashioned with whistle, will that work? Sure like to make these little beauties. Thanks.

    • Coco Morante

      Hi Ferdous, As I understand it, the old fashioned whistling pressure cookers get up to a much higher pressure and temperature than an Instant Pot would on its low pressure setting, used for this recipe. I think that this would cause the egg bites to break apart and puff up out of the mold, unfortunately! If you would like to try making these in a regular steamer pot on the stovetop, As Emma explained to Marilyn below, I think that would be the best way to go.

  • Marilyn Austin

    And for those of us who do not have an Instapot, how would we do this, because it looks delicious and healthy. I’m in my 70’s and my husband is in his early 80’s and we are both trying to eat as healthily as possible. Thank you in advance.

    • Emma Christensen

      Hi, Marilyn! Unfortunately, this particular recipe is dependent on using a pressure cooker. You might be able to make something similar by placing the mold in a pan of simmering water and poaching them. If you give it a try, let us know how it works out!

  • Shaz

    Hi Coco, I must be doing something wrong because my egg bites (although they taste fine) don’t come out looking anything like this neat – mine seem to “explode” in the cups and overflow the mold. I’ve put parchment paper on top once and foil once and that didn’t seem to make any difference. Any ideas on what I’m doing wrong? Thanks

    • Coco Morante

      Hi Shaz, I’m sorry this recipe didn’t work well for you! Did you possibly use the high pressure setting instead of cooking at low pressure as directed? Were the cups filled all the way to the brim, or with a little bit of space to allow for expansion? Best, Coco

      • Shaz

        Ah, I did miss the part about low pressure! They weren’t filled all the way, because I did anticipate some expansion. Thanks, I’ll try the next batch on low pressure.