So, I grabbed my pressure cooker and made these Instant Pot egg bites instead — they capture that creamy texture much more! And they remind me of the Starbucks ones so much. We’ve since outgrown the Saturday ritual we used to have, but my egg bites recipe has remained a staple at our house. They’re just so convenient to have around!
Ingredients & Substitutions
Here I explain the best ingredients for my homemade egg bites recipe, what each one does, and substitution options. For measurements, see the recipe card.
Whole Eggs – The star of the show! Let ’em sit out until they’re room temperature before you start (or take a shortcut like me and place them in a bowl of warm water for a few minutes). It makes your egg bites much fluffier! Gruyere Cheese – Yep, the same stuff they use at Starbucks. Feel free to mix it up with mozzarella, cheddar, Monterey jack cheese, pepper jack, or Swiss cheese. Milk Or Cream – To make my egg bites extra rich, I like to use either half and half, or heavy cream diluted with water. But you can definitely use lighter almond milk, coconut milk, or regular dairy milk. Bacon – I cook my bacon in the oven most often, but you can also air fry bacon (my recipe makes a batch of 6 slices to match this one!), microwave bacon, or just fry it on the stovetop. You can also use turkey bacon for a lighter option. Sea Salt & Black Pepper – Just the basics to start, but you can throw in some herbs like basil, parsley, or chives to jazz things up a bit.
How To Make Egg Bites
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Starbucks egg bites use sous vide, a method that involves cooking a sealed pouch of food in a water bath, but since it requires special equipment, I opted to make these in my Instant Pot instead! (If you don’t have an Instant Pot, make my similar egg muffin cups in your oven.) When I want a full Starbucks experience, I serve these with bulletproof coffee, a pink drink, or medicine ball tea!
Add-In Variations
My favorite flavor is bacon gruyere, but you can make egg bite recipes in all kinds of flavors! Here are some ideas for add-ins:
Pre-cook your fillings. For my bacon gruyere version above, that would be just the bacon. But if you’re adding veggies or other meats, be sure to cook those beforehand as well. Don’t have blender? Give everything a good whisk in a large bowl instead — it’ll still be great! I prefer my blender, though, because it does make the egg bites fluffier. Just don’t blend your add-ins, please. Pay attention to the release timing. A 5-minute natural release helps the egg bites stay moist, but a quick release after that prevents them from overcooking. Also, they shrink a bit as they sit in the mold afterward, so they are easier to pop out if you wait 5 more minutes (yeah, I know!) after removing the lid.
Veggie – Wanna sneak some vegetables into your breakfast? Broccoli, mushrooms, cauliflower, caramelized onions, bell peppers — you name it! Just zap ’em in the Instant Pot for a quick minute before you chop them up. Stir them into the egg mix or just toss ’em in the molds before you pour the eggs in. Sausage & Cheddar – This is like my sausage egg muffins, made with crumbled sausage and cheddar cheese. You can turn this same combo into Instant Pot egg bites! Or just chop up some leftover air fryer sausage and add that. Ham & Cheese – Same as above, but with diced ham instead of sausage. Of course you can use any cheese you like. Egg White & Roasted Red Pepper – Another Starbucks fave, though I make mine differently. Use egg whites instead of whole eggs. In addition to the other ingredients, add 1/2 cup cottage cheese, 1/4 cup sauteed spinach, 2 tablespoons chopped roasted red pepper, a bit of salt and pepper, and some green onions for crunch. Spinach & Feta – Replace the bacon with 1/4 cup of sauteed spinach (or even leftover spinach dip) and the gruyere with feta cheese. I also like chopped tomatoes added to this version.
If you have your own favorite flavor for egg bites, let me know in the comments below — I’d love to try it!
Storage Instructions
Store: Keep your egg bites in an airtight container in the fridge for up to 4 days. Meal prep: Because these can store in the refrigerator or freezer, you can easily prep them for a quick grab-and-go breakfast. I often make a double batch back-to-back! Reheat: I usually reheat my Instant Pot egg bites in the microwave for convenience, but they are even better if you use your oven. Freeze: Place on a lined baking sheet and freeze until solid before transferring to a zip lock bag. They’ll keep in the freezer for up to 3 months. You can reheat them from frozen, but the texture is better if you thaw them first.
More Easy Egg Recipes
Eggs are so versatile for breakfast, but there’s more you can do beyond the usual scrambled or sunny side up! Try some of my other unique ways to cook them: The bacon gruyere version below uses 5 eggs and 1/3 cup milk or cream, but if your mix-ins are more bulky, I recommend this ratio:
4 large eggs 1/4 cup milk or cream 1/2 cup cooked add-ins 1/2 cup cheese
My Tools For This Recipe
Silicone Egg Mold – You need this to make egg bites in your Instant Pot, since obviously a regular muffin tin won’t fit. And I love how easily they pop out of this one! Blender – I always whip the egg mixture in my blender to make it less dense. Instant Pot – Obviously you need this for my egg bites recipe. I have this one and my cook time here is based on it. Trivet With Handles – The Instant Pot typically comes with its own trivet, but I like this one with handles.
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