Instant Pot Egg Bites: Easier than You’d Think
I can’t exactly call these Instant Pot Egg Bites a Starbucks Copycat. I have to go for “copycat-ish” because I haven’t, strictly speaking, tried actual Starbucks Egg Bites.
I have no issue with Starbucks per se. I just don’t leave the house that much. Not many Starbucks drive-throughs between my bedroom and the laundry room.
So you could say making my own “copycat-ish” version is a cheat when I haven’t tried the legit version. But I think it totally counts that I looked about about 3.2 trillion Instant Pot Egg Bites recipes for inspiration.
You can use whatever you’ve got that will work in the Instant Pot to cook these things. I’ve seen people use those little, wide-mouthed mason jars, but make sure you grease ’em up good if you do or you’ll never get the egg bites out.
I used a couple baby food silicone trays for mine–and they’ll double up as easy freezing trays for bone broth or yogurt starter, too. Heck. I could make little muffins in ’em if I wanted. Silicone, y’all! (But if you get the same trays I did, note the lids are NOT silicone, so you don’t put the lids in your Instant Pot.)
I decided to try my Easy Homemade Instant Pot Yogurt, extra-strained, in place of the cottage cheese that’s in the original. I hear the real-deal uses Gruyere cheese? I dunno. I used Cheddar and Italian cheeses, because that was sitting in my fridge. I’m a use-what-you’ve-got kind of gal!
Additionally, I added in fire-roasted green chilies and tomatoes, dropped in the molds before pouring in the egg mix. Then I sent some home with my kid and her girlfriend: official taste testers. I got an enthusiastically-declared, “Delicious!” as verdict. I’ll take it!
If you like frittatas or egg muffins of any sort, you’ll probably like Instant Pot Egg Bites Starbucks Copycats. While they are not true sous vide like you’ll get at Starbucks, the moisture retained by using your Instant Pot pulls off a pretty good imitation, from what I understand. (I’ve never had sous vide either. I’m such a low-rent cook!)
Want to pretend to get fancy with me? Let’s go!
- 6 large eggs
- 3/4 cup Homemade Greek Yogurt (or cottage cheese)
- 1 cup Shredded Cheese (pick your flavor)
- 1/2 cup heavy cream
- 1 dash salt and pepper
- 6 slices bacon (cooked and crumbled)
- Add eggs, yogurt, shredded cheese and heavy cream together. Combine using immersion blender or food processor until the mix is well blended and smooth.
- Divide egg mixture among your containers. Add bacon in each. I used two of these silicone baby food freezing trays, each covered with foil.
- Add about a cup of water the the bottom of your instant pot. Set the trivet inside and put the trays (or whatever you're using) on top of it. Put on the Instant Pot lid (set to seal).
- Set your Instant Pot to Steam for 7 minutes. Allow natural pressure release for about 10 minutes, manually releasing any remaining pressure.
- Let cool for a few minutes, and then pop them out of the silicone molds and store in the fridge. Warm up for about 20-30 seconds in the microwave before eating.
I’d love to hear what you added in to yours–or what you want to add in!