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Starbucks Egg Bites

Copycat Starbucks Egg Bites: eggs blended with cheddar, cottage cheese and Greek yogurt, poured into silicone molds with sun-dried tomatoes and basil, then steamed in the Instant Pot.

⏱️ Prep: 10 min🍳 Cook: 8 min

Nutrition

per per serving
158
Calories
Protein
Carbs
Fat

Ingredients

6eggs
1 cup240 mlcheddar cheese
0.75 cup180 mlcottage cheese
0.75 cup180 mlplain Greek yogurt
1 tsp5 mlsalt
0.5 cup120 mlsun dried tomatoes
0.25 cup60 mlchopped basil

Instructions

Prep Time: 10 mins. Cook Time: 8 mins. Total Time: 18 mins. Servings: 7 servings. Calories: 158 kcal.

How do you make copycat Starbucks Egg Bites? Make sure you grease the molds. Don't skip that step!

  1. Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.
  2. Grease two silicone food molds with olive oil or coconut oil.
  3. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
  4. Cover the silicone molds tightly with foil or a silicone cover. The lid that comes with your egg bite molds isn't safe for use in the oven or Instant Pot. Add 2 cups of water to the Instant Pot insert and place the trivet on the bottom of the pan. The red trivet in the video is this one. Carefully stack the molds on top of the trivet slightly off set so that the cups are not directly on top of each other.
  5. Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. You might need to adjust the cooking times if you are at a higher altitude than we are here in AZ. Here's a post about that!
  6. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled.
  7. Remove the foil and pop the sous vide eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.

Notes

  • You can also make the sous-vide eggs in small mason jars or silicone cupcake liners. However, you might be able to fit 14 cups in the Instant Pot and will need to cut the recipe in half.
  • The sous vide eggs can be frozen! To reheat wrap in a paper towel and microwave for a minute and a half to two minutes.
  • If you would like a tray of plain sous vide eggs, omit the 1/4 sundried tomatoes and 2 tbsp basil.
  • For the oven, prepare as directed in recipe and pour into greased mini-muffin tin. Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below.
  • 21 Day Fix Container Counts for two egg bites: 3/4R, .5B - I don't count the green since it's 1/7th of a green container :)
  • Weight Watchers Smart Points: 3 Freestyle Smart Points for every two egg bites if you use low fat greek yogurt and low fat cottage cheese. Use no oil sun dried tomatoes for WW recipes!

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