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Creamy Instant Pot Egg Bites Recipe Easy Starbucks Copycat at Home

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A quick and easy recipe for creamy, custardy egg bites made in the Instant Pot, replicating the beloved Starbucks version with simple ingredients and a silky texture.

Ingredients

Scale
  • 6 large eggs, room temperature
  • ½ cup small-curd cottage cheese
  • ¼ cup whole milk ricotta cheese
  • ½ cup sharp cheddar cheese, shredded
  • ¼ cup whole milk or half-and-half
  • 4 slices cooked and crumbled bacon (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (optional)
  • 2 tablespoons finely chopped chives or green onions

Instructions

  1. Cook and crumble the bacon, then finely chop the chives or green onions. Let the bacon cool.
  2. In a blender, combine eggs, cottage cheese, ricotta cheese, milk, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
  3. Transfer the blended mixture to a bowl. Fold in shredded cheddar cheese, crumbled bacon, and chopped chives gently.
  4. Pour the mixture evenly into silicone egg bite molds, filling each about ¾ full.
  5. Pour 1 cup (240 ml) of water into the Instant Pot inner pot. Place the metal trivet inside and set the filled molds on top.
  6. Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 9 minutes.
  7. Allow a natural pressure release for 5 minutes, then switch the valve to venting to release remaining steam.
  8. Use tongs to carefully lift the molds out. Let the egg bites cool for a few minutes before removing from molds.

Notes

If egg bites are too soft, cook under pressure for 1-2 minutes longer. Always allow natural pressure release to avoid rubbery texture. Use silicone molds for easy removal. Season mixture well before cooking. Can substitute bacon with sautéed mushrooms or roasted red peppers for vegetarian option.

Nutrition

Keywords: Instant Pot, egg bites, Starbucks copycat, breakfast, brunch, creamy, easy recipe, low carb, high protein