Y’all, I got an Instant Pot for Christmas which means I’m a super-official, card-carrying-member of the cool kids club now. I guess!? Although I felt a little intimated trying figure out how to work the thing, and at the whole responsibility of not blowing my kitchen up, I knew EXACTLY what my first recipe would be with my shiny new kitchen toy: EGG BITES! I’m a lot obsessed with Starbucks Sous Vide Egg Bites and if you’ve ever had them, you understand why. They are soft, silky, heavenly little egg cups. Kinda magical if you’ve never had a sous vide egg before. And if you’ve had them then you also, unfortunately, know that despite being delicious they’re kinda small, not all that filling, and pretty darn pricey. Hence the need to make my own! My Instant Pot Bacon & Cheese Egg Bites are 4 Blue WW SmartPoints and 8 Green WW SmartPoints + 350 calorites for all 7 bites (or 50 calories each)!! #PointsBargain!
Sooo… even though these were the first thing I wanted to make with my Instant Pot, I actually figured I better learn how to use it first. I test drove it on some boiled eggs. Mind blown at how quick and easy it was. Sadly my attempt at egg bites didn’t go so well…. I guess there’s a learning curve or something. While my first few batches of egg bites tasted great I had trouble getting them to hold together. No worries though, I fiiiinally perfected it and I’m excited to share this simple recipe with you. Now, if you don’t have an Instant Pot, fear not, I’ve still got you covered. Check the recipes notes for details on how you can make egg bites on the stove top (aka what I used to do before Christmas!)
Let’s get to the recipe, shall we? Aside from the creamy texture, the best thing about these egg bites is that they’re packed with protein, yummy cheese, and flavorful bacon. PLUS you can eat way more than the little ol’ Starbucks serving. I’ve created a version with bacon and cheese they couldn’t be easier to make.
Into a blender we add eggs, egg whites, cottage cheese, and mozzarella. Blend well, until the mixture is smooth and frothy. We pour the mixture into our Instant Pot mold that’s already filled with some crumbled bacon and then we cook. That’s it – takes just a couple of minutes to prepare!
You have to give these a try and let me know what you think! Keep your eyes peeled for more egg bite recipes because I’ve got a few more flavor combos in mind that I’m dying to make. My Bacon & Cheese Egg Bites recipe makes 7 bites at 4 Blue WW SmartPoints and 8 Green WW SmartPoints or 350 calories. Enjoy!
PS: I usually divide my egg bites into two servings and save half for breakfast to go the following day! Simply reheat for 15-30 seconds.
Equipment used for this recipe:Instant Pot and Silicon Mold
See recipe for instructions on how to make these egg bites on the stove top AND how to make a dairy free version!
Pssst – if you like this recipe be sure to check out my other egg bites recipes:
- 2 eggs*
- 2 egg whites*
- ½ cup low fat cottage cheese
- 1 oz lite shredded mozzarella
- 1 piece of bacon, cooked & crumbled
- salt and pepper
- Spray a 7-hole silicon instant pot mold with cooking spray.
- Place a few pieces of crumbled bacon into the bottom of each mold. Set aside.
- Place eggs, egg whites, cottage cheese, mozzarella into a blender. Season with salt and pepper to taste. Blend until well mixed and frothy
- Divide the egg mixture evenly between the molds.
- INSTANT POT: To cook in Instant pot cover the mold loosely with foil. Place 1 cup of water into the bottom of the instant pot and then gently lower the steam rack and mold into the pot. Close the lid and turn the valve to seal. Select steam setting and cook for 8 minutes. After cooking, allow the pressure to release naturally for 10 minutes. Release any remaining pressure, and carefully lift the mold out of the pot.
STOVE TOP: To cook on stove top fill a large pot with enough water so that it just comes to the bottom of the steam rack. Bring to a boil. Gently lower the steam rack and mold into the pot and cover. Steam for 10 minutes. Turn off heat and allow to sit, covered, for 5 minutes. Carefully life the mold out of the pot. - Place a paper towel over the top of the mold, turn a large plate upside down over the paper towel and then carefully flip so that the egg bites turn out onto the paper towel lined plate. Enjoy!
*Do not use egg or egg whites from a carton - the bites will have too much moisture and will not set correctly.
Blue WW SmartPoints Breakdown: ½ cup lowfat cottage cheese (2sp), 1 oz lite mozzarella (1sp), 1 piece bacon (1sp), everything else (0sp) = 4 points for the entire recipe.
To Make Dairy Free: replace the cottage cheese with ⅓ c. unsweetened almond milk (0sp) + replace the shredded cheese with 1 oz dairy free cream cheese (2sp - such as Kite Hill). This would make the entire recipe 3 points.
To Freeze: Freeze in a single layer on a tray. Once frozen, store in ziplock bag or container. To reheat place egg bites on a paper towel lined plate and heat in microwave 30-45 seconds, until hot.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!
These look great! Apologies if I missed it, but did you put the steamer insert in the IP before putting in the silicone mold? Can’t wait to try these!
I didn’t use the steamer insert but I did use the little lift rack in the bottom that has handles – makes it easier to remove the tray! Enjoy =)
Hi Rachel! I am OBSESSED with Starbucks egg bites, I don’t even drink coffee I honestly just go for the egg bites haha. I don’t have an instant pot but I have been thinking about getting one. Now that you have posted this recipe I would probably make the money back ASAP because I wouldn’t be going to Starbucks everyday. My question is about how dangerous do you feel like this is? Did you think the instructions and safety information were easy to understand? Thanks so much for all you delicious recipes!
I was hesitant to get an Instant Pot for a long time just because it intimated me but now that I’ve used it I don’t think there’s any real danger… the lid locks into place SO well I don’t understand how it could even come off. Plus everything is digitally controlled vs using an old school pressure cooker on the stove! You’ll get comfortable with it in no time. AND you can use it for so many other things – steaming, as a slower cooker, yogurt maker, etc! Definitely WORTH IT. I know hundreds of people that use them and I haven’t heard of anyone having issues. 😉 Just think of all the fun flavor combos of egg bites that are in your future!
These were perfect! I love how versatile they are! I made some changes based on what I had and I am so happy with it!
– used 3 eggs rather than the 2+2 egg whites (I assume they are silkier with more whites?)
– only had 1/3 c cottage cheese on hand
– used turkey pepperoni, sundried tomatoes and some Italian dressing
They were so so good! Thank you! WELL worth the “investment” for the silicone mold!
That sounds like an awesome combo – glad you liked it! I’ve seen people use the silicon mold to make some other recipes too so be sure to look up other ways to use it. Mini meatloaves are on my list! =)