Egg Bites

Sherry Blizzard


Why pay $5 for Starbuck's egg bites when you can make your own AND control the ingredients that go into them at a fraction of the cost. These creamy, little gems pack a powerful protein snack and reheat like a charm. Not only that, they take just a little over 15 minutes to make. The IP is the perfect appliance to sous vide these wonderful breakfast/brunch babies. Some other ingredients you might consider are spinach and feta, smoked salmon, gruyere and chives, green chile and cheddar, or a combination of red bell peppers and mushrooms. Any combination of meats and cheeses will work!


★★★★★ 1 vote

3-4 people
5 Min
13 Min
Pressure Cooker/Instant Pot



  • ·
    non-stick spray
  • 4
    eggs, whisked
  • 3 Tbsp
    milk or cream or cottage cheese
  • pinch
    salt and pepper
  • 1/2 c
    cooked asparagus, sliced 1/4 inch at a diagonal
  • 2 small
    slices of ham, minced
  • 1/4 c
    swiss cheese, finely grated
  • 1/4 c
    mushrooms (i had shiitake on hand)
  • 3 sprig(s)
    fresh thyme leaves

How to Make Egg Bites


  1. In a small mixing bowl, whisk together eggs, salt, pepper and milk/cream/or cottage cheese.
  2. Lightly spray egg bite mold with non-stick spray. In each cell/mold sprinkle in asparagus, mushrooms, ham, cheese, and thyme leaves.
  3. Divide the egg mixture among the cells/molds. Fill a little more than 1/2 full and secure the mold with the lid.
  4. Place 1 cup water in the bottom of the IP, put the trivet in the bottom to keep the egg bite mold off the bottom. Lock the lid and set manual for 8 minutes. Allow to natural release for 5 minutes, then do a quick release.
  5. Remove the lid and pop out those wonderful sous vide egg bites.

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