If you’re an avid Starbucks fan, you know exactly what I mean when I say that these Instant Pot Egg Bites are the perfect homemade copycat of their popular bacon and Gruyère Sous Vide Egg Bites. I’m here to tell you, there’s no need to fork over an arm and a leg or stand in line to achieve that fluffy as a cloud texture and perfect savory flavor! All you need is an Instant Pot and some egg molds, and you can meal prep these egg bites for the whole week ahead.

Get as creative as you’d like with the flavor combos! Just be sure to chop any add-ins finely and don’t add too much since the egg bite molds are pretty small.

• Gruyère & Bacon – The classic Starbucks dupe flavor combo!
• Roasted Red Pepper – Use some finely chopped (and paper towel dried) canned roasted red peppers, plus Monterey Jack cheese and chopped baby spinach.
• Sausage & Cheddar – I used a bit of cooked turkey breakfast sausage and sharp cheddar.

Here’s what you’ll need to make the base recipe for these Instant Pot Egg Bites:

• Eggs – Well, of course you need eggs for egg bites! I haven’t tested this recipe with liquid eggs or egg whites alone, so I can’t say for sure what the texture would turn out like if you sub those in for regular ole’ eggs.
• Cottage cheese – Because I used heavy cream in this recipe, I opted for fat free cottage cheese. The cottage cheese, once blended in with the eggs and heavy cream, helps the egg bite texture turn really silky. Plus it adds lots of volume and protein without using a million eggs (hiiii, money saver!).
• Heavy cream – A little bit of heavy cream really helps create the fluffy, light as air texture of these egg bites. You could also use half and half or even whole milk in a pinch.
• Salt and pepper – Optional, but definitely a flavor enhancer if you use them.

I’m talking specifically about the cheese here – the eggs and cottage cheese are a must to blend to ensure you get that light, fluffy, and smooth texture. But most of the recipes you find online have you blend the cheese in there as well. While that will get you the closest to a Starbucks dupe, I personally prefer to see and bite into my cheese. And yeah, you can even get that cheese pull effect! That said, the benefit of blending the cheese in with the eggs is that the you get maximum cheese flavor distribution and the tops of the egg bites are less likely to break apart, especially if you’re using a thicker or sturdier shred of cheese like Gruyère, which can get a little unwieldy in these little bitty egg bite molds.

Recipe