Instant Pot Egg Bites Sous Vide Starbucks Style

I love Starbucks Sous Vide Egg Bites but prefer to make them at home so I can control the ingredients. I have tried making baked eggs in muffin cups in the oven but find that they stick to the pan. The Instant Pot method, however, creates perfect egg bites that do not stick.
Feel free to experiment with the ingredients. I always use eggs, cheese, cottage cheese, onion and red pepper but sometimes add spinach, cooked bacon, bacon slice, ham or broccoli if I happen to have these.

With crumbled bacon.

Sous Vide Egg Bites can be part of a healthy breakfast or snack.

These keep so well in the refrigerator or can be frozen so I always make two batches since I have the blender and the Instant Pot out anyway. I have to admit, they aren’t as good reheated from frozen. (microwave about 50 seconds for one egg.) They lose some moisture and the texture is different. I like to use them in the Sous Vide Egg Quesadilla recipe below.
Let me know what you think or let me know what your favorite ingredient combination is!

  • 4 eggs
  • ½ cup Monterey Jack, Swiss, Smoked Gouda, Pepper Jack  or Sharp Cheddar cheese, shredded
  • ½ cup 2% cottage cheese
  • 1 green onion chopped, I think this is a must add ingredient
  • ½ roasted red, yellow or orange pepper chopped or ¼ cup spinach chopped or 1/4 cup broccoli, chopped in small pieces optional
  • Optional, freshly cooked, crumbled bacon OR 4 thin bacon slices, cooked, then cut each piece into thirds
  • Optional, 2 slices natural (no preservative) oven roasted ham, chopped into bite size

INSTRUCTIONS

  1. Add 1 cup water to Instant Pot and place the wire rack that came with your Instant Pot inside.
  2. Add eggs, cheese and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, pepper and spinach and give it a quick pulse to combine.
  3. If using bacon, add bacon pieces to bottom of silicone molds or if using sliced bacon, place two cut pieces into the bottom of each silicone cup. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
  4. Place the silicone mold into the Instant Pot.
  5. Put the lid on the Instant Pot and set the vent to “sealing”. Press the STEAM button and set the timer to 10 minutes. It takes about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
  7. Remove the silicone mold from the Instant Pot, remove the foil and remove the egg bites from the mold onto a plate. Blot with paper towel if too moist.
  8. See below with a serving suggestions: Sous Vide Egg Quesadilla!

RECIPE NOTES

These Instant Pot Egg Bites can be stored in the refrigerator for up to 5 days. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1 to 1½ minutes. Squeeze excess water out with a paper towel.

Sous Vide Egg Quesadilla 

1 Mission Organic Whole Wheat Tortilla

2 Tbsp reduced fat sharp cheddar

3 sous vide eggs, heated

1/2 cup warm black beans

1 Tbsp reduced fat sour cream

2 Tbsp salsa

Avocado cream would be a delicious addition: Avocado Cream

Place tortilla in skillet. Top with 3 warmed sous vide eggs, warm black beans. Cook on medium high heat until tortilla is slightly crisp. Top with sour cream and salsa.

I had some fresh spinach so I put some on the tortilla after the cheese. So good!!!

Share Button

Easy Italian Eggs with Spinach and Mozzarella

baked-egg

Baked in the Oven

This easy to prepare egg dish could be a breakfast, lunch or even a dinner item. I like to serve it with a piece of whole grain toast.

egg1

Skillet preparation

Its easy to do for multiple people. There is plenty of room in the sauté pan for preparing a double recipe. And for more than two people, I like to make these in ramekins and bake in the oven.egg2egg3Prep Time: 5 minutes  Cook Time: 5 minutes  Yield: 1

1/2 cup marinara sauce

1/2 cup fresh spinach, roughly chopped

2 eggs

1/4 cup low-fat mozzarella cheese

Salt and pepper to taste

  1. Place a sauté pan on the stove on medium.
  2. Pour the marinara into the center of the pan. Do not try to spread it out.
  3. Sprinkle on the spinach and break in the eggs.
  4. Season with salt and pepper.
  5. Top with the mozzarella cheese.
  6. As soon as the marinara starts bubbling, cover and cook for 3 minutes.
  7. Lift the lid to check for doneness. Continue to cover and cook until your eggs are done to your liking.

This can also be baked in the oven.

  1. Preheat oven to 425 degrees F. Lightly oil a 10-ounce ramekin or coat with nonstick spray.
  2. Place marinara sauce into the ramekin. Top with spinach, break in the eggs, season with salt and pepper, Don’t put the mozzarella on yet since the melted cheese makes it difficult to see if the egg white has cooked and set.
  3. Place into oven and bake until egg whites are cooked through, about 10 to 15 minutes. Then top with mozzarella.
Share Button

Make-Ahead Ham and Cheese Egg Squares

egg

This is the perfect protein-packed breakfast that can be made ahead and then reheated on a busy morning.

Serves 6.

12 large eggs

½ cup skim milk

1/3 cup minced red or green pepper

Salt and pepper to taste

4 ounces lunch meat ham diced finely, use nitrite, nitrate free

4 ounces shredded reduced fat sharp cheddar cheese

Preheat oven to 350 degrees. Spray a 7 x 11 or 8 x 8 clear baking dish with cooking spray or coat with oil. In a large bowl, whisk together eggs, milk, red pepper, salt and pepper until light and fluffy. Stir in the ham. Pour mixture into pan and sprinkle with cheese. Bake about 33 minutes or until a knife inserted into the middle comes out clean. Cool for 10 minutes, put in the refrigerator one hour, remove, cover with plastic wrap. When ready to eat, cut a square and heat in the microwave about 40-60 seconds.

Nutrition Facts Per 1/6
Servings 6.0
Amount Per Serving
calories 238
% Daily Value *
Total Fat 15 g 22 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 447 mg 149 %
Sodium 471 mg 20 %
Potassium 202 mg 6 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 22 g 44 %
Vitamin A 14 %
Vitamin C 1 %
Calcium 25 %
Iron 11 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Share Button