I guess I will try the Sous Vide and see how it comes out. I’m thinking of using 4 oz. I’ve made these several times, and they have always turned out perfect – until today. I did buy both the silicone egg cooker and the silicone lids from Amazon that were suggested. Blend well. I’ve made them with full-fat cottage cheese and full-fat ricotta. I know that Starbucks gets them in frozen and heats them as they sell them and the texture is perfect, I’m wondering if adding cream to the recipe will help. Thank you so much. Does that mean I can’t make these? I’m so happy to hear that you liked them Sierra! I have tried two batches since I got my silicone inserts and they both turned out beautifully. So, Idk how good this can be frozen.. You may have to fool around with it a bit until you find which texture you like best. Anything else? Great tip; I’ll edit the post this weekend to add that! Enjoy! The texture was off of course because I didn’t use enough cream, but next time I will use 4oz, the goat cheese did not overpower this recipe. "recipeIngredient": [ Would love to hear back if it worked well for you! Can you use frozen spinach? Finally decided to make them today- I used kraft taco mix cheese- because it’s what I had in the fridge, and pulsed in a half bag of frozen mixed peppers after blending other ingredients. Note that it will take about 5 minutes for the pressure to build, and then the countdown timer will begin. Excited to try yours. I Love some of your recipes that I will try to make. I am addicted to the Sbux sous vide bacon & gGuyere egg bites. quilted jelly size? So happy to hear this Kay – I hope that your husband loves them! They do shrink down after they cool. It wasn’t. I don’t have the silicone egg thing but I have silicone individual muffin containers. I’ve been trying to duplicate Starbuck’s recipe without success- I never thought to use a blender! Pulse blender a few times. Note I have never written a review on a food website but these deserve to be shouted from the rooftops!! Fold in the Cottage cheese, Monterrey jack cheese, red pepper, rice starch, spinach and green onions. But I think that there are concerns with heating the plastic. Hi, bought the silicone molds and silicone lids. https://www.wholesomeyum.com/instant-pot-sous-vide-egg-bites-recipe I’m very new to using the IP. Unfortunately I’m not sure Michelle. Apologies. Like I said, I’m confused! I’ve had this recipe bookmarked for at least a month now and contine to tweak this already delicious recipe as I’m curious how the SB version has the silky texture. Tried the egg bites this morning and I loved them!! I didn’t ready any of your comments before I made it. I put the molds on top of the trivet then lowered it all in together- I used tight tinfoil on the bottom mold and the silicon lid on the top (my set only came with one). that I have on hand. i did try with egg whites only (had a carton of these in the fridge) and split the cheese into whole milk ricotta, low fat cottage, and shredded Monterey (this was for the red pepper and green onion recipe — no spinach though). Congratulations on his recipe. "@type": "HowToStep", Do you use feta anywhere? Starbucks gets a few extra brownie points for the presentation here. I think she uses full fat yogurt. I would cover them with tin foil. Darn it. Oh, and I made these this morning for my 80 something parents and my millennial kids and their spouses and they were a big hit! First time trying these and they turned out pretty good! So, today I made a batch. Can’t wait to make these. "@type": "HowToStep", I always thought the red pepper/spinach bites from STBUX were made with egg whites. Are you at a higher elevation by any chance? Many people use ricotta! That could definitely be the cause Teena. On my first attempt, I blended up the eggs with the cheeses and then stirred in my add-ins. I also used pepper jack because spice is nice, y’know? Try increasing the temperature a couple of degrees. Hi Mandy, how did this turn out in the Instant pot? They seem to be firm to me in the store. I’m going full-bore on the Plant Paradox diet this weekend and I’ll have to tweak these a bit to be compliant, but I don’t see them changing all that much. The texture is leaps and bounds better than baked egg bites (I hate spongey eggs) and while not as silky as Starbucks/sous vide, still really tasty! Can’t wait to try different flavour combinations. I made these with your recipe and a few things – my eggs stuck to my silicone mold. How did it work with Ricotta Cheese? Loyal customers everywhere rejoiced when they first bit into a Starbucks sous vide egg bite. I used 5 pieces of bacon (chopped) and 1/2 cup shredded Gruyere cheese and the flavor is great! They were okay, but the cream cheese is a bit more calories than I wanted. Hope that helps! So happy to hear that you loved them so much Joanne! Let us know how they came out! PS any other ideas for these molds? Step 4 – assemble egg cups In a medium bowl, whisk together eggs and milk. But it is super easy to make your own roasted peppers. Can also eat soft mozzarella balls (!?!). I just recently got an Instant Pot. Also, I have better luck by buttering the molds before adding the batter. I’m so glad that you guys liked it Amber! Added a few small pieces of ham to the mold before adding the egg mixture. So, while I was waiting at the car dealership, I decided to browse the internet to search for how I could make those sous vide egg bites at home. They slide right out when finished cooking. Has anyone tried a variation with only egg whites (not whole egg)? I loved the recipe. They are leaching chemicals into your food…..not trying to rain on your parade, just concerned for your health! I used bacon and gouda in mine with salt, pepper, and some garlic powder for seasoning. In answer to someone asking about stacking the trays of egg bites… I stack three at a time, covering each tray tightly with foil and sitting them on a silicone trivet. Rice Starch", Thank you for sharing! If anyone has perfected the timing for stacking I’d love to know. Thanks Chris! Divide the egg mixture evenly among all the jars, pouring the mixture over the bacon. Or maybe I’m complicating it? Please desist! Can’t wait to try them. They were warm and creamy, and I couldn’t help but think that they must be super healthy too, since they’re basically carb free and packed with protein. Making a batch this afternoon. You’re so welcome Amy – I’m so happy you liked them! But on my second attempt, I decided to give the add-ins a quick pulse in the, to make these Instant Pot Sous Vide Egg Bites. I used about 1/4 cup sour cream and 1/4 cup cream cheese instead of cottage cheese. A few weeks ago, I was dropping off my car to be serviced and I thought I’d stop in at Starbucks first to grab a Soy Latte and a bite to eat. Some of the other recipes just seemed way too heavy. I’m a simple sous vide man. The calorie count for these Instant Pot Egg Bites comes in at just 82 calories per bite, which I think is more than reasonable for a delicious, protein packed treat. Believe it or not but fresh chicken eggs can be finicky!! Great recipe Joe! I koved learning about this. These are amazing. I made these for the first time this morning and they were delicious, light and fluffy; the convenience of a hard boiled egg with the taste of an omelet! Then, place 1 tablespoon of shredded cheese on the bottom of each Mason Jar. Thanks!! I don’t see why you wouldn’t be able to bake these using the above recipe. You could try this recipe but with the method from This Old Gal. It worked! I’m so happy to hear that you liked it Lauri! Purchases feta per the ingredient list but failed to put any in as the directions do not include the feta. Is the pot sealed correctly? ), but need more flavor. The first time, I put a cup of water in the bottom and the second time, I did 2 and 1/2 cups. I tried them while traveling when there were no other decent breakfast options and I’ll give it to Starbucks on the taste… they are good! What would you suggest as an alternative? This isn’t going work. Also, when I roast the red pepper, I also roast a green Anaheim, or hatch chili, and dice it into small bits for an added bite. Followed the directions exactly and they came out PERFECT. I’m going to try it tonight! My eggs bites stick to the silicon mold. thanks! I e had good results using a pot of water in the stove, closely monitoring the temp of course! Cooked as directed, and they were perfect. What effect will that have on the recipe? Thank you for this beautiful recipe! I made a few tweaks based on what I had at home. @Aime the recipe is terrific but a tad misleading. When they cool, they should shrink back down. jars. Just be careful not to overload with add-ins if you want them to look perfect. I’m not too sure where I can find this product. Looks amazing! But as expensive as they are, I would definitely want to first make sure I understand what I’m getting into! Thanks! sorry, what size jar? Hah.) Hi Melody – I would try spraying your mold with cooking spray before adding the egg mixture. Thank you so much for this delicious recipe!! My husband loved them as much as I did, I’ll definitely be making these again. Followed the timing directions exactly and had a few minor troubles – the egg bites didn’t come out of the egg cooker cleanly – I ended up spooning them out and put them in a bowl to eat. on the ingredients list above the sized recipes, I see feta, but no mention in the actual recipe. Help! Just till they’re a little foamy or until they reach stiff peaks? Wow, so glad I found this site. Do you salt to taste or rely on the cheese/bacon? I’m so happy to hear that – Thanks Sally! I prefer a little less cheese and to add tapioca or rice starch (3/4 tsp) makes for a VERY fluffy texture without giving up flavor. Hi Moonie, I pretty sure the microwave thing at Starbucks is a super charged oven. I made these with smoked Gouda, a little bacon & ham and added a dash of Tabasco for seasoning (salt and pepper after). I followed the recipe for the copy cat and they come out very wet. For the Bacon Gruyere Sous Vide Bites, I fold it in with the Monterrey Jack and Gruyere cheeses. I wanted to stick to a version that was similar to the original Egg White & Red Pepper Starbucks sous vide egg bites, so I kept things simple – Using monterey jack cheese, roasted red pepper, green onions and a handful of spinach for some added nutrition. First batch turned out great!! These are just as good, if not better! I’m going to have to get another mold though, because it takes two of these to make a breakfast for me, and I’d like to make them just once a week. Instant Pot Lentil Soup with Sausage & Kale, Instant Pot Cheesy Southwestern Lentils & Brown Rice, starbucks sous vide egg bites recipe without sous vide machine, https://www.amazon.com/gp/product/B07PTPCL3G/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1, Instant Pot Sous Vide Egg Bites // 5 Ways (Starbucks Copycat) + VIDEO, Air Fryer Chicken Wings with Buffalo Sauce, How to Cook Perfect Rice in the Instant Pot + VIDEO, How to Cook Perfect Quinoa in the Instant Pot + VIDEO, The BEST Instant Pot Pork Carnitas + VIDEO, Winter Aperol Spritz // Cranberry Aperol Spritz Cocktail, Butternut Squash Bisque with Maple Cream + VIDEO, Slow Cooker Cauliflower Soup // Cheesy + Creamy, 1 Tablespoon fresh basil, chopped (or 1 tsp. Hmmmm – I’m not sure Morgan. Thanks so much for sharing the recipe! Hi Tammy – Yes, they tend to puff up a bit when they cook. Just made the roasted red pepper version. Both times the eggs expanded a lot! Only 2 of the 7 formed and the restwerr undercooked. },{ I couldn’t find rice starch so I used Bob’s Red Mill Potato Starch. I’ve found that other recipes add in too much cheese. He was determined we find a copycat recipe. I’m a bit confused, however, in that every time I make these I always end up with enough to make at least 12 “golfball size” bites instead of just 7. As a person who likes “the finer things in life”, I didn’t want to spend $5 at starbucks whenever I wanted a couple of eggs. Awww! Your post came right up! Have you ever attempted to broil cheese on top of these after they come out? Just a thought; maybe your instant pot isn’t sealing, and the water is just boiling off before it can pressure lock. However the texture was terrible. The only thing I did wrong was blend the spinach with the eggs, so they turned out green. Today I’m making a double batch of the roasted red pepper bites!!!!! Thank you. I made the bacon and cheese bites. These Instant Pot Sous Vide Egg Bites can be stored in the refrigerator for up to 1 week. Making sure they are not giggling and fork them to check for excessive fluids. I do blend everything together except the meat (so the kids aren’t aware that they’re getting vegetables. Even with that said, the taste is very good. I tried your recipe today using my newly purchased Gourmia GSV130 and a 12 quart stock pot. I decided to steam them because it lets the egglette stay upright with a perfect shape when you remove them. I’d love to hear your favorite combination in the comments below! Many sous vide recipes don’t require special equipment, but making everyone’s favorite sous vide egg bites is just a little bit different. I use 2 molds every time, and I don’t add more steam time. They can also be frozen and reheated in the microwave for 1 ½ - 2 minutes. This is my new favorite way to use the instant pot! Now I can have them work days too. Is there an alternative to using tin foil to cover them? So happy to hear that you like them Kate! Have you ever had an issue with the egg bites coming out of the silicone egg bite mold? My son is 11 years old and he is obsessed with the Starbucks egg bites. Love this recipe and will for sure be making again. "text": "In a separate bowl, whisk the eggs." Thanks so much for sharing this recipe. Sorry about that!!! I followed all the directions and the spinach/green onion/red pepper seemed to float and cook at the top rather than distributed through the entire egg bite. I sealed them in food saver bags before freezing them and when I took some out to microwave the texture totally changed. Unfortunately, I’m not sure. So I tweaked these recipes to always include 1/4 cup jack cheese, then 1/4 cup of whatever cheese the recipe actually called for, and 1 tsp. Because I don’t eat a ton of pastries and bread, there hadn’t been much in the way of sustenance there (aside from coffee, which is life). Thank you! Has this happened to others and how do you correct this? I thought I bet I could make these in instant pot for home. This site uses Akismet to reduce spam. The spinach tends to float up towards the top during cooking though. Both tasted the same. Carefully place the HOT cake pan lid over and close it. It is probably user error, but I followed this recipe exactly except I used all egg whites and it came out SO watery. No need to look further for a better recipe, this is IT! Word to the world: we have a sous vide egg bites problem. Thank you! I subbed carton egg whites for 2 of the eggs and they came out perfectly. These should not have the term Sous Vide in the recipe at all. I love your ideas, Cat! I used silicone cupcake wrappers and put a small piece of brie in the bottom, topped with the egg mixture and sprinkled bacon bits on top. You have done us a solid favor here brother. The cooking time should be the same. Love the simple measurements and timing. Enjoy homemade egg white bites made with Monterey Jack, feta, cottage cheese, red bell pepper, and a dash of hot sauce. Excited that its high protein, low carb and can be made ahead. and 2) do you have to spray the mold with oil before adding eggs? Sure! I love how uniform they come out, and I can meal-prep in order to make breakfast times very fast in the mornings. My husband gets the Starbucks version all the time and says these are better! The flavor will still be similar though the texture may not be as light. or from a torch ( like creme brullet) Have you tried freezing them after they cool and then defrost them in a microwave ? Unfortunately, I don’t have any suggestions. I used turkey sausage, mozzarella cottage cheese and spinetsThey are amazing! I’ll try again to see if it’s the amount of cottage cheese or monterrey that makes the difference. FYI…I LOVE Bucks soule egg bites. Anyway, when I submerged the jars, they all settled nicely on the bottom. Will be making these often. I’m so happy to hear that you liked them Christine – Thanks for the feedback! from their convection oven ? So, while I was waiting at the car dealership, I decided to browse the internet to search for how I could make those sous vide egg bites at home. So, you’re looking at just under a half hour from start to finish for this recipe. You can spray them with cooking spray. Thanks! Just high pressure, low pressure, saute, brown. I snapped the plastic on the mold which I see is a no-no from other comments. Any ideas on how to keep the eggs from sticking to the mold? Thanks for sharing! I can’t imagine how they would not especially since the sous vide machine has to be immersed in enough water that the bottom of the device doesn’t touch the bottom of the pot while clipped to the side. 3) If I’m in the mood, I’ll blowtorch them! Really though, I don’t think any amount of space would have helped given the level of explosion they underwent. },{ Is there a substitute I can use for rice starch? Erin – do you ever stack your egg bite molds in the IP? My molds must be much smaller than yours because it made 12 servings. Brian did you find an answer to cooking with 2 molds? "@type": "NutritionInformation", I’ve also shared your recipe many times in the FB InstantPot group. The calorie count for these, And then came my add-ins. I have an aluminum cake pan with an aluminum lid and a small 6 well aluminium muffin pan. I just can’t rave enough about this recipe BTW- I made bacon, three mexican cheese, jalapeño and mushroom. I didn’t want to drag out the monster blender, so I used my Magic Bullet. Try tiny diced ham bits.The variations are endless. That’s normally the cause of the pot not coming to pressure. Has anyone tried to use 2 molds at once in the instant pot. I got my parents hooked on these too . – Starbucks sends their bites through the oven, which gives them a nice golden brown skin. They came out perfectly “cooked.” Will definitely make these again and look forward to eating the rest! Thank you…. Thanks for pointing that out. If you prefer your eggs to be firmer, experiment with different temperatures and cooking times. I dumped it all into my magic bullet and that meant no chunks and a pretty mint green color! Float. By the way, I made “egg bites” with my Sous Vide circulator and I wasn’t totally happy with it I think these will work out just fine. The texture was delicious! Made these last night (2 batches) and didn’t try one until this am–warmed one up in the microwave at work and it was delicious! Followed your method and husband loves them too!!! I came up with a similar egg bite thing a few years ago using greek yogurt and egg substitute to get a custard-like consistency and I used my poacher to cook them. Add eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, and salt into a blender. I just bought some, but they don’t seem super tight. Made my egg mixture as you directed when the oven reached temp and the water in the pan is steaming, I carefully fill my muffin wells close to the rim using a 1/4 measuring cup. I haven’t tried yet in the sous vide, but they’re so easy in the Instant Pot! Do you know if you can make these with just a regular pressure setting? Place the eggs back in the Instant Pot and give it an additional 3 minutes cooking time. lol. Platings and Pairings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Love love love these and a big hit with the family too. },{ Thank you for all the work you have put into this! Each one of them holds 4 ounces (for size information). Any chance there is a way to make them without the sous vide machine? Bacon & Gruyère Sous Vide Egg Bites. 10/10 stars. Today I made these but I didn’t have cottage cheese on hand so I substituted block cream cheese instead. Also, am going to try stacking this time and maybe add a couple minutes to my steam time. Should I have used a cooking spray on the egg mold? I followed it exactly the first time through and the bites are absolutely perfect! Okay! Hello, I just made these last night for breakfast. I cannot eat cottage cheese so used an ounce of soft goat cheese and filled the 1/2 cup measuring cup the rest of the way with almond milk! Used both at same time to make the egg bites. My only adjustments were fat free cottage cheese and feta cheese. Fill all the mold caveties equally and go back in and sprinkle randomly the odds and ends we have for the fillings, hash browns , green onion, sausage, bacon, avocado etc until each one is full. By making them at home in your electric pressure cooker, you’ll save lots of money and you can totally customize them with your favorite flavors. Will they be done in an hour or should I start the hour when the temp returns to 172? I plan on using 5 oz metal molds I have. No luck anywhere. These are amazing! Eggs came out very dry & over cooked. PLEEEEEASE!!! I’ve had issues with the burn light coming up as well with other recipes…I’ll put in the water and lay on top of the wire insert and hope for the best. Any suggestions on how keep the chunkier parts dispersed? So hoping these taste just as good. I haven’t yet tried it, but I believe that others have with success. Any tips for re-heating? However, my bite come out all wonky and misshapen… like mini nuclear explosions. Tastes just like Starbucks and it’s so easy! These were fantastic! Thank you so much for the great suggestion on how to make these without cheese Debbie! I’ve made these about 4 times now following the recipe exactly. Different topic but if you’re ever able to incorporate “print” format for your recipes, that would be amazing! So glad I stumbled upon this recipe. Then, when I’m feeling hungry, they just need a quick 30-seconds in the microwave. That makes sense given the amount that they need to product. As long as I stick to the ratios, they come out perfect. Do you have to use a blender or can I just use a whisk? Thanks for sharing your recipe. Can you help? These were so fast and easy to make that I’m seriously going make a ton of these and freeze them. So versatile. I put a skewer across the top and clothes pinned ziploc bags with meat and it worked great. I am in the Middle of a Whole30 program So the cheese was out for me. I just made these for the first time. They will rise a bit, but then shrink down when they cool. I just made these for the first time today. I’m hoping this might have happened for you too…? 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