Instant Pot Egg White Bites
These egg white bites cook up perfectly in your Instant Pot and taste just like the ones at your favorite coffee shop. They are super simple to make and perfect for busy mornings when you need a quick and easy breakfast!
Egg white and roasted red pepper sous vide egg bites from Starbucks are one of my absolute favorite treats. They are the creamiest, most satisfying bite when you're craving something hot and savory for breakfast.
The good thing is that they are easy to make in your Instant Pot. No special equipment required!
Just like our breakfast casserole and sweet potato frittata with broccoli, we LOVE that these can be made ahead of time and then reheated throughout the week for an easy meal prep recipe. Pop them in the microwave for breakfast or take them to work for a healthy snack.
Ingredients
The main ingredients are simple. Egg whites, butter, low-fat cottage cheese, low-fat feta cheese, and shredded Monterey Jack cheese.
Corn starch is added to give the egg bites structure and to keep them from being watery. Roasted red pepper, green onions, salt, and a dash of hot sauce give the egg white bites a big, bold flavor.
Pro Tips
Make sure to blend the ingredients until they are super smooth. This will help to incorporate air into the mixture and make them even more fluffy.
Don't leave the corn starch out. This is what acts as a binder and absorbs extra moisture in the eggs. It helps create that smooth, velvety texture we are looking for. Use arrowroot powder if you do not use corn starch.
Fill the silicone egg mold almost to the top, the egg bites will puff up while cooking.
Allow the egg bites to cool for 10 minutes before releasing them from the mold so that they will turn out in once piece. If they are still piping hot they might break apart.
How to Store
Egg bites can be stored in the fridge for up to 7 days in a covered container. To reheat, cook in the microwave on high heat for 30-second intervals until heated through.
To freeze, allow the egg white bites to cool completely before freezing in a freezer-safe container. They can be reheated directly from the freezer in the microwave for 1-2 minutes on high or until heated through.
Frequently asked questions
If you do not have a silicone egg mold, you can divide the mixture evenly between 2 pint-sized mason jars and cover each jar with a piece of foil. Proceed with the recipe instructions.
Yes. You can double the recipe and stack two molds on top of each other to cook at the same time. This is easier to do if you use the clear lid that comes with the silicone mold instead of foil.
- 2 stackable silicone egg molds (affiliate link)
- 6 quart Instant Pot (affiliate link)
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Instant Pot Egg White Bites
EQUIPMENT
- 6 quart pressure cooker
INGREDIENTS
- 4 egg whites
- ¼ cup low fat cottage cheese
- ¼ cup Monterey jack cheese, shredded (cheddar or Colby cheese)
- 2 tablespoons low fat feta cheese
- ½ tablespoons butter
- 2 teaspoons cornstarch (or arrowroot or tapioca starch)
- ¼ teaspoon salt
- dash hot sauce
- 2 tablespoons red bell pepper (diced)
- 2 tablespoons chopped green onions
INSTRUCTIONS
- Prepare Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot liner and place the trivet inside.
- Blend ingredients: Add the egg whites, cottage cheese, Monterey jack cheese, feta cheese, butter, corn starch, salt and hot sauce to a high speed blender and blend until smooth. Add the red pepper and green onion and pulse to distribute them in the mixture.
- Fill the mold: Divide the egg mixture evenly into a silicone egg mold and cover loosely with foil. Set the mold onto the trivet. (If you do not have a silicone egg mold, divide the mixture between the two pint-sized mason jars and cover each jar with a piece of foil.)
- Cook the egg bites: Place the lid on the Instant Pot and lock it into place. Make sure that the vent is in the SEALED position. Press the MANUAL button and adjust the timer to 10 minutes on HIGH pressure. The pot will take 10 minutes to come up to pressure. Once the egg bites have cooked and the timer goes off, allow the pressure to naturally release for 10 minutes. Release any remaining pressure by pressing the release valve.
- Remove from pressure cooker: Using heat proof gloves, lift the silicone mold out of the Instant Pot with the handles of the trivet. Allow the egg bites to cool down for 10 minutes before serving.
- How to store leftovers: Store leftovers in the fridge for up to 7 days in a covered container. To reheat, cook in the microwave on high heat for 30 second intervals until heated through.
Taste and consistency of the egg bites are great. Noting this just for awareness - the recipe, even when filling the silicone molds only halfway, makes 6.
I hate to rate a recipe I did not follow exactly, but my changes were more on the superficial side. I was trying to use up some leftover filling from making western omelettes, so I had pre-sautéed diced white onion, red bell pepper, tomatoes, and ham. I also was using up ricotta cheese instead of cottage cheese. I had previously made egg bites like this and found them grainy/rubbery. The main difference with this recipe was the use of the blender and the added cornstarch. Hard to believe those two tricks 100% fixed my texture issues. I did a double batch, but instead of stacking my egg bite molds, I decided to do them in back-to-back batches. Huge mistake. The second ones went in as soon as the Instant Pot cooled to the point where I could close the lid. Clearly, this affected the cook time, as it reached the temperature much more quickly. I let it naturally release, thinking the extra carryover cook time would make up for the difference. Not at all. At first, I thought they just failed to rise completely. Turned them out onto my paper towel-lined cookie sheet, and it was a liquid mess with just a little cooked egg curds here and there. Remolded and added a little more egg whites to substitute for what was lost to the paper towels lining the pan. Not exactly a normal rise and uneven distribution of ingredients - edible, but I would never share them with someone else. So, learn from me - let the pot cool completely before starting a second batch.
Wow! Really delicious. I was skeptical, but these are great!
Just like Starbucks ones! Only issue is portion size - at least with my egg bite molds I only filled them halfway and still only got 6 egg bites out of it. I will try doubling the recipe next time.
Also I like to reheat them in the air fryer at 400 degrees instead of in the microwave. Starbucks uses a convection oven to reheat their egg bites so the air fryer is the closest you can get in a home kitchen.