Pressure Cooker Egg Bites – What You Need to Know

I’m a foodie and I love Starbucks. Ever since I found out that it was possible to recreate Starbucks egg bites at home in just minutes using my pressure cooker, life has been easier. They’re so delicious, it’s hard to stop eating them once you start. If you haven’t tried one yet, then go get some now because they are absolutely delicious! But, now that I am teaching you how to make this easy breakfast recipe at home (on the cheap), you too will want to recreate them! This post contains affiliate links.

Jump to Recipe

Gone are the days of spending nearly $5 for two egg bites at Starbucks. This recipe features Bacon Gruyere egg bites that are just about $1 for 2! Plus, each batch makes 7 unless you have multiple molds ( yes, you can stack 2 molds in a 6-quart or larger pressure cooker pot.)

Egg Bite Base Ingredients

Before starting this recipe, you’ll want to verify that you have the following ingredients to make egg bites. You can customize your bites to your liking with different mix-ins.

This recipe is based on 14 egg bites which produce 2 batches. You can cook these together if you have multiple molds, or make them separately.

• Eggs – We used 8 large eggs to make this recipe. If you can get farm fresh eggs your bites will be even better!
• Cottage cheese – 3/4 cup of full-fat cottage cheese is used to help achieve the silky “melt in your mouth” texture.
• Spices – Salt & pepper are the basic two spices that will enhance your egg bites.

Add-Ins

We made bacon gruyere egg bites and needed the following measurements for 14 bites.

• Gruyere Cheese (1 cup freshly grated) – I bought a small block of gruyere at Aldi for $4 and it was worth it since I can make 28 bites with one block! This cheese is rich and nutty in flavor with a very fragrant, strong smell. It is part of the swiss cheese family and is often found on French Onion Soup.
• Bacon (4 slices) – I cooked exactly 4 slices of bacon prior to making our bites.

You can also use the following add-ins. Just be sure to precook any vegetables and meats
(if applicable) before making these.

• Cheese – Shredded cheddar, Swiss, pepperjack, montery jack, American, feta, and provolone can be used.
• Meats – Chopped ham, pepperoni, turkey, and sausage.
• Vegetables – Roasted tomato, peppers, onion, asparagus, chives, green onion, and mushroom.

Egg Whites Egg Bites

If you prefer to use just egg whites for your bites, here is a good recipe combination.

• 8 large egg whites
• ¾ cup cottage cheese
• 2 teaspoons cornstarch
• 1/2 tablespoon butter
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 strips bacon cooked crisp
• 1 cup gruyere cheese

Equipment and Supplies Needed

We used the following featured equipment and supplies to make this recipe.

Instant Pot Egg Bites Pan with Lid – This handy gadget is around $10 in-stores and can be found nationally. We love how easy it makes egg bites. The lid is also so valuable because it saves on aluminum foil and can be used while cooking the eggs. Additionally, you can use it to store cooled leftovers right in the pan.

Oxo Goodgrips Pressure Cooker Bakeware Sling – This lets you easily lift the egg bites pan out of the pressure cooker. We have both this and the trivet. If you do not want to use the trivet, this is better! We have both the regular trivet shown above and this one. We switched to the other for the second batch!

KitchenAid Blender – You can use any blender you may have, but I really love this model because it blends with ease!

Pressure Cooker – You can use your pressure cooker. At this time, I own two but do not have any specific recommendations.

Directions

1. Crack 8 eggs directly into your blender, add the cottage cheese, cheese, salt, and pepper.
2. Blend on high for about 10 seconds or until the mixture is smooth, and fully blended. Turn off blender, and set mixture aside.
3. Grease the egg bite mold with melted butter, ghee, or nonstick spray. This will ensure the egg bites pop out perfectly.
4. Add 1 1/2 cups of cold water to the bottom of your pressure cooker. Place the trivet in the center of your pot.
5. Sprinkle a small amount of bacon into each egg bite space. Two cooked, crisp strips, crumbled per batch is perfect.
6. Pour the egg mixture over the bacon so that 3/4 of the mold is filled with mixture.
7. Add the egg bite lid to the mold, or wrap the top of the egg bite mold with aluminium foil.
8. Next, seal the cover according to your pressure cooker’s instructions.
9. Once sealed, press the “manual” button then press “+/-” until it reads 10 minutes. Then hit “start”. If your machine doesn’t have this button, use the meat button.
10. When the timer is up, let the pressure release naturally until lid unlocks.
11. With oven mitts, carefully remove the egg bite pan from the pressure cooker and allow it to cool on a safe surface for 5 minutes before gently removing the bites. These should pop out with ease.

Storage

Egg Bites are one of our favorite meal prepping foods! While they do not last very long, when we can spend the time to make multiple batches, they are the perfect grab-and-go food!

Refrigerator

1. Store cooled egg bites in an airtight bag or container and place it on a shelf towards the back of your fridge. These will last for up to 3 days for best taste.

Freezer

1. Place frozen egg bites on a parchment-lined cookie sheet.
2. Freeze for 2 hours or until completely solid.
3. Transfer to a resealable plastic bag for long-term storage.
4. Label with the date and contents of each container so you know what they are when they return from the deep freeze.
5. To reheat, place six frozen egg bites on a microwave safe plate and cover with a paper towel; microwave at 50% power for 1 minute 30 seconds or until warmed.

Recipe

Follow the recipe below to make Egg Bites! This recipe makes 14 SERVINGS, but you can adjust the recipe card for other serving sizes.