Here's an easy and delicious way to prepare the Sous Vide Egg Bites Recipe in the Instant Pot. A creamy and delicate egg all in two bites...or one if you want to gobble it up.
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Hello World! I feel like I've been flooding my most recent blog post with a ton of Instant Pot recipes. Let me apologize and start by saying that I won't be posting only Instant Pot recipes. But Gosh darn it, that Instant Pot is amazing.
I'm used to making soups, stews, and one pot meals in it but I was intrigued when I discovered that I could make eggs in the Instant Pot. No, not boiled eggs (which I hear is a great way to make a ton of boiled eggs) but creamy delicious egg bites.
Are these similar to sous vide egg bites?
Yep, but I don't use a Sous Vide machine. The first I heard of these is when Starbucks added it to their menu and called it "Sous Vide Egg Bites." They apparently use the sous vide machine but the Instant Pot gets the same velvety, creamy texture.
Let's be real, everyone and their mama got the Instant Pot for Christmas. How awesome is it that we can make this wonderful breakfast at home and save some coins when we head to our favorite coffee shop. These are the kind of a breakfast snack that can be made ahead of time. The whole family will love this grab and go breakfast.
This egg bites recipe comes together quickly and requires only a 9 minute steam time and 10 minute natural release time in the Instant Pot. There are a couple of suggested tools when making these babies...a blender, a a silicone baby food mold , and a Steamer Rack Trivet(this should have come with your instant pot).
As you can see, the texture of these eggs are creamy. This recipe isn't for you if you like your eggs hard or fried. But if you like creamy eggs and don't have the patience to make Gordon Ramsey's creamy scrambled eggs in a skillet (my favorite way to make them), then this Sous Vide Egg Bites Recipe is for you.
The best thing about these egg bites, other than the fact that they are creamy and delicious is the fact that you can hide veggies in them. I keep it simple with just adding spinach to mine. I also add bacon. Can I call bacon a veggie?
I hope you all enjoy these "Sous Vide" egg bites as much as we do. Until the next recipe.
Watch this video tutorial and see how I make these egg bites from start to finish.
Sous Vide Egg Bites Recipe in the Instant Pot
Ingredients
- 4 large eggs
- 4 pieces bacon cooked and crumbled
- 1 ½ cup sharp cheddar cheese shredded
- ½ cup cottage cheese
- ¼ cup heavy cream
- 1 teaspoon hot sauce
- ¼ cup spinach chopped
- salt & pepper to taste
Instructions
- Spray the egg bite molds.
- Add bacon pieces to bottom of silicone baby food maker in the molds. Set aside.
- Add eggs, cheddar cheese, cottage cheese, heavy cream, hot sauce, and salt & pepper to a blender. Blend until smooth consistency. Stir in chopped spinach.
- Pour egg mixture into baby silicone baby food maker, covering bacon. Cover baby silicone food maker with foil paper.
- Add 1 cup of water to bottom of Instant Pot and place trivet inside. Place baby food maker on top of trivet in Instant Pot. *See note about creating a foil sling or use tongs for easy removal.
- Cover Instant Pot, making sure valve is set to "sealing." Select "Steam" and set timer to 9 minutes. Once the time timer goes off, allow it to natural release for 10 minutes. Then switch your valve to "venting" to do your quick release to remove any remaining pressure.
- Open your Instant Pot and remove silicone baby maker. Allow to stand for a few minutes and turn eggs over onto a dish. Enjoy immediately or refrigerate for up to 4 days.
Video
Notes
Suggested Tools for Sous Vide Egg Bites Instant Pot
Nutrition
Notes on Sous Vide Egg Bites Recipe in the Instant Pot
- You can create a foil sling for easy removal of the baby silicone mold in the Instant Pot. To create the sling, take a 20 inch long piece of foil paper and fold it into thirds. Place this in the Instant Pot, on the trivet and place the baby silicone mold on top of that. When ready to remove from the Instant Pot, grab the foil sling. Or in the alternative, you can use tongs to grab the side of the silicone mode for removal.
- Have fun with the add ins and use whatever cheese you may like.
- Allow the egg bites to sit after removing from Instant Pot to have them firm up a bit.
- With the egg mold linked here, I don't spray the silicone mold and my eggs slide right on out. I highly reccomend this silicone mold. However, I have used other molds with this recipe and they have stuck. So I suggest always spraying the mold.
- These can be reheated easily in the microwave. If refrigerated, try 30-45 seconds in the microwave. if frozen, try 60 -90 seconds. Re-heat time will depend on the wattage of your microwave.
Check out these other Instant Pot Favorites
Instant Pot Jamaican Cornmeal Porridge Recipe
White Cheddar Pressure Cooker Pasta
Southern Style Pressure Cooker Collard Greens
Cheddar and Sour Cream Corn on the Cob
Instant Pot Chicken and Rice (Halal Cart Copycat)
Step by Step Photos of Sous Vide Egg Bites Recipe in the Instant Pot
Pin Sous Vide Egg Bites Recipe in the Instant Pot for Later
Adapted from Foodie & Wine.
Julia Bowden says
I made these this morning for me and my husband. Followed the recipe to a T. The egg bites turned out beautiful and tasted fantastic! I looked at a lot of egg bite recipes before trying this one. It’s a keeper for sure!!!
Rachel says
How many bites are for the 366 calories? Just one? Thank you!
Tanya says
Hi Rachel, it's two bites for the 366 according to my calculator.
Candace says
Perfect! Thank you.
Casey says
loved them and can stack 2 silicone molds in a 6 qt IP. Also did them w/ricotta instead of cottage cheese. A little creamier that way. Didn't add the cream and used left over taco meat instead of bacon. They freeze well. Great to leave in freezer at work, for a snack.
Tanya says
Absolutley. love having easy work snacks. Thanks so much for the comment 🙂
allison says
I've made these twice now. When fresh the texture is perfect and they're so creamy, just like Starbucks. I made 7 so I could take them to work but we ate them all fresh. 5 stars fresh. I had to make another batch. To reheat I heat them for 30 seconds covered, and that seems right. They're warmed through but not too hot or overcooked or rubbery. When heated they are still tasty but lose their perfect texture, so I'm still looking for an egg bite recipe that will replace Starbucks! 3 stars reheated, which I think is kind of what they are designed for. Thanks for the recipe!
Claire says
Mine came out awesome!!! I used gruyere cheese, and plan to do a second batch in a bit with sharp cheddar. (I didn’t use spinach this time, but I definitely want to try it in the future. I let mine sit (still covered) for about 20 minutes or so and they were perfect.
Peggy says
Love these! I used a spoon to get them out easier.
Juls says
I used an 8qt added 1 cup water with egg, Daiya mozzarella cheese, bell peppers. Some of the pods, I added nothing just egg, and the eggs turned green. The ones with the Daiya cheese seemed like they cooked ok, but looked gooey due to the melted Daiya cheese.
Gail says
Do you have any idea what the time would be if I used a conventional pressure cooker at 5, 10 or 15 lbs psi?
Tanya says
Hi Gail, Unfortunately, I don't own a conventional pressure cooker so I wouldn't know the time. I've only made these in my 6qt Instant Pot.
Christy mendoza says
what process do you do to reheat them.. If i make a couple batches do i freeze them and pop them in the microwave.. or refrigerate for a few days and microwave. I need a quick heat in the morning time..
Tanya says
Hi Christy, You can freeze them or refrigerate them. I reheat by popping them in the microwave for about 30-45 seconds. Frozen will take a little longer, about 1 minute.
Wendy says
I look forward to trying this soon but have a couple of questions. Can o substitute the cottage cheese with sour cream? And can I double the batch and steam them stacked in the Instant Pot?
Thanks for sharing your recipe!
Tanya says
Hi Wendy, I've never made that sub myself but I have heard of readers subbing the cottage cheese for cream cheese. I'm not sure about the sour cream but it should work. You can double the batch and steam them stacked in the Instant Pot. Cook time would remain the same.
Sara says
Hi! I can’t wait to try these for my son, who loves eggs for breakfast but I just don’t have the time on workdays. When they are made ahead and refrigerated or frozen, what is the best method for reheating and suggested times? Thanks!!
Tanya says
Hi Sara, I generally refrigerate mine and the longest they have lasted was 4 days before they were all eaten. I'd suggest 30 seconds initially in a 900watt microwave. If not hot enough, I'd place them back in and heat in 15 second increments. If frozen, you may need a full minute, but I'd suggest the 30 second increments.
Beryl says
Just made these delights - thank you so much for the recipe. I really don’t like to cook unless it’s in my IP - no smell, no heat, no washing loads of pots - perfect - goodbye slow cooker - gone to the thrift store - hope someone can use it!!!!! I have held on to my saucepans just in case something dreadful happens to my IP and I have to use them - perish the thought!!!!!
Amy says
Can you freeze these?
Tanya says
They can be. They can also be refrigerated as well. Just reheat in the microwave.
Jessica Raub says
These didn’t turn out for me at all. I use the 8qt and added an extra cup of water because the user manual says minimum of 2 cups, but is that why they didn’t turn out? Please advise. Thanks. They were super moisturized and gewy
Tanya says
Hi Jessica, the difference in size may be the reason but I’m not too sure as many have made this recipe in the 8qt without issue. It sounds like they were undercooked. My suggestion would be to add a minute or two to the cooktime. Also, allow them to rest a few minutes before cooking as well.