Can you make Instant Pot egg bites similar to Starbucks’ version?

I can cook “ sous vide egg bites ” in an Instant Pot, but it requires some special equipment — an Instant Pot, of course, and also a round silicone egg pan that fits right inside the Instant Pot.

Can sour cream be used instead of cottage cheese in egg bites?

Yes, sour cream, full-fat Greek yogurt, plain yogurt, or even ricotta can be used in place of the cottage cheese. I opted for cottage cheese because it tastes great and adds a bit more protein than the other options listed.

Should egg bites be made with a mini muffin pan or a normal-sized muffin pan?

Technically, any size muffin pan can be used to make these egg bites, but I prefer a standard-size silicone muffin pan. If using a standard square baking dish, I suggest making this cottage cheese egg bake instead.

What is the nutritional value of Starbucks Egg Bites compared to homemade versions?

My homemade version of Egg Bites has a much healthier nutrition profile than the ones at Starbucks. Mine has half the calories (146 vs 300), half the fat (9 g vs 20 g), half the sodium (361 mg vs 680 mg), and less than half the carbohydrates (3 g vs 9 g) compared to the Starbucks version. While my version does have a bit less protein (12 g vs 19 g), mine also contains just a few whole-food ingredients, while the Starbucks version is loaded with a laundry list of preservatives and starches.

This Egg Bite Recipe Has Endless Possibilities

Servings: 12 egg bites 1x

Ingredients

Cooking spray
8 large eggs
1 cup cottage cheese (4% or low-fat)
½ cup shredded sharp cheddar cheese
¼ teaspoon fine salt
Pinch of black pepper
Fresh chives, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

Mist the cups of a silicone muffin pan lightly with cooking spray. Preheat oven to 350℉.
In a blender, blend together the eggs, cottage cheese, cheddar, salt, and pepper until smooth. (Note: A small blender, like a Nutribullet, works great for this.)
Divide the egg mixture into the cups of the muffin pan, filling each about half full. Sprinkle with the chopped chives. Can also add any other mix-ins, such as veggies or bacon, to the cups at this stage.
Bake for 20-22 minutes or until muffins are slightly firm to touch in the center.
Remove the muffin pan from the oven. The egg bites will be puffed up, but they will settle down into the cups a bit after removing from the oven. Let the egg bites cool a few minutes before removing them out of the pan to enjoy or store for later.
Store egg bites in an airtight container in the refrigerator for up to 5 days.**

Notes

*For the cottage cheese, I like the Good Culture 4% fat cottage cheese. Additionally, I can use 1 cup full-fat Greek yogurt, sour cream, or ricotta in place of the cottage cheese, if desired.

**You can eat these egg bites chilled or warm them up in the microwave for about 15 seconds.

Nutrition Information

Serving Size: 2 egg bites
Calories: 146
Fat: 9 g
(Sat Fat: 4 g)
Sodium: 361 mg
Carbohydrate: 3 g
(Fiber: 0 g
Sugar: 1 g)
Protein: 12 g
Cholesterol: 207 mg

Dietary

Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Jessie Shafer