Instant Pot Egg Bites Recipe, Copycat of Starbucks Bacon & Gruyere Sous Vide Egg Bites

December 26, 2017Van
Blog post

Prep time: 15 minutes

Cook time: 7 minutes

Serves: 7 Egg Bites

The hype for Starbucks Egg Bites is real! I reverse engineered this recipe by looking at their list of ingredients for the Bacon & Gruyere Egg Bites and experimented with timing and proportions. This is the closest I’ve come to the original Starbucks ones, my husband says they are even better than Starbucks! If you try this recipe, leave a comment and let me know how they turned out for you 😀 If you’re looking for a copycat of the Egg White & Red Pepper Egg Bites, check out my recipe for those here.

Instant Pot Egg Bites Ingredients

My recipe is perfectly proportioned to make 7 Egg Bites in these wonderful silicone trays (purchase here) that fit perfectly into the Instant Pot.  Click on photo of the tray to buy one.

Starbucks Egg Bites Recipe

If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Egg Bites Recipe

  • Prep time: 15 minutes
  • Cook time: 7 minutes
  • Serves: 7 Egg Bites

Copycat of Starbucks Bacon & Gruyere Sous Vide Egg Bites


  • 3 Large Eggs
  • 4 Thin Bacon Strips
  • ½ Cup shredded Monterey Jack Cheese, about 1.5 oz in weight
  • ½ Cup shredded Gruyere Cheese, about 1.5 oz in weight
  • ⅓ Cup Cream Cheese or Cottage Cheese
  • 3 Tablespoons Heavy Cream
  • 1 Teaspoon Unsalted Butter, melted
  • ¼ Teaspoon Kosher Salt or Flaked Sea Salt
  • ½ Teaspoon Rice Starch (Optional), this is in the original Starbucks egg bites and makes the texture more similar to the original ones if you’re trying to replicate it


  • 1)

    Use pre-cooked bacon or cook your thin bacon to your liking, then cut each strip into thirds.  Place two cut pieces into the bottom of each silicone cup.

  • 2)

    Add the rest of the ingredients into a blender and blend just until the mixture is smooth and everything is combined (about 20 seconds), it should look smooth like pancake batter. Try to not over-mix

    You can use any of your favorite cheeses in this recipe, but avoid using pre-shredded cheese because your egg bites will not set properly.

  • 3)

    Fill each silicone cup about 75% full.  Wrap  the silicone tray well with foil, you want to avoid getting extra moisture into the egg bites.

  • 4)

    Place 1 Cups of Water into the Instant Pot.  Place the trivet into the pot and place the silicone tray on top of the trivet. Seal the Instant Pot and switch the knob to sealing.

  • 5)

    Set the Instant Pot to Steam for  7 minutes, once you hear the beep wait 7 minutes while it does a natural pressure release then switch the knob to Venting.  When the pin drops, carefully remove the silicone tray from the pot, remove the foil and let it sit for about 10 minutes to cool and set before serving. You can broil them in a toaster oven for a little if you like the tops browned. Enjoy!

↓ Supplies to make this recipe ↓



  • Jen

    February 4, 2018 at 11:37 am

    Can you freeze these?

    1. Van

      February 6, 2018 at 3:45 pm

      Hi Jen, they never last long enough in my house to freeze, but I have heard of people freezing them and reheating them in the microwave.

  • Karen Newberg

    February 6, 2018 at 6:18 pm

    I have the silicone cup thingy. Can I use the lid instead of wrapping it tight with foil?

    1. Van

      February 6, 2018 at 7:09 pm

      My silicone molds came with lids as well, but the lids aren’t made with silicone & they aren’t oven safe, so I wouldn’t recommend using the lids in the Instant Pot.

  • jonoby

    February 8, 2018 at 5:44 pm

    Recipe worked perfectly! I greased the silicon molds with a bit of spray oil to ensure they didn’t stick and they popped out like a charm. Thank you for your efforts to perfect the recipe.

    1. Van

      February 8, 2018 at 7:01 pm

      Hi Jonoby, thanks for the feedback! I’m glad you enjoyed the recipe. Have you had the real ones from Starbucks before?

      1. jonoby

        February 12, 2018 at 4:34 am

        Hi Van, I have, and the flavour is really similar. The advantage that the Starbucks bites have is the method that they use to warm them up. They get a little “toastier” on the outside, which you can’t get from microwaving. Nevertheless, these are delicious!

  • Donna

    February 10, 2018 at 11:48 am

    I found 8 minutes on manual to overcook the eggs. I filled my cups 2/3-3/4 full. I did a bit of experimenting with time and for me 5 mins was plenty on manual with 5 minutes natural release steam then open steam valve. The egg bites came out so much creamier! Delicious recipe! Thank you for sharing!

  • Melissa

    February 19, 2018 at 5:46 pm

    Can I use silicone muffin cups instead of the pan you use?

    1. Van

      February 19, 2018 at 9:11 pm

      Hi Melissa, silicone muffin cups would work too.

  • Cindy

    February 20, 2018 at 2:48 pm

    Can these be made in the oven?

    1. Van

      February 21, 2018 at 6:53 pm

      The texture will be a little different, but you could definitely do it – try 350F for 15-20 minutes in the oven.

  • Stephanie

    February 21, 2018 at 6:16 pm

    Do you have recipe for the peppers sous vide from Starbucks?

    1. Van

      February 21, 2018 at 7:01 pm

      Hi Stephanie, I haven’t experimented with that one yet, but looking at the ingredients in the original ones, you could try using 5 egg whites, 1/2 Cup shredded Monterey Jack Cheese, 1/4 Cup Feta Cheese, 1/3 Cup Cottage or Cream cheese, some diced red bell peppers, chopped spinach, chopped green onion, a few dashes of hot sauce and 1/4 Teaspoon Kosher Salt.

  • Betsee

    February 24, 2018 at 8:47 am

    When you double them up, do you place one silicon tray on top of the other, or do you use another trivet? Just wondering because of the “growth” of the eggs when it’s cooked.

    1. Van

      February 24, 2018 at 8:54 am

      Hi Betsee, I just stack the silicone trays on top of each other, you don’t have to use another trivet.

    2. Keli

      February 25, 2018 at 1:49 pm

      I just made two trays worth and the top tray was barely cooked, bottom tray done. Weird as I thought that the heat would distribute evenly?

      1. Van

        February 26, 2018 at 12:22 pm

        Hi Keli, that’s strange, I haven’t run into that issue yet and I always make to trays at once. Was it cooked at high pressure?

  • Ronna

    March 2, 2018 at 3:14 pm

    I just made two trays of these. They are delicious! I used an Applewood Smoked Gruyere. So flavorful. I crumbled my bacon into smaller pieces because I think it’s easier to eat this way. Thank you for coming up with this recipe!

    1. Van

      March 2, 2018 at 4:56 pm

      I’m so happy you enjoyed these Ronna! Sounds like they would be really delicious with Applewood Smoked Gruyere!

  • Linda

    March 4, 2018 at 9:38 am

    I loved your recipe…it was proportioned to perfection with the silicone tray and was just delicious…thank you. It’s A keeper for sure. I never knew what all the hype was about these little egg bites but they are truly worth making Wow!

    1. Van

      March 4, 2018 at 12:14 pm

      Thank you so much Linda! Yes they are very delicious and a nice change from the typical breakfast dishes.

  • Merita

    March 5, 2018 at 6:17 pm

    I’d like to use egg whites instead of the whole egg. will that work with this recipe?

    1. Van

      March 5, 2018 at 6:29 pm

      Hi Merita, about 5 eggs whites should work fine for this recipe, just be careful with over mixing because the egg whites will puff up a lot more if they are over mixed.

  • Britt

    March 8, 2018 at 4:59 am

    I’m visiting family, they have an instant pot (I don’t) but they don’t have an small vessels to make these bitesized, can I just put all the ingredients in the instant pot and make a crust-less quiche? They’ve never used their instant pot, it was a gift for xmas….

    1. Van

      March 8, 2018 at 10:21 am

      Hi Britt, the Instant Pot needs liquid in to create steam, so you wouldn’t be able to just place it directly in the pot. You can use small mason jars, ramekins or a pie dish that fits into their pot.

  • Lydia

    March 13, 2018 at 10:49 am

    After 7 minutes, my eggs were still liquid. What happened??

    1. Van

      March 13, 2018 at 10:52 am

      Hi Lydia, were you using high pressure? Did you make any adjustments to the recipe? Some people have told me that they like using 5 minutes and it works. You can cook them for another 5 minutes to get them to set.

  • Jo March

    March 24, 2018 at 3:49 am

    I’m questioning the 5 minute prep time. Just assembling all the ingredients would take much longer. Plus the bacon needs to be cooked. Realistically, this seems like a lot of work.

    1. Liz

      June 4, 2018 at 6:55 pm

      I agree. I’ve made these a couple times. Between making the bacon, gathering ingredients, measuring, blending, and pouring into the silicone mold, it takes way longer than 5 minutes. Especially if you grate your own cheese.

  • Pamela

    March 25, 2018 at 2:34 pm

    I’m not sure what happened. I followed the directions as printed – except I substituted half and half for the heavy cream, and used a different kind of cheese. I weighed the cheese to be accurate. I cooked under pressure for 7 minutes on high, did a manual release after 7 minutes, let them set (still covered in foil) for 5 minutes – and they weren’t set . I put them back in the IP, cooked for another 7 minutes under pressure, manual released after 7 minutes, rested for 10 minutes – and they weren’t set. I then put them in a 350 degree oven for 5 minutes – they didn’t set. I then dumped them into a skillet and cooked them, and they never reached a texture beyond very loose scrambled eggs….
    Good flavor, though.

    1. Van

      March 25, 2018 at 3:33 pm

      Hi Pamela, what kind of cheese did you use as the substitute and did you shred the cheese yourself?

      1. Pamela

        March 25, 2018 at 9:42 pm

        I used Kraft Mexican blend (not the kind with spices) and did not shred it myself.

        1. Van

          March 25, 2018 at 9:58 pm

          I think the cheese might have been the issue. Pre-shredded cheese usually has anti caking additives that make it harder to melt, it doesn’t work well for this recipe or other recipes like mac & cheese where you want the cheese to melt smoothly. If you try this out again, get a block of cheese & shred it yourself, you’ll get much better results & better flavor.

  • Deb

    April 1, 2018 at 7:35 am

    These turned out great! I didn’t have Monterey Jack but did have a half ounce square of Havarti, so I added the Havarti and increased the gruyere to meet the recipe. I was a little nervous about changing the recipe but it worked well. Yum

    1. Van

      April 1, 2018 at 3:01 pm

      Hi Deb, I’m so glad you enjoyed them. The great thing with this recipe is you can totally customize the ingredients 😀

  • Staci

    April 4, 2018 at 7:43 pm

    I also had the same problem with the cups not setting. My only adjustment to the recipe was turkey bacon rather than pork and all Jack cheese. Shredded my own cheese. Pressure cooked on high for 7 minutes. Steam release for 7 minutes. Sit for 5. Ended up with liquid in the middle. I put it on for another 5 +7 and still liquid. One question – I used a Vitamix to blend the ingredients. Could that have created a problem with over mixing? The “batter” was nice and creamy like pancake batter.

    1. Van

      April 4, 2018 at 9:08 pm

      Hi Stacy, I use a Vitamix as well, overmixing causes the egg bites to puff up too much, it wouldn’t cause an issue with the egg bites not setting up. Did you use cream cheese or cottage cheese? Did the cheese that you shredded have any other additives?

    2. Liz

      June 4, 2018 at 6:58 pm

      Mine didn’t set either. So I put them back in and put it on the “steam” setting for 4 minutes. They came out perfect.

  • Alana

    April 14, 2018 at 7:50 am

    Love these. Gonna buy another mold since I double the recipe every time and have to wait. Not sure I saw the nutritional info. Is it avavilable?

    1. Van

      April 14, 2018 at 12:58 pm

      I’m glad you love them Alana, my kids were asking me to make them again this morning! Sorry I haven’t calculated the nutritional information for this recipe.

  • Tory

    April 28, 2018 at 5:57 pm

    These were great. I made a double batch, used the lids that came with my silicone molds, and stacked them. Worked beautifully.

    1. Van

      April 29, 2018 at 6:40 pm

      That’s awesome to hear Tory, I’m glad you enjoyed them 😀

  • Maggie

    May 24, 2018 at 9:41 am

    I just made these and they taste wonderful. I used Jarlsberg and Pepper Jack and a bit more bacon (about 1/2 slice in each). It made the 7 cups in mold and 5 silicon cupcake molds. I have to say the ones in the cupcake molds were a bit thinner but I liked them more than the bigger ones. I never had the Starbucks ones but these are amazing. Thank you for the recipe.

    1. Van

      May 24, 2018 at 3:00 pm

      Thanks for the feedback Maggie, I’m so glad you enjoyed them! If you get a chance, you should try the ones from Starbucks, they really are great – I haven’t stepped into a Starbucks for the last 20 years and only did to try the egg bites and they really are great. My recipe comes very close to the original ones, especially if you add the rice starch.

  • Elaine

    May 26, 2018 at 6:26 am

    Where do you get the trivet? Can you use any metal trivet you have at home?

    1. Van

      May 26, 2018 at 7:43 am

      Hi Elaine, I used the trivet that came with my Instant Pot, every model has one. If you have a steamer basket or another metal trivet, that would work too.

  • Liz

    June 4, 2018 at 6:56 pm

    I agree. I’ve made these a couple times. Between making the bacon, gathering ingredients, measuring, blending, and pouring into the silicone mold, it takes way longer than 5 minutes. Especially if you grate your own cheese.

    1. Liz

      June 4, 2018 at 6:57 pm

      I meant for this comment to be a reply to someone questioning the 5 minute prep time.

  • Melanie

    June 22, 2018 at 8:43 pm

    Tonight was my first time trying your recipe in my 8 qt instant pot. I used 1.5 cups of water and used kolby cheese instead of what it called for because my husband apparently likes to eat all the cheese that I buy for recipes(ha ha!). My eggs bites turned out amazing-thank you so much for sharing your recipe!!!
    Anyways, I would like to use an alternative cover… I have Charles Viancin® silicone lids that are oven safe-Have you tried a alternative cover yet??

    1. Van

      June 22, 2018 at 11:21 pm

      Hi Melanie! You’re welcome, I’m so happy you enjoyed the recipe. I haven’t tried any silicone lids, but if they are oven safe they should be fine to use in the Instant Pot.

  • Heather

    July 3, 2018 at 12:04 am

    For most palates, this is very very close to the flavor of Starbucks egg bites. But for “refined” palates…the texture simply isn’t the same. The Starbucks version is silky, with a satiny mouthfeel and delicate density. These still have the texture of a baked (steamed) egg custard. The sous vide version keeps the temperature so low, and the water constantly moving around it, that the egg never has a chance to get spongy or dense like the Instapot version.

    These are delicious…but to get that texture you need the sous vide.

    1. darla

      October 17, 2018 at 7:43 pm

      I disagree. Mine were very silky and in a blind taste test I don’t think I could tell them apart.

  • Jill

    July 24, 2018 at 11:40 pm

    I made the recipe pretty much as it was written and found it to be excellent!! My only variations were Colby jack instead of Monterey Jack (forgot to buy Monterey Jack), tapioca starch instead of rice starch (couldn’t find rice starch), and chose to use cream cheese over cottage. I am a complete Starbucks egg bite addict and these were a very good copycat! On my next batch I will try cottage instead since that is what Starbucks shows in their ingredient list. I also want to try with a little hot sauce as Starbucks also includes hot sauce in their ingredient list. Another thing I will try is SMOKED Gruyere. I saw it at the store but opted for regular Gruyere for the first try. These were fan-freakin-tastic! Thank you for creating the recipe! Now I need to purchase another tray so I can make two batches at a time!

    1. Van

      July 25, 2018 at 12:00 am

      Hi Jill, thanks for trying out the recipe, I’m so happy you enjoyed them! I think the hot sauce they use is similar to Tabasco Sauce & if you use cottage cheese add a little more rice starch, depending on the cottage cheese, it can sometimes make the egg bites watery.

  • Angie

    July 28, 2018 at 9:23 am

    I am just curious as to where you were able to find the rice starch.

    1. Van

      July 28, 2018 at 12:47 pm

      Hi Angie, you can find rice starch at any Asian Market or some WholeFoods have it as well. This is one you can order on Amazon, it say’s “gravy thickener” but it’s just rice starch.

      1. Angie

        July 29, 2018 at 3:18 pm

        I just went ahead and made them without the rice starch and they turned out phenomenal! I am definitely marking this as a new favorite. For some reason my Instant Pot shut off before the seven minutes was up (I thought it was taking an awfully long time to beep), but somehow they were still done. Now I just have to hide them from the rest of the family…and figure out why the IP shut off completely:)

        1. Van

          July 29, 2018 at 3:20 pm

          That’s awesome Angie! I usually make them without the rice starch as well, it’s part of the recipe for people who really like the texture of the ones you get from Starbucks.

  • Nikki

    July 29, 2018 at 9:51 pm

    Can I substitute the rice starch for corn starch? I made them tonight without either and they were great but I wanted to try them again with the starch to see the difference

    1. Van

      July 30, 2018 at 4:41 am

      Hi Nikki, I haven’t tried it with cornstarch yet, but it should be a fine substitute for rice starch – let me know how it turns out.

  • Lexie Binoka

    July 30, 2018 at 6:01 pm

    Do you put the butter in the blender?

    1. Van

      July 30, 2018 at 7:27 pm

      Hi Lexie, yes the butter is melted and blended with the rest of the ingredients.

  • Joann

    September 9, 2018 at 11:08 am

    Tried this recipe this morning and it was excellent! I did have to make a couple of changes. I didn’t have any bacon so I used ham instead. I didn’t have Monterery Jack so I used Munster instead. Also, I missed the step about the tin foil. It still turned out perfect. Next time I will be sure to have bacon on hand. Thank you for the great recipe!

    1. Van

      September 10, 2018 at 9:46 am

      Thanks for letting me know Joann, I’m glad you enjoyed them!

  • Jessica

    September 26, 2018 at 4:04 pm

    Do you have to use heavy cream? I feel like that would make it twice the amount of calories and fat then the starbucks ones. Is there something you could use in place of heavy cream?

    1. Van

      September 26, 2018 at 4:42 pm

      Hi Jessica, heavy cream is used in the Starbucks ones, but if you’re trying to cut down the fat content, you could use milk or half and half instead.

  • Darla

    October 17, 2018 at 2:12 pm

    OMG! Thank you for this recipe! They taste so much like the Starbucks ones. I used half n half instead of heavy cream and cottage and also added some sautéed green onion. So good!

    1. Van

      October 17, 2018 at 7:14 pm

      Glad you enjoyed it Darla!

  • Ashley

    December 30, 2018 at 9:38 am

    These were delicious, a great copycat. I couldn’t find rice starch so I used tapioca starch instead. I also had to put them back in the IP for an additional 5 minutes because they didn’t set up after 7 minutes on high pressure with a 7 minute NPR. For next time, wondering if I should do 10 minutes?

    1. Van

      December 30, 2018 at 10:50 am

      Hi Ashley, yes you can try 10 minutes next time or try 7 minutes Steam. Did you have the lid on the egg bit mold by any chance?

  • Lyn

    January 4, 2019 at 9:08 am

    I made this recipe w/a few modifications, because I couldn’t find some of the specific ingredients – I used cornstarch, instead of rice starch, couldn’t find it. I used all cheddar cheese, because I bought the 2nd, by mistake I thought I was buying Greyer… I added spinach. And I also used half & half, instead of heavy cream – what I had.
    Let me tell u – they came out GREAT!! I am going to make more today, with a variety of ingredients. And I also picked up everything in original recipe, except the rice starch.
    Making enough for my daughter, son-in-law, & grandkids.
    Thx for the recipe!!!

  • Lyn

    January 4, 2019 at 9:11 am

    Do u happen to know the calorie count for one or two bites?

    1. Van

      January 5, 2019 at 3:43 pm

      Sorry Lyn, I haven’t calculated the calorie count for these.

  • Stephanie

    February 2, 2019 at 11:57 am

    I followed the recipe exactly as written, minus the rice starch. However, they were pretty much still liquid after cooking them and giving them time to set. I repeated the cooking process a second time and that seemed to work. The flavor of the egg bites was very good though and the consistency wasn’t that far off from the Starbucks version. I will definitely try these out again!

    1. Van

      February 9, 2019 at 6:47 pm

      Hi Stephanie, did you use the Steam setting and did you use foil to cover them?

  • Pia

    February 11, 2019 at 9:38 am

    Hi, thank you so much for sharing this recipe! I’ve been wanting to DIY these overly addicting egg bites.
    Quick question – I use the Instapot mini (3qt) which would only fit a 4-bite mold. Do you think it’d cook alright if I stacked 2 layers of the molds so I can make 8 at a time vs. 4? I don’t want the upper layer to under cook though.
    Thanks in adv for any insight!

    1. Van

      February 15, 2019 at 4:32 am

      Hi Pia, I believe you can cook 2 at once. I usually only make 1 tray at a time, but I’ve seen plenty of people posting that they’ve made two trays at once. Off set the top tray & keep the same cooking time

  • Paula

    March 22, 2019 at 5:44 am

    Can you use jam jars with the metal lids instead of the silicone cups in the Insta Pot? Thanks

    1. Van

      March 26, 2019 at 2:49 pm

      Hi Paula, yes you can. I haven’t tried it yet, so I don’t know the exact timing, I would guess that you would need to add a little more time? If you try it, let me know how it turns out for you

  • Bec

    May 22, 2019 at 3:24 pm

    I saw the above comment about Starbucks getting the reheating a little ‘toastier’ and agree – wonder if reheating in an airfryer might get that toasty bit?

    1. Van

      May 25, 2019 at 9:08 am

      I’ve never tried reheating in the air fryer yet, if you do can you let me know how it turns out?

  • Claudia

    July 5, 2019 at 3:36 pm

    YOURS IS THE BEST!! THANK YOU!! I have been trying several “copycat Starbucks Bacon Gruyere Egg bites”, and BY FAR these are the closest to the real thing. I had an addiction for them and spending a ton of money, so was trying to find a recipe that was close using the silicone Egg bite molds that fit in the instant pot. I tried the recipes that came with the molds, not good texture or flavor. I have tried several others but to no avail. I did have a couple of changes, just because I didn’t have the ingredients. I used all Gruyere cheese and used Arrowroot powder instead of Rice Starch. Although a bit too salty for my taste, probably because of the cheese and bacon salt content, they came out perfect consistency and tasted YUMMY!!! THANK YOU AGAIN!! I AM GOING TO SAVE SOME MONEY NOW!!

    1. Van

      July 7, 2019 at 10:31 am

      You’re welcome Claudia! I’m so glad you love these 😀

  • BettyR

    July 21, 2019 at 10:51 am

    Thanks for doing the hard part of figuring this out! I made a few minor modifications based on my preference, and they turned out great.
    I used 4 eggs, and decreased the cheeses to 1/3 c each. I grated the butter in rather than melted it, and I used corn starch since that’s what I had on hand.
    I have an instant pot Max, which cooks a bit quicker, so I decreased the time to 5 minutes, and used the slow venting. I think next time I’ll increase cooking time to 6 mins, or use the “custard” setting.
    Thanks for a great recipe!

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