I have really been enjoying this recipe and have had fun experimenting with different flavor combinations. Hope that helps! Tasty, though. My daughter is allergic to milk so I followed your directions but LEFT OUT all the dairy and only added 2oz of herb and garlic goat cheese (because goat cheese can be strong). Others have said that, and sometimes I wonder if is the brand of the egg mold…? Noting the lack of salt or seasoning, I added some onion powder and salt however. However, I did this on accident the first time and it turned out fine. I also think the cream in other recipes is unnecessary, although I do love cream and I believe that Starbucks uses it as well as rice starch. They do shrink down after they cool. This looks so good! Thank you! Same time and temp. Thanks! Leftover egg mix makes darned good scrambled eggs, too! I’ll try to get some actual recipes written up soon! Thanks!! I wonder if SB whips the egg whites a bit before blending? No peeling of eggs…just drop them all in the bowl after cooking, but now I can’t find the recipe. First time trying these and they turned out pretty good! is egg whites the issue? The steam button simply is a preprogrammed button for a certain amount of time. Hi Tara – It can help to spray the mold with nonstick cooking spray first. Thank you so much for the great suggestion on how to make these without cheese Debbie! I accidently included the ham when I put the ingredients in to my Ninja so I wonder if that was the reason. I keep the blended egg mixture in the fridge for up to 3 days, adding the flavorings when we make them. Thank you so much for this recipe. FYI just put your mold on the trivet outside of the pot. I can always add seasonings so I’m thrilled by all batches! How would you customize your Instant Pot Sous Vide Egg Bites? Mine puff up during cooking, but once they cool, they compact a bit. Little bites of heaven! These were so amazing fresh! They’re really fun to play around with a come up with new flavor combinations! I was surprised there were no seasonings in the recipe, but wanted to try it anyway. I’ve made them with full-fat cottage cheese and full-fat ricotta. I made the first one with cheddar, sundried tomatoes and dried Italian spice blend, the second one was Jarlsberg and cooked broccoli. So far I’ve made the green chile/pepper jack; broccoli/cheddar; and basil/sun dried tomato version. I don’t have an insta pot. Pulse <1 min = lumpy mess. My doctor has been hounding me to eat more protein and to give up my beloved English Muffin and honey breakfast. I started with the base: 4 eggs, 1/2 cup, 1/2 cup of my choice of cheese and then experiment with add-ins that I like. Do you have to use a blender or can I just use a whisk? Hi Sara – My egg bites come out just a little bit larger than a golf ball. Made the bacon gruyere version of these as specified and they weren’t nearly cheesy flavored enough (at least as compared to the Starbucks version), and that included using good quality gruyere… If I try them again I’ll probably double the gruyere…. Do you jarred roasted red peppers or roast a red pepper in the over? Hi! I might add hot sauce next time! You can use this method for as many eggs as you'd like (hopefully, at least 3 or 4!). That said, it is a personal preference thing. Thanks you for such a versatile recipe! But they do a good job of keeping the water out of the egg bites as they cook. How would they be cooking in oven like egg cups if you do not have an instant pot? These really are so easy and delicious. Nice texture, kids loved a “Scoop Egg” with chopped left over ham. Will try more cream next time. I made these following the recipe exactly, (except for using Beyond Meat vegetarian “meat” crumbles), and they were very good, both in taste and consistency. The longer the egg is cooked, the paler the yolk becomes in color, until it eventually turns greenish or grayish. Thanks. Tasted very similar to the egg white bite version at Starbucks. Good flavor, bad consistency. I need to give them a test run with whites only and will report back! I’ve had this recipe bookmarked for at least a month now and contine to tweak this already delicious recipe as I’m curious how the SB version has the silky texture. Came out great! That’s the size I have at home, and I found that the silicone egg bite mold fit perfectly inside, it was even a bit of a tight squeeze and I needed to lower it down onto the steamer rack using just my fingertips. Just made my first batch using some vegan “sour creme” I had on hand instead of cottage cheese and they are delightful. But if you know you're going to need these eggs for a certain dish or recipe (bakers, this is all you! Thèse turned out delicious – I used a sous vide to cook them though, not the instant pot. and added cooked bacon/green beans/cheddar in the first six; and, olives/red pepper/Jack in the next six. I used turkey sausage, mozzarella cottage cheese and spinetsThey are amazing! Did you know you pictures are being used in an add of an egg mold on Amazon? The last time I made them was a few months ago. I love them. I’m so excited to try this and maybe save about $100 a month! Blend well. They stuck! Hi Jessie – You can try spraying them with nonstick cooking spray before hand. I am pretty impressed with this recipe! I can’t wait to experiment with flavors. after being frozen.". They came out super wet and not even close to dense. “Must haves” include: Can I use that feature or steam? Thanks so much in advance. The flavor will still be similar though the texture may not be as light. I used silicone cupcake wrappers and put a small piece of brie in the bottom, topped with the egg mixture and sprinkled bacon bits on top. No need to look further for a better recipe, this is IT! These are amazing. The cooking time should be the same. I used 5 pieces of bacon (chopped) and 1/2 cup shredded Gruyere cheese and the flavor is great! Using an instant Pot, these will NOT have the same texture as True Sous Vide Egg bites. I’ll probably back off on the sun dried tomato next time as it packed a punch flavor wise Next experiment will be with egg whites. They came out undone and a mush pile. also, the consistency is more like scrambled eggs. They can also be frozen and reheated in the microwave for 1 ½ - 2 minutes. Do you have any recommendations about the amount of egg whites I should use. I was curious if you ever stacked two of the molds to double the amount you can make at one time. I do blend everything together except the meat (so the kids aren’t aware that they’re getting vegetables. Quickly transfer cooked eggs to the ice bath until cooled, about 5 minutes. It is – But these are meant to be a copycat version of the ones sold in Starbucks which are called “Sous Vide Egg Bites.” I totally know what a sous vide is and am currently wishing for one , When I have used the steam function with my InstantPot in the past, I have always added water to the base of the pot. My husband gets the Starbucks version all the time and says these are better! Thanks so much. HELP!? yogurt. I didn’t want to drag out the monster blender, so I used my Magic Bullet. personally don’t care about that, but I’m also feeding kids who find the texture kind of rubbery and shiny. Can you please share a recipe for a baked version? If anyone has perfected the timing for stacking I’d love to know. of sriracha. So happy to have come across your blog post. Thank.you!! You could give that a try Amy! I found that ratio to be way too high, resulting in egg bites that were super dense, not light and airy like I was hoping for. Do you have any suggestions? My normal go-to at Starbucks is their, , but I’d been hearing a lot about their sous vide egg bites lately, so I decided to give their. Thank you…. I’m thinking I can put them in a glass pie place and cover with foil? "It would also help the final product of the beaten whole eggs to add about half the amount of sugar, so about 1/2 tablespoon per pint of whole beaten eggs. I cannot eat cottage cheese so used an ounce of soft goat cheese and filled the 1/2 cup measuring cup the rest of the way with almond milk! Duh. I haven’t yet tried this myself, but will give it a try soon and report back if you don’t try it first! I do, even with spraying them with olive oil or coating with butter. My hubby is diabetic and needs a lean protein breakfast; I’d been making him plain hardboiled eggs, but he’s pretty bored with them. I love how uniform they come out, and I can meal-prep in order to make breakfast times very fast in the mornings. This recipe doesn’t call for that and it resulted in everything getting super burnt and I ruined my egg mold on the first go. So happy to hear that you liked them Tamara! Great overall texture and density!! I made them last night so they would be ready to pop in the microwave this morning. Thanks for a great recipe. I have made oven omlets with yogurt and that turns out supper yummy. Examine them carefully. Thank you so much Erin! Hi Robin – I use 1 cup of egg whites (from the carton) and they turn out well. I did add salt, and 1 scoop of unflavored collagen. This is my new favorite way to use the instant pot! I think that soft cheese seems to make a huge difference. Try it, you’ll like it! I’m sorry this happened for you Maureen. 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