Make these easy, cheesy 5-ingredient Instant Pot Egg Bites with savory sausage and your favorite cheese—just like Starbucks sous vide egg bites! No Instant Pot? I’ve got oven instructions, too.
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Why You’ll Love These Instant Pot Egg Bites Starbucks
After making these dozens of times, I can say they’re a breakfast staple—simple, filling, and packed with protein. Classic eggs, sausage, and cheese come together fast in the Instant Pot or oven for a comforting grab-and-go meal.
They reheat in one minute and taste as good as day one—perfect for crazy mornings or when everyone is on a different schedule. My family loves them, from picky toddlers to hungry teens, and they’re even Weight Watchers friendly.
With only 5 ingredients, they’re easy to meal prep for the week—ready when you are. A homemade version of those expensive coffee shop egg bites but better.
If you are an egg lover; try these Breakfast Sliders or this Spinach Quiche. And if you love the cottage cheese craze, try these Cottage Cheese Egg Bites! And go all out and serve with my crazy popular gooey Cinnamon Rolls.
Ingredients for Instant Pot Egg Bites
- Whole Eggs – Of course, the key ingredients for this recipe are eggs. Use organic, cage-free, or whatever your family loves the most. Or use egg whites!
- Sausage – Cook and drain (well) ground breakfast sausage (I used pork sausage).
- Salt and pepper – Use kosher salt and freshly ground black pepper for the fullest flavor.
- Shredded cheese – I use white grass-fed cheddar cheese, but you may also try Gruyere, Mexican cheese, Swiss cheese, feta cheese, Monterey jack cheese and cottage cheese, or a combination of the above.
- Garnish – Top the cooked egg bites off with fresh herbs chopped chives, green onion, and a little smoked paprika.
Get the full recipe in the recipe card below.
Recommended Equipment
- Instant Pot Pressure Cooker | Instant pot is the most popular brand of electric pressure cooker, but the method will be the same for any electric pressure cooker. I love this 6 quart Instant pot.
- Silicone Mold | You do need these nifty little egg molds to make these perfect egg bites. They also make great ice molds!
How to Make Sausage Egg Bites
Making these low-carb, cheesy egg bites has never been easier. Starbucks has nothing on these time-saving, homemade, fresh ingredients and much cheaper too!
Step 1 – Mix the ingredients
Have your breakfast sausage cooked, drained, and ready. You could even do this step ahead and refrigerate until ready to use.
Grab a large bowl and add eggs, salt, and pepper. Whisk the ingredients until the texture is nice and smooth. Next, stir in the breakfast sausage and tasty shredded cheese. Note: You can also put in a blender (before the sausage and cheese), but don’t overmix it.
Step 2 – Instant Pot Instructions
Place the trivet in the Instant Pot and add 1 cup of water. Lightly spray the silicone egg mold with spray oil, then fill each cup about ¾ full with the egg mixture. Set the mold on the trivet (leave the mold cover off). Cook on Manual or High Pressure for 6–8 minutes—closer to 8 minutes at high altitude and 7 minutes at sea level. For oven instructions, see below.
Step 3 – Remove and Cool
Release the steam with a quick release, instead of the natural pressure release. Next, remove the lid from the Instant Pot and carefully remove the egg mold. Set them on the cooling rack on the counter to cool for a few minutes.
Once the mold is cool enough to touch, remove the egg bites. Press the bottom of the egg cups to pop the bites out onto a plate easily.
Now, grab a fork and dig in!
How to Make Oven-Baked Sausage Egg Muffins
No Instant Pot? No problem! You can bake these instead:
- For a regular muffin pan: Preheat oven to 350°F. Lightly grease the tin and fill each cup about ¾ full. Bake for 20-25 minutes, until set and lightly golden.
- For a mini muffin tin: Grease well and fill each the muffin cups ¾ full. Bake for 12-15 minutes, until set.
Same great flavor, just oven-baked and perfect for meal prep!
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Variations & Substitutions for Breakfast Egg Muffins
Switch up the recipe to make it like the Starbucks Egg bites! For the Starbucks version, add ¾ cup of cottage cheese. Adding the cottage cheese will increase your total egg bite count to about 10.
- With or without cottage cheese, try adding any veggies, like sweet onions, chopped broccoli, sun-dried tomatoes, chopped spinach or chopped red bell pepper.
- Add up to ¾ cup of cottage cheese for a Starbucks egg bite, increasing your total egg bite count to about 10.
- If preferred, sprinkle in additional herbs, like dried oregano, basil, dill or parsley.
- Flavor upgrade: Use ¼ teaspoon garlic powder and onion powder to the batter.
- More of a bacon fan? Swap the breakfast sausage for freshly fried bacon bits (or store-bought).
- Omit or use your favorite meat – Add chopped ham, Canadian bacon, bacon, chicken sausage or chorizo or omit the meat altogether.
- These egg bites can easily be made dairy-free by using a dairy-free cheese alternative instead of authentic shredded cheese.
- Add a splash of heavy cream or half and half if desired, just a tablespoon or two.
Storage & Reheating Tips
These egg bites are perfect for meal prep!
- Cool Completely before storing to avoid sogginess.
- Freeze: Place cooled bites flat-side down on a parchment-lined tray. Freeze 1 hour, then transfer to an airtight container or bag. Freeze up to 3 months.
- Refrigerate: Store cooled bites in an airtight container for up to 5 days.
Reheating
- Microwave: Place a few bites on a plate, cover with a damp paper towel. Microwave frozen bites 1-2 minutes, or refrigerated bites in 30-second intervals.
- Oven: Bake at 350°F for 10-15 minutes until heated through.
FAQs Instant Pot Egg Bites
Rubbery egg bites usually mean they’re overcooked or don’t have enough fat for a creamy texture. Try reducing the cook time and use full-fat cheese or dairy. Let the Instant Pot naturally release pressure for 5 minutes to avoid toughening the eggs. Blending the mixture helps create a lighter, fluffier bite.
Double the ingredients and use two silicone egg bite molds with lids (or cover with foil). Stack the molds staggered in the Instant Pot, so they’re not directly on top of each other for even cooking. Keep the same cook time, and covering the top mold helps prevent condensation from making the bottom bites soggy.
Starbucks uses a sous vide method, which slowly cooks the egg mixture at a low, even temperature. They also blend the eggs with cottage cheese, which adds extra moisture and creaminess. This combo creates that signature light, fluffy texture. You can get similar results at home by blending your mixture well and adding full-fat dairy.
To reheat frozen Starbucks egg bites, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on 50% power for 1-2 minutes, then check and heat in 30-second intervals until warmed through. This helps prevent them from drying out while reheating.
f you prefer, you can skip the cheese and sausage. Enjoy these tasty egg bites plain with only eggs and salt and pepper. Or swap the cheese and sausage for your favorite filling, like red pepper, mushrooms, bacon pieces, fresh spinach, or even chopped deli meat.
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Ingredients
- 6 large eggs
- 8-16 ounce ground breakfast sausage cooked and drained
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup shredded cheese I used grass-fed cheddar, but try Gruyere, Mexican cheese, Swiss, Colby Jack, Monterey Jack, Pepper Jack, your favorite
Garnish
- chives or green onions, chopped
- smoked paprika just a little sprinkle for color and taste
Instructions
- In a large mixing bowl whisk the eggs, salt and pepper until smooth, stir in the sausage and shredded cheese.6 large eggs, 8-16 ounce ground breakfast sausage, ¾ teaspoon kosher salt, ¾ teaspoon black pepper, ¾ cup shredded cheese
- Place the trivet in the Instant Pot and add one cup of water.
- Spray the egg mold with a little avocado oil or spray oil and pour the egg mixture into the molds. Fill them to about ¾ full, almost to the top, do not place on the cover.
- Select the “manual” or "pressure cook" button and cook on high pressure for 7 minutes, 8 minutes for high altitude.
- Perform a quick pressure release, being careful to use a spoon so you don’t burn yourself.
- Remove the lid from the Instant Pot. Carefully, using the trivet, remove the egg mold from the Instant Pot.
- Once the mold is cool enough to touch, remove the egg bites from the molds by inverting onto a plate and gently pressing the bottom of the mold, they should pop right out.
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Notes
- Allow the Egg Bites to Cool – Before chilling allow it to cool completely.
- Freeze | Place cooled egg bites flat on a parchment or wax paper lined tray. Freeze one hour, then transfer to airtight baggie or container, freeze up to three months.
- Refrigerate | Store cooled egg bites in an airtight container for up to five days.
- Reheat | Place a few egg bites onto a microwave-safe plate covered with a damp paper towel. Since microwave powers and times vary, start frozen egg bites at 1-2 minutes and microwave defrosted or refrigerated bites in 30 second intervals.
- Oven Reheat | Preheat oven to 350°F (175° C) and place egg bites on tray and bake in oven or toaster oven for 10-15 minutes.
- Try adding any veggies, like sweet onions, mushrooms, sun-dried tomatoes, chopped spinach or spicy chopped bell pepper.
- Add up to ¾ cup of cottage cheese for a Starbucks egg bite, increasing your total egg bite count to about 10.
- If preferred, sprinkle in some additional herbs, like dried oregano, basil, dill or parsley.
- Swap the breakfast sausage for freshly fried bacon bits (or store-bought), chopped ham, Canadian bacon, chorizo, or omit the meat.
- These egg bites can easily be made dairy-free by using a dairy-free cheese alternative instead of authentic shredded cheese.
No Instant Pot? No problem! You can bake these instead:
- For a regular muffin tin: Preheat oven to 350°F. Lightly grease the tin and fill each cup about ¾ full. Bake for 20-25 minutes, until set and lightly golden.
- For a mini muffin tin: Grease well and fill each cup ¾ full. Bake for 12-15 minutes, until set.
Nutrition
Carrie Robinson
This would be the perfect breakfast to make on busy mornings! I just love how quick & easy these are to make. 🙂
Yes! Thanks Carrie!
Greta
Looks so delicious. Such an inviting and fulfilling recipe. Thanks for sharing.
Thank you!
Jacqueline
How cute are they? Kids would love these. Nice ???? idea!
Yes they would!! Put little pretzel sticks and make them little aliens or animals!
Sara Welch
Enjoyed these for breakfast this morning and started my day off right! Easily, a new favorite recipe; they turned out perfectly light and delicious!
Love hearing that, Sara thank you!
Janessa
These are so delicious! I love having a batch on hand for easy breakfasts.
Thanks so much!