Breakfast,  Instant Pot

Instant Pot Starbucks Bacon Gruyere Egg Bites

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One of my husband’s favorite things in the world is breakfast. Unfortunately, with a 6 am start time at work, he doesn’t get a full breakfast on the weekdays (I covet my sleep a little too much! Sorry, babe!) However, I can make sure he gets some form of nourishment by preparing these Copycat Starbucks Bacon Gruyere Egg Bites in advance. Thank goodness for my Instant Pot!

Learn why we love our Instant Pot HERE. 

They’re really simple to make and will save you a small fortune versus swinging by Starbucks every day and getting the original egg bites! This recipe will yield 13 egg bites.

Ingredients:

  • 8 large eggs
  • 1/2 cup gruyere cheese, shredded
  • 1/2 cup cottage cheese
  • 1/2 tsp salt
  • 1/2 cup monterey jack cheese
  • 6 slices bacon, cooked and crumbled

Directions:

  • Place all ingredients except bacon in a blender and blend until uniform
  • Stir bacon into liquid mixture
  • Scoop into 1/4 cup increments into your Instant Pot egg mold (This one is our favorite!) Secure lid onto the mold.
  • Place 1 cup water into the bottom of Instant Pot.
  • Carefully set your filled mold into the Instant Pot and place lid on Instant Pot
  • Set to 8 minutes on “steam” setting. It will usually take 5-10 minutes for the Instant Pot to come to pressure.
  • Once finished, do a manual release and remove mold from Instant Pot.
  • Let cool in mold 2-3 minutes before removing from mold.

These will refrigerate for 3-4 days. They can be eaten cold or popped in the microwave wrapped in a paper towel for 30-60 seconds.

 

 

 

 


11 Comments

  • Jill

    Thank you for the recipe! I love egg bites & cant wait to try making them at home. Just one question- did you put the trivet on the bottom of your instant pot?

      • Cat B

        This is my first time, finally, trying egg bites. I halved the recipe and used all gruyere cheese (as I didn’t have Monterey Jack) and substituted the added salt with black pepper. I’m so glad I decided to go with your recipe; they came out perfect! Thank you so much 🙂

    • coffeemomrepeat

      Hello, Kristen! I only have one mold, so I did two rounds in the Instant Pot! I’m also not sure how well they would freeze. I have frozen a similar recipe cooked in a muffin top pan (used for breakfast sandwiches) and they fared well :). I hope that helps!

    • coffeemomrepeat

      If you followed the recipe specifications of 1/4 cup in each mold pocket, they should have been the perfect size to pop right in your mouth 🙂 By doing 1/4 cup increments, you leave room in the mold for expansion.

      • Kim

        I make these every week for work. I add fresh spinach, red peppers, hot sauce and garlic salt. I use the trivet because it holds the mold better . Love these

  • Angie Peña

    Followed the recipe exactly. Gave me 13. 1 for taste testing, and the rest for our breakfasts! So so so good! Thank you for the recipe!

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