The Melting Pot

Breakfast Egg Bites hero image coming soon

2017-present - Coffee-shop menu developers and Instant Pot home cooks adapting sous-vide eggs

Breakfast Egg Bites

Breakfast egg bites are a modern portable breakfast: high-protein, breadless, and easy to customize. Starbucks helped popularize sous-vide egg bites in 2017, while home cooks adapted the idea to Instant Pots, silicone molds, and meal-prep routines.

Difficulty

Easy

Prep time

10 minutes

Cook time

20 minutes

Total time

30 minutes

Servings

7 egg bites

Region

United States coffee shops and home kitchens

Era introduced

2017-present

Introduced by

Coffee-shop menu developers and Instant Pot home cooks adapting sous-vide eggs

Tags and Occasions

United States weekday breakfast meal prep portable breakfast eggs cottage cheese Monterey Jack bacon bell pepper spinach Coffee-shop breakfast menus Sous-vide cooking Instant Pot meal prep

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The Story

Egg bites show how a restaurant product can become a home appliance recipe. The cafe version uses sous vide for a soft custardy texture; home versions often blend eggs with cottage cheese, pour the mixture into silicone molds, and steam them in an electric pressure cooker. The format is flexible enough for bacon and Gruyere, roasted pepper, spinach, green chile, or whatever needs using up.

Drafted with Starbucks launch context from Teen Vogue (https://www.teenvogue.com/story/starbucks-breakfast-menu-sous-vide-egg-bites), Instant Pot method context from Platings and Pairings (https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/), and copycat method context from A Mom's Impression (https://amomsimpression.com/instant-pot-egg-bites/).

Ingredients

- 4 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded Monterey Jack or Gruyere
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 1/4 cup cooked crumbled bacon or chopped vegetables
- 1 tablespoon chopped chives or green onion
- Cooking spray

Directions

1. Blend eggs, cottage cheese, cheese, salt, and pepper until smooth.
2. Coat a silicone egg-bite mold with cooking spray.
3. Divide bacon or vegetables and chives among the cups.
4. Pour egg mixture into the cups.
5. Cover mold loosely with foil.
6. Set on a rack with 1 cup water in an electric pressure cooker.
7. Cook on high pressure 8 minutes, then let pressure release naturally 10 minutes.
8. Unmold and serve warm, or refrigerate for later.

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