Red Pepper and Feta Egg Bites - Combine the egg mixture with some chopped roasted red pepper and crumble feta cheese. I also like to add chopped spinach to this combo

Ham and Cheese Egg Bites - Combine the egg mixture with chopped ham or canadian bacon and sharp cheddar cheese. You can also add

Mushroom and Swiss Egg Bites - Saute chopped mushrooms in a little oil and season with salt. Combine the egg mixture with the sauteed mushrooms and shredded swiss cheese.

Spicy Egg Bites - Combine the egg mixture with chopped pepperoni and monterey jack cheese. The spicy mix ins with the creamy egg mixture are a perfect combination.

Can I use just egg whites instead?

Yes You can make this copycat starbucks egg bites recipe with just egg whites.

Swap the 5 whole eggs for 1 cup of egg whites. Then, follow the rest of the instructions as they are written.

How do I make Copycat Starbucks Egg Bites?

Instant Pot Instructions for Egg Bites

Start making this Starbucks egg bites recipe by cooking the bacon in a frying pan. You will want the bacon to be fully cooked, but not too crispy.

Then add eggs, cream cheese, milk, and salt to a high speed blender or food processor. Combine until fully combined and smooth. Check and be sure that all of the cream cheese has been blended in.

Chop the bacon and place a few pieces in each cup of a silicone mold. Pour egg batter into the silicone molds as well. Finally sprinkle shredded Gruyere cheese into each egg cup as well.

Pour 1 cup of water into the instant pot. Lower the silicone mold into the instant pot on a trivet. Close the valve to sealing and set the instant pot to the steam setting for 10 minutes.

When the 10 minutes are up, manually release the pressure and open the instant pot. Allow the egg bites to cool for 5-10 minutes before removing from each mold. Enjoy immediately or store in an air tight container in the refrigerator for up to 5 days.

Stove Top Instructions for Egg Bites

To make the Starbucks egg bites on a stove top you will still need the silicone molds and a blender, but this time you will use a large stock pot or dutch oven to cook them. Prepare the egg batter by blending together the eggs, cream cheese, milk, and salt.

Pour 2 cups of water into the large soup pot and place the trivet that comes with the molds into the bottom of the pot. Place some bacon and cheese into each egg mold cup and pour batter on top. Carefully place the filled egg molds on top of the trivet.

Turn the heat on to high for about 3 minutes until the water boils. Cover the pot and reduce the heat to medium. Allow the egg bites to steam in the pot for 12 minutes.

Turn the heat off and remove the lid. Allow the egg bites to cool for at least 10 minutes. Remove the egg bites from the molds and enjoy

Storage, reheating and freezing

Allow these instant pot egg bites to cool completely. Then, transfer to an airtight container and place in the fridge.

Reheat them in the microwave for just 45 seconds to 1 minute. Reheat in the oven or toaster oven at 250F for 8-10 minutes. If you want them to have a broiled top, place them under the broiler for just a minute after reheating.

This recipe also freezes perfectly Allow the egg bites to cool completely and then place them in an airtight container to freeze. Enjoy within 3 months of freezing.