These Instant Pot egg bites come out silky and custardy — my Starbucks copycat at a fraction of the carbs and cost, just 0.4g net carbs each. I make a batch every week.
I started making these at home after spending way too much on the Starbucks version. Two of theirs run 9 grams of net carbs. Mine? 0.4 grams each. And I'm not sacrificing anything on taste or texture.
The base is simple: eggs, cream cheese, cottage cheese, and Gruyere, all blended until smooth. That cottage cheese is what gives them the creamy, almost custard-like center that makes the Starbucks ones so good. I've tested batches with just cream cheese alone, and the texture falls flat. It's edible, but it's missing that soft, souffle-like bite. You need both for the right interior.
What I love is how customizable they are. My go-to is bacon and Gruyere (the original here), but I've done broccoli cheddar, sausage and green onion, and buffalo chicken. Whatever filling sounds good, chop it fine and fold it in. If you want more breakfast ideas with that same make-it-your-way flexibility, try my breakfast quesadillas or breakfast pizza.
The cooking process takes about 20 minutes on the steam function, though mine are usually done closer to 18. If your pressure cooker doesn't have a dedicated steam button, low pressure for the same time works well. One of my readers, Trish, confirmed this with her Duo Gourmet and they came out great. After the timer goes off, I vent the valve, remove the mold, and let everything sit on the counter for 5 minutes. That rest time matters. They look a little puffy at first but settle into the right shape as they cool.
I double or triple the recipe every Sunday so I have breakfast ready for the entire week. They keep in the fridge for up to 7 days and reheat in 30 seconds. My kids eat them cold out of the fridge half the time, which tells me the flavor holds up either way. For a full keto meal prep rotation, I alternate these with my sausage breakfast casserole and breakfast bowls so nothing gets repetitive.
One thing I figured out after making these dozens of times: leave about a centimeter of space at the top of each mold. The mixture expands during cooking, and if you fill all the way up, it overflows into the water below. I also spray the mold with cooking spray every time, even though it's silicone. Skip that step and you'll tear them trying to get them out.
What is an Instant Pot?
It’s a multifunctional pressure cooker that can steam, slow cook, saute, and warm, all in one appliance. I have the 6-quart model and it’s the one I reach for most on weekday mornings.
The key feature for this recipe is the steam function. It heats water under pressure inside the sealed chamber, creating the gentle, even heat that gives these their fluffy texture. Most models include:
Steamer
Pressure cooker
Slow cooker
Warmer
Saute
I use the steam setting exclusively for this recipe. If your model doesn’t have a separate steam button, the pressure cook setting on low works too.
How to get them out of the mold without tearing
I use the small plastic spoon that came with my mold. Gently scoop around the edges and they pop right out. If yours didn’t come with one, any small spoon or butter knife works.
The 5-minute rest on the counter is the real trick. If you try to remove them right away, they’re too soft and they’ll break apart. Give them those 5 minutes to firm up and they come out clean every time.
My favorite fillings
The base recipe uses a cheese filling, but I rotate through these every week:
Broccoli and cheddar
Spinach and Gruyere
Kimchi (trust me on this one)
Sun-dried tomato and parmesan
Buffalo chicken
Ham and cheddar
Sausage and green onion
Chop everything as fine as you can. Bigger pieces of meat or veggies throw off the texture and can make the centers cook unevenly. I season most variations with garlic powder and a pinch of thyme to bump up the flavor. If you like this kind of mix-and-match breakfast, my chaffle breakfast sandwich works the same way.
How I meal prep these for the week
I make a double or triple batch every Sunday. Seven fit in one mold, so two molds stacked gives me 14 for the week. The cook time stays at 20 minutes even with two molds stacked, which I confirmed after testing it three separate times.
Fridge storage: up to 7 days in an airtight container. I use a glass container with parchment between layers so they don’t stick. Reheat in the microwave for 30 seconds and they’re as good as fresh.
Freezer storage: up to 3 months. I freeze them on a sheet pan first, then transfer to a freezer bag. Reheat from frozen for 90-120 seconds. The texture holds up well, though the edges won’t be quite as crispy as day one. For other low-carb make-ahead breakfasts, my french toast casserole and sausage cheddar biscuits also freeze well.
Are Starbucks egg bites keto?
They’re lower in carbs than most of what Starbucks sells for breakfast, but two of theirs still come in at 9 grams of net carbs. That’s almost half my daily carb budget on two little bites.
I’ll grab them in a pinch when I’m traveling, but making your own is a better move. Each one of mine is 0.4 grams net carbs, which means I can eat three or four without thinking about it. The homemade version also lets me control exactly what goes in, so there are no mystery ingredients or added starches.
How to make these at home
You'll need a silicone egg mold and a blender or food processor. That's it for special equipment.
I blend the eggs, cream cheese, cottage cheese, and seasoning until completely smooth, then fold in whatever filling I'm using that week. Pour the mixture into the mold, cover with the silicone lid, and set everything on the trivet inside your pressure cooker with one cup of water in the liner.
The steam function does the rest. 20 minutes, then vent the valve and let the mold rest on the counter for 5 minutes before you pop them out. I've stacked two molds at once to double the batch, and the cook time stays the same.
Spray the inside of the silicone egg mold with cooking spray and evenly sprinkle chopped bacon inside each mold.
2
Blend the filling
Using a food processor or blender, mix together egg, seasoning, cream cheese, cottage cheese and Gruyere cheese until smooth.
3
Pour into mold
Pour the egg mixture into each mold, leaving a little bit of room at the top (about 1 centimeter) to allow for expansion and to ensure the egg mixture doesn’t spill as you lower it into the Instant Pot. Cover with the lid provided.
4
Set up the trivet
Add the trivet to the liner of the Instant Pot. Pour in one cup of water.
5
Add to Instant Pot
Gently lower the egg bite mold inside the Instant Pot and onto the trivet. Close the Instant Pot lid and turn the knob to sealing.
6
Steam it
Hit the ‘Steam’ function on the Instant Pot and steam for 20 minutes. After 20 minutes, turn the valve to venting to release any pressure. Remove the trivet along with the silicone mold. You can double the recipe and stack two molds on top of each other. The cook time of 20 minutes under steam function remains the same.
7
Let cool
Let sit on the counter for 5 minutes before removing the egg bites from the mold.
Nutrition
Per serving: 1 egg bite
Calories
154
Fat
12g
Protein
9.9g
Total carbs
0.4g
Net carbs
0.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Why did mine turn out watery?
I've had this happen when I use fillings with high water content, like tomatoes or fresh spinach. The fix is to put them back in for another 1-2 minutes. I also noticed that adding too much meat or cheese can slow down the cooking, so if you're loading them up, give them an extra minute or two. Patting wet ingredients dry before folding them in helps too.
What if my Instant Pot doesn't have a steam button?
Use the low pressure setting for 20 minutes. One of my readers, Trish, made these in her Duo Gourmet using low pressure and they came out great. I've also heard from others that the saute button with a glass lid can work, though I haven't tested that method myself.
Can I substitute the cottage cheese?
I've tried swapping it for extra cream cheese and the texture isn't the same. The cottage cheese is what gives these that light, fluffy center. Without it, they're denser and a little rubbery. If you're avoiding cottage cheese, a tablespoon of sour cream is the closest substitute I've found.
Can I make these without a silicone mold?
I've used a standard muffin tin with good results. Just spray it well and pour the mixture about two-thirds full. The shape won't be the same round dome, but the taste and texture are identical. Some people use small mason jars with foil on top, but I find the muffin tin easier to work with. Cook time stays the same either way.
Will the silicone lid melt?
No. The steam function doesn't get hot enough to melt silicone, which is rated for much higher temperatures. I've been using the same mold with its snap-on lid for over two years now with zero issues. If you're still nervous about it, you can cover the mold with foil instead.
Can I use just egg whites?
I've made a batch with all whites and they come out firmer and less creamy. If you're going for lower calories, I'd do 3 whole eggs and 2 whites instead of going all white. That keeps some of the richness while cutting down on the yolks. The fat from the yolks is what makes the texture so smooth, so removing all of it changes the result pretty significantly.
How many carbs are in each bite?
Each bite is 0.4 grams net carbs based on my recipe as written (bacon, Gruyere, cream cheese, cottage cheese). If you eat all seven from one batch, that's 2.8 grams total. I get asked about this a lot because the Starbucks ones are 9 grams for just two, and people assume homemade must be similar. It's not even close. Just keep in mind your fillings will shift the count, so if you're adding something like sun-dried tomatoes, check those carbs separately.
Hi Amanda, nothing wrong with your timing. Steam collects under the lid and drips back onto the tops. I blot mine with a paper towel and they’re fine. Covering the mold with its snap-on silicone lid or a square of foil catches most of it. Were yours uncovered?
A regular muffin tin works fine. Spray it really well, Wendy, and fill about two-thirds full. They won’t dome perfectly, but the taste is exactly the same.
Steaming is what finally gets the texture right. Baked versions always set too firm on the outside before the center caught up, and I’d just accepted that. Here the whole thing finishes at once, actually custardy. The cottage cheese and cream cheese combo does more than it looks like.
Baked egg bites always came out rubbery on the outside before the center was done for me too. Steam fixes that and no oven adjustment gets you there. The cottage cheese took me a few batches to believe in.
Trying to get into meal prep and these look like a good place to start. Problem is my store doesn’t carry Gruyere. Can I sub sharp cheddar 1:1 and still get that creamy texture, or does Gruyere do something I’d miss? Don’t want to wreck my first batch.
Sharp cheddar works, 1:1. The creaminess in these actually comes from the cream cheese and cottage cheese, not the Gruyere, so you’re not losing what you’re worried about. Gruyere is milder and a little nuttier, and sharp cheddar will taste more, well, sharp, but it won’t change how they set up. I’ve swapped it in when I was out of Gruyere and couldn’t tell a real difference in texture. First batch is safe.
It’s too hot to actually cook right now so I finally tried these and I cannot believe the silicone mold thing actually works, they came out looking EXACTLY like the Starbucks ones (do you have to spray the mold every single time or just the first use?)
I’ve tried four different keto egg bite recipes and kept ending up with rubbery, bland results. This one finally closes the gap, specifically the Gruyere, that’s what the other recipes are missing. Dropping one star because my first batch overflowed (fill to 3/4, not the top), but once I figured that out the texture was exactly what I was going for.
My 8-year-old asked if we could skip Starbucks on Saturday mornings and just make these instead. That kid would trade almost anything for a cake pop, so we tried it. Bacon in every bite. Pretty sure that’s what did it.
Used cheddar instead of Gruyere (it’s what I had) and still really creamy inside. Spray that mold though. Quick spritz my first batch and they all stuck.
Cheddar is great in these. Sharper bite than Gruyere but the creaminess is the same. And yeah, one spritz is not enough, I go heavy on that mold every time.
If you’re new to this like me, make a foil sling to lower the mold onto the trivet (I burned my fingers twice figuring that out the hard way). Also blended mine an extra 30 seconds on a whim and they came out noticeably creamier than my first batch.
That extra blend time is real. I’ve gone 20-25 seconds longer and the cream cheese fully incorporates. The foil sling tip belongs in the actual recipe notes.
I meal prep on Sundays and 7 bites doesn’t last the whole week. To double the batch, do I just run two separate rounds in the Instant Pot, or can you stack two silicone molds on the trivet? Blending I can figure out. It’s the cook time I’m not sure about.
Ran out of Gruyere mid-batch, so I finished the rest with sharp cheddar. The cheddar ones came out a little firmer with more of a bite to them, which I actually liked better. Might just swap it out every time now.
Cheddar sets firmer, yeah. Gruyere goes almost custard-soft in the middle, which I like, but cheddar holds shape way better when you’re reheating a batch.
Quick release for the first three batches and they were good. Switched to natural release for 10 minutes after reading about it and the texture completely changed. No more rubbery edges. Sets silky all the way through and the Gruyere distributes way better. Blend time matters too, I do a full 30 seconds and they come out noticeably smoother than when I rush it. Fully committed to this now.
The natural release thing is real. I noticed the same silkiness once I stopped doing quick release and haven’t gone back. 30 seconds on the blend is the sweet spot for me too.
This has been my Sunday meal prep for the last two months straight. I swapped the Gruyere for sharp cheddar the third time I made it because I couldn’t find Gruyere at my store, and now cheddar is just what I make. The bacon distribution matters way more than I thought. I used to scatter it in but now I press pieces into each mold before pouring the egg mixture and they come out way more evenly loaded every time. The 0.4g net carbs is the part I screenshot and send to people who think keto breakfasts are depressing. Never thought an Instant Pot would be the reason I stopped going to Starbucks but here I am.
The bacon distribution thing is legit. I press pieces into the bottom of each mold before the pour now too, otherwise they just float up and cluster. Sharp cheddar melts more evenly than Gruyere in these anyway, so that swap might actually be an upgrade.
I’ve made these four times now, and this past batch I threw in some diced jalapeños before pressure cooking. The cream cheese kind of rounds out the heat so instead of spicy you just get this warm little kick. Didn’t expect it to work that well but now I’m hooked.
The cream cheese really does mellow it out. I’ve done pickled jalapeños on top after cooking but not fresh ones inside during the pressure cook. Trying that next batch.
