Instant Pot Egg Bites
Published August 31, 2020 • Updated March 2, 2026
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These Instant Pot egg bites are my Starbucks copycat at a fraction of the carbs and cost. I make a batch every week, and each one comes in at just 0.4g net carbs.
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.
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.
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Ingredients
3 slices of crispy cooked bacon, finely chopped -
5 eggs
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup cream cheese, softened
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1 tablespoon 4% cottage cheese
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2 ounce Gruyere cheese, shredded or parmesan cheese
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silicone egg mold
Step by Step Instructions
Step by Step Instructions
Prep the mold
Spray the inside of the silicone egg mold with cooking spray and evenly sprinkle chopped bacon inside each mold.
Blend the filling
Using a food processor or blender, mix together egg, seasoning, cream cheese, cottage cheese and Gruyere cheese until smooth.
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.
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.
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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →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.
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.
Pickled ones on top after is a good call too. Hadn't thought about the texture difference.
I love Annie’s keto focus recipes. These egg bites did not disappoint. My Instant Pot Duo Gourmet does not have a Steam function button. I used Low Pressure for 20 minutes and they came out great. After they started to cook, I read that you can used the Sauté button with the glass lid for the desired time to mimic the steam function. My only other comment is that I made this with 5 eggs according to the recipe and it more than fill both egg molds making a total of 12 bites. I added bacon and cheese to one, and just bacon to the second one. I think I like the one without the grated cheese more so. They were less salty. Maybe you can omit the salt if making with cheese since there is salt in the cheese. Thanks again for the recipe! It’s a keeper. Hope these comments help.
Yep, Gruyere sneaks up on you with the salt. I pull back to a pinch whenever I'm loading in the cheese.
Thank you for all the recipes and knowledge that you share. When my family and I started keto, you were the first account I found on YouTube. That was two years ago. Your content has helped us stay Keto. We've lost a lot of weight, and healed diabetes and food addiction. If you ever doubt the value of what you do, please remember this. You are saving lives. God bless you with the desires of your heart!
Two years and healed diabetes through food. That's why I keep going. Your family did the hard part.
Can the cottage cheese be substituted with more cream or shredded cheese?
I haven't tried that but I feel like it would work.
I don’t want to melt the snap on lid for the egg bite mold. It won’t melt using the steam mode for Instant Pot?
Thanks
It shouldn't melt in steam mode, but if you are worried about it, just wrap with foil
Is the steam function under “low pressure” or “high pressure” when you press it? I changed mine previous for a recipe and I can’t remember which one was the default...thanks!
It should just be a button. If your instant pot doesn't have it, you might be able to cook them under a low pressure.
Yes, I'd also like to know if the net carb count is for each individual bite or for the full 7.
For the individual egg bite
The recipe here for the Keto Egg Bites is 0.4 carbs each.
If you eat all seven of the homemade keto eggs bites it is 2.8 carbs or rounding up on an app, 3 carbs. Take into consideration that what you fill them with could alter the carb total. Based on the recipe as provided, it is 0.4 carbs per bite.
HOW MUCH IS ONE EGG BITE? I AM CONFUSED, THANKS IN ADVANCE.
The recipe here for the Keto Egg Bites is 0.4 carbs each.
If you buy the ones at Starbucks, those are 9 carbs for the serving that contains two bite. So if you were to eat two of your homemade keto egg bites, it would be .8 carbs, which in the Carb Manager app, it rounds up to one carb.