Have you been hearing about these copy cat Starbucks Sous Vide Egg Bites that you make in the Instant Pot? Yes, they are delicious and so easy! I’ve got the recipe for you.
I am always looking for high protein breakfast options. I would love them to be, not only delicious but also, quick and easy.
These Sous Vide Egg Bites made in the Instant Pot using Mason Jars definitely fit the bill. I love using mason jars so I had this size already in my cupboard. I really like that I didn’t have to go searching for an egg mold to use in my instant pot but could just grab these mason jars instead.
If you haven’t yet made the leap and purchased an Instant Pot, I would highly recommend it. I am not an awesome cook or baker by any means. So if I can figure it out, anyone can. Trust me!
Sous Vide Egg Bites Instant Pot Recipe Using Mason Jars
So on to the recipe. When I started putting the ingredients together, my daughter wanted to know why I was getting out my Instant Pot just to make scrambled eggs. She thought it’d be a whole lot easier to just get out my frying pan. Ah, yes. It probably would be easier. Be these are not just any regular old scrambled egg. No. These are creamy, delicious, goodness with an extra protein kick.
You can customize these Sous Vide Egg Bites to your liking, of course. Here’s what I used:
Sous Vide Egg Bites Instant Pot Recipe Using Mason Jars
Ingredients
- 4 Large Eggs
- 1 1/2 Cups Colby Jack Shredded Cheese
- ½ Cup Cottage Cheese
- ¼ Cup Heavy Cream
- ½ tsp Salt
Instructions
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Add 1 cup of water to the bottom of the Instant Pot and then add the IP trivet.
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Using a blender, add eggs, cheese, cottage cheese, cream and salt and blend until smooth.
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Pour mixture evenly into 4 mason jars (I used the 8oz).
Cover each mason jar loosely with foil and place on the trivet in the IP.
Place the lid on the IP, close the vent, choose “steam” and set to 8 minutes.
Once done, let sit for 10 minutes to do a nature pressure release (NPR) and then quick release.
Carefully remove mason jars from the IP and let cool.
I ate one right away and stored the rest in the fridge for breakfast for the week.
Now the 8 oz mason jars I used, did overflow just a bit. So if you can fit a 5th jar in your IP, the mixture would work better split between 5 vs 4 jars.
Next time I make them, I’m going to try adding either cut up ham or bacon. These Sous Vide Egg Bites made in the Instant Pot are so good and so easy.
Give them a try and let me know what you think!
Printable Recipe:
Sous Vide Egg Bites Instant Pot Recipe Using Mason Jars
Ingredients
- 4 Large Eggs
- 1 1/2 Cups Colby Jack Shredded Cheese
- ½ Cup Cottage Cheese
- ¼ Cup Heavy Cream
- ½ tsp Salt
Instructions
-
Add 1 cup of water to the bottom of the Instant Pot and then add the IP trivet.
-
Using a blender, add eggs, cheese, cottage cheese, cream and salt and blend until smooth.
-
Pour mixture evenly into 4 mason jars (I used the 8oz).
-
Cover each mason jar loosely with foil and place on the trivet in the IP.
-
Place the lid on the IP, close the vent, choose "steam" and set to 8 minutes.
-
Once done, let sit for 10 minutes to do a nature pressure release (NPR) and then quick release.
-
Carefully remove mason jars from the IP and let cool.
One of my co-workers does this for his breakfasts at work in the mornings; smells delicious and makes me hungry! These are wonderful!
how do you heat up the extras, if they are not eaten at the same time?
I heat them in the microwave right in the mason jar or I scoop out of the jar and onto a plate to heat.
can you freeze the the jars if you do not use in a few days
I have not tried freezing them. I have frozen liquids in mason jars before but just have not tried these egg bites. Not sure how they’d taste after frozen, thawed, and re-heated.
I make enough for 3 or 4 weeks at a time, they great to keep at work for the week! I vacuum seal them into single servings and put what Im not taking to work in the freezer. I transfer 5 to the refrigerator over the weekend to take to work Monday. They reheat beautifully in the toaster oven!! Preaheat it to 350°, remove bite from sealed pouch and heat for about 5 mins. These are SO GOOD!! Thanks for sharing!
I love that!! I need to make some asap. I haven’t had them in too long!
I substituted ranch dressing and milk in place of the cottage cheese and heavy cream. Add bacon, ham, diced onions, broccoli, or anything else you’d like to the bottom of the jars before pouring in the egg mixture. This keeps the solid ingredients from floating entirely to the top and distributes nicely throughout. No need to cover either. Just fill to about an inch below the top of each jar. They’ll still expand but will got back down as they cool.
Delicious!!
These were pretty good. I did like someone else recommended and added some other items like onion, broccoli, mushrooms and ham. I used 5 of the 8oz jars without covering them and had no spillage.
My daughter goofed though. I told her I set a timer for 18 minutes and when that went off to do the quick release; she did it when the IP timer went off after the 8 minutes. They still came out good, just not as firm as I think they would’ve.
This will be part of our weekly meal prep now! Thank you.
These are wonderful! I did my first batch exactly as the recipe called for and they were so yummy. Now, I just do them with whatever ingredients we have in the fridge – chopped up broccoli, green onions, some thyme, chopped up bacon, etc. it’s a great, easy meal to prep on a Sunday, and have breakfasts for all week!
I’m so glad you like them! They are so good!