Instant Pot Bacon Gruyere Egg Bites

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Just like Starbucks!

Anyone else obsessed with the Bacon Gruyere Egg Bites from Starbucks ? I know it’s not just me…at least my husband too, lol. We’ve only spent a small fortune on them before I realized I could make them at home in the Instant Pot. So simple to make and will definitely keep the change in your pockets!

There is a Starbucks not too far from where we drop Wrennyn off for daycare twice a week. So we’d usually pop in for usual Matcha Latte and Joel’s Caramel Machiato, a special indulgence for the week and also a little alone time to enjoy together since our mornings with our toddler otherwise are pretty rushed. But it just so happens this all started happening around the same time that that Starbucks came out with there new Sous Vide Egg Bites. We were hooked from the go! Cheesy, creamy, perfect pillowy bite sized delights…emphasis on the cheesy. I knew (actually Joel asked if) I could make them at home. 

Trials and Errors

I actually tried to make these the ‘real’ way with my Anova Sous Vide – which I will share at another time. I must say, using the mason jars made it hard to get the eggs out and from start to finish it took just over an hour an a half to cook so I knew the Instant Pot would be a good alternative for those of us who don’t always have a lot of time to cook with that method.

It took a couple of tries to get as close as I could to the version served at Starbucks but I found a combo of the following made for a damn good copy cat!

  • Egg (obviously)
  • Cottage Cheese
  • Heavy Cream 
  • Bacon
  • Gruyere Cheese
  • A Sharp Cheddar (I used White Extra Old Cheddar)

I do have to say the one thing I’m not crazy about with the Starbucks version is that the bacon sometimes seems a bit undercooked so I made mine more on the crisp side.

I was happy to find these Silicone Egg Molds through Amazon, but I will say the lids don’t stay on very well and the eggs seeped out and made weird shapes. Through looking around at different recipes and approaches to cooking them in the Instant Pot – I found Platings and Pairings advice on using aluminum foil to cover the silicon egg molds to be very useful. It kept the lids in place and the bites kept the perfect shape!

Lastly, I found my ideal cook time to be 12 minutes on the Steam function on High without the Keep Warm. They were solid, but still creamy and not overcooked. But it may vary with your ingredients, molds, etc. so be prepared to try and maybe try again! It’s worth the money it saves you though, I promise!

Full Disclosure

These egg bites aren’t the healthiest. There are made primarily of cheese and cream – which I’m totally ok with. I like to enjoy 2 with a nice little salad and call it balance, ha! But I knew the first time I tried these I had to share the original ones first before experimenting and I fully intend to share some healthier versions, so stay tuned for those!

Looking for More Instant Pot Recipes?


Instant Pot Bacon Gruyere Egg Bites

Delicious bacon and gruyere egg bites that taste just like the ones from Starbucks but made in minutes in your Instant Pot at home!

  • Author: Tanya Bates
  • Prep Time: 5 Mins
  • Cook Time: 12 Mins
  • Total Time: 17 minutes
  • Yield: 14 Egg Bites


  • 6 Eggs
  • 1 Cup of Heavy Cream
  • 1/2 Cup of Cottage Cheese
  • 1 Cup of Shredded Gruyere Cheese
  • 1/2 Cup of Shredded Extra Old Cheddar Cheese
  • 5 Slices of Crisp Cooked Bacon Cut into Bite Sized Pieces
  • 1/2 Tsp of Sea Salt
  • 1/4 Tsp of Black Pepper


  1. Add all of the ingredients except for bacon to a high speed blender and blend on high for 1 minute until fully combined
  2. Distribute Crisp cooked bacon pieces between 2 Silicone Egg Bite Molds
  3. Pour and distribute egg mixture into the 2 Silicone Egg Bite Molds leaving just a little room for expansion
  4. Place the lids on the Egg Bite Molds and cover with aluminum foil tightly to secure lids in place and upright
  5. Placing the steam tray that comes with your Instant Pot and 2 Cups of water into your Instant Pot, place one egg bite mold in top on steam tray (*See Notes)
  6. Set Instant Pot to Steam function for 12 Minutes on High (No Keep Warm Setting) and START
  7. Once Steam cycle is complete, allow for pressure to release naturally for at least 5 minutes before using Pressure Release Valve to release remaining pressure (always read and use recommended Instant Pot manual recommendations)
  8. Carefully remove tray, it will be hot! Remove aluminum and allow to cool for a moment before removing lid. Flip silicone mold over onto a plate and careful cox egg bites out by gently pressing the top of the mold
  9. Repeat Steam function with second tray
  10. Serve immediately or store in an air tight container in the fridge for later use


*I recommend cooking one tray at a time for best outcome

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This Post Has 4 Comments

  1. I love making egg bites but usually can’t afford the extra calories if I add in bacon, cheese etc. Aromatic spices are my way to get around adding flavor with out adding calories.

    1. Absolutely Michael! I kept the recipe here close to what I think the original might be like but wow is it on the heavy calorie side! Aromatic spices are definitely a great way around in, I also enjoy removing some of the heavy cream and cheese and adding chopped veggies too 🙂

  2. What is the best way to reheat them?

    1. Hi Christy! I like to pop mine in the oven on 350F for 10 mins but if you don’t have time for the oven they reheat well in the microwave for a couple minutes as well.

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