Pressure Cooker Starbucks Copycat Sous Vide Egg Bites

Image of Caroline Chambers
Rated 4.5 based on 12 customer reviews
Pressure Cooker Starbucks Copycat Sous Vide Egg Bites
Pressure Cooker Starbucks Copycat Sous Vide Egg Bites


Mealthy Tip

We use this silicone mold from Amazon but you can also make the egg bites in heatproof jars or bowls. You do not have to toss the mix-ins in tapioca flour, but it helps keep them evenly distributed throughout the egg bite, versus all falling to the bottom of the mold.

Meal prepping? Reheat each bite individually in the microwave for 45 seconds, then flip it over and cook for 45 more seconds. Don't try to reheat two at once - it doesn't work!

Nutrition Facts

Per Serving: 76 calories; 5g fat; 2.1g carbohydrates; 6g protein; 14mg cholesterol; 254mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 76 Calories from Fat43
% Daily Value*
Total Fat 5g 7%
Saturated Fat3g 14%
Trans Fat0.0g
Polyunsaturated Fat0.2g
Monounsaturated Fat1.2g
Cholesterol 14mg 5%
Sodium 254mg 11%
Total Carbohydrate 2.1g 1%
Dietary Fiber0g 0%
Protein 6g
Vitamin A6% Vitamin C8%
Calcium3% Iron1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(12 Reviews)

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What others are saying

Image of Tiana D.

Tiana D. says:

Ever since I first tried these at Starbucks, I have been in love. These are so savory and delicious. The problem with Starbuck Sous Vide Bites? They are over 3 dollars for just 2 of these yummy babies. I was really excited to find this recipe, I immediately ordered the silicone molds. GUYS, these are so good... and honestly I like the texture in the pressure cooker BETTER than the ones at starbucks. These are fluffier and less greasy than the originals. I have been making these every couple days since finding this recipe. Thank you Caroline for writing this and saving me well over 20 bucks a week!

Image of Angie Stevens

Angie Stevens says:

I made these but set to steam For 10 minutes 1/2 cup shredded cheese 1/2 cup cottage cheese Spices 1/4 cup chopped spinach Scallions 1 cup water in bottom of pot Deelishus. Cover with foil when you cook.

Image of bonnie pence

bonnie pence says:

is there some reason (other than lower calories/cholesterol) that I can't just use the complete egg? also do the green peppers or other vegs like broccoli need to be precooked?

Image of Jo Lauer

Jo Lauer says:

I used mini heatproof jars/pinch bowls to make these and they were really good. I've made them three times already. Super convenient for breakfast on the go without breaking the bank. I used pepper jack cheese for added spice.

Image of Gina Anastasia

Gina Anastasia says:

I've actually never had the Starbucks version of this recipe, but my husband a good egg breakfast he could take with him on the way to work. We usually would make the mini muffin tin egg and sausage meals, but I decided to lighten it up this time. I tried using the silicone molds that were gifted to us. They turned out perfect, it's now both of our favorite breakfast on the go. I was able to make it in under 30 minutes, which is quicker than what I was doing before. The pressure cooker by far is one of our best investments.

Image of Maria Rustman

Maria Rustman says:

So excited to make these, but do you set the machine to steam?

Image of Christine Simko

Christine Simko says:

What do you set the machine to? Egg? Or steam? Or pressure cook? Important detail missing

Image of Carin Snell

Carin Snell says:

So good!! I used the steam setting and it worked well. I’m unsure which setting you’re supposed to use. If in doubt, use the steam. I might experiment cooking with less time since I’m making these to take to work and reheat. I’d love to know if anyone has tried it.

Image of Gina Reece

Gina Reece says:

Perfect! I used the silicone egg bite molds, and mine came with a silicone lid that I used instead of aluminum foil. No problems. I also tossed in a handful of bacon bits, because- bacon! I did struggle getting ahold of the handles on the trivet to pull out the mold without burning myself. It all nearly ended up in the water at the bottom of my pot.

Image of Paige Rankin

Paige Rankin says:

I’ve been experimenting with different ingredients, and my favorite is cream cheese and smoked salmon. I use the whole egg. Also cover with foil, set pressure cooker on “egg” setting on pressure, high temp., for 10 min., let them stay in for another 10 min. I also double stack the silicon molds. Super light and fluffy, and delicious.

Image of David Winton

David Winton says:

What do you mean that reheating two at a time in a microwave “doesn’t work?” Why not? What is a better way to reheat then? Having to do one at a time at 90 seconds apiece just means that, if you’re serving two people, the first one or two will be cold by the time you’re ready to serve. Never mind if you’re serving three or four. That’s not a very helpful “tip” if you don’t suggest a better alternative.

Image of Justine Richard

Justine Richard says:

Omg these are SO good! I was hooked on the starbucks eggs but at over $3 a trip it was adding up! These are spot on and so delicious.