Instant Pot Bacon Egg Bites 

If you’re like me, mornings can feel like a sprint. Between getting out the door and trying to stay on track with a healthy lifestyle, having something quick, filling, and nutrient-dense is key. That’s where these Instant Pot Bacon Egg Bites come in. They’re not only low in carbs and packed with protein, but they also use wholesome ingredients—like real eggs, full-fat cottage cheese, and crisp bacon.

These homemade egg bites are inspired by the popular sous vide version at Starbucks—but with cleaner ingredients, better flavor, and a serious nutritional upgrade.

Why These Egg Bites Are a Smart Choice

1. Protein-Packed and Satisfying
Thanks to the eggs, cottage cheese, and bacon, each bite is loaded with high-quality protein that keeps you full longer and helps balance blood sugar.

2. Low in Carbs, High in Nutrients
With less than 1 gram of carbohydrates per bite, these are ideal for low-carb, keto, and diabetic-friendly diets.

3. Made with Real Food
We skip the stabilizers and starches often found in packaged egg bites. Full-fat cottage cheese gives these their creamy texture—no additives required.

4. Perfect for Meal Prep
Make a batch on Sunday and you’ll have breakfast or snacks ready for the whole week. They store beautifully in the fridge and reheat like a dream.

How to Store and Reheat

Once cooked, let your egg bites cool completely and store them in an airtight container in the fridge. They’ll stay fresh for up to 5 days.

To reheat:

• Microwave: 20–30 seconds per bite
• Oven or toaster oven: 5–6 minutes at 325°F

You can also freeze them for longer storage. Just wrap individually and thaw overnight in the fridge before reheating.

Don’t Have an Instant Pot? Try the Oven!

These egg bites also bake beautifully in a conventional oven using the same silicone mold or a muffin tin.

Oven Instructions:

1. Preheat your oven to 325°F.
2. Place the filled silicone mold or muffin tin in a baking dish filled with about 1 inch of hot water (this mimics the gentle “steam” of sous vide).
3. Bake for 25–30 minutes or until the centers are set.
4. Let cool slightly before removing from the mold.

☕ Starbucks vs. Homemade: Nutrition & Ingredients

Let’s compare one of the most popular grab-and-go breakfast options—Starbucks’ Bacon & Gruyère Egg Bites—to these homemade ones:

 Takeaway:
Starbucks’ version isn’t terrible—but it includes starches and fillers that add unnecessary carbs. Homemade gives you full control over your ingredients, with fewer additives.

Make It Your Own

Feel free to mix it up! Add chopped spinach, mushrooms, green onions, or jalapeños for extra flavor and nutrients. Or swap the bacon for sausage, ham, or even a vegetarian option.

These egg bites are proof that eating well doesn’t mean sacrificing convenience—or taste. Whether you’re meal prepping for the week or just want a delicious way to use up some cottage cheese, this recipe is a must-try. Trust me, once you taste them, you’ll never go back to store-bought.

Here is a link for a silicone mold to make use for egg bites: https://a.co/d/1TcAiwa

Instant Pot Bacon Egg Bites

Tana

Here’s a delicious low-carb, high-protein Bacon Egg Bite recipe that works beautifully in your Instant Pot using a silicone mold. The addition of cottage cheese gives them a creamy texture and a protein boost—plus it helps them stay fluffy and moist.

Print Recipe Pin Recipe

Course Breakfast

Servings 7 egg bites

Calories 110 kcal

Equipment

• Instant Pot
• Silicone Mold – you can purchase on Amazon

Ingredients

  

• 4 large eggs
• 1/2 cup full-fat cottage cheese
• 1/4 cup shredded cheddar cheese or Monterey Jack, or Gruyère
• 3 strips cooked bacon chopped
• 1 tablespoon heavy cream optional for extra richness
• Salt and pepper to taste
• Optional add-ins: chopped green onions diced bell peppers, or a pinch of smoked paprika

Instructions

 

• Prep the Instant Pot:
• Pour 1 cup of water into the bottom of your Instant Pot and set the trivet inside.
• Blend the base:
• In a blender or food processor, combine the eggs, cottage cheese, shredded cheese, heavy cream (if using), salt, and pepper. Blend until smooth and frothy (about 20–30 seconds).
• Prepare molds:
• Spray your silicone egg bite mold with avocado oil or cooking spray. Sprinkle the cooked chopped bacon evenly into each mold.
• Fill with egg mixture:
• Pour the blended egg mixture into the molds, filling each cup about 3/4 full. Optionally, top with a bit more cheese or herbs.
• Cook in Instant Pot:
• Cover the mold lightly with foil or the silicone lid (if it’s pressure safe). Lower it into the Instant Pot on the trivet.
• Set to Steam or Pressure Cook mode for 8 minutes.
• Allow a natural release for 5–10 minutes before carefully removing the mold.
• Cool & Serve:
• Let the bites cool for a few minutes before popping them out. They can be served warm or stored in the fridge and reheated. Sometimes I put them in the oven on broil for 5 minutes to make them golden on top.

Notes

Nutrition Info (per bite, approx.)

• Calories: 110
• Protein: 8g
• Fat: 8g
• Carbs: <1g
  (Based on full-fat cottage cheese and cheddar, not including optional veggies)

Keyword bacon, eggbites, eggs