If you enjoy the sous vide egg bites at Starbucks, this Sous Vide Egg Bites with Bacon and Cheddar recipe is for you! Each egg bite has just 1g net carbs. And I make this recipe in an electric pressure cooker so it cooks up fast!
I’m really not a fast food girl. And also, I’m not much of a fad food girl, either. But since Starbucks came out with their sous vide egg bites, they’ve been my go-to when I’m there getting work done for hours on end and need sustenance. A girl’s gotta eat, right?
But what if that girl knows she can make a homemade version that’s healthier and more affordable? Girls and guys everywhere, if you love Starbucks sous vide egg bites, this recipe is for you.
And here’s why you should make them at home. They are:
- Healthier
- More affordable
- Easy to customize to suit your tastes
- Great for meal prep (so you’ll have breakfast ready all week long!)
Egg Bites Instant Pot
There are a select few things that I absolutely love using my Instant Pot for, and this recipe is one of them. Whipping these sous vide egg bites up in the Instant Pot couldn’t be easier and it takes the guesswork out of it.
Pro Tip: You can also cook these in the oven in a water bath in a 325F oven until the eggs are set (about 45 to 60 minutes).
The Egg Bites Mold I Use
Like with anything you cook, you need to have the right tools to get the job done properly. If you’re making these sous vide egg bites in an Instant Pot, you’ll need a mold. I use this silicone egg bites mold, and it also comes with a steamer rack.
I make these egg bites at least once every other week and keep them stashed in my fridge for easy meals, so the $9.99 I spent on the mold was definitely money well spent!
Keto Egg Bites
This recipe has 1g net carbs per 1 egg bite. If I’m eating these alone as a meal, I consider 3 egg bites a meal. However, if I’m having something along with these egg bites (for example, half an avocado or a small handful of nuts), then I consider 2 egg bites a meal. Because these are so low in carbs, they’re easy to fit into your daily macros, no matter what your eating style is!
Pro Tip: If you change the veggies in this recipe to suit your tastes, note that the macros will change. If you’re strictly following your daily macros, be sure to recalculate the nutrition information.
Starbucks Egg Bites Nutrition:
Here’s the nutrition information for 1 serving (130g) of Starbucks Egg Bites: Bacon & Gruyere:
- 300kcals
- 20g fat
- 9g carbohydrates
- 0g fiber
- 9g net carbs
- 19g protein
Sous Vide Egg Bites with Bacon and Cheddar Nutrition:
And here’s the nutrition information for this recipe for 2 egg bites (to make the serving size comparable with Starbucks serving size):
- 254kcals
- 20g fat
- 4g carbohydrates
- 2g fiber
- 2g net carbs
- 14g protein
More Meal Prep Egg Recipes:
- Instant Pot Deviled Eggs with Relish
- Broccoli and Red Pepper Egg Muffins
- Low Carb Bacon, Egg, and Spinach Breakfast Casserole
- Egg Salad with Bacon and Creamy Honey Mustard Dressing
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Sous Vide Egg Bites with Bacon and Cheddar
Ingredients
- 4 large eggs
- 2 oz shredded white cheddar cheese about 1/2 cup shredded
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 3 strips beef bacon cooked until crispy and chopped small
- 2 scallions green and white parts, thinly sliced
- 7 cherry tomatoes halved
- Fresh parsley minced, for garnish (optional)
Instructions
- Add the eggs, cheddar, cream, black pepper, and onion powder to a food processor and process until smooth. Add the bacon, scallion, and tomato, and pulse 5 times. Pour the egg mixture into a silicone egg bites mold for Instant Pot (you should get 7 egg bites).
- Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water. Cover the top of the egg bites mold with aluminum foil (to prevent condensation from dripping in), and place the mold on top of the trivet (the mold should fit into a 6 or 8 quart capacity Instant Pot).
- Turn the pot on “Steam” for 10 minutes, and then do a natural pressure release for 10 minutes. Release any remaining pressure, and then carefully remove the egg bites mold. The egg bites should come out easily without the need to grease the mold.
- Store the egg bites covered in the fridge for up to 5 days.
Helpful Tips
- Net Carbs: 1g per egg bite
- Nutrition information given is for 1 egg bite.
- Alternatively, you can cook these in the oven in a water bath in a 325F oven until the eggs are set (about 45 to 60 minutes).
- If you change the veggies in this recipe to suit your tastes, note that the macros will change. If you're strictly following your daily macros, be sure to recalculate the nutrition information.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Absolutely 5 star deserving suggestion for this time of year ! Thank you very much and enjoy your day :-)