Instant Pot Egg White Bites: Easy Starbucks Copycat Recipe

Starbucks egg white bites used to be my go-to breakfast whenever I traveled, but when I moved to Marrakech, they became a distant memory. That is, until I discovered how easy it is to recreate them at home using my Instant Pot. These Instant Pot egg white bites are protein-packed, customizable, and unbelievably fluffy. Whether you want a low-carb, vegetarian, or dairy-free version, this recipe adapts beautifully. In this post, I’ll show you how to make them, share my flavor-boosting tricks, and walk through cooking them perfectly every time. Let’s dive into your new favorite breakfast.

A Marrakech Morning Twist on Starbucks Egg White Bites

The Story Behind My Breakfast Obsession

Back when I lived in Charleston, I never thought much about breakfast—until Starbucks launched their famous sous-vide egg white bites. Creamy, warm, and protein-rich, they made busy mornings feel like a treat. But when I relocated to Morocco, there wasn’t a Starbucks in sight. I missed those bites terribly… until I realized my Instant Pot could make something even better.

I started testing batches using my silicone egg mold, local veggies, and whatever cheese I had on hand. After a few tries, I nailed it—soft, fluffy, and full of flavor. These Instant Pot egg white bites became a morning ritual in our Marrakech kitchen.

If you’re also a fan of grab-and-go breakfasts, check out my Instant Pot Lentil Harira or Southern Red Beans—both prep beautifully for the week.

Why They’re Better Than Starbucks (and Cheaper)

The Starbucks version is great, but let’s be real—it’s pricey. One pack costs around $5 and only gives you two small bites. Making them at home costs a fraction and you get full control over the ingredients—no preservatives or additives.

Plus, the Instant Pot replicates the sous-vide method using the Steam function. It gently cooks the eggs in a water bath, just like Starbucks, giving you that velvety, custard-like texture. And with this silicone egg mold, it’s ridiculously easy to portion and cook evenly.

For more Instant Pot tricks, check out my guide on creamy Moroccan Chickpea Stew—another dish where texture matters.

Flavor Combinations and Protein Boosts

How to Customize Your Egg White Bites

The beauty of Instant Pot egg white bites is that they’re a blank canvas. The base is simple: egg whites, cottage cheese (or Greek yogurt), and a pinch of salt. From there, you can add anything:

Popular Add-ins:

• Diced bell peppers
• Spinach or kale
• Feta, cheddar, or Swiss
• Green onions or sun-dried tomatoes
• Turkey bacon or smoked salmon

In our kitchen, I love Moroccan twists like chopped preserved lemon, ras el hanout, or harissa for a spicy version. If you’re after comfort flavor, you’ll love my Smoky Black Bean Chili with similar southwest notes.

Why Cottage Cheese Makes a Big Difference

This ingredient might sound odd, but cottage cheese adds creaminess and protein—just like in the original Starbucks recipe. You blend it with egg whites until smooth, and it helps the bites puff slightly while staying silky inside.

You can swap in:

• Greek yogurt (more tangy)
• Cream cheese (rich and decadent)
• Coconut cream (dairy-free)

Need plant-based swaps? I explain more options in my Vegan Lentil Soup—a great example of creaminess without dairy.

Nutrition, Storage, and Variations

Are Egg White Bites Healthy?

Absolutely! Here’s a quick look:

They’re naturally:

• Low-carb
• Gluten-free
• High-protein
• Meal-prep friendly

Want to keep things even lighter? Skip the cheese or use a dairy-free base like this almond yogurt from Amazon.

If you’re into macro-balanced meals, check out my Sweet Potato & Chickpea Curry, another recipe with plant-based protein balance.

How to Store and Reheat Them

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 2 months in a ziplock bag.
• Reheat: Microwave for 30–45 seconds or steam again in the Instant Pot.

You can even pack them for travel, just like I do with my Make-Ahead Chicken Tagine. Portable, protein-packed, and so satisfying.

Step-by-Step: How to Make Instant Pot Egg White Bites

Tools You’ll Need

• Instant Pot (6-qt or 8-qt)
• Trivet
• Silicone egg bite mold (buy here)
• Blender or food processor

Ingredients (Basic Version)

• 6 large egg whites (or ¾ cup from carton)
• ¼ cup cottage cheese
• ½ tsp salt
• ⅓ cup diced veggies (your choice)
• ¼ cup shredded cheese (optional)
• Seasonings: black pepper, garlic powder, paprika

Instructions

1. Blend Base: Add egg whites, cottage cheese, salt, and spices to a blender. Blend until smooth and frothy.
2. Prep Mold: Lightly grease silicone mold. Add chopped veggies and cheese to each cup.
3. Fill & Cover: Pour egg mixture into each cup, leaving ⅛ inch from the top. Cover with foil or silicone lid.
4. Steam: Add 1 cup water to Instant Pot. Set trivet inside. Place mold on trivet.
5. Cook: Seal lid. Set to Steam mode for 10 minutes. Natural release for 10 minutes.
6. Cool & Pop Out: Let rest 5 minutes before removing from mold. Serve warm.

FAQ: Instant Pot Egg White Bites

Can egg white bites be made in the Instant Pot?
Yes! It’s the best method to replicate Starbucks’ sous-vide texture using steam.

What mold do I need for egg bites?
Use a silicone mold like this one from Amazon that fits in a 6- or 8-quart Instant Pot.

Can I use whole eggs instead of egg whites?
Absolutely. Just use 4–5 whole eggs instead of 6 egg whites.

How do I keep them from being rubbery?
Avoid overcooking, and let them sit covered for 5–10 minutes after cooking to firm up gently.

Conclusion

Making your own Instant Pot egg white bites isn’t just easy—it’s rewarding. You get creamy texture, bold flavor, and serious convenience, all in one mold. Whether you’re meal prepping, eating clean, or just tired of toast, these bites will change your mornings.

For more low-carb, high-protein meals, try my Moroccan Chicken Stew or Red Lentil Tagine Bowl. They’ll keep your energy up—and your taste buds happy

Instant Pot Egg White Bites (Starbucks Copycat)

Recipe by Ellie HarperCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

120

kcal

Total time

25

minutes

These creamy and fluffy Instant Pot egg white bites are the perfect Starbucks copycat—high in protein, low in carbs, and made effortlessly in a silicone mold using steam. Perfect for meal prep or a grab-and-go breakfast

Ingredients

• 6 large egg whites or ¾ cup from carton
  ¼ cup cottage cheese (or Greek yogurt)
  ⅓ cup chopped bell peppers
  ¼ cup shredded cheese (optional)
  ¼ cup chopped spinach or kale
  ¼ tsp garlic powder
  ¼ tsp salt
  Black pepper to taste
  Nonstick spray or oil for greasing mold

Directions

• Add egg whites, cottage cheese, garlic powder, salt, and black pepper to a blender.
  
• Blend on high until the mixture is smooth and slightly frothy, about 20 seconds.
  
• Lightly grease each cup of the silicone egg bite mold with nonstick spray or oil.
  
• Distribute chopped bell peppers, spinach, and shredded cheese evenly into each mold cup.
  
• Pour the blended egg mixture over the fillings, leaving about ⅛ inch of space at the top.
  
• Cover the mold with foil or a silicone lid to prevent water from dripping inside.
  
• Add 1 cup of water to the Instant Pot insert and place the trivet inside.
  
• Place the filled mold on the trivet and securely close the lid.
  
• Set the Instant Pot to Steam mode for 10 minutes.
  
• Allow the pressure to naturally release for 10 minutes, then carefully open the lid.
  
• Use oven mitts or tongs to remove the mold and set it on a heat-safe surface.
  
• Let the bites cool in the mold for 5 minutes before gently removing and serving.

Notes

• Swap Greek yogurt, cream cheese, or coconut cream for the cottage cheese depending on your dietary needs.
  Customize with jalapeños, sun-dried tomatoes, or diced turkey bacon.
  Store in fridge up to 5 days or freeze up to 2 months. Reheat in microwave or on Steam mode.