Pressure Cooker Sous Vide Egg Bites

Yield: 6 egg bites Active time: 20 minutes Total time: 45 minutes April 13, 2019

If you’ve had the Starbucks Sous Vide Egg Bites, you know they’re delicious, but they’re also expensive. These copycat egg bites are easily made at home with a blender, silicone baby food mold, and pressure cooker.

Recipe from My Forking Life.


  • cooking spray
  • 4 large eggs
  • 4 pieces bacon cooked and crumbled
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1 tsp. hot sauce
  • 1/4 cup spinach chopped
  • salt and pepper to taste


Spray the inside of the cups of a silicone baby food mold with cooking spray.

Add bacon pieces to bottom of the cups. Set aside.

Add eggs, cheddar cheese, cottage cheese, heavy cream, hot sauce, salt, and pepper to a blender. Blend until smooth consistency. Stir in chopped spinach.

Pour egg mixture into the silicone cups, covering bacon. Cover the mold with aluminum foil.

Add 1 cup of water to bottom of the pressure cooker and place its trivet inside. Fold a 20 inch long piece of foil paper into thirds. Place it on the trivet and place the silicone mold on top of it. (You'll use the foil strip as a sling to remove the hot silicone mold later.)

Put the pressure cooker's cover in place, making sure valve is set to “sealing.” Select “Steam” and set the timer to 9 minutes. Once the time timer goes off, allow the pressure to naturally release for 10 minutes. Remove any remaining pressure with a quick release.

Open the pressure cooker and use the foil sling to remove the silicone mold. Allow it to rest for a few minutes and turn the egg bites over onto a dish. Enjoy immediately or refrigerate for up to 4 days.

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