Instant Pot Starbucks Egg White & Red Pepper Egg Bites Recipe

April 4, 2018Van
Blog post

Prep time: 10 minutes

Cook time: 7 minutes

Serves: 7 Egg Bites

If you’ve never tried the Egg Bites at Starbucks, they are a mini creamy, velvety version of a frittata. They are perfect for breakfast or a snack since they are packed with protein and low in carbs. My Copycat of Starbucks’ Bacon & Gruyere Egg Bites recipe was so popular, I figured I should create a copycat of the Egg White & Red Pepper ones as well.

The ingredients were easy to figure out because Starbucks has them listed out on their website, I just left out any thickeners, additives and preservatives that are included in the ones you get at Starbucks – not only is it much cheaper making these at home, it’s much healthier as well since you can control all the ingredients. The only ingredient I changed was the cottage cheese, I used cream cheese instead because it gives the egg bites a better texture without having to add a thickener or starch – if you’re not watching carbs and want the texture more similar to the Starbucks ones you can add ¾ Teaspoon of Rice Starch. Give it a try and let me know what you think.

Instant Pot Starbucks Egg White & Red Pepper Egg Bites Recipe

My recipe is perfectly proportioned to make 7 Egg Bites in these wonderful silicone trays (purchase here) that fit perfectly into the Instant Pot.  Click on photo of the tray to buy one.

Instant Pot Starbucks Egg White & Red Pepper Egg Bites Recipe

If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Starbucks Egg White & Red Pepper Egg Bites Recipe

  • Prep time: 10 minutes
  • Cook time: 7 minutes
  • Serves: 7 Egg Bites

Copycat of Starbucks Egg White & Red Pepper Sous Vide Egg Bites


  • ¾ Cup Egg Whites
  • ¾ Cup Shredded Monterey Jack Cheese, about 2.9 Oz weight
  • ¼ Cup Feta Cheese
  • ¼ Cup Cream Cheese
  • 3 Tablespoons Jarred Roasted Red Bell Pepper, diced small
  • 2 Tablespoons Chopped Spinach
  • 1 Teaspoon Green Onion, green parts only, finely diced
  • ¼ Teaspoon Tabasco Hot Sauce
  • ¼ Teaspoon Kosher Salt or Flaked Sea Salt
  • ¾ Teaspoon Rice Starch (Optional), this is in the original Starbucks ones and will get the more texture similar if you're trying to replicate it


  • 1)

    Place ¾ cup Egg Whites, ¾ Cup Monterey Jack Cheese, ¼ Cup Feta Cheese, ¼ Cup Cream Cheese, ¼ Teaspoon Tabasco Hot Sauce, ¼ Teaspoon Kosher Salt and ¾ Teaspoon Rice Starch (Optional) into a blender and blend on high for about 20 seconds, the mixture should be smooth like pancake batter, avoid over mixing it.

    You can use any of your favorite cheeses in this recipe, but avoid using pre-shredded cheese because your egg bites will not set properly.

  • 2)

    Add in 2 Tablespoons of Chopped Spinach, 3 Tablespoons of Roasted Red Bell Pepper and 1 Teaspoon of Chopped Green Onion, blend on low for about 5 seconds just to get them mixed in

  • 3)

    Spray or brush some oil or butter into the silicone mold cavities. Fill each silicone cup about 75% full.  Wrap the silicone tray well with foil, you want to avoid getting extra moisture into the egg bites.

  • 4)

    Place 1 Cup of Water into the Instant Pot.  Place the trivet into the pot and place the silicone tray on top of the trivet. Seal the Instant Pot and switch the knob to sealing.

  • 5)

    Set the Instant Pot to Manual / High Pressure for  7 minutes, once you hear the beep wait 7 minutes while it does a natural pressure release then with the knob to Venting.  Carefully remove the silicone tray from the pot, remove the foil and let it sit for about 10 minutes to cool and set before serving.

    If you like how the Starbucks one are slightly toasty on top, you can broil them in the oven for a few minutes. Enjoy!

↓ Supplies to make this recipe ↓

↓ These smaller molds will fit in the 3 Qt Instant Pot ↓


  • Jessica Wright

    July 31, 2018 at 5:50 pm

    Would it be possible to omit or sub out the cream cheese?

    1. Van

      August 1, 2018 at 1:18 pm

      Hi Jessica, yes you can omit the cream cheese. Let me know how it turns out for you.

  • Laura Guzman

    August 9, 2018 at 12:32 pm

    Where do you find rice starch?

    1. Van

      August 9, 2018 at 1:40 pm

      Hi Laura, you can usually find it at any Asian Market, WholeFoods or Sprouts might have it as well. You can also order it on Amazon here:

  • Erin Kimble

    October 9, 2018 at 2:19 pm

    Do you have the nutrition information for this recipe?

    1. Van

      October 11, 2018 at 4:12 am

      Hi Erin, sorry I haven’t calculated the nutritional information for this recipe.

  • Christina

    October 18, 2018 at 11:22 am

    Have you tried cooking two trays at once? If so, how did you configure the two trays in the instant pot? Are they just stacked one on top of the other?

    1. Van

      October 18, 2018 at 6:11 pm

      Hi Christina, I usually just cook one tray at a time, but I’ve seen many people stack them to cook two trays at once, if you can put something between them, like a trivet, the cooking time should be the same.

  • Angelica

    October 25, 2018 at 6:41 pm

    I don’t have an instant pot. Can you bake in the oven? If so, how long? How is the texture?

    1. Van

      November 19, 2018 at 1:33 pm

      Hi Angelica, sorry I haven’t tried making this in an oven. You could try placing the silicone mold on a trivet in a large pot with water and simmering on low until it’s set.

      1. Cyndi

        July 18, 2019 at 5:52 am

        Yes I used a six count silicone muffin a pan of boiling water3/4 up the side of the mold. baked at 400 uncovered approximately 15minutes stirring once 1/2 way through cooking. Actually got that nice Brown exterior closer to the original ones. Let them cool in the oven with the door wide open so I didn’t risk burning myself with the water.. I actually got it on the first try..I subed the rice starch for xanthan gum (not sure if necessary probably helps set eggs faster).

  • Arianna

    January 1, 2019 at 12:09 pm

    These are delicious!! I omitted the feta, used chicken breakfast sausage, spinach and kale. So good!!! How do you store these? In the fridge or freezer?

    1. Van

      January 3, 2019 at 9:17 pm

      Hi Arianna, so glad you enjoyed them. If I have left overs I store them in the fridge.

    2. Christina

      February 18, 2020 at 4:18 pm

      These egg white bites are amazing! They are as good as Starbucks if not better! I’ve now made these 3 times . Thank you for a truly fantastic recipe that’s easy to make.

      1. Van

        February 19, 2020 at 2:57 pm

        You’re welcome Christina, I think they’re better than Starbucks as well! Glad you enjoyed them 😀

  • Jenni

    January 5, 2019 at 12:24 pm

    Hello, No shredded cheese? Does that mean you blend up the cheese in a block?
    Can’t wait to try these.

    1. Van

      January 5, 2019 at 3:43 pm

      Hi Jenni, the second ingredient in the recipe is ¾ Cup Shredded Monterey Jack Cheese, about 2.9 Oz weight. Hope you enjoy them!

  • Dana

    January 28, 2019 at 6:53 am

    I would like to broil these at the end for the similar texture at Starbucks, were you able to do that in the silicone mold or did you need to remove them from the molds and then broil them separately?

    1. Van

      January 28, 2019 at 8:05 am

      Hi Dana, you can remove them from the mold & broil the tops if you want them like Starbucks. Enjoy!

  • Lisa

    February 17, 2019 at 8:05 am

    I made these but substituted the cream cheese and feta for the equal amount of cottage cheese. They came out great and tasted very similar to Starbucks. I did use pre shredded Monterey Jack but I blended everything in food processor so everything seemed fine with that cheese.

  • Lorraine Richardaon

    March 6, 2019 at 11:25 am

    Can you bake these instead of using an instant pot?

    1. Van

      March 13, 2019 at 10:05 pm

      Hi Lorraine, yes you could bake them, but they won’t have the same texture. Try 20-25 mins (or until set) at 350F

  • Sarah Wright

    March 28, 2019 at 9:29 am

    The silicon mold I bought came with a clear lid to cover it. Could I use that instead of the foil?

    1. Van

      March 28, 2019 at 10:45 am

      Hi Sarah, the lids that come with the molds are plastic and are not safe to use with heat, they’re only meant to cover the mold for storage.

  • Angela

    April 1, 2019 at 12:13 am

    These are so amazing. I followed the recipe but left out the rice starch and they came out tasting perfect. I think they taste better than Starbucks. I got all my ingredients at Trader Joe’s. Thank you for sharing this recipe!

    1. Van

      April 1, 2019 at 5:24 am

      So glad you enjoyed them Angela! Thanks for letting me know 😀

  • Lenora perry

    January 25, 2021 at 3:08 am

    I didnt see the nutrition chart

    1. Van

      January 28, 2021 at 3:06 pm

      Hi Lenora, sorry I don’t have the nutrition info for this.

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