Everyone loves the Starbucks egg bites. They are light and fluffy and you can make them at home too! The key is to blend them and get more air bubbles into the eggs so they will light and fluffy. Don’t skip that step. I also did some plain with cheese and some with spinach since I had it on hand. They are super easy to adjust with any flavor you like. I prepped a bunch of the weekend and then heated up each morning and they where perfect for a quick and easy filling breakfast.

Broccoli Cheddar Egg Bites
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)

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5 eggs
3 tablespoons heavy cream
⅛ teaspoon salt
⅛ teaspoon black pepper
1 ounce finely chopped broccoli
1 ounce shredded cheddar cheese
½ cup water

Crack the eggs into a blender or food processor. Add the cream, salt, and pepper and pulse until smooth.

Evenly distribute the broccoli among the egg cups.

Pour the egg mixture on top of the broccoli, filling the cups about three-fourths of the way full.

Sprinkle the cheese on top of each cup.

Cover the egg molds tightly with aluminum foil. Add the water to the pot. Place the egg mold on top of the trivet and lower into the pot.

Close the lid and seal the vent. Cook on HIGH pressure for 10 minutes. Let the steam naturally release for 5 minutes before manually releasing.

Note: Be sure to measure your ingredients precisely. Too much filling will cause everything to sink to the bottom of the egg. If you have 2 egg molds, you can double the recipe and stack the containers on top of each other in the pot.

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