So I love Starbucks Sous Vide Egg Bites (who doesn’t?), but my wallet and Keto-lifestyle do not (their carbs range from 9-13g). So I bit the bullet and figured out my own Keto version, you can either cook them true Sous Vide OR using the Instant Pot (as I do) with the silicone mold (available here). My recipe is 3g carb per serving AND total recipe cost is less than two orders of egg bites from the S’Bucks.
LoLo’s Instant Pot Egg Bites
(makes up to 14 depending on what you add in)
6 Large Organic Eggs
4 oz Philadelphia Cream Cheese (the block kind)
4 oz Extra Sharp Cheddar – shredded (I love Tillamook)
1/4 cup Organic Heavy Whipping Cream
Optional: Bacon, Chorizo Sausage, Cheese, Peppers, Spinach – you do you
Throw the Eggs, Cream Cheese, Cheddar and Whipping Cream into a VitaMix Blender or Similarly-Powered Blender.
Pour Egg Bite Mix into molds, approximately 1/2 full-do not overfill (they will expand-you’ve been warned!).
Add any toppings or additions into the egg molds*, no more than 2/3 full (they will expand-you’ve been warned 2x haha!!).
Place mold into your Instant Pot. I use the lids that came with my molds and stack them, but they aren’t super necessary.
Set your Instant Pot to Steam and Sealing for 9 minutes.
Once the 9 minutes is up, you can quick release or let it go naturally.
I keep them in an airtight container in my fridge. My boys will pop them out and into the microwave for 15-30 seconds, easy peasy.
*Some mix-in combination ideas
Sausage, Bacon, Gruyere
Chorizo, Cheddar, Red Pepper
Goat Cheese, Chive, Spinach