These healthy Instant Pot dairy-free egg bites taste so rich and velvety! If you’ve been wanting to try the Starbucks sous vide egg bites but can’t tolerate dairy or want to make a healthier version, then give these dairy-free egg bites a try!
These Instant Pot dairy-free egg bites don’t taste dairy-free at all. Really! They actually taste very buttery! They’re rich, decadent, smooth, creamy, and “cheesy.” They also reheat beautifully. Have I sold you on these creamy, dreamy egg bites yet?
If not, I think this next picture will do it. You know you want to take a bite out of one of these:
I have been watching folks share pictures of their “sous vide” egg bites in the Instant Pot group that I belong to on facebook and whenever I’d see a photo of an egg bite pop up in my newsfeed, I’d wonder if I could make them dairy-free. Ever since giving birth to my son, I’ve been able to tolerate dairy (not sure why) but I very vividly remember what it was like to have to avoid it. While I can eat dairy these days the truth is that I’m so used to avoiding it that I actually still eat mostly dairy-free.
I knew there had to be a way to make these egg bites dairy-free, and there is! But it’ll require a trip to Whole Foods or another healthy grocery store where you’ll have to buy a couple of specialty ingredients: dairy-free “cheese” and dairy-free yogurt. I used Daiya brand for the “cheese” and So Delicious for the coconut yogurt (don’t worry, you won’t taste any coconut flavor in this recipe!). It’s worth the trip, especially if you’ve been wanting to try those egg bites!
You’ll also want to use this silicone mold to make these egg bites. I’ve heard that it’s possible to use little mason jars, but I’ve never tried it. I’m a gadget queen, so I decided to buy the mold. If you try it another way, let me know!
I know this might sound like a high maintenance recipe since it requires a silicone mold and a few specialty ingredients. BUT hear me out. Two tiny egg bites from Starbucks will cost you about $5. Even if you buy the silicone mold, buy the most expensive eggs at Whole Foods, and the special cheese and yogurt, you’ll still end up saving money on your very first batch (this recipe makes 14 egg bites).
These egg bites reheat well too. My fridge is currently filled to the brim with egg bites (the perks of being a food blogger who has to test recipes) and yet, I’m already excited about getting through the egg bites in the fridge so that I can play around with more variations! I’m thinking of adding caramelized onions or leeks and bacon to my next batch. Let me know if you come up with a tasty combo for these bites!
Instant Pot Dairy-free Egg Bites (Copycat Starbucks Sous Vide Egg Bites)
Instant Pot Dairy-free Egg Bites (Copycat Starbucks Sous Vide Egg Bites)
Ingredients
- 6 large eggs
- 1 cup Daiya dairy-free cheddar style shreds
- 1 cup So Delicious coconut milk yogurt
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 handful parsley or green onions or another herb chopped (optional)
- Oil for greasing silicone mold
- Other optional additions: fresh herbs caramelized onions, cooked bacon, chopped bell pepper
Instructions
- Add the eggs, “cheese”, coconut yogurt, salt and pepper to a blender and blend for 20-30 seconds or until smooth. Stir in fresh herbs or any mix-ins if using (you can also place these directly into the mold).
- Pour the egg mixture into a well-greased silicone mold, leaving some room at the top (the eggs will expand a bit). Cover the silicone mold with foil.
- Pour 2 cups of water into the Instant Pot. Place a trivet into the pot, then place the covered mold on top of the trivet. (If you have a second mold, cover that with foil and place it on top of the first mold).
- Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Naturally release pressure.
- Remove the silicone mold and allow it to cool before popping the egg bites out.
Notes
- If you have two molds, you can stack them on top of each other. If not you’ll have to repeat the recipe as this makes 14 egg bites.
- 15 minutes may seem like a long cook time but these dairy-free egg bites take awhile to set. I tried 10 minutes and they stuck to the mold, so I highly suggest sticking with 15 minutes as the recipe states (I personally know it’s tempting to reduce time, which is why I am writing this in the notes).
- This is the silicone mold that I bought to make these.
- If using other mix-ins, I suggest staying away from anything with a high water content, like tomatoes.
Caia says
Thanks very much for this recipe! These were excellent – I used Amazon brand “cheddar” shreds, homemade coconut yogurt, roasted red pepper, and fresh basil. Do you think that the mix could be prepped and frozen for cooking later?
Racheal says
Just made this morning and love! I did not have silicon molds so I liked a ceramic bowl and covered with silicone lid. I also used miyokos liquid vegan mozzarella pizza cheese. About 1/2 cup bc I wasn’t sure how it would react. Happy to say- this will be a repeat.
RR says
This was so tasty, I used non fat plain greek yogurt and just regular shredded cheddar cheese. It came out amazing!!!
Ashley - My Heart Beets says
I’m so glad you liked it! Thanks for letting me know how it turned out 🙂
Sharon says
I am wanting to try this. I don’t have the yogurt. Can I use lactose free milk and vegan butter? If so, about how much do you think would be good?
May says
These turned out really good with lactose free yogurt. I double stacked mine and it seemed to take forever for the natural release. I gave up waiting for it and went outside. When I came back inside it had been 55 mins, but both layers of bites we fluffy, warm and cheesy.
My Heart Beets says
May, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Maggie says
Help!!! I was using egg whites (my taste preference) and these turned into a wet mess. They weren’t completely raw, but definitely didn’t settle correctly. I also don’t add the ‘cheese.’ Any suggestions?!
My Heart Beets says
Ah I haven’t tried this with egg whites so I’m not sure – though I’d think the yolks maybe help them set so perhaps you’d need cheese to hold them together if skipping the yolks?
Solo says
Holy heck, these were salty.
Rimmy says
These were AH-mazing! I followed the recipe for the egg bite mixture precisely and added chopped roasted red peppers and green onions, but instead of using my Instant Pot, I used my Anova sous vide precision cooker (I like my gadgets 🤷🏻♀️). I divided the egg mixture into 6 lightly greased 4 oz canning jars and cooked them for one hour at 172 degrees. Absolutely perfect! Next time, I’d like to leave out the vegan cheese just because I don’t like to avoid processed foods, especially those with soy. Do you think I can get the same “cheesy” flavor with nutritional yeast? Also wondering if the beautiful texture of the egg bite would dramatically change without the cheese? I’ll have to experiment!
My Heart Beets says
Rimmy, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂 Also, I haven’t heard of that gadget but as a gadget addict myself I will have to check it out! I’m sure nutritional yeast would add a great cheesy flavor to this but I’m not sure how it would affect the texture to leave the cheese out – I’m sure it’d be fine, just not quite as soft. Let me know how it goes if you try it!
TeppieLynn says
Rimmy – I would like to know if you tried the nutritional Yeast?
Katelyn says
I didn’t have coconut yogurt but I had homemade cashew sour cream on hand, worked great!
My Heart Beets says
Yum! That sounds awesome 🙂
Chloe says
I just tried this and the bottom mold turned out AMAZING! But the top mold didn’t set at all….any ideas what went wrong?
Debra Rose Hachen says
Loved the flavor. Mine did not turn out as spongy as yours looked, but still great. I think I filled the cups a bit too much. Also, had leftover mix so cooked it up as an omelette. Absolutely scrumptious. Might be my new go to omelette recipe. Thanks.
My Heart Beets says
Debra, I’m so glad you liked the flavor! Thanks for letting me know how it turned out for you 🙂
Akila Ganapathy says
I made this with Greek Yogurt today and it turned out great! Thanks! Can it be frozen? How do you thaw it?
Need a vegan version. 🙂
My Heart Beets says
Akila, that’s awesome! I’m so happy to hear that! You can freeze it and thaw it in the fridge 🙂
Sasha Cannon says
Made this recipe 3 times. The first time I used dairy cheese, but the second time I used Daya a fake cheese. All times I used plain goat yogurt, which is very similar to coconut yogurt in texture. Consistent results : semi-runny, semi-spheric omelets with cheese barely melted. Very, very tasty — butt NOTHING like your spongy looking beauties. I suspect the issue is in my pressure cooker, which is not the Instant Pot brand, but Elite by Maxi-magic. Made a third batch, set set for 21 minute: result is the same. I think I with cut the yogurt by half next time.
Shiv says
Has anyone tried this without eggs, using a vegan/meat substitute? I was thinking of doing a tofu/chickpea flour base.
Help would be greatly appreciated!
My Heart Beets says
That’s a great idea! I might have to experiment using chickpea flour!
Devin Chigos says
Hi! Thank you so much for this recipe. My boyfriend is obsessed with the Starbucks egg bites, but we are on paleo-so I tried this out 🙂 they were amazing, but the bottom of the bites didn’t seem to cook through al the way, the egg was still a bit runny. Do you have any suggestions?
Thanks so much
My Heart Beets says
Glad you liked it! Hmm it’s odd that the eggs were still runny – perhaps try adding an extra minute or two? I have only tested this with large eggs… were yours extra large or jumbo by any chance (though I’d be surprised if that made much of a difference…)?
Karuna says
Hi Ashley,
This is a yummy recipe!
I made it today for the first time and I found it very easy, healthy and tasty.
However, I found there was some (noticeable amount) of water left out in the tray. I used the same silicone trays as yours and used chobani plain greek yogurt and added chopped bell peppers. I put foil over both the trays and stacked them into the IP. I also reduced the amount of cheese to half cup.
Is it normal to have some water left out in the trays or did I do something wrong?
Thank you for all the amazing recipes you come up with!
My Heart Beets says
Karuna, I’m glad you liked the flavor! I have only made these with dairy-free yogurt – my guess is that the greek yogurt acted differently in the recipe. After hearing what happened to you I might try to use 1/2 cup of greek yogurt next time. I plan to test a regular dairy version of this soon and will update the blog when I do!
Maddy says
Looking forward to a regular dairy version!
Desirae says
Hi. I am using a new non stick muffin pan to make this incredible recipe in my oven. Can you suggest a cook time and temp to make them at? TIA!
My Heart Beets says
I haven’t tested this in the oven yet but when I do I will be sure to update the post! Please let us know how it goes if you try it as well!
tara gutman says
how long do these keep in the fridge?
My Heart Beets says
I usually freeze about half then keep the rest in the fridge for 3-4 days. Hope that helps!
Tiffany says
If I decide to not add the 1 cup Non-cheese, do I need to substitute anything? Any suggestions?
My Heart Beets says
it should still be good though the texture may be a bit different – let us know how it goes!
Rebekah says
I’ve made this with & without the cheese. Personally, I like them better without the cheese, because I don’t like the consistency of dairy free cheese. I just add more spices to add flavor.
Sakshi Kukreja says
Sooo good!! Can’t wait to try it!!
My Heart Beets says
Sakshi, hope you love it!!
Linda Moore says
I see you noted they are easy to reheat, how do you do that?
My Heart Beets says
Linda, I just use the microwave 🙂
Jann says
I’m new to instant Pot. So is a natural release mean you just let it keep on going after it cooks and let it release the steam on its own? Will steam come out when it releases? I cooked The eggs for 15 minutes and now it’s been 21 minutes. The little steam valve has gone down though.
My Heart Beets says
Hi Jann, if the pin has dropped that means it’s done releasing pressure 🙂
Linda Utz says
Mmmmmmm yummmy! Your recipe is delicious! Thank You for sharing. My family loves them. 💖
Out of curiosity I was wondering if it is possible to just crack an egg into each silicone cup and cook them that way? Like a new form of hard boiled egg? Have you tried this?
My Heart Beets says
Linda, so happy to hear that! Thanks for letting me know how they turned out for you and your family! And I’m sure that’s possible! I haven’t made eggs that way but I’ll have to try 🙂
Sucharita says
Hi Ashley, can I just use regular yogurt (if I don’t want diary free)? do I need to adjust the cook time if using regular yogurt and cheese?
My Heart Beets says
Hi Sucharita! I’m sure regular yogurt will be just fine – and I think the cook time should remain the same. Please let me know if you make this and how it goes!
Sucharita says
Thanks for the prompt response. Planning to make it tonight for tomorrow ‘s breakfast. Don’t have silicon mounds so planning to use a round corningware dish and just cut up wedges, That should be ok, right?
My Heart Beets says
I think that’ll be fine – do let me know how it turns out!
Sucharita says
Ashley, it looks so amazing and is so spongy to touch! I wish I could upload a picture here! I’m debating whether to make this our dinner tonight or wait until breakfast tomorrow to taste it! Thanks for your support! Btw, , I also lived your sarson ka Saag recipe!
My Heart Beets says
Sucharita, that is awesome! I’d love to see a picture! If you use facebook, join my private blog group: https://www.facebook.com/groups/myheartbeets/ – readers share pictures there often 🙂 Thanks for letting me know how it turned out!
Nina says
Thank you so much for suggesting longer cooking times! I tried 8/10 minutes on steam and natural release and nothing set. Love that it’s dairy free too! Can’t thank you enough, these are my go to breakfast on work mornings.
My Heart Beets says
Nina, I’m so glad you like them! Thanks for letting me know how it turned out for you 🙂
Tracy Mulroy says
I just left my organic market and did not get coconut yogurt. Can I substitute coconut milk? Sooo looking forward to these. I’m also going to use goat cheese and spinach.
My Heart Beets says
If you add coconut milk you will want to add very little – yogurt is a bit thicker. You can also leave out the coconut milk and use goat cheese instead – that sounds delicious! Let me know how this turns out for you 🙂
Sanjay says
Ashley, I love this recipe, just don’t love cooking it in silicone. Any ideas about a stainless steel/non plastic alternative for the mold? I was thinking of an Idli tray, but it’s too shallow.
My Heart Beets says
Hi Sanjay! You can try small glass (oven-safe) cups? I thought silicone was safe for cooking – have you heard otherwise? Do let me know!
Michelle says
Can you suggest how I can make these without an Instant Pot? They look amazing!