If you love the egg white bites from Starbucks, you're going to want to make these egg white bites in your Instant Pot.
They have the same delicious flavor and creamy consistency at a fraction of the cost!
These instant pot egg white bites are perfect for busy mornings because you can make a batch, or two, and reheat them throughout the week.
Put all of the ingredients into a food processor or blender and let the Instant Pot do all of the work for you.
Skip the line and the expense and make your own right at home!
Ingredients needed
- egg whites
- low-fat cottage cheese
- Monterrey Jack cheese
- low-fat feta cheese
- butter
- cornstarch
- salt
- hot sauce
- red bell pepper
- green onions
How to make them
Place the trivet into the bottom of the Instant Pot liner and pour one cup of water inside.
To a blender or food processor, add the egg whites, the cheeses, butter, cornstarch, salt and hot sauce. Blend until smooth.
Add the red pepper and sliced green onions and give it a few pulses to make sure they are distributed throughout the mixture.
Pour the mixture into a silicone egg mold and cover loosely with foil.
Set the mold (or jars) into the liner, making sure they are sitting on top of the trivet.
Lock the lid of the Instant Pot into place and make sure the vent is in the SEALED position. Press the MANUAL button and adjust to HIGH pressure for 10 minutes.
The Instant Pot will take about 10 minutes to come up to pressure.
Once the timer goes off, allow the pressure to naturally release for 10 minutes.
Release any remaining pressure, lift the egg bites out and allow them to cool down about 10 minutes before popping them out of the mold.
Tips and notes
Blend the ingredients until really smooth. As the mixture is blending, air will incorporate into it and the egg white bites will turn out more fluffy.
Cornstarch can be replaced with arrowroot powder if you are trying to avoid corn products.
The egg bites will puff up while cooking so make sure to leave some room at the top of the mold when you pour the mixture in.
When the egg bites first come out of the Instant Pot, they are piping hot. Let them cool down for 10 minutes so that they don't fall apart.
Two pint sized ball jars can be used to cook the egg white bites in place of a silicone egg mold.
How to store them
Egg bites can be stored in the fridge for up to 7 days in a covered container.
To reheat, cook in the microwave on high heat for 30 second intervals until heated through.
Egg white bites can be frozen for long-term storage. Allow the egg white bites to cool completely before freezing in a freezer-safe container.
They can be reheated directly from the freezer in the microwave for 1-2 minutes on high or until heated through.
More easy breakfast recipes
Instant Pot Egg White Bites
Ingredients
- 4 egg whites
- ¼ cup low-fat cottage cheese
- ¼ cup Monterrey Jack cheese, shredded
- 2 tablespoons low-fat feta cheese
- ½ tablespoon butter
- 2 teaspoons cornstarch (or arrowroot)
- ¼ teaspoon salt
- ½ teaspoon hot sauce
- 2 tablespoons red bell pepper
- 2 tablespoons green onions
Instructions
- Place the trivet into the bottom of the Instant Pot liner and pour one cup of water inside.
- To a blender or food processor, add the egg whites, the cheeses, butter, cornstarch, salt and hot sauce. Blend until it is smooth. Add the red pepper and sliced green onions and give it a few pulses to make sure they are distributed throughout the mixture.
- Pour the mixture into a silicone egg mold and cover loosely with foil. Set the mold (or jars) into the liner, making sure they are sitting on top of the trivet.
- Lock the lid of the Instant Pot into place and make sure the vent is in the SEALED position. Press the MANUAL button and adjust to HIGH pressure for 10 minutes. The Instant Pot will take about 10 minutes to come up to pressure.
- Once the timer goes off, allow the pressure to naturally release for 10 minutes. Release any remaining pressure, lift the egg bites out and allow them to cool down about 10 minutes before popping them out of the mold.
Did you make this recipe? Let me know!