Broccoli Cheddar Egg Bites
This post may contain affiliate links. Please read my disclosure policy.
I am back with a brand new egg bite recipe! Ever since I shared my copycat Starbucks egg bite recipe last summer I have been getting all kinds of messages here on the blog and on Instagram telling me that you love the eggs bites and about the tweaks and changes you have made in your own home kitchen. This inspired me to tweak my own recipe and I came up with this new formula for the egg bites in general and specifically this broccoli cheddar egg bite.
Many people were concerned about the high-fat content of the old recipe especially if they were giving the bites to their kids. I revamped the recipe with the idea of simplifying it and making it lower in fat. This broccoli cheddar egg bite recipe is made with cottage cheese instead of the cream cheese and heavy cream of the last one.
I have to be honest and say that the other recipe has a more creamy and decadent flavor, but this one is still delicious and is certainly a healthier option if you are worried about fat content. Most importantly the texture is still that creamy sous vide egg bite texture that you know and love. Now that I have made these broccoli cheddar egg bites, baked eggs bites just do not measure up. You need that steam to create the creamy, even texture.
Note: Some of the links on this page are affiliate links. If you do end up purchasing any of these recommended items, I will receive a small amount of commission. This helps me continue creating great recipes for all of you! Thank you for understanding that I would never recommend a product that I don’t actually use and believe in.
Like I said above, I have tried my best to simplify this broccoli cheddar egg bite recipe so that you will only need a few simple ingredients and kitchen tools to make them. Whether you are making these in an Instant Pot or on the stovetop, you will need silicone egg bite molds and a metal trivet.
I like to make the broccoli cheddar egg bites in my Instant Pot, but they turn out great both ways! If you are making these on the stovetop you will need a large pot, like a soup or stockpot. You will also need a blender to blend your batter.
To make these broccoli cheddar egg bites you will obviously need some broccoli and shredded cheddar. For the batter, you will need eggs, cottage cheese, and some salt. You will also need some oil for sauteeing the broccoli and greasing the egg bite molds.
Instant Pot Instructions
To make these broccoli cheddar egg bites in the Instant Pot, chop broccoli florets into small pieces. Then, heat oil in a pan over medium heat and saute broccoli in oil for about 3 minutes – just until broccoli is soft.
Next, add eggs, cottage cheese, and salt to a blender and blend until all ingredients are evenly combined. You will be left with a smooth, creamy batter. Then, spray the silicone egg mold with spray oil or brush with oil to grease.
Next, fill each egg cup 3/4 of the way with the egg and cottage cheese mixture. Add sauteed broccoli and cheddar cheese to each egg cup and mix gently with a toothpick. If possible, pour more batter into each cup until each cup is full
Then, pour 1 cup of water into the Instant Pot and place the filled egg molds on a metal trivet and place both in the Instant Pot. Close the Instant Pot and set the vent to sealing. Using the Steam setting, set the timer to 10 minutes.
The instant pot will come to pressure and then steam for 10 minutes. After 10 minutes of immediately manually release the pressure and remove the top. Allow the egg bites to cool for at least 20 minutes before removing them from the silicone molds.
Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days
Stovetop Instructions
To make these broccoli cheddar egg bites on the stovetop, follow all of the instructions above until the egg molds are filled with the batter and mix-ins. Then, pour 2 cups of water into a large pot. Place the filled egg molds on a metal trivet and place both in the large pot.
Turn the heat on high and allow the water in the pot to come to a boil – about 3 minutes. Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes. Then, remove the lid and move the pot off the heat.
Finally, allow the egg bites to cool for at least 20 minutes before removing them from the silicone molds. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days. Keep reading for full Instant Pot and stovetop instructions for these delicious and healthy egg bites. If you make this recipe, please let me know in the comments or on Instagram!
Broccoli Cheddar Egg Bites
ingredients:
- 1/2 cup chopped broccoli
- 1 tsp avocado oil
- 5 eggs
- 3/4 cup cottage cheese
- 1/2 tsp salt
- 1/2 cup cheddar cheese
instructions:
How to cook Broccoli Cheddar Egg Bites
- Chop broccoli florets into small pieces
- Heat oil in a pan over medium heat
- Sautee broccoli in oil for about 3 minutes – just until broccoli is soft
- Add eggs, cottage cheese, and salt to a blender
- Blend until all ingredients are evenly combined
- Spray silicone egg mold with spray oil
- Fill each egg cup 3/4 of the way with the egg and cottage cheese mixture
- Add sauteed broccoli and cheddar cheese to each egg cup and mix gently with a toothpick
- If possible, pour more batter into each cup until each cup is full
- Pour 1 cup of water into the Instant Pot
- Place the filled egg molds on a metal trivet and place both in the Instant Pot
- Close the Instant Pot and set the vent to sealing
- Using the Steam setting, set the timer to 10 minutes
- After 10 minutes immediately manually release the pressure and remove the top
- Allow the egg bites to cool for at least 20 minutes before removing them from the silicone molds
- Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days
- Chop broccoli florets into small pieces
- Heat oil in a pan over medium heat
- Sautee broccoli in oil for about 3 minutes – just until broccoli is soft
- Add eggs, cottage cheese, and salt to a blender
- Blend until all ingredients are evenly combined
- Spray silicone egg mold with spray oil
- Fill each egg cup 3/4 of the way with the egg and cottage cheese mixture
- Add sauteed broccoli and cheddar cheese to each egg cup and mix gently with a toothpick
- If possible, pour more batter into each cup until each cup is full
- Pour 2 cups of water into a large pot
- Place the filled egg molds on a metal trivet and place both in the large pot
- Turn the heat on high and allow the water in the pot to come to a boil – about 3 minutes
- Cover the pot and reduce the heat to medium-low and allow the egg bites to steam for 12 minutes
- Remove the lid and move the pot off the heat
- Allow the egg bites to cool for at least 20 minutes before removing them from the silicone molds
- Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days
Molly says
These egg bites are delicious! The texture is perfect and very similar to sous vide egg bites. Definitely a winner! 🙂
Madeline says
awesome!! Thank you!! so glad you enjoyed!
Amanda says
This is my favorite breakfast recipe! These egg bites are so easy to make for a quick weekday breakfast and are great when made ahead and heated up in the air fryer!
Madeline says
wonderful!! Thank you!!
Stacie says
New to your recipes, but I made these for breakfast this week and OMG, how good are these!! I don’t think I’ll ever be able to go back to a regular egg bake. I “doubled” the recipe by adding in egg whites and they were amazing. I was unsure of eggs in a blender but between that step and the steam IP setting, these came out stunningly. Thank you!!
Madeline says
amazing!! I am soooo glad!!
Tasha S says
Do you cover the mold with a lid or aluminum foil? I’m having a problem where it seems like mine (covered with foil) get some moisture in and they spit up and don’t turn out well.
Madeline says
I never cover mine.
Stephanie H says
If I wanted to make a double batch, can I place one mold on top of the other? Have you tried that before? Does that change the timing or the amount of water used?
Madeline says
Hi! I have never tried that and I don’t recommend it. I don’t put the lid on them when they cook so I don’t know how I would stack it
Nick says
Ah, now me and my friend have a food bl9g and we tried 8 recipes and found instant pot to take the longest but best texture. We covered ours with tinfoil and was able to stack them. We needed to blot them with a towel to soak up moisture before uncovering. But that’s it
Karen Stillwell says
I had printed off another of MadAboutYou’s egg bite recipes but this recipe is almost exactly like that one. So good! I did peppers, green onion, bacon and jack cheese (didn’t have cheddar). So easy in the instant pot. Can’t wait to experiment with other add ins and flavors.
Madeline says
thanks Karen!
Maureen says
How can I find your original recipe? I want to use the cream cheese and heavy cream please?
Madeline says
https://madaboutfood.co/copycat-starbucks-egg-bites/
Rose says
Added some spices, chili flakes and some diced ham, excellent texture! Steamed on stovetop and easily popped out of the molds after 2 mins of rest…I was starving! Thanks for such a great base to mix and match veggies and meats. Ps I ordered the molds off your link and am eager to try some of your other recipes.
Madeline says
thanks Rose!
Liz says
These egg bites are 10/10! I’ve developed an addiction to the Starbucks ones so I needed a replacement. I subbed spinach for broccoli, and the first batch came out slightly too soupy in the middle with 10min steam, so I did 11min for the second batch. Perfection!! This is my third week in a row making them. Bonus my toddler loves them as well!
Madeline says
Awesome! Thanks, Liz!
Dionna E says
These are the Starbucks egg bite dupes I’ve been dreaming of! Perfect fluffy texture and love that I can make them in the instant pot and not have to heat up my kitchen. Easy recipe that also was perfectly seasoned- I followed the recipe almost exactly. I can’t wait to try some of the other egg bite recipes on the site. Thank you!
Madeline says
Thank you, Dionna! Glad you like them.
Ari says
Can you freeze these? Thanks.
Madeline says
Yes, you can freeze them in an airtight container and keep them for up to three months. They can be reheated in an oven or microwave.