Dairy Free Egg Bites (Starbucks Copycat)

Sous vide egg bites that are just like Starbucks, but without the dairy!

Course Breakfast

Cuisine American

Keyword copycat starbucks egg bites, dairy free egg bites, starbucks dairy free egg bites

Prep Time 10

Cook Time 20

Servings egg bites

Calories 118kcal

5 eggs
4 oz dairy free cream cheese I recommend Kite Hill brand, but Violife works as well
1/2 cup dairy free cheese or same amount of other mix in
1/2 cup fresh chopped spinach or same amount of other mix in
Optional: If using Violife cream cheese I recommend adding a 1/2 tsp of salt to your egg and cheese mixture

Blend eggs, dairy free cream cheese, and salt (if using violife cream cheese) in a high speed blender until thoroughly combined - be sure the cream cheese is fully mixed in
Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
Spray the egg bite mold with oil so that the bites do not stick
Place your shredded cheese and chopped spinach or other mixins into each egg cup
Pour the egg mixture evenly into all 7 egg cups on top of the mixins
Pour 1 cup of water into the instant pot and slowly lower the filled egg bites into the instant pot on the trivet
Close the Instant Pot lid and set the release valve to sealing
Set the Instant Pot on steam for 10 minutes
The Instant Pot will come to pressure and then steam for 10 minutes
Once this is done immediately manually release the pressure and remove the lid
Allow the egg bites to cool down for at least 5 minutes before remoting from the Instant Pot
Once the egg bites have cooled, remove them from the molds and enjoy!
Store in an airtight container in the refrigerator for up to 5 days

Blend eggs, dairy free cream cheese, and salt (if using violife cream cheese) in a high speed blender until thoroughly combined - be sure the cream cheese is fully mixed in
Take a metal trivet (mine came with the egg bite mold) and place the silicone egg bite mold on the trivet
Spray the egg bite mold with oil so that the bites do not stick
Place shredded cheese and chopped spinach or other mixins into each egg cup
Pour the egg mixture evenly into all 7 egg cups on top of the mixins
Pour 2 cups of water into a large stock pot or dutch oven and slowly lower the filled egg bites into the pot on the trivet
Turn the stove heat to high and bring the water to a boil - this will take 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
Once the egg bites have cooled, remove them from the molds and enjoy!
Store in an airtight container in the refrigerator for up to 5 days

*** Nutrition facts are an estimate. If you need exact measurements please do your own calculation