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Starbucks Bacon Egg Bites with red peppers and green onions are a perfect breakfast or snack recipe! Make these in the Instant Pot or in the oven, this post explains how to make this easy recipe!
These are my go to breakfast for meal prep because they are loaded with protein, and make an easy grab and go breakfast. I also love that this is not only an easy recipe, but a quick one that only takes a few minutes.
Where’s the recipe?
To better serve all of my readers with varying levels of comfort and experience, I’ve made a commitment to put a ton of helpful information in all of my recipes.
If you’d like to skip over the detailed cooking information, recipe tips, and healthy eating plan information please simply scroll to the bottom of the page, where you will find the easy to print recipe for Starbucks Bacon Egg Bites.
Table of Contents
Ingredients in Bacon Egg Bites
- Eggs: A particularly clean source of protein, eggs are loaded with nutrients and can help improve your cholesterol profile.
- Cheddar cheese: While the recipe includes cheddar, I really love to play with different cheese when making these. Monterey Jack cheese, Gruyere cheese like the OG Starbucks recipe, or even mozzarella.
- Greek yogurt & cottage cheese: The yogurt and cottage cheese make a delicious high protein substitute for cream cheese or heavy cream. Since they’re blended together, you can’t taste the tang of the yogurt or the texture of the cottage cheese.
- Bell pepper: You can use any color pepper that you prefer. Red bell peppers have the sweetest flavor.
- Green onions
- Turkey Bacon: Look for cleaner brands that have no nitrites and are low in sodium. I prefer Applegate.
Recipe Tips
- This recipe works great in the oven using a muffin pan, but I prefer to use the silicone egg bite mold in the Instant Pot.
- Be sure to grease your egg molds or your egg bites will stick.
- For meal prep, these freeze really well. I like to freeze them individually on a cookie sheet, then they can be transferred to one big container for storage.
- These are great served warm or straight from the fridge. To reheat, wrap them loosely in a napkin and microwave for 30 seconds.
- You can bake these in the oven without the water for steaming, but the bites will have a drier texture.
- I don’t use much salt in my recipes. You might like to add salt and pepper to your bacon egg bites!
How to make Bacon Egg Bites in the Instant Pot
Time needed:23 minutes
- Prep
Spray your egg bite molds with cooking oil, then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each mold about half way with equal parts of each.
- Blend
Add eggs, Greek yogurt, cottage cheese, and cheddar cheese to your blender. Blend on high until completely smooth. It will take about 30 seconds.
- Fill
Pour your egg mixture over the bacon, bell peppers and onions. Fill each mold about ¾ full. Cover your molds tightly with aluminum foil.
- Prep your pot
Add 1 cup of water to the Instant Pot insert then place your trivet in the bottom. Place your egg mold on top of the trivet then place your second egg mold on top of the first careful that the holes are not directly on top of one another.
- Pressure Cook
Close and lock the lid and place the pressure arm in the sealing position. Select Pressure Cook (high) and set the cook time for 8 minutes.
- Natural Releas
Let the pressure release naturally. Once the pressure valve drops remove the lid and carefully lift the egg bite molds from the Instant Pot.
Remove the foil and allow them to cool for about 5 minutes before flipping the molds over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Oven Instructions
- Preheat the oven to 375° F.
- Spray a muffin pan with cooking oil then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each hole about half way with equal parts of each.
- Add eggs, Greek yogurt, cottage cheese, and cheese to your blender. Blend on high until completely smooth. It will take about 30 seconds.
- Pour your egg mixture over the bacon, bell peppers and onions. Fill each hole about ¾ full.
- Place a pan dish of water on the bottom rack of your preheated oven, then place your muffin pan on the top rack.The dish of water will help you bacon egg bites stay moist and have a texture closer to the Bacon Gruyere Sous Vide Egg Bites from Starbucks.
- Bake for 20 minutes then remove them from the oven being careful of the steam when you open the door. Allow them to cool for about 5 minutes before flipping your pan over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Healthy Eating Plans
Weight Watchers: For each serving of 2 egg bites using fat free Greek yogurt this recipe is: 3 Blue Plan Points | 5 Green Plan Points | 3 Purple Plan Points. For the 2023 Plan, each serving is 2 points when using fat free yogurt and cheeses.
21 Day Fix/Ultimate Portion Fix:
- For the entire recipe: 8 ½ Red Containers, 2 Blue Containers, 2 Green Containers. I give you the counts for the entire recipe so it’s easy to recalculate your containers if you change something. You can watch a video about how to calculate container counts here.
- Per serving: 1 ¼ Red Containers, ¼ Blue Container, ¼ Green Container.
2B Mindset: Fill half your plate with FFC for a complete breakfast.
Trim Healthy Mama: These are a THM-S with no changes.
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Starbucks Bacon Egg Bites
Created by: Becca Ludlum
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Resting Time 5 minutes mins
Total Time 23 minutes mins
Approximate Serving Size: 2 egg bites
Servings 7
Starbucks Bacon Egg Bites with peppers and green onions are a perfect breakfast or snack recipe! Make these in the Instant Pot or in the oven, this post explains how to make this easy recipe!
Equipment
Instant Pot 6 qt
Sealing Rings
Egg Bite Molds
Ingredients
- 14 slices turkey bacon cooked and chopped
- 2 cups bell pepper red, diced
- ⅓ cup green onions chopped
- 6 eggs
- ¾ cup Greek yogurt plain, 2%
- ¾ cup cottage cheese 2-4%
- ⅔ cup cheddar cheese
Instructions
Instant Pot
Spray your egg bite molds with cooking oil, then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each mold about half way with equal parts of each.
Add eggs, Greek yogurt, cottage cheese, and cheddar to your blender. Blend on high until completely smooth. It will take about 30 seconds.
Pour your egg mixture over the bacon, bell peppers and onions. Fill each mold about ¾ full. Cover your molds tightly with aluminum foil.
Add 1 cup of water to the Instant Pot insert then place your trivet in the bottom. Place your egg mold on top of the trivet then place your second egg mold on top of the first careful that the holes are not directly on top of one another.
Close and lock the lid and place the pressure arm in the sealing position. Select Pressure Cook (high) and set the cook time for 8 minutes.
Let the pressure release naturally. Once the pressure valve drops remove the lid and carefully lift the egg bite molds from the Instant Pot. Remove the foil and allow them to cool for about 5 minutes before flipping the molds over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Oven Directions
Preheat the oven to 375° F.
Spray a muffin pan with cooking oil then set aside. Chop your cooked turkey bacon, bell peppers, and green onions, then fill each hole about half way with equal parts of each.
Add eggs, Greek yogurt, cottage cheese, and cheddar to your blender. Blend on high until completely smooth. It will take about 30 seconds.
Pour your egg mixture over the bacon, bell peppers and onions. Fill each hole about ¾ full.
Place a pan full of water on the bottom rack of your preheated oven, then place your muffin pan on the top rack.
Bake for 20 minutes then remove them from the oven being careful of the steam when you open the door. Allow them to cool for about 5 minutes before flipping your pan over and removing the egg bites. Serve immediately or transfer to the fridge for storage.
Video
Notes
Healthy Eating Plans
- Weight Watchers: For each serving of 2 egg bites using fat free Greek yogurt, lowfat cottage cheese, and cheddar this recipe is:
- 3 Blue Plan Points : 5 Green Plan Points : 3 Purple Plan Points
- For the 2023 Plan, each serving is 2 points when using fat free yogurt and cheeses.
- 21 Day Fix/Ultimate Portion Fix: For the entire recipe: 8 ½ Red Containers, 2 Blue Containers, 2 Green Containers. Per 2 bite serving: 1 ¼ Red Containers, ¼ Blue Container, ¼ Green Container.
- 2B Mindset: Fill half your plate with FFC for a complete breakfast.
- Trim Healthy Mama: These are a THM-S with no changes.
Recipe tips
- This recipe works great in the oven using a muffin pan, but I prefer to use the silicone egg bite mold in the Instant Pot.
- Be sure to grease your egg molds, or your egg bites will stick.
- For meal prep, these freeze really well. I like to freeze them on a cookie sheet, then they can be transferred to one big container for storage.
- These are great served warm or straight from the fridge. To reheat, wrap them loosely in a napkin and microwave for 30 seconds.
- You can bake these in the oven without the water for steaming, but the bites will have a drier texture.
Nutrition
Calories: 255kcal | Carbohydrates: 6g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 181mg | Sodium: 529mg | Potassium: 297mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1716IU | Vitamin C: 55mg | Calcium: 151mg | Iron: 2mg
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Becca Ludlum
Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)