Sous Vide Egg Bites with Sausage--Instant Pot Starbucks Copycat Recipe

Start your day with a homemade protein-packed meal. This recipe is a copycat version of Starbucks Sous Vide Sausage Egg Bites made in the Instant Pot electric pressure cooker.

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I'm continuing my Instant Pot on Campus series with today's recipe post. These recipes use few ingredients and don't require much preparation--perfect for busy college students or anyone with less time or fewer kitchen skills who still wants to eat cheaply by making meals at home.


Each recipe in the Instant Pot on Campus series will have the following categories--What to Buy at the store, What You Need in the kitchen, How to Level Up, Troubleshooting, and of course the recipe + how-to video. I'll including tips for saving money while shopping, affiliate links to products I use, and hints for making this recipe suit your own tastes.

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Breakfast is important so today we're going to make it easier for you to get a good start to your day. This recipe takes less than 30 minutes total (only 5 minutes hands on time) and results in individual servings of protein-packed egg bombs that can last up to a week. Make it ahead for meal prep or let the Instant Pot do the cooking while you're showering or waiting for the coffee maker. Let's get started!

What to buy at the store

• eggs 
• cottage cheese 
• shredded cheese 
• fully cooked sausage links 

At the store you'll need eggs, cottage cheese (you'll have extra so make my Spiced Cottage Cheese Chip Dip recipe with it!), shredded cheese, and fully cooked sausage links. Large eggs work well with this recipe--if using medium eggs you may need to use an additional egg.


I'm picky about my cottage cheese and prefer a dry cottage cheese. Look for a small curd type in the fat percentage that makes you most comfortable.


You can customize your egg bites based on your preference of shredded cheese--cheddar and Swiss cheese work great with this recipe but gouda, Italian or Mexican cheese blends would also taste great.


Any type of fully cooked sausage link will work in this recipe. I've used pork-based and turkey-based sausages. You don't need to fully thaw the sausage--just enough to cut it in half, it will fully heat inside the Instant Pot during the cooking process.

What you need in the kitchen

• Instant Pot or other electric pressure cooker
• rack that fits inside cooker
• bowl to mix egg batter (I prefer a 4 cup glass measuring cup for easy pouring)
• immersion blender (or whisk, or fork, or hand mixer, or blender)
• silicone egg mold OR 5 half pint canning jars
• cooking oil spray or nonstick cooking spray
• salt and pepper or whatever egg seasonings you prefer
• paper towel
• foil
• water

I typically make this recipe in a silicone egg mold (Amazon affiliate link).  If you prefer not to use silicone or prefer not to purchase something new, you can #zerowaste by freecycling some canning jars. If you have small jars (typically used for jams, like my Green Tomato Bacon Jam recipe) up to 5 of them will fit into a 6 qt Instant Pot.

Use half pint regular mouth Ball or Mason jars and be sure to look them over to check for cracks or chips before using. The benefit of using the canning jars is that you can add a lid (I use these plastic canning jar lids (Amazon affiliate link) and toss the egg bite jar in a backpack to eat later.


Another key piece of equipment for the sausage egg bites is a blender. If you already have a blender--use that. If not, an immersion blender is a good kitchen tool to have. Mine came as part of a kit, like this Multiquick Hand Blender/Chopper (Amazon affiliate link).


In addition to the above equipment, you'll need a paper towel, a piece of foil, water, cooking spray, salt and pepper, or a seasoning blend that you like on your eggs.

Level Up

If you're into meal prep, you can make individual steel cut oatmeal in jars at the same time. Soak your oats in water first (1 part oats to 3 parts water) for at least 30 minutes before adding to the Instant Pot. If you're using a silicone mold for eggs (Amazon affiliate link) and half pint jars of oats, flip the Instant Pot rack upside down to give yourself an additional ½ inch clearance at the top. Place the jars on the rack, the covered egg mold on top of the jars, close the lid, and program the Instant Pot.

Troubleshooting

What can go wrong? If you don't spray your silicone egg mold thoroughly the egg bites will stick. Use the tool that comes with the mold to gently loosen them before inverting onto a plate. Even if they don't look pretty, they are still edible.

If you overfill your mold (I've made this recipe more than 6 times and not yet had that problem) you'll probably have a bit of a mess, but cooked egg is easy to clean up. I've come close to the top of the silicone egg mold with the batter and had the cooked egg rise above the rim, but nothing spilled over.

I've got all my Instant Pot Recipes listed here. This recipe is part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Sous Vide Sausage Egg Bites
By Kirsten Madaus

Start your day with a homemade protein-packed meal. This recipe is a copycat version of Starbucks Sous Vide Sausage Egg Bites made in the Instant Pot electric pressure cooker.

Prep time: 00:05
Cook time: 00:08
Total time: 00:30

Yield: 5 to 7 servings
Ingredients:
4 fully cooked sausage links
cooking spray
4 eggs
2 to 3 Tablespooons cottage cheese
½ cup shredded cheese
salt and pepper
1 cup water

Instructions:

Cut sausage links in half. It's OK if they're still mostly frozen. Set aside.

Spray a silicone egg mold (Amazon affiliate link), or up to 5 half pint canning jars, with cooking spray. Place one piece of sausage into each well or jar. Eat any remaining sausages. It's OK--they're fully cooked.

In a 4 cup liquid measuring cup or medium bowl combine eggs and cheeses.

Sprinkle salt and pepper (what you'd use to season 4 scrambled eggs) over top.

Blend until fully liquid, using an immersion blender for best results. Pour into prepared mold, leaving some space at the top for the eggs to expand while cooking. If using jars, divide evenly between jars.

Add water to Pot.

Cover mold with a piece of paper towel and then with a piece of foil. Crimp around the edges of the mold.

Put the mold onto the rack and lower into the Instant Pot.

Lock lid in place and turn the valve to Sealing.

Push the Steam button and set timer for 8 minutes. The pot will beep once when it comes to pressure and then the timer will start to count down.

Once the time is up the pot will beep 10 times. Let the pressure release naturally for 10 minutes, then carefully turn the release valve to Venting.

Remove the foil and paper towel from the mold. Run a plastic knife around the edge of each egg bite to loosen from the mold.

Place a plate upside down over the mold, grab the mold and plate, and flip the plate right side up. Gently tap the mold onto the plate to release the egg bites.

Serve immediately or cool completely before storing in the fridge. These will keep refrigerated for up to a week or frozen for up to a month.

This recipe is inspired by the “How to Make Starbucks Egg Bites” in the pamphlet that came with the silicone egg bite mold.

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