These healthy Instant Pot dairy-free egg bites taste so rich and velvety! If you’ve been wanting to try the Starbucks sous vide egg bites but can’t tolerate dairy or want to make a healthier version, then give these dairy-free egg bites a try!
These Instant Pot dairy-free egg bites don’t taste dairy-free at all. Really! They actually taste very buttery! They’re rich, decadent, smooth, creamy, and “cheesy.” They also reheat beautifully. Have I sold you on these creamy, dreamy egg bites yet?
If not, I think this next picture will do it. You know you want to take a bite out of one of these:
I have been watching folks share pictures of their “sous vide” egg bites in the Instant Pot group that I belong to on facebook and whenever I’d see a photo of an egg bite pop up in my newsfeed, I’d wonder if I could make them dairy-free. Ever since giving birth to my son, I’ve been able to tolerate dairy (not sure why) but I very vividly remember what it was like to have to avoid it. While I can eat dairy these days the truth is that I’m so used to avoiding it that I actually still eat mostly dairy-free.
I knew there had to be a way to make these egg bites dairy-free, and there is! But it’ll require a trip to Whole Foods or another healthy grocery store where you’ll have to buy a couple of specialty ingredients: dairy-free “cheese” and dairy-free yogurt. I used Daiya brand for the “cheese” and So Delicious for the coconut yogurt (don’t worry, you won’t taste any coconut flavor in this recipe!). It’s worth the trip, especially if you’ve been wanting to try those egg bites!
You’ll also want to use this silicone mold to make these egg bites. I’ve heard that it’s possible to use little mason jars, but I’ve never tried it. I’m a gadget queen, so I decided to buy the mold. If you try it another way, let me know!
I know this might sound like a high maintenance recipe since it requires a silicone mold and a few specialty ingredients. BUT hear me out. Two tiny egg bites from Starbucks will cost you about $5. Even if you buy the silicone mold, buy the most expensive eggs at Whole Foods, and the special cheese and yogurt, you’ll still end up saving money on your very first batch (this recipe makes 14 egg bites).
These egg bites reheat well too. My fridge is currently filled to the brim with egg bites (the perks of being a food blogger who has to test recipes) and yet, I’m already excited about getting through the egg bites in the fridge so that I can play around with more variations! I’m thinking of adding caramelized onions or leeks and bacon to my next batch. Let me know if you come up with a tasty combo for these bites!
Instant Pot Dairy-free Egg Bites (Copycat Starbucks Sous Vide Egg Bites)
Instant Pot Dairy-free Egg Bites (Copycat Starbucks Sous Vide Egg Bites)
Ingredients
- 6 large eggs
- 1 cup Daiya dairy-free cheddar style shreds
- 1 cup So Delicious coconut milk yogurt
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 handful parsley or green onions or another herb chopped (optional)
- Oil for greasing silicone mold
- Other optional additions: fresh herbs caramelized onions, cooked bacon, chopped bell pepper
Instructions
- Add the eggs, “cheese”, coconut yogurt, salt and pepper to a blender and blend for 20-30 seconds or until smooth. Stir in fresh herbs or any mix-ins if using (you can also place these directly into the mold).
- Pour the egg mixture into a well-greased silicone mold, leaving some room at the top (the eggs will expand a bit). Cover the silicone mold with foil.
- Pour 2 cups of water into the Instant Pot. Place a trivet into the pot, then place the covered mold on top of the trivet. (If you have a second mold, cover that with foil and place it on top of the first mold).
- Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Naturally release pressure.
- Remove the silicone mold and allow it to cool before popping the egg bites out.
Notes
- If you have two molds, you can stack them on top of each other. If not you’ll have to repeat the recipe as this makes 14 egg bites.
- 15 minutes may seem like a long cook time but these dairy-free egg bites take awhile to set. I tried 10 minutes and they stuck to the mold, so I highly suggest sticking with 15 minutes as the recipe states (I personally know it’s tempting to reduce time, which is why I am writing this in the notes).
- This is the silicone mold that I bought to make these.
- If using other mix-ins, I suggest staying away from anything with a high water content, like tomatoes.
Racheal says
Just made this morning and love! I did not have silicon molds so I liked a ceramic bowl and covered with silicone lid. I also used miyokos liquid vegan mozzarella pizza cheese. About 1/2 cup bc I wasn’t sure how it would react. Happy to say- this will be a repeat.
RR says
This was so tasty, I used non fat plain greek yogurt and just regular shredded cheddar cheese. It came out amazing!!!
Ashley - My Heart Beets says
I’m so glad you liked it! Thanks for letting me know how it turned out 🙂
Sharon says
I am wanting to try this. I don’t have the yogurt. Can I use lactose free milk and vegan butter? If so, about how much do you think would be good?
May says
These turned out really good with lactose free yogurt. I double stacked mine and it seemed to take forever for the natural release. I gave up waiting for it and went outside. When I came back inside it had been 55 mins, but both layers of bites we fluffy, warm and cheesy.
My Heart Beets says
May, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Maggie says
Help!!! I was using egg whites (my taste preference) and these turned into a wet mess. They weren’t completely raw, but definitely didn’t settle correctly. I also don’t add the ‘cheese.’ Any suggestions?!
My Heart Beets says
Ah I haven’t tried this with egg whites so I’m not sure – though I’d think the yolks maybe help them set so perhaps you’d need cheese to hold them together if skipping the yolks?
Solo says
Holy heck, these were salty.
Rimmy says
These were AH-mazing! I followed the recipe for the egg bite mixture precisely and added chopped roasted red peppers and green onions, but instead of using my Instant Pot, I used my Anova sous vide precision cooker (I like my gadgets 🤷🏻♀️). I divided the egg mixture into 6 lightly greased 4 oz canning jars and cooked them for one hour at 172 degrees. Absolutely perfect! Next time, I’d like to leave out the vegan cheese just because I don’t like to avoid processed foods, especially those with soy. Do you think I can get the same “cheesy” flavor with nutritional yeast? Also wondering if the beautiful texture of the egg bite would dramatically change without the cheese? I’ll have to experiment!
My Heart Beets says
Rimmy, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂 Also, I haven’t heard of that gadget but as a gadget addict myself I will have to check it out! I’m sure nutritional yeast would add a great cheesy flavor to this but I’m not sure how it would affect the texture to leave the cheese out – I’m sure it’d be fine, just not quite as soft. Let me know how it goes if you try it!
TeppieLynn says
Rimmy – I would like to know if you tried the nutritional Yeast?