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Instant Pot Sausage Egg Bites (Copycat Starbucks Style)

A stack of golden brown sausage egg bites with a piece of sausage topping, served on a speckled white plate.

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Make these easy, protein-packed sausage egg bites in your Instant Pot for a perfect make-ahead breakfast that tastes like your favorite coffee shop version.

Ingredients

Scale
  • 1 cup cooked, crumbled breakfast sausage
  • 1 cup cottage cheese
  • 6 large eggs
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded white cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup water (for the Instant Pot)

Instructions

  1. Lightly grease a silicone egg mold or a standard muffin tin.
  2. In a blender, combine the cottage cheese and eggs. Blend until completely smooth. This step is key for a creamy texture.
  3. Stir in the salt and pepper.
  4. Divide the cooked sausage evenly among the cups of your prepared mold.
  5. Sprinkle the Monterey Jack and white cheddar cheese over the sausage in each cup.
  6. Carefully pour the egg mixture over the sausage and cheese, filling each cup about three-quarters full.
  7. Cover the silicone mold tightly with aluminum foil.
  8. Pour 1 cup of water into the bottom of your Instant Pot inner liner. Place the trivet inside.
  9. Carefully lower the foil-covered mold onto the trivet.
  10. Secure the lid on the Instant Pot and set the vent to sealing.
  11. Cook on High Pressure for 8 minutes.
  12. When the cooking time is complete, perform a quick release of the pressure.
  13. Carefully remove the mold and let it cool for 5 minutes before removing the egg bites.

Notes

  • For a bacon and egg bites variation, substitute the sausage with 1 cup of cooked, crumbled bacon.
  • These egg bites freeze well. Place cooled bites in a freezer-safe bag and freeze for up to one month. Reheat from frozen at 50% power in the microwave for 60-90 seconds.
  • If you do not have an Instant Pot, you can bake these in a 350 degree F oven for 20-25 minutes, covered with foil.

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