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Instant Pot Southwest Egg Bites

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To make southwest-style scrambled egg bites like Starbucks, all you need is a few minutes and an Instant Pot. There’s only 1 g. carb for 3 bites! Bell peppers, chili powder, tomato and a few simple spices are the perfect breakfast combination for delicious egg bites in under 30 minutes.

three egg bites with spices and tomatoes and garnished with green onion on top

egg bites in the instant pot

These southwest scrambled egg bites are one of my favorite breakfasts to make in the Instant Pot. Starbucks Sous Vide Egg Bites have been a recent Instant Pot hit, especially with the keto community.

  • they’re low carb and great for keto diets.
  • even though they aren’t made sous vide, they still have a light and fluffy texture
  • creamy
  • great for on the go and meal prepping
  • perfect for any time of year
  • easy to store in the freezer in large batches
ingredients for egg bites, including 6 eggs, diced peppers, onion, tomato, cheese, cumin, and chili powder

ingredients

These easy egg bites are made without cottage cheese, and instead, use the power of Mexican-inspired seasonings for full-flavor.

  • Spray oil
  • eggs
  • milk
  • chili powder
  • cumin
  • Roma tomato- ripe is best, diced
  • bell pepper- diced
  • shredded cheddar cheese
  • Fresh parsley or cilantro for garnish (optional)

instructions

Equipment needed: Instant Pot and silicone egg bite molds

  1. Add all the ingredients in a large bowl except the fresh parsley, mix well to combine everything. 
  2. Lightly grease silicone mold with spray oil and pour the egg mixture evenly into each mold. Place the lid on top.
  3. Add the trivet to the basket of the Instant Pot and add 1 cup of water.
  4. Place the mold with the egg mixture on top of the trivet. You can add up to 3 silicone molds on top of each other.
  5. Close the lid and put the valve on seal. Select manual high pressure and cook (see recipe card for cooking times). Once the time is up, release the pressure immediately.
  6. Open the lid carefully and remove the mold, turn the mold over and press on each molds to remove the egg bites.
  7. Garnish with chopped fresh parsley.

tips

Follow these tips for the best egg bites.

  • Allow egg bites to completely cool before storing. This will prevent them from “sweating.”
  • Take care not to overfill the egg bite molds. Keep it at least a cm below the fill line.
overhead shot of 8 egg bites with fresh cilantro

FAQ

Can I use a different mold for egg fillings?

This recipe works just as well in muffin or cupcake tins. To make this recipe work with muffin tins, it’s best to bake the egg mixture.

Recipe substitutions

Peppers– use other veggie favorites, like mushrooms or spinach

Milk- for keto and dairy-free diets, use unsweetened almond milk

More egg bite add-ins– I love my egg bites with extra bacon or breakfast sausage. You can even try turkey bacon, or turkey sausage too!

leftover egg bites

  • The egg bites can be kept in the fridge for up to 5 days.
  • You can also freeze it for up to 3 months. Place the egg bites on a baking sheet, place them in the freezer, after a few hours place the frozen bites in the plastic bag on an airtight container. To reheat place them directly on the microwave for 3 to 5 minutes
close view of egg bites revealing tomato, seasonings, peppers
top with fresh herbs, like cilantro or green onion

what goes with egg bites

Egg bites are great served with sour cream, sugar-free muffins, extra cheese, waffles, coffee, fresh fruit or pancakes.

side view of an egg bite with cheese, peppers and seasonings topped with green onion

Southwest Egg Bites

These Tex-Mex Starbucks inspired egg bites are low carb and keto friendly made right at home in the Instant Pot. Add a bit of tomato, green peppers, and seasonings for the best egg bites in under 30 minutes.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6
Calories: 110kcal
Author: Amber @ Low Carb Quick

Ingredients

  • cooking spray
  • 6 eggs
  • ¼ cup milk or almond milk for keto
  • ½ tsp chili powder
  • ½ tsp cumin
  • 1 roma tomato diced
  • ½ cup cheddar cheese shredded
  • salt and pepper to taste
  • cilantro or parsley garnish, optional

Instructions

  • Add all the ingredients in a large bowl except the fresh parsley, mix well to combine everything. 
  • Lightly grease silicone mold with spray oil and pour the egg mixture evenly into each mold. Place the lid on top.
  • Add the trivet to the basket of the Instant Pot and add 1 cup of water.
  • Place the mold with the egg mixture on top of the trivet. You can add up to 3 silicone molds on top of each other.
  • Close the lid and put the valve on seal. Select manual high pressure, cook for 8 minutes. ( don’t forget that it will take about 20 minutes for the pressure to rise and start cooking). Once the time is up, release the pressure immediately.
  • Open the lid carefully and remove the mold, turn the mold over and press on each molds to remove the egg bites.
  • Garnish with chopped fresh cilantro or parsley.

Notes

Storage
Keep in the fridge for up to 3 days. 
Freeze in air-tight zippered bags for up to 3 months.
 
Customize Your Ingredients
  • bacon
  • onions
  • mushrooms
  • peppers
  • tomato
  • cheese
  • sausage
 

Nutrition

Serving: 3bites | Calories: 110kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 129mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

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