Copy Cat Starbucks Sous Vide Egg Bites in the Instant Pot

Hi! I am a total “Pot Head”

You might be a “Pot Head” when you pack up your Instant Pot and take it with you while traveling. ha!

I did just that while I was staying with my mom last week while she recovered from a major foot surgery. Thankfully, the surgery went well and she was having a good recovery, but I learned that bunions are hereditary and I’ll prob need foot surgery one day. Thanks Mom… ugh!

That said, I helped out with cooking, walking the dog, cleaning up, going shopping, taking her to doctor appointments, telling her that someone’s face looked like a belly button. I take helping out and cracking jokes very seriously.

I also take making breakfast very seriously.

I tasked myself with making egg sandwiches, omelettes, and these sous vide egg bites while was there.

My favorite omelette is a Western omelette so I used those ingredients in these egg bites that I made in my 6 quart Instant Pot. You can easily swap out the peppers for mushrooms, the ham for bacon, and the cheddar for Swiss. Whatever!

Make these egg bites at home and save your money at Starbucks. Can’t beat a copy-cat recipe!

Copy Cat Starbucks Sous Vide Egg Bites

Makes 14 Egg Bites


  • 1/2 Cup finely diced onion (about 1/2 onion)
  • 1/2 Cup finely diced red bell pepper (about 1/2 bell pepper)
  • 1 Tablespoon butter
  • 8 large eggs
  • 1/2 Cup Milk
  • 2/3 cup diced ham steak
  • 1 cup finely shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a skillet over medium heat, saute the onion and bell pepper in the butter until soft, about 3-4 minutes. Take off the heat and let cool.
  2. In a large bowl or large measuring cup, beat the eggs with the milk.
  3. Add the ham, cooked onion and bell pepper, cheese, salt, and pepper. Mix well.
  4. In 2 silicone egg bites molds, evenly pour/spoon the egg mixture in the cavities of the mold. Do not over fill – each cavity should have a 1/4″ clearance from the top.
  5. Pour 1 1/2 Cups water in the bottom of your Instant Pot (6 qt+) pot, add the trivet*, then put a mold on the trivet. Put the other mold on top of the first.
  6. Put the top of the Instant Pot on, seal and lock it. Press manual, and then set the timer to 10 minutes. Once the 10 minutes are complete, let Natural Pressure Release (NPR) for 5 minutes before releasing the pressure. Carefully remove from molds the Instant Pot. Let the egg bites cool for 5 minutes before removing from the molds.

*I forgot my trivet at home while I was traveling and made these, I just took (2) 3″ wide pieces of aluminum foil, attach them end to end and loosely roll up, creating a 1/2″ wide log, twist to make a circle and pinch the ends together. Ta-da! Done!


Products Used


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Buttermilk Chive Biscuits

Lila is a tough critic. But she approved of these biscuits.

Lila is one of my friend’s daughters. She is just about a year and a half old and in the year that I’ve known her I’ve gotten stink eye from this adorable little girl more times than I can count. She is the queen at mean muggin’.

But I think I finally broke through to her!!!!

All thanks to these biscuits!!!!!

Autumn and I made them the day before for our family. She is a fantastic little helper and baker. She helped me measure everything into the bowls. We count out the ingredients as we pour them into the bowls. And we she even learning how to propely scoop the floor into the measuring cup too!

That’s why Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers by Lisa Huff is fantastic new cookbook. It has so many recipes that are kid friendly so they will love what you make with them in it. Kids of all ages will love everything from the cookies to the cupcakes to the bars. 

The book is full of clear instructions and lots of beautiful pictures. I love how informative it is for the kids learning the different processes and techniques used in baking. The book starts with different lessons in learning baking skills. It starts with basics likes measuring and moves on to folding ingredients in, and how to work with dough. All really important, interesting, and fun things for kids to try as they develop their kitchen skills.

(To note: Autumn said she would help me with the biscuits, then decided making biscuits at her sandbox/water-table on our lanai was more fun. We co-baked things. ha!)


Well, back to little miss Lila!

I was helping out my friend by picking Lila and her bigger sister, who is awesome friends with Autumn, up from daycare and giving them dinner while she hustled back from a meeting from work. I managed to get a smile from her while at daycare as I picked her up from her classroom, but the real moment when she let her guard with me when the kids were eating. She saw some leftover biscuits in a container on our counter and she eagerly pointed to them. While it wasn’t what I had planned on feeding her, I figured an extra biscuit wouldn’t hurt!

She gobbled that biscuit right up!!! I got the cutest smile when she was done and the rest of the night as smooth sailing.

I guess you just can’t resist a really great biscuit. I know I can’t.

This foolproof biscuit recipe is from Lisa Huff’s

To note: I didn’t have a 2″ round cookie or biscuit cutter and my cast iron pan was too small. But I made due with what I ha. And guess what… delicious biscuits.

The moral of the story is to adapt to use the size cutter that you have, or use the pan that you have, or even both! Square biscuits? Cool! 2 Smaller pans? Cool! Do the best that you can and just make it work otherwise.

Just don’t let anything come between you and these awesome biscuits. They are a going to be an instant family favorite!

Buttermilk Chive Biscuits

Makes 12 biscuits


  • Butter, for greasing the pan
  • 2 3⁄4 Cups plus 2 tablespoons all-purpose flour
  • 4 1⁄2 teaspoons baking powder
  • 1 teaspoon table salt
  • 6 Tablespoons cold, cubed unsalted butter
  • 1/2 Cup chopped fresh chives*
  • 1 to 1 1/2 Cups cold buttermilk
  • Flour, for the work surface
  • 3 Tablespoons melted unsalted butter


  1. Preheat the oven to 425F degrees . Set the oven rack to the lowest level. Grease a 10 1/2″ cast iron pan.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. Cut in the butter with a fork or pastry cutter, until the mixture resembles coarse crumbs. Stir in the chives
  4. Add 1 Cup of buttermilk; stir to loosely combine. Slowly add more buttermilk as necessary until the dough just comes together but is still moist. Do not overwork the dough or the biscuits will come out dense and dry.
  5. Place the dough on a well floured surface. Gently press the dough into a 1″ thick disk. Cut out the biscuits using the round cutter to form the biscuits. If you need to reform the dough into a 1″ thick disk to cut out more biscuits, do so gently so you don’t overwork the dough.
  6. Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12 to 17 minutes or until golden brown.
  7. Brush with the melted butter. Cool slightly before serving.


Win a copy of Lisa Huff’s new book

Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers


Leave a comment telling me what you like to make with your kids or what you liked to make with your parents while growing up.

Ends 11/9/17. Open to US residents only



Strawberry Overnight Oats

Ah life with a new born…

It’s crazy, hectic, slow, relaxing, and tiring. So basically it’s everything all rolled into one.

It’s amazing how fast one day can go by and then how 1 hour can take forever. Time is never on your side when you have a new born. I think that’s a fact.

To make mornings easier, I prepped by making a TON of banana bread muffins the weekend before having Hunter. Like 60+ muffins, that are currently stuffed into our freezer. I love them and so does Autumn, which makes the morning a lot easier since she basically announces she wants to watch Paw Patrol/ Shimmer and Shine and that she is HUNGRY the exact moment she gets up. So, by being able to microwave a muffin for about 20 seconds means that we can have some peace in the morning. And the name of the game right now is ‘do anything to have peace and quiet’.

Similarly, I have been prepping by making overnight oats.

Autumn doesn’t like that so more for me! Finally, something that is all MINE!!!!

Rumor has it that oatmeal helps milk production when you are breastfeeding. While there is no scientific proof, there are a lot of people that say it helps them. And probably as many people that say it doesn’t do anything for them. Here’s the thing, I will do and try anything to keep production up so what’s the harm in eating some delicious oatmeal.

I swear it worked for me last time so I am chowing down on oatmeal and overnight oats again. I love how quick overnight oats are to make, the soft texture, and how delicious they are too. Just reaching into the fridge and having breakfast at the ready makes life so much easier too.

These Strawberry Overnight Oats are going to rock your world. They are naturally sweet from the strawberries and honey. The flax seed meal is loaded up with fiber and omega 3 fatty acids. The chia seeds  are also packed with omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.

I find the best storage option for them are wide mouth pint jars with plastic lids. The 2 piece metal lids work fine but I prefer the plastic lids so I know the seal is secure. More of an issue when I would take overnight oats to- do to work. Def didn’t want milk to spill in a bag! Eww!

Strawberry Overnight Oats

Makes 6 servings


  • 3 Cups old fashion oats
  • 3 1/2 Cups milk
  • 1 pound strawberries, diced
  • 1 Cup flax seed meal
  • 1 Cup vanilla yogurt, preferably whole milk yogurt
  • 1/2 Cup Chia seeds
  • 1/3 Cup honey


  1. Combine all of the ingredients together in a large bowl.
  2. Equally portion out the oatmeal into 6 containers.
  3. Refrigerated overnight prior to enjoying.



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Healthy Turkey Sausage and Veggie Scramble

Have you heard of Orange Theory before?

It’s a work out program that my husband LOVES.

You go to their locations, toss on your heartbeat sensor, and get to work! There are 3 stations- treadmill, weights, rowing- that you rotate around during the work out. The objective is to have your heart rate in and above the Orange range. Hence the name.

He started going a few months ago and is hooked now. Sorta like how we took to spinning and got hooked on going. It’s something that just grabs hold and you’re addicted then! ha!

He goes to a local Orange Theory location 1 or 2x a week, mainly trying to get the 90 minute class in on Saturday mornings. He has his favorite teachers and things to do, like he likes the Tornado class which has you hopping around the circuit the most. He doesn’t like running that much so at least you only hit the treadmill up in short bursts.

He burns a crazy amount of calories in his 90 minute sessions. Like 1400+!! He comes back home looking beat yet energized at the same time too.

I can’t wait to try Orange Theroy in the future.



Since he gets home at the same time from class every week, I try to have breakfast ready for him. He is so hungry when he gets home from class since he hasn’t eaten yet, and having something ready means he can quickly get to mowing the way, another part of the Saturday morning routine.

I found Jennie-O’s Lean Turkey Sausage while shopping recently and I grabbed it to give it a try. (not sponsored!) I was curious about the taste and texture of it, and how I could use it at home. It was really good! There are other great lean, high protein packed products out there so be sure to get what is available around you.

I started to whip up this breakfast up and it has been a hit at home. It tastes great and it has so much great protein in there from the eggs whites (3.6 g per egg), turkey sausage (13g per serving), bell pepper, spinach, and feta (4 grams per ounce). In total this breakfast scramble has just about 30 grams of protein per serving! Gotta get that healthy protein in when you need .8 grams per kilogram of body weight every day.

This breakfast helps my husband refuel from the 90 minute work out he just completed, so he can mow the lawn before we get going on the activities for the weekend. Saturday mornings are always busy around here! ha!

What is your favorite work out? What is you favorite way to refuel?

Healthy Turkey Sausage and Veggie Scramble

Makes 2 serving


  • 4 ounces of turkey sauage
  • 1/2 Cup chopped bell pepper
  • 4 ounces of spinach
  • 6 egg whites
  • 2 ounces of crumbled feta


  1. Crumble the sausage while browning it in skillet over medium heat.
  2. Add the pepper and saute until soft.
  3. Add the spinach and cook until it starts to wilt.
  4. Then add the egg whites, and mix to incorporate all the ingredients together.
  5. Add the feta to the skillet during the last minute of cooking.

Sticky Bun Monkey Bread

It’s Babymoon time!!!!

We are going away for a quick Babymoon this weekend. I am so excited!!

Last time, we took a trip to the Florida to visit The Keys for a long weekend but since we are here in Florida now, we are just staying local. I’d love to take another trip to The Keys but I didn’t feel like flying, err spending money on flights, really.

Price found a local resort and spa for us to visit. The idea of a prenatal massage and bumming it by the pool without a toddler asking you to go in and out and in and out again is pure bliss.

Generally, I feel good at 32 weeks but I am so blah and sore all over so I just need my slightly ever present charlie horses to be worked out. (Seriously, they are the worst things ever to wake up to in the middle of the night!!!) Thankfully, Price snagged the last one available for the day and I picked up the required doctor’s note so I am just counting down the minutes until the appointment.

The worst part is that I keep reading things included in our package and it just makes me want to stay forever. Well, more specifically, go back AFTER the baby is born for the unlimited drinks. Hello, unlimited mimosas at brunch!

If you aren’t going away this weekend, I insist you make this Sticky Bun Monkey Bread. It’s stupid good. And goes great with mimosas too. (Truth be told, everything goes with mimosas. It’s a fact!)


But seriously, this Sticky Bun Monkey Bread is a real crowd pleaser. It tastes just like a sticky bun with the sticky caramel syrup that you drizzle all over the cinnamon and sugar coated biscuit pieces.

I used refrigerated canned biscuits to make this process easier, but you can follow my recipe for Homemade Monkey Bread for the dough, and then add the nuts and caramel sauce to it.

The caramel is everything. Whatever you do, don’t just dip a finger in there to try it. Nor is it a good idea to immediately grab a piece of monkey bread right after you flip it out on to the serving platter. No, I def didn’t try that and burn the crap out of my fingers and then my mouth as the quickest thing I could think of was ‘ahh my fingers!’ so shoving it in my mouth was the next logical thing to do. Nope…

Let’s fast-forward to the weekend, shall we?

I’ll be ready for my prenatal massage and you will be ready to enjoy this Sticky Bun Monkey Bread. And a few mimosas in my honor.

Sticky Bun Monkey Bread

Makes 16 servings


  • 3/4 Cup granulated sugar
  • 2 teaspoons cinnamon
  • 3 cans refrigerated buttermilk biscuits (10 biscuits per can)
  • 4 ounces of chopped pecans
  • 3/4 Cup butter
  • 1 Cup packed brown sugar
  • 1/3 Cup heavy cream
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Combine the sugar and cinnamon in a bowl. Set aside.
  3. Spray a tube pan with non-stick cooking spray. Sprinkle 1/3 of the nuts in the bottom on the tub pan.
  4. Cut the biscuits in 4 equal pieces. Roll them in the cinnamon and sugar mixture
  5. Add half of the coated biscuit pieces into the tube pan. Sprinkle with 1/3 more nuts. Add the rest of the coated biscuit pieces and then the remaining chopped nuts.
  6. In a small saucepan, combine the butter and brown sugar. Melt together over medium- high heat. Mix in the cream and bring to a boil, stirring occasionally. Bring to a boil for 1 minute. Remove from heat and mix in the vanilla extract.
  7. Evenly pour the caramel mixture over the coated biscuits.
  8. Bake for 35-45 minutes.
  9. Flip over onto a serving dish. Enjoy!