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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Bacon Dusted Egg Topped Avocado Toast


I don’t know if this recipe could be more on trend.


Avocado Toast… check!

Runny egg… check!

Bacon dust… Check!


I only think it could be more on trend if I made sweet potato toast instead of using bread. I totally dig that since it would be Paleo and Whole30 complaint but I think that was soo much trendiness for me.

Anyway, I think that taking time to eat a good breakfast needs to be trendy. Yes, let’s make that on trend. Let’s embrace the hygge and take time to enjoy breakfast.


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No, you can’t do that on a busy morning as you try to chug your smoothie and coffee (almost at the same time) as you hustle your kid out the door, before you have to run back in at least 3x because you keep forgetting stuff.

*Side note… my almost 3 year old kid now yells “Hustle! Hustle! Hustle!” as we run across the parking lot at daycare in the mornings. Awesome…

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But for the weekends, let’s be cozy in our PJ’s with a big cup of coffee and an great breakfast.

September is National Breakfast Month so what better way to celebrate that than with some eggs. I think eggs make a wonderful breakfast since you need to take the time to cook them and sit down to eat them. I think there is a bit of hygge in that.

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I used Nellie’s Certified Humane Free Range Eggs for this toast. I use Nellie’s eggs for everything since they have such a great quality and taste. You can even see the difference when you compare their eggs with other store-bought eggs. 

Eggs are so versatile, lending themselves to a variety of creative breakfast recipes. Besides that, they are also a delicious source of protein.

I pick Nellie’s eggs for my family since it’s so important to me to pick eggs that are healthy for us from a brand that really cares about their hens. They stick to standards you can trust since they are Certified Humane Free Range.


Besides using awesome eggs, you need to use a smokey bacon to make the most amazing bacon dust. Yes, I said bacon dust.

It’s magical.

It takes some time to prepare but it’s worth it. I swear.

Breakfast will never be the same again.


Bacon Dusted Egg Topped Avocado Toast

Makes 2 servings


For the Bacon Dust

  • 8 ounces of bacon

For the Toast

  • 4 slices of Hawaiian Bread
  • 4 eggs
  • 1 ripe avocado
  • salt and pepper
  • garnish with chopped scallions and lemon zest


  1. Begin by making the bacon dust. Cook the bacon in a skillet. Remove to a paper towel lined plate. Reserve the bacon grease.
  2. Preheat oven to 200 F degrees. Place bacon on a cookie sheet for 1 hour 30 minutes. (This dries out the bacon- but doesn’t burn it.)
  3. Remove bacon and let cool.
  4. Add bacon to a food processor and pulse until you have a very fine, powdery texture.
  5. When you are ready to make the assemble your breakfast, begin by toasting the slices of bread.
  6. Mash your avocado. Add salt and pepper to taste.
  7. In a skillet over medium heat, add 1 Tablespoon bacon fat. Cook your eggs sunny side up or over easy. Transfer to a paper towel lined plate to remove excess grease.
  8. Add the mashed avocado to the toast. Then place the eggs on the avocado.
  9. Sprinkle the bacon dust on the cooked eggs. Add chopped scallions and lemon zest.


While this post is sponsored by Nellie’s Free Range Eggs, all opinions are my own.

Chorizo and Sweet Potato Breakfast Hash

Chorizo and Sweet Potato Breakfast Hash

I am going to SLC to attend Everything Food Conference in just over 2 weeks. To say I am excited is an understatement.

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Amanda and I have been planning on going together for months and months. We msg and snap each other every day but haven’t seen each other in years so this was a perfect excuse to get together and go to the conference. We coordinated our flights to arrive at just about the same time to meet up, dump our stuff at the Hyatt Place right next to the venue at The Gateway before running to the conference to check in to kick off the conference. It’s going to be awesome.

Everyone you have have been warned. Two over worked, over tired Moms are on the loose. We are either going nuts or are crashing in our King sized bed and catching up on sleep. Either way it will be epic. ha!

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Anyway, have been loving all the recipes I have been making for this year’s Taco Tuesday series. It’s only May so I have so much fun stuff already planned for the rest of the year from quesadillas, enchiladas, burritos, salads, soups, and so much more! yum!

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So chorizo is one of my favorite meats. I have been hooked on it since a Boston restaurant called Boloco served breakfast burritos with it as a filling. I couldn’t get enough of them. I even wrote about them before!

Burritos are awesome, but hash is a breakfast favorite of mine. At least it feels more like a weekend breakfast than a burrito, which I tend to just inhale in .2 seconds. I eat quickly as it is, but burritos are trouble. It’s like hello, unwrap, good bye.

Don’t worry I will be sure to make breakfast burritos for Taco Tuesday soon, but I hope you enjoy this hash this in the mean time.

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I once made the mistake of buying the wrong kind of chorizo. It was quite tragic. I was rushing in the store one day and grabbed the Spanish version and discovered my mistake when I opened up the packaging. I wasn’t even thinking when I grabbed it. Ugh.

So I am making a point of it now… buy MEXICAN chorizo.

Sure, Spanish chorizo is good, but not right for this recipe, so search out the Mexican kind and you’ll be all set. And on your way to this awesome breakfast

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I wish I could eat this every day. I swear once you try it, you will wish that too!

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Chorizo and Sweet Potato Breakfast Hash

Makes 4 servings


  • 3 Tablespoons vegetable oil
  • 2 Cups diced sweet potato
  • 1 1/2 Cups diced green pepper
  • 1 Cup diced yellow onion
  • 8 ounces Mexican chorizo
  • 8 eggs
  • salt and pepper
  • your favorite salsa


  1. In a large skillet, heat 2 Talespoons of oil over medium- high heat until it shimmers. Add the sweet potato and saute for 2-3 minutes.
  2. Add the green pepper and onion and saute for another 2-3 minutes.
  3. Turn down the heat to medium- low, add 1 Cup of water and cover. Continue to cook until the vegetables are softened, about 5 minutes. Add more water, as need.
  4. While the hash cooks, add the chorizo to a dry skillet, cook over medium heat for 5 minutes. Drain the chorizo in paper towels. Add the chorizo to the the hash mixture.
  5. Cook your eggs sunnyside up or over-easy.
  6. Serve the hash, by topping off with 2 eggs and your salsa.

Everything Bagel Waffle Eggs Benedict

Everything Bagel Waffle Eggs Benedict

This epic brunch is brought to you by the incredible edible egg.

No, it’s not a sponsored post, but it sure uses a bunch of eggs. ha!!!

Everything Bagel Waffle Eggs Benedict

Eggs in the waffles, eggs in the Hollandaise Sauce, and eggs in the eggs… but it’s all worth it. You’ll just need to set up your own chicken coop before starting. Jk!

Oh and butter too! So much naughty, delicious butter.

Everything Bagel Waffle Eggs Benedict

I have been thinking about these waffles for months and months. And months.

This waffle-y goodness was just an idea I had in my head as Eggs Benedict is my favorite brunch dish. I couldn’t decide on what to do with the waffle… add cheese? make it spicy? put the Candian Bacon in it? Ultimately, I decided to toss in some everythign bagel seasoning as they are my favorite bagels. So why not combine my favorite carby breakfast on the go with my favorite better wear your fat pants brunch dish?!?!!?

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It is indulgent but it’s worth it! And it’s not like you are gonna eat this weekly.

Shoot, I love eggs benedict, but even I can’t do that!

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To make these come out great and do it in a way that will not make you loose your mind, I suggest that you first make the waffles and keep them warm and crisp in a warm (200 degree) oven. Then you move on to poaching the eggs. Then you warm and brown the Canadian Bacon while make the Hollandaise sauce. This way you can focus on one thing at a time because if you try to multitask this there is a very good chance that you will burn your waffles or overcook your poached eggs. Both of which would be utterly tragic.

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Also, blender Hollandaise Sauce is da.bomb.

I don’t know what my deal is that I often try the conventional way to make Hollandaise by using a double boiler, but let me tell you, that stinks! All too often I flub it up and my sauce separates. And I want to kill people. But with the blender method, it comes out perfectly every time!

Everything Bagel Waffle Eggs Benedict

Step up your brunch game with this epic Everything Bagel Waffle Eggs Benedict. You really deserve it.

Everything Bagel Waffle Eggs Benedict

Everything Bagel Waffle Eggs Benedict

Makes 2 servings


For the Waffles

  • 3/4 Cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 Cup buttermilk
  • 4 Tablespoons butter, melted
  • 1 1/2 Tablespoon Everything Bagel Seasoning

For the Poached Eggs

  • 1 Tablespoon white vinegar
  • 4 eggs

For the Blender Hollandaise Sauce

  • 3 egg yolks
  • 1/2 Cup butter
  • 1-2 Tablespoons lemon juice

4 slices Canadian Bacon


  1. To make your waffles, start by preheating your waffle iron.
  2. Whisk the dry ingredients together in a large bowl. Beat the eggs and buttermilk together in a small bowl. Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter and everything bagel seasoning. The batter should be lumpy.
  3. Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges! Keep warm in a 200 degree oven while you prepare the rest of your waffles and meal.
  4. To make the poached eggs, fill a large pot with a few inches of water (3″-4″). Bring o a boil. Add your vinegar. Crack your egg into a small bowl, Stir the water quickly in a circular motion to create a mini tornado in the water. Gently drop the egg in the center of your tornado. Gently stir, if needed, to keep your egg white compact and held together around the yolk. Cook for 2 1/2-3 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
  5. Cook your Canadian Bacon in a skillet while you prepare your Hollandaise Sauce.
  6. To the Hollandaise Sauce, place the 3 egg yolks in a blender or food processor. Melt your butter in a small pot or in the microwave, let cool a few minutes. While your eggs are being mixed on a low setting, s-l-o-w-y pour in the melted butter. Add the lemon juice, then mix for another minute. Just prior to serving blend again for 10 seconds.
  7. It is now time to assemble your eggs benedict! Lay out your waffles, then lay your Canadian Bacon on the waffles. Depending on how warm your eggs are, you can place them right on your bacon, or you can very quickly submerge them in your boiling water again by placing your spoon in the water so the water covers the egg for 5-10 seconds, drain again. Spoon the Hollandaise Sauce on the eggs.

Whole30 #2: Days 7-9 Recap

I am documenting my second Whole 30 journey to help me see how far I’ve come from my first Whole30 (Feb 2015) to this one (April 2015). Plus, I don’t want to fall into any food ruts. Hopefully this will keep me inspired through the whole process. I’m looking forward to the transformation in how I approach food, cook with it, and enjoy it. Check out all my Whole30 related posts HERE from why I did my first Whole30, why I am doing this one, and food diaries. 


{Day 7}

Tuesday, April 7th 2015

I got the change to work from home in the afternoon. I love that! I was able to make a fresh lunch. No leftovers for me! Man, leftovers get so boring. It was nice to have something ‘fancy’.


Whole30 2 Days 7-9-1

 Scrambled eggs with sweet potato has, guac

We don’t have scrambled eggs often. Hardly ever. I got an herb packet while I was in Seattle so I am going to have to use that next time as they were good.


Whole30 2 Days 7-9-2

Sauteed fish over salad with tomatoes, red onion, avocado, TJ’s verde salsa

I threw this together quickly once I got back from my final punchlist of a project. It felt like a celebratory lunch.


Whole30 2 Days 7-9-3

Chicken breast with baby zucchini over lightly dressed greens

Price really likes these baby zucchini, I should get bags and bags of these when I go shopping there. They are quick to prepare and taste so good. I like that they don’t get very watery like how ‘adult’ zucchini tend to get.

{Day 8}

Wednesday, April 8th 2015

Woohoo! 1 week through. Today was a rough day, not because of Whole30 exactly, but because I am a moron. Such a moron.


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Spinach and Sweet Potato Crustless Quiche served with quacamole and salsa verde; venti cold brew with some cinnamon sprinkled on top

I made my quiche look like cake!!! It has quacamole frosting and a salsa finishing sauce. And I’ve lost my damn mind. It didn’t taste like cake. It didn’t trick me. It just made me more annoyed. I dunno. ha!

I grabbed this cold brew on the way into work. I was so excited that I had a moment to get a coffee and to try cold brew. I sprinkled some cinnamon on top. It was so good, but then…


Whole30 2 Days 7-9-6

Salad- mixed greens with 2 hardboiled egg whites, sweet potato hash, (leftover) chicken breast, 1/2 avocado, with homemade ranch

I was in need of this salad. I felt so off from the caffeine bomb from the cold brew. I would have preferred something like a burger and fries, like when you ‘soak up’ booze after a night of drinking, but my salad was my only real option.


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I had a HORRIBLE HORRIBLE HORRIBLE headache from my caffeine crash. I thought I was going to throw up on the bus ride home. I had a bunch of water and this bag and started to feel better. UGH.


Whole30 2 Days 7-9-8

Roasted Chicken with roasted green beans and grape tomatoes with a ‘special sauce’

I started to roast the chicken but then had to go to the gym so then it was Price’s job to take over. He finished it up and broke it down for our dinners and lunches coming up. It was really yummy.

I made a ‘special sauce’ with some homemade mayo, Franks Red Hot, and spices. So good!

Food Swap!

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My friend Kellie is also doing Whole30 with us. She swapped (Puerto Rican) sofrito for mayo from me. I can’t wait to use it!


I went to the gym!! I was supposed to meet with a trainer after work to create a program but he was sink or something so I met with the assistant manager who was nice and showed me some arms stuff to do. Looking forward to meeting with a train to create a real program and doing it.

{Day 9}

Thursday, April 9th 2015

No coffee for me today after yesterday’s mishap. ugh!!


 Whole30 2 Days 7-9-9

Spinach and Sweet Potato Crustless Quiche served with quacamole

We didn’t like this quiche much. Maybe it was the sweet potato but not our favorite. Blah!


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Clementine with chicken breast and string beans, homemade mayo

My lunch felt boring but it was really good. I feel like I take too big of a serving of chicken but if I don’t eat much then I don’t feel full. And I don’t think it’s a volume thing as a protein thing.

Clementines are da bomb…


Whole30 2 Days 7-9-12

Stir fry of shaved pork & baby bok choy on cauliflower rice 

I really like cauliflower rice now. I don’t miss regular rice. I do like sticky, tart sushi rice but regular rice- blah.

I need to get more coconut aminos. It was missing form this dish. I have to be better prepared next time!


What are your favorite Whole30 recipes? Please share!

Are you considering doing Whole30? Give it a try!