Every time I drive through a Starbucks, I’m tempted my their sous vide egg bites. But every one of theirs has cheese or dairy in them and I can’t have it. So, I figured, I should be able to come up with something that will work for me that my family and I can enjoy. Also, I’m not a fan of “dairy-free” cheese from the stores, so this isn’t just swap out the cheese for dairy-free cheddar and go. (Check out this tasty dairy-free cheese sauce.) I wanted to make them green, too because my kids love green eggs and ham, which makes these green dairy-free egg bites (which are also gluten-free) perfect for Dr. Seuss day or St. Patrick’s Day or any other day you are looking for a wholesome breakfast or snack. 

What makes these green dairy-free egg bites dairy-free?

As I mentioned, I’m not typically a fan of “dairy-free” cheese replacements. Many of them are made from oils that aren’t great on the stomach and others are only lactose free which isn’t enough for many people with dairy issues.

So, in these egg bites instead of dairy, you will find unsweetened almond milk (but any milk substitute should work) and tofu in places of cheese. 

Many people ask if eggs are dairy. I blame grocery stores for sometimes putting them in the dairy case. Eggs aren’t dairy. They come from chickens:)

Are they gluten-free?

Yes, these egg bites are naturally gluten-free. You would need to make any substitutions.

What do you need to make green dairy-free egg bites?

You’ll need to gather your eggs, unsweetened almond milk, tofu, spinach, bacon crumbles, and salt and pepper. I’ve tried adding garlic powder and or onion powder and it was too much for me. You’ll also need a high speed blender (like a Vitamix or Ninja), an Instant Pot or similar pressure cooker, a trivet (preferably with handles) and silicon molds. 

Making your green dairy-free egg bites

These are pretty quick and easy to make! I started with a recipe I found and modified it to our tastes and needs. 

First, I measured out 1/2 Tablespoon of bacon crumbles (I used store bought, but you can do your own) and placed that into each of the circles of the molds. 

Then, in a blender, I added the eggs, tofu, almond milk, spinach and seasonings/spices. I gave that a good blend until it was mixed thoroughly and the spinach was chopped and blended into the egg mixture. 

Finally, I poured the egg mixture into each of the 14 cups in the molds. I then placed the lids to the molds on top of them (but if your didn’t come with lids, foil will work).

Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside of the Instant Pot. 

The filled molds were stacked on each other (slightly rotated so they eggs aren’t right on top of each other) and placed into the Instant Pot on a trivet with handles. 

Close the lid of the Instant Pot and make sure the valve is set to seal. Set the instant pot to “steam” for 8 minutes and then allow the pressure to release naturally (about 8 minutes). 

Take the eggs molds out of the Instant Pot and allow them to cool before removing from the molds. 

Once they have cooled some, you can eat them right away, or store them for later. These 14 cups lasted 2 days in our house, so we don’t end up having to freeze them, but you can. 

Reheating your green dairy-free egg bites:

After removing them from the fridge and placing two on a plate, about 20-30 seconds in the microwave is all they need to be warmed back up to a nice hot temperature for eating. 

Vegetarian Options:

Leave out the bacon. You could also substitute a vegetarian bacon, or add some diced vegetables to the silicon molds. 

Yield: 7 servings

Green dairy-free egg bites

Print

I delicious copycat recipe of Starbucks sous vide egg bites but without gluten or dairy. These low carb green dairy-free egg bites pack a protein punch and are very satisfying.

Prep Time 2 minutes

Cook Time 8 minutes

Additional Time 8 minutes

Total Time 18 minutes

Ingredients

• 8 eggs
• 9 oz tofu
• 1/4 cup unsweeted almond milk
• 3 cups fresh spinach
• 7 T bacon crumbles
• salt and pepper

Instructions

1. Measure out 1/2 Tablespoon of bacon crumbles (I used store bought, but you can do your own) and place that into each of the circles of the molds.
2. In a blender, add the eggs, tofu, almond milk, spinach and seasonings/spices. Blend until it was mixed thoroughly and the spinach is chopped and blended into the egg mixture (about 60 seconds). 
3. Pour the egg mixture into each of the 14 cups in the molds. Place the lids to the molds on top of them (but if your didn’t come with lids, foil will work).
4. Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside of the Instant Pot. 
5. Stack the filled molds on each other (slightly rotated so they eggs aren’t right on top of each other) and place into the Instant Pot on a trivet with handles. 
6. Close the lid of the Instant Pot and make sure the valve is set to seal. Set the instant pot to “steam” for 8 minutes and then allow the pressure to release naturally (about 8 minutes). 
7. Take the eggs molds out of the Instant Pot and allow them to cool before removing from the molds. 

Notes

Once they have cooled some, you can eat them right away, or store them for later. These 14 cups lasted 2 days in our house, so we don’t end up having to freeze them, but you can.

Recommended Products

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  Instant Pot
• 
  HapWay Steamer Rack Trivet
• 
  Bonfook Silicone Egg Bites Molds

Nutrition Information:

Yield:

7

Serving Size:

2 egg bites
Amount Per Serving: Calories: 183Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 227mgSodium: 374mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 16g