Crab & Spinach Instant Pot Egg Bites (Starbucks Copycat Style, But Better!)
Protein-packed, toddler-friendly, nourishing snacks for the whole fam
Let’s talk about a mama win: a snack that’s soft, savory, full of protein, toddler-approved, freezer-friendly, and tastes like it came from a fancy café (but made in your kitchen in under 30 minutes).
Enter: these Crab & Spinach Instant Pot Egg Bites.
They're inspired by the Starbucks version — you know, those silky little bites that cost $5+ per two? Except these are made with gut-nourishing ingredients, no weird fillers, and crab + spinach for bonus minerals and greens.
They’re a WAPF- and GAPS-inspired real food option for busy mornings, lunchboxes, or protein-rich toddler snacks. Plus, they reheat beautifully and freeze like a dream.
Why These Are a Mama Favorite
Full of choline, B12, and calcium from eggs + cheese
Packed with iodine and zinc from crab — major brain + immune support
Sneaky way to get spinach in without a fight
Soft enough for babies and toddlers — and even picky eaters love them
Totally customizable — switch up the greens, cheese, or protein
They’re high-protein, nourishing, and totally satisfying. Keep a batch in the fridge and thank yourself all week long.
Ingredients You’ll Need:
4 large eggs
½ cup full-fat cottage cheese
¼ cup shredded cheese (Gruyere, Swiss, mozzarella — your fave!)
¼ cup cooked crab meat (make sure it’s picked clean of shells)
¼ cup finely chopped spinach (fresh or thawed/drained frozen)
2 tbsp cream or milk (optional, but lovely for extra silkiness)
¼ tsp sea salt
⅛ tsp pepper
¼ tsp garlic powder (optional, but yum)
Butter or oil to grease silicone egg molds (or ramekins)
How to Make Them
Step 1: Prep Your Instant Pot
Pour 1 cup of water into the bottom of the Instant Pot.
Place the metal trivet inside.
Step 2: Blend the Egg Base
In a blender, combine eggs, cottage cheese, shredded cheese, cream (if using), salt, pepper, and garlic powder.
Blend until smooth and custardy — about 20–30 seconds. This is the key to that soufflé-like texture Starbucks egg bites are known for.
Step 3: Add the Good Stuff
Stir in the crab meat and spinach by hand. Don’t blend these — you want little bites of goodness in each one.
Step 4: Pour Into Molds
Grease your silicone molds (or ramekins).
Pour in the mixture evenly, leaving a bit of space at the top.
Step 5: Pressure Cook
Cover the molds with foil.
Lower them onto the trivet in the Instant Pot.
Seal the lid and cook on Low Pressure for 9 minutes.
Let the pressure naturally release for 5 minutes, then quick release anything left.
Step 6: Cool and Serve
Carefully remove the molds. Let cool slightly, then pop out the bites and enjoy!
Tips for Getting That Starbucks Texture
Low Pressure cooking is gentler and helps keep them custardy, not rubbery.
Blending the eggs + cottage cheese smooth is key — this is what creates that dreamy, soufflé texture.
Add a splash of cream if you want it even richer — optional but magical.
Storage + Reheating
Store in an airtight container in the fridge for up to 5 days.
Reheat in a toaster oven, skillet, or steam gently on the stovetop.
Freeze extras and reheat as needed for grab-and-go protein power!
Make It Yours: Substitutions & Add-Ins
Swap crab for cooked sausage, chopped bacon, or shredded chicken
Use kale, chard, or even finely grated zucchini instead of spinach
Add a pinch of smoked paprika or fresh herbs for fun flavor
Want dairy-free? Try blending with coconut cream and use nutritional yeast for “cheesy” flavor
Why These Work for GAPS & WAPF Families
Full-fat dairy = rich in fat-soluble vitamins A, D, K2
Eggs provide choline + building blocks for the brain
Seafood supports thyroid and immune health
Easy to digest and soft-textured — great for healing guts
No grains, no gums, no mystery ingredients
Whether you're healing a sensitive tummy, packing a nutrient-dense lunch, or just trying to get through breakfast without burning toast again — these egg bites are here for you.
They're comforting. Easy. Nourishing. And you can make them with one hand while holding a baby (ask me how I know).
So grab your blender, some real ingredients, and get that Instant Pot working.
You’ve got this — and breakfast just got 100x easier.