Have you tried the Starbucks Sous Vide Egg Bites? I think the Bacon and Gruyere version are to die for.
I must say these were brought to my attention by Kristen Oliphant, she messaged me on Facebook and asked if I would try these. Well, I was intrigued. So I tried them, she said they were irresistible, and guess what, they were. Special thanks to Tom Jones, of Tom’s Test Kitchen for sending me information on this recipe!
Before I go into the recipe, let me say, this is not my typical copycat recipe. I want you to be able to make these from ingredients you have in your kitchen, with tools that you normally have. This recipe meets the condition of being made with ingredients you already have. The Starbucks Sous Vide Egg bites need a Sous Vide to prepare them.
What is a sous vide?
It is a type of cooker/appliance that enables you to slowly cook items in a water bath. When meat is prepared this way the fat, and connective tissues breakdown in a way that can’t be matched by more traditional methods of cooking. A Sous vide makes eggs super creamy and is critical for this recipe.
I tested this recipe more than I typically do. I have been working on this recipe for about four weeks. I learned all sorts of things. What type of jars to use for these eggs, the different ingredients to use, and how long to cook them, and most importantly, cook your bacon before you add it to mix.
This recipe contains eggs, cottage cheese, Monterey Jack cheese, Gruyere, and a pinch of salt. So if you are looking for a breakfast that is low carb, and diabetic friendly, this recipe is for you.
One thing that you need is the Sous Vide. I tried making these eggs in jars with pots of water simmering on the stove. It didn’t work. The eggs came out overcooked. I watched the temperature, so it didn’t get too high, it didn’t work. I guess that’s why sous vides are made.
I have had two different models of Sous Vide before. I have used both the Sous Vide Supreme. My preference is for the Anova Culinary. It stores in a smaller space, and I like the way the water circulates around the food. It also allows you more flexibility in the container you want to use. Will you need a sous vide to make these eggs, yes?
Let’s talk about the ingredients. If you have tried these eggs at Starbucks, the texture is light and springy. If you read the ingredients on the Starbucks website, the first ingredient is cottage cheese. This keeps the eggs from being too dense. I suggest you use thin bacon, and you use a good quality Gruyere cheese. Don’t buy a package of ‘Swiss cheese,’ it will lack the flavor you need.
You will also need a blender for the recipe when you try these eggs at Starbucks they have a very uniform texture. You will need to mix everything in a blender and puree the heck out of it. If you don’t do this, the ingredients will be chunky. I couldn’t get this to blend properly in my food processor.
For the jars, I used small jelly jars. Be sure to buy the jars that are wide-mouthed. Click here to see the jars that I used – Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12 The opening can’t be smaller than the base of the jar. If you don’t have jars, you could do these eggs in plastic bags, they won’t look as pretty, but they will taste just the same.
When these eggs come out of the oven, you will need to add some shredded Gruyere cheese and pop them under the broiler. The browned cheese I think adds the signature touch to these eggs. If you liked this post, be sure to pin this on Pinterest.
I hope you enjoy these Starbucks Sous Vide Egg bites. For me, they were a labor of love 😉
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Starbucks Sous Vide Egg Bites Bacon Gruyere
Save money when you make the Starbucks Sous Vide Egg Bites at home.
- 4 eggs
- 4 tablespoons cottage cheese
- 1/4 cup Monterey Jack Cheese shredded
- 1/4 cup Gruyere cheese shredded
- 1/4 teaspoon salt
- 4 pieces of thin bacon cooked crisp
- 1/4 cup Gruyere cheese shredded, use to broil
- Set your sous vide for 167 degrees. This will take some time to heat. So prepare the recipe while this heats up. Into a blender add 4 eggs, 4 tablespoons cottage cheese, the 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Gruyere cheese and salt. Puree until it is a uniform mixture. Spray 4 jars(I use half-pint wide mouth jelly jars) with a non-stick spray. Break a piece of bacon into each jar.
Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide. Once the sous vide has reached 167 degrees cook eggs for about 35 minutes or until they are completely set. If you do not wait until the sous vide has reached proper temperature the eggs may not set fully. Remove eggs from the jars when they are done. Sprinkle additional shredded Gruyere cheese on top, and broil until they jut turn brown. This recipe may be doubled