Indulge in the creamy, cheesy, and bacon-packed deliciousness of Starbucks Sous Vide Egg Bites Bacon Gruyere from the comfort of your home. Get the recipe and make these breakfast bites today.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What makes the Starbucks Egg Bites so good?
I can attest to the deliciousness of Starbucks’ Sous Vide Egg Bites with Bacon and Gruyere. The creamy texture, achieved through the sous vide cooking method, is simply divine. The addition of salty bacon and sharp Gruyere cheese elevates the flavor profile to new heights, creating a well-balanced and decadent bite.
The convenience of being able to enjoy this delicious breakfast on the go only adds to its appeal. Whether you’re in a hurry or simply want a quick, satisfying meal, these egg bites are a perfect choice.
The consistency in quality and flavor that Starbucks is known for only adds to the appeal of this dish. Overall, I can’t recommend the Sous Vide Egg Bites with Bacon and Gruyere enough. It’s a must-try for any foodie or breakfast lover.
Why You Should Try This Copycat Starbucks Egg Bites Recipe
I highly recommend giving the Starbucks Sous Vide Egg Bites with Bacon and Gruyere a try at home. Not only is it a fun and rewarding experience, but it also offers several benefits that you just can’t get from buying them at the store.
For one, you have complete control over the ingredients, allowing you to use high-quality, organic, or locally sourced products if you choose.
Additionally, making these egg bites at home can be significantly cheaper than purchasing them regularly from Starbucks.
And let’s not forget the convenience of being able to make a batch ahead of time for a quick and easy breakfast or snack throughout the week. It’s one recipe you can include in your weekly meal prep.
Overall, making the Starbucks Bacon Gruyere egg bites at home is a delicious and budget-friendly way to enjoy this beloved dish. So, don your apron and give it a try!
Recipe Notes
Sous vide egg bites contain eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, bacon, 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.
Before I go into the recipe, let me say this is not my typical copycat recipe. I want you to be able to make my copycat recipes with ingredients you have in your kitchen and with the tools and equipment you usually 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 cooker/appliance that enables you to cook items slowly in a water bath. When meat is prepared this way, the fat and connective tissues break down in a way that can’t be matched by more traditional cooking methods. 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, how long to cook them, and most importantly, cook your bacon before you add it to the mix.
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. Even though I watched the temperature so it didn’t get too high, it didn’t work. I guess that’s why sous vide machines are made. I have had two different models of Sous Vide before. I have used both the Instant Pot Duo and the Annova Sous Vide.
I like both of them, I have a slight preference for the Instant Pot with the Sous Vide function, it’s mostly around the fact the Instant Pot comes with a trivet and container that is well insulated to keep the heat at the right temperature.
Will you need a sous vide to make these egg bites? Yes.
Ingredients
Here’s a list of what you need:
- Large eggs
- Cottage cheese
- Monterey Jack Cheese
- Gruyère cheese
- Bacon
- Salt – regular or kosher salt
Ingredient Notes and Tips
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.
Cottage cheese keeps the egg bites from being too dense.
I suggest you use thin bacon and cook it nice and crispy. Thick bacon can be too chewy and it may seem like it is undercooked.
I recommend using good-quality Gruyere cheese. Don’t buy a package of Swiss cheese, it will lack the flavor you need.
How to Make Starbucks Egg Bites
- Set your sous vide for 167 degrees Fahrenheit.
- Cook bacon until crisp.
- Add eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, and salt into a blender.
- Blend until it is a uniform mixture.
- Spray four small canning jars with a non-stick spray.
- Break a piece of bacon and place it 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.
- Make sure the sous vide has reached 167°F.
- Place jars into the sous vide.
- Cook eggs for about 35 minutes or until egg bites are completely set.
- Remove egg bites from the jars.
- Sprinkle shredded Gruyere cheese on top and broil until they just turn brown.
Other Equipment Needed for Sous Vide Egg Bites
You will need a blender for the recipe. When you try these eggs at Starbucks they have a very uniform texture. You must 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 jelly jars. Be sure to buy wide-mouthed jars. I used Ball Mason 4oz Quilted Jelly Jars with Lids and Bands. The opening of the jar can’t be smaller than the base.
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 sous vide, you will need to sprinkle some shredded Gruyere cheese on top and pop them under the broiler. The browned cheese adds the signature touch to these eggs.
I hope you enjoy these Starbucks Sous Vide Egg bites. For me, they were a labor of love 😉
Troubleshooting Egg Bites
While these are easy to make, here are a few tips for you.
- Preheat the water of the sous vide first.
- You may need to lengthen the cooking time a bit, sometimes dropping in the jars creates the temperature to drop too much, so you need to add back that time.
- Cook until the eggs have set up, if the eggs are runny, they are not done.
How to Store Leftover Egg Bites
Be sure to store the cooked egg bites in the refrigerator in an airtight container. You can store them in the jars that they were cooked in. They will last for up to five days in the refrigerator.
I do not recommend placing these in the freezer, the texture isn’t ideal after these have been frozen.
How to Reheat Starbucks Egg Bites
To reheat Starbucks sous vide egg bites, you can follow these steps:
- Remove the egg bites from the fridge and let them sit at room temperature for about 10 minutes.
- Preheat your oven to 300°F (150°C).
- Place the egg bites in an oven-safe baking dish and cover them with foil.
- Bake the egg bites for 15-20 minutes, or until they are heated through.
Alternatively, you can reheat the egg bites in the microwave by following these steps:
- Place the egg bites on a microwave-safe plate.
- Heat them on high for 30 seconds.
- Check the temperature and heat for an additional 15-30 seconds, if needed, until they are heated through.
Note that the reheating time may vary depending on the number of egg bites and the wattage of your microwave or oven. Always check the temperature of the egg bites before consuming to ensure they are fully heated through.
Love Starbucks? Try these copycat recipes!
- Flat White
- Mocha Coffee Recipe
- Starbucks Ham and Cheddar Egg Bites
- Starbucks Smores Frapp
- Pink Drink from Starbucks
- Starbucks Very Berry Hibiscus
- Starbucks Breakfast Sandwiches
- Spinach Feta Wrap
- Starbucks Protein Box
Favorite Egg Recipes
- Egg McMuffin
- How to Make a Fluffy Omelet
- Oven Baked Eggs
- Creamed Hard Boiled Eggs
- Eggs in a Basket Recipe
- How to Boil Eggs on the Stove
- How to Make Hard Boiled Eggs in Instant Pot
Be sure to check out more of my easy breakfast recipes and the best Starbucks copycat recipes.
Special thanks to Tom Jones of Tom’s Test Kitchen for sending me information on this recipe!
Starbucks Sous Vide Egg Bites Bacon Gruyere
Ingredients
- 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 thin bacon cooked crisp
- 1/4 cup Gruyere cheese shredded, use to broil
Instructions
- 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, 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Gruyere cheese, and salt. Puree until it is a uniform mixture.
- Spray 4 small canning 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 just turn brown. This recipe may be doubled.
BekkaF
I have made egg bites using your recipe several times. We love them. Sometimes I I make a triple batch and have experimented using different cheeses. Works every time. As far as freezing goes, which I do, I place in cupcake foils and omit adding cheese on top, then vac n seal before freezing. When I pull out a few, I let thaw, then place in a muffin tray, add my cheese on top, & broil. I read a comment of someone having issues with jars breaking. I’ve never had a jar break yet. I am also an experienced canner of 40+ years. Not an expert. But it’s important to make sure you have good quality jars. After time, & even new jars, can have chips and cracks, inspect your jars often. Many canners sterilize their jars in the oven. However, that is not recommended to do. The empty jars under oven heat can break. I take the egg bite out of the jar before broiling. Keep in mind the egg mixture in a jar is cooler than the sous vide water if you are placing the jars in when it reaches temp, which can result in cracks & jars breaking. I add the jars before the sous vide reaches the cooking temp, when the water is just warm. I would still recommend the lids not to be screwed on overly tight. Blending your egg mixture is going to incorporate air into the mixture. Just pouring your egg mixture into jars is going to incorporate air. You can pop the air bubbles and let settle for a while, but you are still going to have air in the mixture. That air needs to escape your jars while under heat even sous vide heat. If you screw your jar lids finger tight, water will not seep in and the air can escape, preserving the integrity of your jars.
Stephanie Manley
Thank you for all of your tips.
BekkaF
You’re more than welcome. I just bought a box of small jars because I plan on making yogurt sous vide. Most of my jars are lining shelves filled with last summer’s garden harvest. So a brand new plastic wrapped case and I found 2 jars I can’t use; 1 has a chipped edge & the other has a small hairline crack. Those jars are unusable & would break when canning. I should mention I use my Anova Precision sous vide. Not sure how the Instant Pot Sous Vide works
Stephanie Manley
Thank you! I have never had a problem, but occasionally a person does, who has made the recipe, you gave some most excellent trouble shooting tips!
Rick
If you’re not going to eat them immediately, should you just store them in the fridge in the jars or remove them and put them in ziplocks or Tupperware?
Stephanie Manley
You can either store them in the jars, or you could remove them. I generally just leave them in the jars if I am going to eat them later.
Karen
I love the fact that I can make these at home instead of dishing out $4.95 a pop at starbucks! I froze mine on a baking sheet and then vacuum sealed them and they were almost just as good. Might have changed the texture just a bit. I am making them right now for the second time.
Stephanie Manley
I am so glad you like them.
Ronda
If I double the recipe, can I stack the jars?
Stephanie Manley
Yes you can double the recipe, and double stack the jars in the sous vide.
Peter
Can these be done as egg whites only?
Stephanie Manley
Yes, I have a recipe for those. Starbucks Egg White Bites
Aisha
Awesome recipe! Had to cook mine for up to an hour, but I added ricotta instead of Monterey Jack. Not sure if that contributed to the extended cook time, but the texture is was very consistent with the Starbucks version. Added sautéed mushroom and turkey bacon–with the gruyere, this recipe is awesome!
Jacqueline
These were perfect! Better than Starbucks. Needed 50 minutes of cooking time.
Cassie
I had never touched the sous vide option on my instant pot before but I’m in love with these but I can’t afford to shell out $6 for two eggs at a time— accidentally added a little too much cottage cheese the first time and it definitely tasted cottage cheesey. I’m curious how these would work with a mix of cottage and ricotta
Alice
Tastes very much like the Starbucks egg white bites! I was wondering if anyone has been having an issue with all the veggies floating to the top. Not sure if it’s because I’m using egg whites from a carton, but when I sous vide these in my ninja foodi, it looks like all the “sediment” rises to the top and i like my bites to have the vegetables through the whole bite… i notice when I pour the mixture into the jars that it settles like that. Any suggestions?
Stephanie Manley
You could try coating the vegetable with a light dusting of corn starch to see if they will stay suspended in the egg mixture.
Stacey
Looooooove these. Added different ingredients the second time making them and they’re still great! I made a large batch, wondering if I can freeze them in the jars?
Stephanie Manley
I have not tried freezing them, I think that might change the egg’s texture after they are thawed.
Donald
I would vacuum seal them if you freeze them. Should heat up decently. This is my plan and will try to update this once I have tried it.
Suzy N
I used to manage a Starbucks and the egg bites were all frozen in their sous vide plastic packaging when they got to the store. We would thaw them the day before and then before serving, they would go into the oven to warm AND brown them. Maybe you could try removing them from the jars, storing them loose in a freezer bag, and then thawing, adding the cheese and broiling right before serving?
Maria
I bet the vacuum sealed packaging makes a difference during the cook process as well. I wonder, do the eggs have something wrapped around them in the packaging to help keep their shape?
Grommet
Don’t freeze them. It changes the texture and there aren’t as good.