Starbucks Sous Vide Egg Bites Bacon Gruyere

Have you tried the Starbucks Sous Vide Egg Bites? I think the Bacon and Gruyere version is to die for.

homemade Starbucks egg bites with bacon and gruyere cheese on plates

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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 and 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!

Sous vide egg bites contain eggs, cottage cheese, Monterey Jack cheese, Gruyere, 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 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.

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 vides are made.

I have had two different models of Sous Vide before. I have used both the and 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 egg bites? Yes.

Ingredients

Here’s a list of what you need:

  • Eggs
  • Cottage cheese
  • Monterey Jack Cheese
  • Gruyere cheese
  • Bacon
  • Salt
Starbucks sous vide egg bites ingredients

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 a 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

  1. Set your sous vide for 167 degrees.
  2. Cook bacon until crisp.
  3. Add eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, and salt into a blender.
  4. Blend until it is a uniform mixture.
  5. Spray four small canning jars with a non-stick spray.
  6. Break a piece of bacon and place it into each jar.
  7. Pour egg mixture into jars.
  8. Wipe the rim of the jar to make sure it is clean then place the lid on the jar.
  9. Make sure the sous vide has reached 167 degrees.
  10. Place jars into the sous vide.
  11. Cook eggs for about 35 minutes or until egg bites are completely set.
  12. Remove egg bites from the jars.
  13. Sprinkle shredded Gruyere cheese on top and broil until they just turn brown.

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 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 jelly jars. Be sure to buy the jars that are wide-mouthed. These are the jars that I used: Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12. 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 add some shredded Gruyere cheese and pop them under the broiler. The browned cheese I think 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 😉

Trouble Shooting 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
homemade Starbucks sous vide egg bites and a fork on a plate

Love Starbucks? Try these copycat recipes!

Favorite Egg Recipes

Be sure to check out more of my easy breakfast recipes and the best Starbucks copycat recipes.

homemade Starbucks egg bites with bacon and gruyere cheese on plates

Starbucks Sous Vide Egg Bites Bacon Gruyere

Save money when you make the Starbucks Sous Vide Egg Bites at home.
4.9 from 65 votes
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: Keto, Sous Vide Egg Bites, Starbucks Recipes
Servings: 4
Calories: 172kcal

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.

Video

Nutrition

Calories: 172kcal | Carbohydrates: 1g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 356mg | Potassium: 76mg | Sugar: 1g | Vitamin A: 469IU | Calcium: 257mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Suzanne

    5 stars
    Do you have any suggestions for different variations? I mean can I use different cheeses and add different vegetables? Do you think they would still turn out?

    • Stephanie

      I think they would turn out with different cheese, and different veggies. I haven’t tried a lot of experimenting, but if you leave the egg base as it, I don’t see why not swapping these out they would work fine.

    • Chris

      5 stars
      I’ve used havarti and Monterey Jack, and mozzarella..I’ve stayed away from Cheddar as it has a lot of grease..All cheeses turned out great, also added zucchini and asparagus..The veggies are still fairly crisp because they would cook at a higher temp than the eggs, usually about 180-190… Excellent recipe…

  2. Allison

    I’d like to make these with mostly egg whites instead of whole eggs. Recommendations for amount of egg whites to use?

  3. Mallory Amore

    5 stars
    SILICONE MOLDS
    These are the closest I have ever gotten to Starbucks bites and I have tried a few recipes. I was reluctant with the crispy bacon but it was the perfect texture when done!
    Side note, I used a silicone mold so the “cook” time cook time was substantially longer. I just kept checking and replacing back in the water but just so others know, it can work.

  4. Emily

    Hi, I was excited to make these last night with my new pot clip-on sous vide. I am at a high altitude. I followed the directions exactly, but found the middles quite under-done while the outsides were done. I put them in another 10 minutes, which improved it a bit but still pretty under-done in the middles. I didn’t want to do them longer because I was worried about over-doing the outsides and getting that nasty sulfur thing going on. Any tips?
    Thanks

    • Stephanie

      You can’t overcook food with a sous vide, the food can’t get to any higher of a temperature than the water. I would have cooked them longer, I would have cooked them until the middles were done.

  5. Danielle B.

    5 stars
    I usually triple this recipe with the following slight adjustments: I use 10 strips of bacon, 14 large eggs, about 4/5ths cups of cottage cheese, Monterey Jack, and Gruyere, and Sous Vide at 167 for 40 minutes total. They refrigerate and reheat perfectly!

  6. Elinor Roderick

    Love this recipe. I do have one question, however. What is the weight of 1/4 cups of cheese? I’m going to make a large batch this weekend and would like to just weigh the cheese and then use my food processor. Thanks. Also, I added a little mustard powder to the mix.

  7. John Brand

    5 stars
    My wife got me a sous vide machine for Christmas. This was my first go with it. Followed the recipe and timing and they turned out phenomenal. My wife actually likes them better than the “official” version. I used some of the left over bacon fat to grease the jars rather than cooking spray and a small offset spatula to break loose after cooking and they came right out of the jars no problem and no mess. So that’s an option if folks are having some issues with them sticking in the jars. Anyway, great recipe and thank you!

  8. Aliza

    Hi — I’m in a small NYC apartment so would prefer to get an immersion circulator rather than a full bath sous vide — have you tried with both? any concerns about getting the immersion vs the circulator? And, my daughter LOVES the red pepper ones — have you tried to recreate that recipe as well? if so, can you share? Thanks so much!!!

    • Stephanie

      I have tried both, I personally prefer the full bath sous vide. The immersion works well, I used it to develop these. If your space is limited it is a good choice, I would consider using a thick metal pot to use this in. Now, if you are looking for a slow cooker, the Instant Pot just released https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Multicooker/dp/B07GB8C52S . I think does an awesome job at sous vide, but it does a lot more. I really like it. The other two sous vide egg bites are coming out soon, they are in their finishing stages of development. The recipes are currently unavailable, but I will post them in the next few weeks.

  9. Nark

    Also wanted to ask – when cooking in your method with the Sous Vide – does this
    “seal” the eggs in the container like when you are canning vegetables, etc? therefore
    they would last longer in the refridgerator unopened? and lid would “pop” when opened…

  10. Nark

    If you did not have a Sous vide , how could you adapt this recipe–put containers in a baking dish with water and bake like you would a custard?

  11. Emily

    What is the best way to reheat these? (Does Starbucks microwave them or oven them or what?) I’d like to make them the night before and refrigerate to serve in the morning

    • Stephanie

      I pop them under the broiler with a bit of cheese. An air fryer would work, I would set it to 475, and heat for a moment or two. I believe Starbucks uses a convection oven to reheat them.

  12. Britt

    So excited to try this recipe, it’s the only sous vide egg bite recipe I can find that actually uses a sous vide!! The recipe says it makes 3 servings, but calls for 4 eggs/jars. Can someone clarify, what’s one serving?

  13. Kae

    Would have liked to see how difficult these are to get out of the container. Showing us what to expect when we get them out would have been a valuable part of your video.

  14. Renee

    Are *half-pint wide mouth jelly jars actually 8 ounces? I’m thinking that is rather large. Very interested in trying this recipe as it looks lovely, I’m just a bit confused on the servings size.

      • Kathryn

        5 stars
        A pint is 16 oz, so a half-pint is 8 oz. The Jar you are using and referencing the the Ball 4oz jelly jar. It’s actually a regular mouth jar, so you use regular mouth lids, but since it’s so short and squat it occurs as “wide mouth”. You might want to clarify this if you ever republish your recipe.

        BTW: this is delicious! I LOVE it! Thank you for the time and effort to develop this recipe.

  15. Kelly

    4 stars
    I followed the ingredient list to the letter, measuring by gram. I tried the instant pot as one commentator suggested. First, the bits were quite tall’ and I used 4 ramekins the same width as the half pint jars. What I noticed, and I don’t if it’s the instant pot method that caused this was….they were super light and almost fluffy and there wasn’t quite as much “depth” and “grittiness” to them like the Starbucks version. They were still good, I’d say about 90% there. I’ll try the sous vide to see if it makes a difference.

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