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 and 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 it’s own 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:

  • 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.
4.88 from 75 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. SBaddictSetFree!

    5 stars
    Hey Stephanie!

    I love your recipe!! It came out great!! I actually had egg bites at SB today and I think they came out better when I made them with your recipe here! Thanks to you, and other SB copycat chefs, I can save a few hundred dollars every month and make healthier versions of our favorite SB food and drinks. My hubby and I are completely addicted to these things and would spend $25+ every time we went to SB which was several times a week so thank you! It’s a tad of a hassle, but it’s totally worth it as we can control the quality of the ingredients now (I’m also a health nut who insists on buying everything organic, especially dairy, unfortunately I couldn’t find organic gruyere).

    Anyhow, sorry for rambling, but I need one more item and since it’s also an egg bite, I’d love to have your recipe! If you could make the kale & portobello egg bite recipe I would be forever grateful! Again, thanks for your fantastic recipe!

    • Stephanie Manley

      If you are going to use the silicone egg molds you would need to put them in plastic or something to keep the mixture from moving around. I did not try this technique. I couldn’t figure out how to keep the mold submerged without moving around, and shifting the egg mixture while it was cooking.

  2. Matthew W

    5 stars
    Spot on. I just tried these in a muffin tin water bath in the oven, and they turned out almost identical if not better than Starbucks! This is just to let people know that if you don’t have access to a sous vide, you can still achieve that beautiful, uniform texture. I started out at 225 F for 40 minutes and decided to increase to 300 F at that point for another 15 minutes. Next time, I will probably try for 275 F from the start. Hoping to be able to freeze batches and reheat them without any odd texture issues.

    • Hannah J

      Quick question- how did the freeze and reheat turn out? Thinking about sealing and freezing myself 🙂

  3. William

    3 stars
    I did not follow the recipe e(ggs)actly but I did make it. I Used 9 eggs with 1/3 of a bar of cream cheese with bacon, a splash of whole milk, salt, pepper, and a gruyere/swiss mix from Kroger. I cannot see making this for just four eggs, too much hassle for a small meal. I made it in five 8 oz jars with bacon grease as my lubricant. I cooked them for one hour based on comments and of course the reasoning that in sous vide it is hard to overcook. I did not broil at the end. I will add toast to my meal when I have the leftovers.

    A couple of comments:
    1. Because of the milk and cream cheese it turned out more custardy than I would have preferred. I have never had the original at SB’s.This recipe has serious potential, jalapenos or hot sauce or perreronicinis.
    2. I cooked the bacon in my air fryer. I chopped the bacon and used the grease for the jars. Through that process my hands got greasy and I was worried about a tight jar seal. I didn’t need to worry though since everything came out ok. I did have to clean the immersion blender of greasy finergprints.
    3. When blending with the immersion blender it is inevitable that the black pepper will end up at the bottom of your container. A regular blender would also have the same result. The last jars will have more pepper. I am think of using white pepper next time.
    4. Timing- you need patience. If you are making this for the first time just before going to work you need to have time flexibility. Leave yourself plenty of time for the bacon, blending and allow for extra cooking times. Better yet make this on Sunday morning and use the leftover for the week.
    5. I made this to test out my new Infinity sous vide. I am very happy. To stop the jars from floating I had a six inch round biscuit pan with a can of tuna on top. It did the job well.

    Good luck to all and remember this is cooking not baking. You can adjust the recipe for your own tastes. The amounts do not have to be exact. Play with the recipe to suit your needs.

    • Stephanie Manley

      Thank you for using my recipe as your base, I am honored. To say my recipe has potential, thank you!

      The reason I used the blender was the cottage cheese, I can’t tell if you omitted it or not, you made a lot of changes to my original recipe. The cottage cheese is critical for the spring these have. Maybe you didn’t use it because you remarked these are very “custardy.” If you use a mixer you don’t break up the cottage cheese enough, that’s why I used a blender.

      Lot’s of great comments, I appreciate you looking at my recipe.

    • Stephanie Manley

      So, I still use that annova stick, but the Instant Pot Duo SV is what I have been reaching for more lately. You can use it for many different things. Here is the latest Annova brand. https://www.amazon.com/gp/product/B07C7PW3PC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=copykatrecipes&creative=9325&linkCode=as2&creativeASIN=B07C7PW3PC&linkId=728b0b918d7d057f062ef33eb91bf92e

  4. JustJosie

    Here’s a secret since I’m getting the scoop on serious blending. If you don’t want to fork out $$$ for Sous Vide get a plastic freezer bag. Put egg mixture with all your ingredients into the bag. Boil water, Figure put how to hang the bag in the pot of water w/o touching the bottom or sides of the pot. Cook at a gentle boil apx 20minutes. Take out bag, cool for a minute, open bag and let eggs slip onto your plates. I learned this on a camping trip with friends.

    • Kaden

      I spent $80 on my sous vide and it’s awesome. This could work for this recipe maybe, but wouldn’t cut it for any of the other things I’ve made. Just saying this because I was under the impression that I’d have to spend hundreds for a sous vide and that wasn’t the case.

  5. Traci

    These need a full hour at that temp. I checked on at 40 minutes and it collapsed into the
    Middle of liquid

  6. Kris

    Hello, I made these tonight with the Sous Vide that attaches to a pot. I cooked mine for one hour and 20 mins in jars at 167 F but they still did not cook completely. I then turned the heat up to 185F for 2o mins longer because I was becoming impatient. When you state 167 is that Celcius or Farneheit? They did eventually finish cooking once I increased the heat. The taste and texture are delicious!

    Thank you!

      • Steve Landwer

        5 stars
        How do you recommend reheating as I also plan on making a weeks worth for two people at a time with two bites apiece? Also, do you skip the broil if you reheat and broil after reheating to give the crispy top, or keep the broil and it’s just not as crispy?

      • Stephanie Manley

        I have use the broil to reheat. They don’t get super hot like they are in the store, I think they use a convection type of oven. It’s the only way I have reheated them, I don’t want to put these into a microwave.

  7. Shay Depies

    My 13 year old daughter loves these egg bites from Starbucks so thought we’d try at home. I have a few questions after watching the video. Do you wait until the jars cool to remove the egg bites? What do you use to get them out of the jar? How do you store these if you don’t use them right away? I was thinking about making them the night before and then just broiling then in the morning for a good school day breakfast. If making the night before, would you broil right after making them or when rehearing? And finally, how long do they keep? You mentioned making enough for the week, so would love to hear more about how you store them and reheat them.

    • Stephanie Manley

      I remove them out of the jars immediately if I am going to eat them then. If I want to reheat them later, I leave them in the jar, and then open the jar before reheating them. I store them in the refrigerator. I have kept them for about 4 or 5 days before consuming them.

  8. Fon

    5 stars
    I made these according to recipe and they turned out great. I used a souz vide wand at 167, but ended up needing around 60 minutes to get them to firm up completely.

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