Starbucks Sous Vide Egg Bites Bacon Gruyere

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

Homemade copycat Starbucks Bacon and Gruyere Sous Vide egg bites in a serving dish.

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.

Homemade copycat Starbucks Sous Vide eggs bites in a white dish.

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 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 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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Homemade copycat Starbucks Bacon and Gruyere Sous Vide egg bites in a serving dish.

Starbucks Sous Vide Egg Bites Bacon Gruyere

Save money when you make the Starbucks Sous Vide Egg Bites at home.
4.93 from 54 votes
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Course: Breakfast
Cuisine: American
Keyword: Keto
Servings: 3
Calories: 351kcal


  • 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


Calories: 351kcal | Carbohydrates: 1g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 273mg | Sodium: 668mg | Potassium: 159mg | Sugar: 0g | Vitamin A: 625IU | Calcium: 342mg | Iron: 1.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Kerry

    5 stars
    Thanks! Did an 8 jar batch exactly as you instructed. I had 2 Starbucks Bacon- Gruyere bites this morning. My Sous Vide machine and your recipe was BETTER than Starbucks — probably because it was fresher! But it truly is the same Starbucks recipe! Thank you so much! KP

  2. Robin

    Try them in the silicon egg mold and an Instant Pot for 8 mins pressure/5 natural release. They don’t overcook and are delicious.

  3. budalicious

    5 stars
    these are great . ive done these few times . just little fun tip , use the left over bacon fat to “grease” your jars .

  4. Denise

    5 stars
    Thank you so much for this recipe. These were delicious and exactly like the ones at Starbucks. I didn’t have the special sous vide equipment so I used my egg poaching pan with lots of water and monitored the temperature throughout. I cooked them for the 35 minutes per the recipe and they were perfect.

  5. Elizabeth

    5 stars
    Thank you for explaining the sous vide process.
    I was so confused previously prior to watching this video.
    Excellent demonstration

  6. ANNE

    I did not have sous vide. I made these in my oven. I tripled recipe to make 12. Used a regular muffin tin and put the muffin papers in each tin to make it easy to get them out though I think silicone would work fine as well. I set the oven to 200 degrees.

    Absolutely MUST use the blender to mix, and blend the hell out of them – that will give the fluffy texture.

    Put the muffin tin down into a roasting pan with 1-2 inches of water (make sure it’s not so much water that it overflows the muffin tin – they will be ruined.) Baked 1 hour at 200 degrees – came out perfectly.

  7. Robin

    5 stars
    Hi. I tried it out and it was really good. The Gruyere cheese on top was a little much for my wife but she did like it, also, I didn’t have sous vide, so I used my Newwave Induction cooktop, but had to cook for about 50min. but it turned out perfect, and one last thing I would do is only fill the 4oz jars halfway, probably why it took longer to cook.
    Thank you for the recipe.

  8. Lily

    5 stars
    This was absolutely delicious! Tastes just like the Starbucks’s version. I didn’t have cottage cheese so I simply omitted and it didn’t take away from the taste. I did cook it longer, though, for 45 mins to give it a firmer consistency. Now I am going to make two more batches so I can have breakfast for the rest of the week. Thank you for the recipe.

  9. Joanna

    I tried the roasted red pepper and spinach one in silicone cupcake cups with open tops in a water bath In the oven at 400, 30 mins. The tops were crisp with the cheese and veggies, and all the seasonings were at the bottom.
    If I put them in the glass jars with lids, in a water bath would they explode? Maybe lower the temp to 350?

  10. Karen

    5 stars
    This is a great recipe and I now know how to use a sous vide because of it – thank you!

    The first batch I made turned out excellently. For the second batch, I tried adding some finely chopped onion to the egg mixture in the blender. I wasn’t sure if they would set properly but they turned out just as good! The combination of cheeses, bacon and onion was just delicious. I have no need to waste my money, gas and time to go to Starbucks for these egg bites, because these ones are divine!

    Thanks again for the time and work involved in perfecting this recipe.

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