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 42 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. LLP

    Just had my first Starbucks egg bite today (bacon and gruyere) and am hooked! So need to be able to make my own batches, thanks for sharing!!

  2. Diana

    I just tried a different recipe and am very disappointed. The recipe called for cooking one hour at 172 degrees. The eggs areare overcooked and dry. The first thing I thought was that they needed more fat (either heavy cream or butter) and less cooking time. Your recipe makes more sense. Can’t wait to try it.

    • Stephanie

      I hoped this version worked out well for you. I spent a lot of time trying to work this recipe out. I have noticed that some recipes online didn’t have the same ingredients that were in the egg bites from Starbucks website.

    • Betty

      Diana did you have any luck with this recipe? I tried the same 172 degrees for an hour recipe with dry bland results as well. I do not want to waste any more ingredients.

  3. Disna

    I just tried a different recipe and am very disappointed. The recipe called for cooking one hour at 172 degrees. The eggs areare overcooked and dry. The first thing I thought was that they needed more fat (either heavy cream or butter) and less cooking time. Your recipe makes more sense. Can’t wait to try it.

  4. kgmom

    Your recipe indicates that it makes 2 servings, using 4 eggs. It also says to use 4 – half PT jars. Is a serving 2 cups? Seems like it’s actually 4 servings. Does the recipe make 4 cups of “batter” or 2 cups? Thanks for any hep

      • kgmom

        Advanced math tells me that 4 eggs plus the 3/4 cup of total cheese yields approximately 1.5 to 1.75 cups. The recipe says to use 4 half-pints. That’s 4 cups. Jars that are half full will float. There’s a problem here. I think she actually used half cup jars. I think if you double check you’ll see where my confusion comes from. Thanks for your helpful input.

      • Tamara D

        I agree. I was confused too. I’ve searched for straight sided 1/2 pint, wide mouth jars. They don’t seem to exist, however I believe after looking at the photos and video that you are using 4oz straight sided jelly jars that take a regular lid, not the wide mouth.If I’m wrong, could you tell me where you got your 1/2 pint jars w/ a wide mouth?

        I did make your recipe and feel in love! (I actually HATE conventional cooked eggs in almost every form). I used the pre-cooked bacon, just crisped it up in the microwave b/f putting into the cups, worked well and made short work of getting the jars into the water.Thank you for getting this recipe just right!

      • Sue

        I found the jars at WalMart, 12 for about $8. There was only one flat of the jars left! Maybe everyone is trying this recipe.

      • Gwen M Benson

        I know I’m late in this reply chain, but I looked for 4 oz jam jars with straight sides for something else, and for quite a while. I found them at Menard’s–I don’t know if Lowe’s or Home Depot has them…or maybe even Fleet Farm. I bought a dozen, but I wish I had purchased 2-12 jar cases-especially now that I have another use for them.

  5. Sarah

    Can you share the best way to reheat these? I saw that microwaving may work, but it’s so easy to do it wrong. Detailed info would be appreciated!

    • stephanie manley

      I reheated these under my broiler in my toaster oven. Basically I turn my toaster oven to broil, toss on a little more cheese, and wait until it has browned. If you want to do this in your oven you may need to raise your rack on your oven to where it is close to the heating element.

  6. Lisa

    Hi Stephanie, Have you tried to make the egg white version? I’ve tried to make these and have been unable to recreate the texture… mine seem to be too fluffy/mouse-like and I like the dense snappy texture of the starbucks version. Let me know your thoughts! Thanks!

    • Brooksie

      I have the same problem and would like to know this too. I love the egg white ones at Starbucks and would love to. E a panto copy them.

  7. Heidi

    I am so excited to try this! Have you had lucky making them ahead, and then reheating throughout the week? I know they’re on-the-spot convection/broiled at Starbucks, so this might be a great way to make breakfast on the weekend and have a quick, tasty, healthy breakfast during the week…

    • Bryan

      I have done this in a muffin pan. It works great. Make 3x the recipe will fill a 3×4 tin. I blend everything at once and then pour straight from the blender. Make 2 passes because some of the cheese sinks to the bottom. Cook for 18-20 minutes at 375. I also have made with pepper jack cheese for some spice. Also try adding ham and basil instead of bacon. I make 2 tins on Sunday and the family eats all week.

      Reheat for 40-50 seconds in microwave.

  8. Heather

    Do you think I could get by with a slow cooker, if I regularly stirred the water bath and could maintain temperature? Thanks!

    • Stephanie

      You have a great idea on an alternate type of cooking. I no longer own a slow cooker, they were all replaced by Instant Pots. The heating element on an instant pot is at the bottom, I think it would cook unevenly in this style of cooking.

  9. Billie

    I purchased a Sansaire souse vide for myself for Christmas this year and have been trying all sorts of things in it! I’m having a lot of fun with it! I have yet to do eggs in it, Sunday morning I will be trying these!! Thanks so much sharing!

  10. Marlene

    Hi, and thank you for this recipe… we love it!
    I purchased my immersion circulator yesterday specifically for this recipe.

    I was wondering if you have the nutritional facts for this recipe?

    Thanks again!

  11. ken K

    Nice,I will try this.
    The instant pot would be a pretty diff temp so therefore consistency. Closer try? heat water to about 170-172* add the bottles to a small well sealed cooler and close for 40 minutes or so.

    (if you double the recipe, stay to the slightly higher start temp to allow for temp of the jars bringing the water down faster)

    also broiler? nagh propane or brule´torch for the melt! in true Sous Vide Fashion.

    you can play with diff. sous vide items this way but really? go get a $100 unit they are incredible.

  12. Kim

    I wonder if these could be made in an Instant Pot instead of a sous vide? I’m not well-versed enough w/my Instant Pot to try but maybe someone else is brave enough to experiment.

    • Stephanie

      I am not sure, I have read people doing this, but for now, I did this with a sous vide. I hate to tell you how many of these I made to get this recipe. I will keep this in mind to do with an Instant Pot.

    • Stephanie

      Instant Pot suggests that you use their Instant Pot circulator which runs 89 dollars. The Anova Culinary Sous Vide, runs between 99 to 129 dollars, so it looks like you can save a few bucks if you want to use the Instant Pot as the sous vide.

  13. Eileen Ross

    Thank you so much Stephanie. Since my entire family and all of my friends are boycotting Starbucks, we truly appreciate this recipe.

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