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.
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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 divine. Adding salty bacon and sharp Gruyere cheese elevates the flavor profile, creating a well-balanced and decadent bite. The convenience of enjoying this delicious breakfast on the go only adds to its appeal. Whether you’re in a hurry or 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. 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 trying the Starbucks’ Sous Vide Egg Bites with Bacon and Gruyere at home. Not only is it a fun and rewarding experience, but it also offers several benefits that you 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. 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 making a batch ahead of time for a quick and easy breakfast or snack throughout the week. Overall, making the Starbucks’ Sous Vide Egg Bites with Bacon and Gruyere at home is a delicious and budget-friendly way to enjoy this beloved dish. So, don your apron and give it a try!
Recipe inspiration
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 low-carb and diabetic-friendly breakfast, this recipe is for you.
Before I go into the recipe, 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 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 more traditional cooking methods can’t match. 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, how long to cook them, and most importantly, cook your bacon before adding 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 vides 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 its 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
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. Please 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.
- 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 degrees, before you add the egg bites and start the cooking time.
- 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.
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. 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 the same.
When these eggs come out of the sous vide, you must 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.
- You may need to lengthen the cooking time a bit. Sometimes, dropping in the jars causes 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, you may need to cook them longer than suggested.
- Ensure your sous vide has reached the proper temperature before adding the eggs and starting the cooking time. Failure to do this will mean your egg bites will not cook in the time allotted by the recipe.
- Make sure your sous vide maintains proper temperature during the cooking time. Sometimes, the stick models of sous can drop temperature depending on the vessel you cook in them.
- Read the directions of your sous vide for how much water to add. Different models work differently. Be sure to follow your manufacturer’s recommendations.
How to store leftover egg bites
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 fridge. I do not recommend placing these in the freezer, the texture isn’t ideal after 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 refrigerator 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 dish and cover them with foil.
- Bake the egg bites for 15-20 minutes or until heated.
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 15-30 seconds, if needed, until they are heated.
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.
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.Â
- 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.
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!!
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.
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.
Maha Khan
Wonderful recipe.I like this and I think this is very delicious.I am going to make this recipe for my family and husbandThanks for sharing
Maha Khan
Wonderful recipe.I like this and I think this is very delicious.
I am going to make this recipe for my family and husband
Thanks for sharing
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
Jen K
Basic math. 4 jars / 2 servings = 2 cups per person.
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!
crystal
1/2 pint would be 1c. or 8oz, correct? These are the jars http://www.acehardware.com/product/index.jsp?productId=3376864
Stephanie
These are the jars that I used. Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12
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.
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.
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.
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…
Stephanie
I have reheated mine, you have to watch it, the eggs can get a little rubbery if you reheat for too long.
Amber
Do you think this could be made and then frozen and then nuked?
Juju Bee
Can you make this in a muffin tin?
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.
Stephanie
Thanks for the oven info!
Jen
Why does the bacon need to be cooked first? Does it not cook in the egg mixture at that temperature?
Stephanie Manley
The bacon would cook, but the texture is not desirable. The bacon floats around a bit, and you end up with fully cooked not crisp bacon in the middle of the eggs.
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 could try it, I did not have good luck with alternative ways of cooking.
Heather
Do you think I could use a slow cooker if I frequently 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.
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!
Stephanie
I hope you give it a try.
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!
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.
Xochitl
Can you make this recipe with an egg poacher?
Stephanie
Will the eggs cook in a poacher, definitely, I am not sure you will get the same consistency.
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.
Eileen Ross
Thank you so much Stephanie. Since my entire family and all of my friends are boycotting Starbucks, we truly appreciate this recipe.
Stephanie
I hope you enjoy the recipe.
Janet
That’s right Eileen! Boycott that awful place! Never going to set foot in
there again….
Thanks Stephanie for the recipe.
Happy Easter!
Sam
Starbucks will survive, LMAO!!!
Debbi
Why are we boycotting Starbucks?