Starbucks Sous Vide Egg Bites Bacon Gruyere

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.

homemade Starbucks egg bites with bacon and gruyere cheese on plates


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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
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 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

  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, before you add the egg bites and start the cooking time.
  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 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.
homemade Starbucks sous vide egg bites and a fork on a plate

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!

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.
4.90 from 165 votes
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: Keto, Sous Vide Egg Bites, Starbucks Recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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

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

    The recipe says to put the jars in the Sous vide and then bring water to temp. But other comments mention waiting until the water comes to temp and then put the jars in the bath. Which method is correct? Can’t wait to try these!

    • Penny

      5 stars
      Bring the water to temp. When you add the jars, the temp may drop a bit, so begin timing when the water is back up to temp. That’s how I time everything I cook with the sous vide and it works fine.

  2. Mallory

    I LOVE these, I’m so excited to try this at home. Thank you!
    Quick question though, I suppose the 167 degrees is Fahrenheit?

  3. Kim Tatman

    I researched several recipes before I picked yours. It was a great decision. These are so close, I would go as far to say they are even better than Starbucks!! You did an excellent job my friend. This recipe deserves a better than a five star rating!!!! Thanks so much! Kim

  4. Sue

    Thanks so muxh for this recipe! Texture, and taste the same as Starbucks. Now.I can enjoy these more than one day a week. Also bought the Sous Vide just for this reason and disnt realize you could do so much more with it.

  5. DugMcV

    I made the Anova recipe a few times, and thought it was decent — but Starbucks Canada FINALLY started selling these a couple of weeks ago, and I tried the bacon & gruyere version. I was struck by how much creamier they were than what I was producing with the Anova recipe.

    So, I made a single batch of these today, in ½ cup jars (not half-pint). They were not set at 35 min, or 40, or 45…. it took a 50-min cook before they were sufficiently set that I knew they would hold their shape when I turned them out of the jars. I know the temp setting on my sous vide device is very accurate, so the extra time required was not because of a temperature differential.

    They were VERY close to the creamy consistency of the Starbucks version, and I like them a whole lot more than the Anova version.

    Looking at the photo in the article: the egg bites are definitely wider and shorter than mine…. pretty clearly, Stephanie used wide-mouth half-pint (1 cup) jars. The recipe at the bottom does say to use that size; but elsewhere, there is a link to ½ cup jars. Stephanie, might I suggest that you change that link to point to the ½-pint jars that you used?

    If anyone wants to try these and you have only ½ cup jars: try them for 50 minutes, check them, and put them back in for another 5 minutes if they’re not quite set to your liking.

    I’m making another batch today or tomorrow, with ½-pint jars instead of ½-cup jars; I’m pretty darn sure those will cook in the 35 minutes that Stephanie recommends, but will report back on my results.

    Looking at the photo

    • DugMcV

      I made a second batch, using the ½-pint wide-mouth jars as Stephanie specifies in the recipe, NOT the ½-cup jars that she links to in the discussion. They cooked nicely in the specified 35 minutes: 3 of the 4 came out of the jars intact, and one was still a little wobbly and I had trouble getting it out all in one piece. I think next time, I will try a 37-minute cook.

      These are wonderfully creamy, just like the Starbucks version.

      • Stephanie

        I link to the 4 ounce jar. In the above text. Someone else linked to an 8 ounce jar. I just double checked the package, for some reason I kept that package. I will confirm again, I made these with 4 ounce jars.

      • Stephanie

        I have included the video, I didn’t realize I didn’t have it in the video. Now due to filming, you will see me drop the eggs in before the water reached the exact right temperature. The Annova heats up very quickly so I began the cooking time once they hit the proper temperature. Let me know what you think.

  6. Billie

    Hi Stephanie, hope yo can help me here, At what point do you put t he jars in the water bath. Me meats etc I always wait till the temp is right then i put the bags in. I have seen many folks say that their jars are busting etc. when they put them in the hot both. Should we warm the jars first? Should we put in erlier or wait till the water is right? Are they breaking because people seal the jar too tight? email answer to me please, I would love to make this this week. Thanks

    • Stephanie

      Wow, I am really confused by this. I haven’t seen anyone say the canning jars are busting. Canning jars can take the heat and even pressure. Are folks putting these canning jars into sous vide or perhaps they are putting them into a hot water ball on the stove.

      Make sure the water is the temperature that is listed, and put the jars in. Make sure you are using canning jars, these jars are designed to take heat and temperature.

    • DugMcV

      No matter what I am making in jars, I always try to allow time to set my filled jars in a hot water bath (hottest water I can get from my tap) in a cake pan, while I wait for the sous vide water bath to heat up. If I don’t do this step, everything is OK maybe 90% of the time: but once in a while, I get a shattered jar if I have’t done this. I have NEVER had a shattered jar if I have taken the time to let them sit in a hot tap-water bath before putting them into the sous vide bath.

      • Vikki

        Over tightening the lids on the jars will cause them to break. Lids should be “finger tight”. Also, if you want more Sous Vide tips and recipes, check out “Sous Vide Everything” on You Tube. His videos are entertaining and helpful.

    • Stacey

      Make sure that your lids are not on too tightly. I put on my lid and tighten lightly. You should see bubbles rise (not a lot, but a few) from each jar. If the lids are on too tightly, the air cannot escape and that is when people have trouble with breaking jars.

  7. Jack Bleiberg

    Can I make them in a muffin pan a bake them at a very low temperature. Would that work, any addvice would be great appreciated,

    • Stephanie

      You can try this. I was unable to produce good results any other way. If you want to bake egg bites, sure you can do that, they can even have the same ingredients. The texture will not be the same. Really, I tried this one many, many times, to come up with the recipe I did.

    • Elizabeth

      5 stars
      I just tried it in a silicone muffin pan nested in a water bath (9×13 pan half filled with water) and covered with tin foil. The texture was remarkably close to Starbucks.

  8. April

    My first attempt was a success!!! Amazing. This tastes exactly like Starbucks. I doubled the recipe (because I wasn’t just making four, and I cook at a sloth-like pace) and added 2 tsp heavy cream. I also greased the jars with bacon fat rather than spraying them. I cooked for 40 min to account for the extra jars. This might be the best thing I’ve ever made. Thanks Stephanie!

  9. Angie

    I made this just as your recipe directed and it turned out PERFECTLY! Had that same creamy texture of the Starbucks version. Thank you!

  10. Angie

    Just came across this because I love those sous vide eggs from Starbucks! So glad you did some testing!
    Usually sous vide cooking is done via vacuum sealing – we use vacuum seal bags, put the food inside, vacuum seal it and then put it into the water bath for the recommended cooking time/temp. We use foodvacbags.com bags because they work with multiple types of vacuum sealers and cost much less – total bargain. Thought maybe you would want to test this recipe out again using the vacuum seal bags and see if you have some success?

    • Stephanie

      I understand most sous vide cooking is done in a vacuum. I couldn’t figure out to get round shape in loose bags. Putting the jars in vacuum bags seemed excessive. If you have an idea for what’s round and can be placed in a bag, I am all ears.

      • Elsa

        What about those rounded glass bulbs that are used for cupping? It seems otherwise, they’d have to be specially made.

      • Stephanie

        I have no idea about using those. To be honest I really stopped trying to rework this recipe after I posted it. I spent a lot of time on it, and was glad to be done with it 😉

  11. Fritz

    How did you cover the jars? We have the Ball plastic screw top lids we use for storage, do you think they would hold up (and be safe) in a sous vide?

  12. Eric Gross

    How is this “under vaccuum”? Is it due to the air in the jar cooling upon removal, creating a vaccuum? I’ve not “sous vide’d” much, but thought the key was to get the air out prior to the water bath.

    • Stephanie

      I understand your point. Putting the eggs in the jars was the best way I could duplicate the shape at home. They are still cooked very gently and slow. These eggs are cooked at a much lower temperature than any other cooking method. if you wanted them to be completely under vacuum you could place them in a bag. I would adjust the cooking time though. I don’t believe they will have any real shape though. I fully admit and acknowledge your point that eggs in a glass jar aren’t in a vacuum. I have been unable to locate a product at home that can put the wet eggs into a shape and cook them.

      • Bethany

        I’ve been thinking about making the scramble/blend and then freezing them individually in silicone muffin liners. Once frozen, I’ll pop them out of the liner and into a vacuum bag. I think that if they are frozen first you can get a good seal rather than trying to vacuum seal a liquid. I wonder how blending and the incorporated air will cause them to float. I may need to weigh them down.

      • Rhonda

        When you use these jars for canning, the air does exit the jars under water. I suspect that may be the reason for finger tightening the bands. Once the air is out, the lid seals to the jar. I have a batch in now and I did notice a few air bubbles, They are looking really good!

    • Ken Tuerk

      The purpose of “vacuum” pack in a sous vide is to insure “water-plastic-food” contact as air is not a good conductor of the heat. In various sous vide recipes, things like custards can be made in a ramekin that sits on the floor of the water bath (or on a solid platform) with the water surrounding the ramekin. It is the same principle as a “bain marie” only more accurate in temperature. If the container is standing, it shouldn’t matter if it is half full or totally full as long as the egg part is mostly surrounded by the hot water and there is no air between the glass and the egg. I have these in a jar on a platform and they don’t float. Any cover, even thin plastic, will work for me.

  13. Lori

    Thank you for the hard work!! Early on you mentioned this recipe was fitting for low carb & diabetic diet. Well, both r exactly what I need -T1D, where low carb best 2 keep me healthy! Do u have the nutritional info, especially carbs, sugar & fiber. Thank u.

    • Stephanie Manley

      I did not use this, its clear by their menu description they did this in a Sous vide. So that’s what I wanted to do. The poacher would cook them more quickly, and to be honest I tried extensively, but I could not regulate the temperature on my gas stove enough to keep the temperature steady like a sous vide.

      I normally can knock out most copycat recipes quickly. This one, took me forever. Many attempts. This was my best effort on this one. Could you take the same ingredients and poach them, most likely, but they won’t be the same.

    • Kater

      I have tried using silicone egg poachers, I’m not sure if i wasn’t cooking long enough (4-5 minutes high – for 2ish eggs each) or what, but our eggs were runny from all the moisture-steam in the pot. The sous vide is appealing to me as it will keep the extra moisture out – but i have not tried it – nor have i tried the eggs more than the 5 minutes to see if they’d be less runny.

      • Kater

        I should clarify, i used egg poachers in my instant pot – pressure cooker… I thought this was a IP-Ultra recipe, didn’t realize it was sous vide general post. I have not tried egg poachers in sous vide

      • Kira

        You could try putting foil (or paper towel + foil) over the tops. I do that when I make coddled eggs in the Instant Pot, although I’m using either the tiny mason jars or silicone cupcake liners.

  14. Sanda

    Boyfriend was trying this in the oven on a nightly basis to get it right and on the very first try with my Anova at 167′ for 45 mins, success! Thank you for sharing!

  15. Kristi

    Stephanie, I set temp as directed and they never got set. Still runny. Could I have over mixed in my vitamix blender?

  16. John Beaty

    Hi Stephanie! There appears to be a glitch with WordPress as it thinks I posted this comment twice.

    Just found your website searching for this recipe. It is SO great! I made it this morning, and it is definitely a hit. I also tried substituting egg whites and 1/2 oz Philadelphia Crem Cheese per egg white in the place of the whole egg and it was a hit as well. I love the texture at 35 minutes; those who want it a little more set should try 45 minutes. I didn’t use any bacon as I didn’t have any around and wanted to get after it!
    I have tried the recipe from Anonva, and found that 172 is too hot especially for an hour: The eggs are dry and rubbery. Their basic recipe is not bad: I tried at 30, 45 and 60 at 165 and the 30 and 45 were right on. But yours is better.

    I reheat them in a pan with v hot water: around 180 degrees F to 10 minutes: it cooks them a little more but they are still very good.

    I’m going to experiment with different way to do the egg white with roasted pepper and see how that works. Would you. Like me to update you?

    Signed up for your mailing list. Can’t wait to see what you come up with next!

    • Barbara Moy

      Stephanie. Thanks for the excellent recipe. The texture is very good at 167F for 35 minutes. I found other recipes that sous vide at 172F for 60 minutes to result in a rubbery and dense bite. The Starbucks recipe is light like a souffle.. Your recipe comes really close and is very tasty and light. Thank you so much! I will make more. PS.. thanks for the hint about not overheating them when reheating.

      • Stephanie

        I am glad you liked this recipe, I don’t even want to tell you how many times I went through this recipe, and all of the different methods to get it as close as I could Honestly, I haven’t been able to eat once since then because I went through so many different versions of this recipe.

  17. John Beaty

    Hi Stephanie! Just found your website searching for this recipe. It is SO great! I made it this morning, and it is definitely a hit. I also tried substituting egg whites and 1/2 oz Philadelphia Crem Cheese per egg white in the place of the whole egg and it was a hit as well. I love the texture at 35 minutes; those who want it a little more set should try 45 minutes. I didn’t use any bacon as I didn’t have any around and wanted to get after it!
    I have tried the recipe from Anonva, and found that 172 is too hot especially for an hour: The eggs are dry and rubbery. Their basic recipe is not bad: I tried at 30, 45 and 60 at 165 and the 30 and 45 were right on. But yours is better.

    I reheat them in a pan with v hot water: around 180 degrees F to 10 minutes: it cooks them a little more but they are still very good.

    I’m going to experiment with different way to do the egg white with roasted pepper and see how that works. Would you. Like me to update you?

    Signed up for your mailing list. Can’t wait to see what you come up with next!

  18. K

    Previously the Starbucks Sous Vide Egg Bites – Egg White & Red Pepper ‘recipe’ was listed. How can I find that. Thank you.

  19. LLP

    Making these for the third time today, everyone loves them! Super easy, I’ve got the recipe memorized now. Cannot thank you enough for posting this recipe

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