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
Print Pin Rate Add to Collection
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. Aysegul Sanford

    5 stars
    Ohhh I have been itching to invest in sous vide and now I have a better reason. I have always wondered how to make this and now I know. Thanks so much for sharing.

  2. Beginner Sous Vide

    5 stars
    Dear Stephanie, Thank you for putting so much time into this recipe. It was fantastic, and really so close to the original (although the freshness of yours really makes them better than Starbucks. Texture and taste were perfect. Following other reviewers I put in sous vide for 37 minutes. Important to grease those jars!!!!

    thank you so much

  3. Robert Siddall

    5 stars
    I am a new Sous veid user. As soon are I purchased one my daughter started ranting and raving about the Starbucks eggs. Not to be subtle, she emailed me this link. I presume that I am to fill her refrigerator. Of course, as with all adult children, I get to buy all of the ingredients. Looking forward to eating the Starbucks eggs.

  4. Danielle

    5 stars
    These were delicious, but I had a hard time getting my jars to stay on the bottom. They all were floating (so not straight and and down)… how did you get them to sit on the bottom? It still tastes awesome so it’s not that big of a deal .. just curious.

  5. lisa

    Followed to a T but texture was grainy. I did blend in the blender til liquid, but maybe I need to blend longer. Anyone else have the same issue?

  6. Doug

    5 stars
    Followed the recipe to a T and they were absolutely perfect. Temperature dropped a 2 degrees when I dropped 12 jars in the water, so I did 37 minutes from when it returned to 167. Better than Starbucks! Thanks so much.

  7. Kathy Slater

    I would like to make these to bring for an easy breakfast in my camper. I would use a toaster oven to melt and brown the cheese. I was just wondering how long they keep once cooked and left in the jar. I am assuming I would not have to eat them right away and could heat/ melt the cheese on top a few days later? Thoughts?

  8. Susan McMullan Eden

    5 stars
    I’m way late to the game but your recipe is spot on! I finally bought a sous vide maker at Sam’s for $69 and have been doing my steaks and meats in thereBecause of how delicious it makes everything you cook that way. I was reading through this thread on how to make these egg bites and I actually ordered egg bite molds that I poured the ingredients into and then I Put the mold in my food saver bag machine so that they would stay put in the water! I stacked two molds on top of each other and because both of them were in there it took an hour to cook but they came out beautifully and tastefully. Exactly like Starbucks Thanks to your diligence and hard work and nailing this recipe! Thank you!!????

  9. Hilda

    Stephanie, thank you so much for your recipe. I have tried various versions using cream cheese or heavy cream, but yours was the winner with the cottage cheese!!! Even though Starbucks does use cottage cheese as you mentioned, your recipe tastes so much better. I look forward to trying your other recipes! Thanks again!

  10. Bob Tobias

    I want to try sous vide egg bites and have a (possibly silly) question. If I use 4 oz mason jars, to I cook the eggs with the lids on (and the jars immersed in water) or off (with the jars not being completely immersed)? My concern is that with the lids off the contents might expand while cooking and crack the glass.

    • Mike

      You want them lightly snugged, i snug them up, back the ring off and then just lightly finger tighten. This allows air to escape as it cooks.

  11. Hope Rice

    I just tried this recipe in Rubbermaid Brilliance 100% Leak-proof mini-containers 0.5 cups and they worked great in the sous vide, for someone who wants a super easy container for these

    • Anuja Khemka

      Hi Hope,

      The other people say to lightly tighten for air to escape. In this rubbermaid aid would not escape, how did that work?


  12. Carolyn Shaw

    I made these today and I think they came out great. I was a little concerned about getting them out of the jars but altho 2 of them came out with a little crack in them the other 2 rolled out beautifully. To finish one off for me to taste I added some cheese and placed it in my toaster oven on broil. I was a little disappointed, it took longer than I expected while waiting for them to brown so that when i finally took it out, the cheese had melted but had hardened and never did get that nice brown top. Next time I may raise the rack on the oven higher or use the broiler in my oven. Nevertheless, it tasted delicious! It had that wonderful velvety, creamy taste like Starbucks so I am happy, will surely make again, perhaps tweaking a few things to get the visual. Thanks for the recipe, I understand it took many tries for you to get them the way you wanted, i would say it was a success!

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