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.
- 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.
Dana Lubrano
Has anyone had any luck doing these in an instant pot? My sister gave me an egg mold and was hoping I could try this in my InstantPot.
Eliza
These were so good! I doubled the recipe, and let them run a little longer in the sous vide (closer to 45 minutes) because I got distracted after the timer went off, but otherwise made as directed. The texture was excellent, and we thought these were even better than the Starbucks egg bites.
Stephanie
I am glad you enjoyed them!
Opinion02122
I can’t get Gruyere cheese shredded or not! Can I substitute something else? I want to freeze these and give to others during this pandemic. I’m making homemade bread, too. I want to keep it simple, but good and nutritious. I own the Joule Sous Vide and love
it. It is more expensive, but does a great job, and is smaller than the Anova. Space is a big issue in my kitchen. Wishing all good health during these trying times. Stay safe!
Stephanie
I think you could try a Monterey Jack cheese, or perhaps an aged Cheddar.
kmnoonz
Thank you Stephanie! SB egg bites are a fav of mine. Recently I started Keto, and found your recipe.. I’ve made them 4 times now (batches of 4) exactly as your directions and they are so good! I ‘ve had to add 10 minutes to my cook time.. for a total of 45 min @167* after my first batch was a little runny in the very middle.
Other than that.. damn these are good!! (BIGHUG) ~Karen
Stephanie
I am glad these worked out well for you. What model of sous vide did you use?
Tish
I’ve had to add 20 minutes to mine. Still not seeing full set. Anova sous vide and temp was 167 before I placed the jars in there. Not sure how they could be cooked in 35 minutes let alone 45. The middle is just a little mushy still when I pull one out. Hmmm. Thoughts?
Stephanie
Sure, my only thoughts might be we stuck the anova in vastly different containers and perhaps the one container held the heat better than the other. I used my anova as well. Most people have had decent luck with my cooking times.
donna
Hi there, I am anxious to try these.. can I use organic egg whites that come in a carton ? if so roughly how much liquid would I use ie. 1/2 cup, to make 6.
thank you
Stephanie
To be honest I have not tried making this with egg whites. I think if you used 8 tablespoons of eggs this would work. Again, I don’t know how this recipe would work with just egg whites, I did not develop the recipe for the egg whites.
jennifer
can you use ricotta cheese instead? trying to avoid the grocery store right now…
Stephanie
You could try it, it may not be exactly the same.
kmnoonz
Perfect for Keto conscious peeps! No sugar in this version as Starbucks does. They are light fluffy and tasty!
I made these twice.. once as recipe called for – although my cook time was 12 min longer. (Opened a jar and was runny in the middle- thus, added time) Second time making, I only put a tsp of gruyere on top before broil stage. Just doesn’t need a heaping amount. ~thank you! These are so good!
Jean
Don’t the eggs keep cooking after taking them out? No need for an ice bath?
Stephanie
This doesn’t happen with sous vide because it cooks to a certain temperature, so the eggs don’t change to a higher temperature when you remove them from the sous vide.
Jean
Ok thanks. Would really like to try this
Donna
These were outstanding! I trippled
the recipe and made 12. I used gruyere and cheddar because I did not have Monterey jack. Excellent! Thank you!!
Dawn
This is a fabulous recipe! I have a question about the serving size…a bit confusing and hard to input into my carb manager app. The recipe is divided into 4 jars, but the nutritional info reflects 3 servings? Please advise. Thanks so much!
Jill Romanoski
Do preheat the water to 167 and THEN add the eggs or do you start the Sous Vide and add the eggs while the water heats?
Stephanie
Heat the water to 167, then add the eggs.
Andy
Hey, I wasn’t expecting the jars to FLOAT in the sous vide bath!
Stephanie
I wouldn’t have expected that either. Were the jars pretty full?
Tiffany
Tasted exactly the same! Yummy! Thank you for doing this!
Donna
My first time watching your show. What a great resource! Thanks for this recipe…it’s my favorite food at Starbucks.
Lisa Scherer
I doubled the recipe and they turned out great! I do think adding about 15 minutes to the time is a good idea if you like your egg bite more firm. I couldn’t fit all the jars in my pot so I did them in two batches. I had one from the first batch and it wasn’t quite solid. So, I added 15 minutes to the second batch and it was perfect!
The gal working at the cheese shop told me that Emmentaler is the same cheese as gruyere but cost about $2/pound less so I used that. I’ve had the Starbucks version and it tasted the same to me. Or at least not different enough to spend more money.
Ashley
I’ve made this recipe at least three times since coming across your webpage. I tried the egg bites from Starbucks and wanted to make them at home. I do not have the proper equipment but if keto has taught me anything it’s how to be creative. While on an egg fast once, I made an “egg custard” a few times. Which is made by putting ramekins full of the custard mixture, in a pan(think lasagna dish/roasting pan) and filling it half full with water, then cooking it all together in the oven that way. I’m sure there’s a word for it but I’m not sure if it at this time! So I applied that method to this egg mixture at 260 degrees for about an hour, checking them every once in a while and it’s gone wonderfully each time, the texture is spot on for me! Very creamy. Thank you!
Stephanie
Great idea! I’ll have to give that a try.
Barbara
It works!! Awesome texture without the fancy equipment. My motivation was like cooking creme brûlée in a water bath. I did low 250 for 25min, then 350 for 15. Perfect.
Debbie Cain
I was wondering how to make them without the sous vide. I was thinking bain marie when I ran across this recipe. Thank you for the recipe tweek.
Stephanie
I do not believe this happens. The sous vide cooks to a point, and no more. The size of the containers aren’t large enough to hold a lot of heat to continue to raise the temperature of the egg.
Julie
I’m so excited to give this a try in the oven. I’ve made the keto custard before in the same way. May I ask what size jars and the temp/time you used?
Jodi
Thank you for this recipe. It’s quite good And very close to the texture and flavor of the SBEBites. I doubled the recipe, portioned them equally between 5-1/2 pint mason jars with one strip of bacon in each and then cooked them with a sous vide at 167 for 90 minutes. I refrigerated them for use during the week, reheating them in an air fryer at 350 for 10 minuets. This resulted in a creamy texture with a slightly browned skin.
I also tried reheating for 1.5 minutes in the microwave followed by a couple minutes in the broiler with similar results. I tried with and without the extra cheese and prefer it without.
Next I am going to experiment with the egg white version.
Cass
Made these yesterday and they are REALLY close (99%) to stbx version, I looked at their ingredients on their website and they add “white distilled vinegar” and “hot sauce” (tabasco or a vinegar based one). I’m going to try them again soon, but am wonder that those ingredients might be key to 100%.
Really appreciate this recipe and the research that went into it! <3
Joanne O'Reilly
These were spot on! What a great recipe! I didn’t have Monterey Jack so I used mild cheddar – worked fine. The key is an excellent gruyere – that I splurged on at the local cheese shop! It made all the difference. I made them the night before – and cooked for 10 minutes longer at 167F because I like them a little firmer – sooooooo good! Thank you!
Sharyl
Can’t wait to try this. Going to look for the silicone mold that they make for these egg bites! Thanks for the work you did to share this with us!
Mary
We just made a dozen! Thank you! Any thoughts on how to reheat these?
Stephanie
A toaster oven, or an air fryer would do very well. You could use a microwave.
Karla
Thank you for time you put into perfecting this and I can imagine you are feeling like you have had enough of eggs for a long time!
This recipe is the best⭐️⭐️⭐️⭐️⭐️
Jason
These are PERFECT… EXACTLY as written in this recipe. If you search for recipes for sous vide egg bites, you will find a great deal of variance in the recipes. This one hits the nail on the head with the cottage cheese (AND the use of a blender to make everything smooth). The texture is spot-on with the Starbucks egg bites… light and airy. My daughter is not a fan of eggs in any form, and even she liked these. I love my Anova machine, but steer clear of the Anova recipe for these bites and use this one instead. Thank you so much for you time and effort in perfecting this!
Stephanie
Thank you. I have to tell you, I went through so many variations of these, that since I created this recipe, I haven’t been able to eat them, but once. I am almost that the point I can try the egg white ones.