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.
Renee
I have a random question. I searched the comments to see if anyone else had asked, but couldn’t find anything. In other sous vide egg bite recipes they say to NOT seal the jars tight because they could explode. I Followed instructions but they got water in them. Makes no sense to not seal it completely. So my question is do you tighten the jars like normal? Possible my lids are wrong. Mine are plastic and not the two piece lids. TIA and can’t wait to try these.
Stephanie Manley
I tighten the lids as I always would. I don’t know why someone would say these would explode, perhaps if you tried to do this under pressure in and instant pot that could happen.
Tay
Holy crap, they’re amazing. My partner and I are obsessed with the original Starbucks version, but they’re way too $$$ to buy as often as we’d like. We decided to buy an Anova sous vide (second-hand, $100!) and make our own. I followed the base recipe but added wilted spinach, roasted red peppers and cheddar cheese, and cooked them for 1 hour, not 30 minutes. The recipe made 4 exactly and we are both happy after one each.
We’re going to make this again ASAP, and switch up the flavours.
Genette McGowan
Amazing! Over the weekend my sister suggested I try SB bites…I have the Anova wand and immediately searched for jars. They cooked an hour but well worth the wait. Made 6 this morning, (topped with fresh basil), and more tonight…Thank you!
Stephanie Manley
That’s great! I am glad you enjoyed the recipe, please consider giving the recipe a rating.
James
This is a great recipe! We’ve made it many times, We now make variations each time.
One question though. Why do you list the cottage cheese as 4 Tablespoons and the other cheeses as a 1/4 cup? 4 Tablespoons IS a 1/4 cup. Why not be consistent?
Stephanie Manley
James, I have no idea why I did it that way, this was some time ago. I really should get an editor to pick up on things like this folks aren’t left wondering why I am consistent. I tend to focus the most on the recipe, and the grammar the least.
SBaddictSetFree!
Hey Stephanie!
I love your recipe!! It came out great!! I actually had egg bites at SB today and I think they came out better when I made them with your recipe here! Thanks to you, and other SB copycat chefs, I can save a few hundred dollars every month and make healthier versions of our favorite SB food and drinks. My hubby and I are completely addicted to these things and would spend $25+ every time we went to SB which was several times a week so thank you! It’s a tad of a hassle, but it’s totally worth it as we can control the quality of the ingredients now (I’m also a health nut who insists on buying everything organic, especially dairy, unfortunately I couldn’t find organic gruyere).
Anyhow, sorry for rambling, but I need one more item and since it’s also an egg bite, I’d love to have your recipe! If you could make the kale & portobello egg bite recipe I would be forever grateful! Again, thanks for your fantastic recipe!
Joy
I too would love the kale & portabella recipe version it’s so good at SB. Stephanie Manley, thank you for your four weeks of trials so we can have a keto breakfast here that is top notch.
Stephanie Manley
Thank you for your suggestion.
Jamie
Can you do this with silicone egg bite molds? I just got a sous vide but I don’t have jars.
Stephanie Manley
If you are going to use the silicone egg molds you would need to put them in plastic or something to keep the mixture from moving around. I did not try this technique. I couldn’t figure out how to keep the mold submerged without moving around, and shifting the egg mixture while it was cooking.
Matthew W
Spot on. I just tried these in a muffin tin water bath in the oven, and they turned out almost identical if not better than Starbucks! This is just to let people know that if you don’t have access to a sous vide, you can still achieve that beautiful, uniform texture. I started out at 225 F for 40 minutes and decided to increase to 300 F at that point for another 15 minutes. Next time, I will probably try for 275 F from the start. Hoping to be able to freeze batches and reheat them without any odd texture issues.
Hannah J
Quick question- how did the freeze and reheat turn out? Thinking about sealing and freezing myself 🙂
William
I did not follow the recipe e(ggs)actly but I did make it. I Used 9 eggs with 1/3 of a bar of cream cheese with bacon, a splash of whole milk, salt, pepper, and a gruyere/swiss mix from Kroger. I cannot see making this for just four eggs, too much hassle for a small meal. I made it in five 8 oz jars with bacon grease as my lubricant. I cooked them for one hour based on comments and of course the reasoning that in sous vide it is hard to overcook. I did not broil at the end. I will add toast to my meal when I have the leftovers.
A couple of comments:
1. Because of the milk and cream cheese it turned out more custardy than I would have preferred. I have never had the original at SB’s.This recipe has serious potential, jalapenos or hot sauce or perreronicinis.
2. I cooked the bacon in my air fryer. I chopped the bacon and used the grease for the jars. Through that process my hands got greasy and I was worried about a tight jar seal. I didn’t need to worry though since everything came out ok. I did have to clean the immersion blender of greasy finergprints.
3. When blending with the immersion blender it is inevitable that the black pepper will end up at the bottom of your container. A regular blender would also have the same result. The last jars will have more pepper. I am think of using white pepper next time.
4. Timing- you need patience. If you are making this for the first time just before going to work you need to have time flexibility. Leave yourself plenty of time for the bacon, blending and allow for extra cooking times. Better yet make this on Sunday morning and use the leftover for the week.
5. I made this to test out my new Infinity sous vide. I am very happy. To stop the jars from floating I had a six inch round biscuit pan with a can of tuna on top. It did the job well.
Good luck to all and remember this is cooking not baking. You can adjust the recipe for your own tastes. The amounts do not have to be exact. Play with the recipe to suit your needs.
Stephanie Manley
Thank you for using my recipe as your base, I am honored. To say my recipe has potential, thank you!
The reason I used the blender was the cottage cheese, I can’t tell if you omitted it or not, you made a lot of changes to my original recipe. The cottage cheese is critical for the spring these have. Maybe you didn’t use it because you remarked these are very “custardy.” If you use a mixer you don’t break up the cottage cheese enough, that’s why I used a blender.
Lot’s of great comments, I appreciate you looking at my recipe.
William
I have gone back to your original recipe and am happy with the results. The cream cheese made them too creamy. I will still make a double recipe and have them in tortilla/breakfast taco form. Thanks again.
June Nygaard
Do the jars float? Is that ok?
Stephanie Manley
I think they floated because there was too much air in them, try to pour more of the mix into the jars if possible. Also simply place a plate or other weighted object on top of them so they don’t float any longer.
Lucy Nodarse
Same happened to me. What did you use to keep them down?
Thanks
Stephanie Manley
Put a plate over the jars.
Sarah
Is the nutritional info for one egg bite? Two?
Stephanie Manley
It is for each individual egg bite.
Andrea Hilla-Custodio
The sous vide you prefer is unavailable on Amazon.
Can you recommend another?
Stephanie Manley
So, I still use that annova stick, but the Instant Pot Duo SV is what I have been reaching for more lately. You can use it for many different things. Here is the latest Annova brand. https://www.amazon.com/gp/product/B07C7PW3PC/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=copykatrecipes&creative=9325&linkCode=as2&creativeASIN=B07C7PW3PC&linkId=728b0b918d7d057f062ef33eb91bf92e
Jeff M
Are you using level or heaping tablespoons of cottage cheese?
Stephanie Manley
I used leveled tablespoons of cottage cheese.
JustJosie
Here’s a secret since I’m getting the scoop on serious blending. If you don’t want to fork out $$$ for Sous Vide get a plastic freezer bag. Put egg mixture with all your ingredients into the bag. Boil water, Figure put how to hang the bag in the pot of water w/o touching the bottom or sides of the pot. Cook at a gentle boil apx 20minutes. Take out bag, cool for a minute, open bag and let eggs slip onto your plates. I learned this on a camping trip with friends.
Kaden
I spent $80 on my sous vide and it’s awesome. This could work for this recipe maybe, but wouldn’t cut it for any of the other things I’ve made. Just saying this because I was under the impression that I’d have to spend hundreds for a sous vide and that wasn’t the case.
Stephanie Manley
They have come down in price a lot in the last few years.
Dyan Brown
I just packed my sous vide a few weeks ago so I REALLY appreciate the tip!!
Susie
Hi! Could you please tell me what model ANOVA you used? The links both go to the same item. Thanks! 🙂
Traci
These need a full hour at that temp. I checked on at 40 minutes and it collapsed into the
Middle of liquid
Stephanie Manley
Please cook it for longer, there is some variability in the different models of sous vide and their cooking times.
Kris
Hello, I made these tonight with the Sous Vide that attaches to a pot. I cooked mine for one hour and 20 mins in jars at 167 F but they still did not cook completely. I then turned the heat up to 185F for 2o mins longer because I was becoming impatient. When you state 167 is that Celcius or Farneheit? They did eventually finish cooking once I increased the heat. The taste and texture are delicious!
Thank you!
Stephanie Manley
I used Fahrenheit. I am not sure why this happened.
Chantal
Can these be made ahead of time and put in the freezer?
Stephanie Manley
i have not tried cooking them in the sous vide and then freezing, I have reheated these up to 7 days later.
Steve Landwer
How do you recommend reheating as I also plan on making a weeks worth for two people at a time with two bites apiece? Also, do you skip the broil if you reheat and broil after reheating to give the crispy top, or keep the broil and it’s just not as crispy?
Stephanie Manley
I have use the broil to reheat. They don’t get super hot like they are in the store, I think they use a convection type of oven. It’s the only way I have reheated them, I don’t want to put these into a microwave.
Shay Depies
My 13 year old daughter loves these egg bites from Starbucks so thought we’d try at home. I have a few questions after watching the video. Do you wait until the jars cool to remove the egg bites? What do you use to get them out of the jar? How do you store these if you don’t use them right away? I was thinking about making them the night before and then just broiling then in the morning for a good school day breakfast. If making the night before, would you broil right after making them or when rehearing? And finally, how long do they keep? You mentioned making enough for the week, so would love to hear more about how you store them and reheat them.
Stephanie Manley
I remove them out of the jars immediately if I am going to eat them then. If I want to reheat them later, I leave them in the jar, and then open the jar before reheating them. I store them in the refrigerator. I have kept them for about 4 or 5 days before consuming them.
Fon
I made these according to recipe and they turned out great. I used a souz vide wand at 167, but ended up needing around 60 minutes to get them to firm up completely.
Kris
My experience was the same so today I’m doing 200F
lynn briand
AMAZING!