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.
Janet Hugg
Not a fan. The lack of flavor and the pasty texture was not at all worth the effort. Followed the recipe exactly including the very pricey gruyere cheese. The people I served them to said they were very much like those at Starbucks, but I guess they are not my kind of egg dish. Won’t try again.
Stephanie Manley
I am sorry to hear you did not enjoy these, while your guests did enjoy them. It has to be very frustrating to spend time on a recipe and not be happy with the outcome of your hard work. The texture should not have been pasty though, I wonder what may have happened since you said you followed the steps exactly.
Jeremy
Sooo good! Having a hard time finding containers I like without spending money on the hard to find mason jars.
Stephanie Manley
They can be hard to find, but they are reusable.
Elizabeth
These are so delicious and the perfect texture. I doubled the batch and am glad I did. Thank you for tinkering with this recipe and sharing it!
Dan
Hello, I followed the directions to a tee. When they can out of the sousvide, they were a perfect texture. I think broiled them on high for 7-8 minutes and the texture became like cooked eggs. Do I need to broil them on low for a much shorter period? At the 5 minute point, they still weren’t browning at all 🙁
Stephanie Manley
You can’t broil them for too long. I might have added some extra cheese on top, got them very close to the broiler so they would brown quickly.
heather
Can this be made in the oven? I don’t have a sou vide machine.
Stephanie Manley
Sure, preheat your oven to 350 degrees. Use a muffin tin, and spray it with non-stick spray. Bake for 15 to 18 minutes or until they have set up. I hope this helps.
Mary Lynn Smith
I make these in my egg poacher and they come out perfectly.
btate
Sorry…should have added, I really liked the texture and taste. It did remind me of the Starbucks version!
btate
It took me a lot longer to cook than what was stated, but I wanted to know whether I should have fully submerged the jars or kept the water under the lip of the lid. I wasn’t sure because I read somewhere not to close them too tight. I was worried the water would seep in.
Stephanie Manley
The jars should be fully submerged. These are canning jars, and most of the home canning is done in water, so these jars have a tight seal. It is ok to screw the lids on tight.
Annaliese
Can you use this recipe as a filling for quiche?
Stephanie Manley
Sure, I think that would work.
Lisa Henderson
I made these in my Insta Pot, it has a sou vide setting. Oh my, how wonderful! I only put a small piece of bacon I. Each. Honestly I just really am enjoying the flavor and texture of the egg mixture. It is light and very creamy. And AMAZING!
Thank you so very much for these.
God bless,
Lisa
Shelbie
These were delicious! I’m not sure if it is because we are at high altitude (~7800 ft), but we ended up needing to cook the egg jars at 170 for an hour rather than 30 minutes. We will definitely make this again!
Stephanie Manley
Thank you for letting me know about this, I live at sea level, so I don’t know the ins and outs of high altitude cooking.
Diana
Just tried these today and my friend shared the first one with me. She actually asked if she could have one of her own! Being that this was the first time using the Sous Vide on my new Ninja Foodi, I made the mistake of not closing the top of the machine at first, It didn’t matter and after some more cooking with the top down, they turned out just fine.
Grace
I learned what a sous vide specifically after Googling how I could possibly make my own egg bites like Starbucks. And how fortunate I was to come across your recipe! It’s AMAZING, and really fantastic keto breakfast (or any meal)! I first tried the recipe about six weeks ago, and have been making them weekly since then. I don’t change a thing – they’re perfect, and I have no cravings for the Starbucks one anymore. They freeze very well and reheat great too. Thank you so much! I’ve been borrowing a friend’s sous vide, but am hoping to get my own – you’ve opened up a whole new world for me. 🙂
Stephanie Manley
Oh, I am glad this recipe worked out well for you!
Jennifer
I made these for the first time today. It was my first time using a Sous VIde and they are perfection!!! Even creamier than Starbuck’s- which I LOVE!
Mari
I made these in a single sous vide bag so I left them in 45 minutes then sliced it in to four pieces and it still came out absolutely delicious!!!
Lauren
If I do half egg whites, do I need to change anything else?
Stephanie Manley
I am sorry I didn’t test the recipe for the way you are suggesting making it, I don’t know how it will turn out if you halve the egg whites.
Priscilla
These look awesome, and I’m excited to try them! How long do you think these would save? I’d like to double or triple the recipe so they can be reheated for breakfasts all week long, but only if they won’t go bad halfway through the week!
Stephanie Manley
I think they will last just fine for a week.
cindi
I haven’t finished making your recipe but when I tried the recipe that used cream instead of cottage cheese they lasted for months in the fridge. You just have to leave them sealed in the jars until you’re ready to eat them. You also have to make sure the jar is completely closed when you make them. Some recipes say to not close the jar all the way because the jar can explode if can explode if if’s closed all the way but that doesn’t make sense. Since the temp of the sous vide water bath will be about 50 degrees colder than the boiling water baths everybody’s grannies used to can stuff at home all of those jats should have blown up too.
Lisa B.
Cooking eggs in a sous vide at 167° F for 35 minutes effectively pasteurizes them. Kept sealed and refrigerated, your egg bites should keep for six weeks (but you know you’re just going to eat them all up way before that).
Pasteurization is all about temperature and time. Salmonella begins to die at 120°F. To end up with raw, pasteurized eggs in the shell, you can sous vide at 131°F for 90 minutes, 130°F for 2 hours, and so on. The higher the temperature, the shorter the time–there’s a nifty chart showing the “thermal death curve” in Modernist Cuisine that I can’t put my hands on (p. 1•193).
As far as pasteurization is concerned, 35 minutes at 167° F is overkill. Be ye not afraid.
Dianne
I saw a comment were someone stated that they sous vide the bacon at 124°F x 24 hours. Not safe. If the temperature is below 130°F for more than a few hours there is a very high risk of just giving bacteria, if present, the perfect environment to multiply.
Gretchen
do I cover the jar with water?
Stephanie Manley
All of the jars should be immersed in water when you use a sous vide.
Casey
I’ve made this recipe several times and think they’re spot on! However, I’ve found that I need to either bring the eggs to room temperature, or submerge the jars before the water reaches 167 to avoid exploding jars. I prefer to sous vide the bacon (124/24 hrs) ahead of time. It adds a lot of effort but keeps the bacon flat when you sear it and tender for the final product. I also reserve the bacon fat to grease the jars.
Stephanie Manley
So thank you for your comments. I am concerned about the “exploding jars.” I have made this recipe literally 50+ times with the canning jars mentioned. Canning jars are made to take the pressure. What types of jars have you used that exploded?
Alex
Thank you so much for the recipe, Stephanie!
I don’t know about Casey, but for what it’s worth, I’ve been using 8 oz Kerr stubby wide-mouth jars, being careful to pre-heat and not put the rings on too tight (spinning on just until resistance starts, then turning to just before 1 O’clock), and have still lost one jar each time I’ve done the sous vide.
I’ve even gone out and picked up a new rack for the bottom of my Instant Pot Ultra, and a fancy Ball jar lifter, but still lost a jar today (ten minutes into the cook, long after everything was at temperature). To make matters worse, I dried all seven of my cups right out of the pot, put them on a rack atop a sheet pan to broil the cheese in my oven, only to realize once they’d cooled enough to go into the fridge, that four of the seven that went through the toasting process broke sometime between the toasting process, and when they’d gotten cool enough to refrigerate. I’d been using an air fryer for it before, without issue.
I did miss the step where you’re supposed to grease the jars, so next time I’m going to try that, along with a different jar size + brand, before switching to silicone :/ . Right now, my best guess is that because of the extra volume, and that I didn’t grease the sides, the eggs are pulling the jars inward with enough force that when the protein sets, they implode, but honestly, I have no idea 😕 .
Equipment Used: Instant Pot Ultra – 6 qt. on the Ultra (sous vide) setting
ThermoWorks ChefAlarm to monitor temperature
Kerr Wide Mouth Half-Pint Glass Mason Jars with Lids and Bands, 8 oz
Ball® Secure-Grip Jar Lifter
Turbokey 8.25″ Round Stainless Steel Heavyweight Cross Wire Steaming Cooling Barbecue Rack
Stephanie Manley
Are you placing these into the broiler in the jars?
Lindsay
Holy. Cow. I did NOT think it would be possible to recreate that fluffy yet custardy texture but I was wrong! These are incredible! I followed the recipe exactly except for one tweak – I did leave them in the Sous Vide for one hour. I did also break the recipe into 6 jars because I was using 4oz ones and wasn’t sure how much they would puff. They didn’t puff much at all so I could have used 4 jars and been fine. Just wanted to play it safe this first time. I’m excited to see how they reheat for school breakfast tomorrow! Thank you so much! (Any tips on that would be much appreciated)
Stephanie Manley
I am glad you liked the recipe, I would reheat these in a toaster oven on 350 degrees, or in an air fryer, for about 5 minutes. I would not reheat these in the microwave. I hope you find that helpful.
Mandy
I reheat mine in the microwave and they still taste great! I take to work and that is my only option to rewarm them.
Cindi
I actually egg bites better cold (as long as they don’t have ingredients like spinach or peppers in them), even the prepared ones you get at the store like like Nellie’s or Three Bridges.