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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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 simply divine. The addition of salty bacon and sharp Gruyere cheese elevates the flavor profile to new heights, creating a well-balanced and decadent bite.
The convenience of being able to enjoy this delicious breakfast on the go only adds to its appeal. Whether you’re in a hurry or simply 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. Overall, 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 giving the Starbucks Sous Vide Egg Bites with Bacon and Gruyere a try at home. Not only is it a fun and rewarding experience, but it also offers several benefits that you just 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 if you choose.
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 being able to make a batch ahead of time for a quick and easy breakfast or snack throughout the week. It’s one recipe you can include in your weekly meal prep.
Overall, making the Starbucks Bacon Gruyere egg bites at home is a delicious and budget-friendly way to enjoy this beloved dish. So, don your apron and give it a try!
Recipe Notes
Sous vide egg bites contain eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, bacon, 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.
Before I go into the recipe, let me say this is not my typical copycat recipe. I want you to be able to make my copycat recipes with ingredients you have in your kitchen and with the tools and equipment 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 can’t be matched by more traditional cooking methods. 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, how long to cook them, and most importantly, cook your bacon before you add 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 vide machines 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 a trivet and 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:
- Large eggs
- Cottage cheese
- Monterey Jack Cheese
- Gruyère cheese
- Bacon
- Salt – regular or kosher 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. 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 Fahrenheit.
- 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°F.
- 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.
Other 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. I used Ball Mason 4oz Quilted Jelly Jars with Lids and Bands. 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 just the same.
When these eggs come out of the sous vide, you will need to sprinkle some shredded Gruyere cheese on top and pop them under the broiler. The browned cheese 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 😉
Troubleshooting Egg Bites
While these are easy to make, here are a few tips for you.
- Preheat the water of the sous vide first.
- You may need to lengthen the cooking time a bit, sometimes dropping in the jars creates 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.
How to Store Leftover Egg Bites
Be sure to 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 refrigerator.
I do not recommend placing these in the freezer, the texture isn’t ideal after these have been 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 fridge 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 baking dish and cover them with foil.
- Bake the egg bites for 15-20 minutes, or until they are heated through.
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 an additional 15-30 seconds, if needed, until they are heated through.
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
Be sure to check out my easy breakfast recipes and the best Starbucks copycat recipes.
Special thanks to Tom Jones of Tom’s Test Kitchen for providing me with information on this recipe.
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.
Stephanie,
Have you tried mixing the eggs & cheese in the blender the night before and refrigerated the mixture until you were ready to cook them? Just seeing if I can prep ahead. I figure I can cook the bacon while the Sous Vide heats the water.
Thanks!
I did not personally try this. I don’t know that you would save a lot of time doing this.
Can you explain how one would use an instant pot again? Thank you!
Do you have any suggestions for different variations? I mean can I use different cheeses and add different vegetables? Do you think they would still turn out?
Oh!!! Theses were fantastic! I used precooked bacon 😁
I think they would turn out with different cheese, and different veggies. I haven’t tried a lot of experimenting, but if you leave the egg base as it, I don’t see why not swapping these out they would work fine.
I’ve used havarti and Monterey Jack, and mozzarella..I’ve stayed away from Cheddar as it has a lot of grease..All cheeses turned out great, also added zucchini and asparagus..The veggies are still fairly crisp because they would cook at a higher temp than the eggs, usually about 180-190… Excellent recipe…
Is it okay if I use local eggs I get from a farmers market? Also can I add spinach?
I’d like to make these with mostly egg whites instead of whole eggs. Recommendations for amount of egg whites to use?
I would use the recipe I developed for egg whites. https://dicksstaffsoffer.us/starbucks-egg-white-bites/%3C/a%3E%3C/p%3E
SILICONE MOLDS
These are the closest I have ever gotten to Starbucks bites and I have tried a few recipes. I was reluctant with the crispy bacon but it was the perfect texture when done!
Side note, I used a silicone mold so the “cook” time cook time was substantially longer. I just kept checking and replacing back in the water but just so others know, it can work.
If that bacon isn’t crispy to start, oh man, the texture is very unpleasant! I am glad you enjoyed these.
Hi, I was excited to make these last night with my new pot clip-on sous vide. I am at a high altitude. I followed the directions exactly, but found the middles quite under-done while the outsides were done. I put them in another 10 minutes, which improved it a bit but still pretty under-done in the middles. I didn’t want to do them longer because I was worried about over-doing the outsides and getting that nasty sulfur thing going on. Any tips?
Thanks
You can’t overcook food with a sous vide, the food can’t get to any higher of a temperature than the water. I would have cooked them longer, I would have cooked them until the middles were done.
Do the jars need to be immersed completely in the water, or just to where the eggs are under the water?
I have only tested my recipe with the jars fully submersed.
I have wide mouth 8oz canning jars. Do you think it would make a difference if I just filled them up half way?
I think it’s worth a try.
I usually triple this recipe with the following slight adjustments: I use 10 strips of bacon, 14 large eggs, about 4/5ths cups of cottage cheese, Monterey Jack, and Gruyere, and Sous Vide at 167 for 40 minutes total. They refrigerate and reheat perfectly!
Love this recipe. I do have one question, however. What is the weight of 1/4 cups of cheese? I’m going to make a large batch this weekend and would like to just weigh the cheese and then use my food processor. Thanks. Also, I added a little mustard powder to the mix.
It should be around 2 ounces, your mileage may vary.
Most cheese is 28g per ¼ cup
My wife got me a sous vide machine for Christmas. This was my first go with it. Followed the recipe and timing and they turned out phenomenal. My wife actually likes them better than the “official” version. I used some of the left over bacon fat to grease the jars rather than cooking spray and a small offset spatula to break loose after cooking and they came right out of the jars no problem and no mess. So that’s an option if folks are having some issues with them sticking in the jars. Anyway, great recipe and thank you!
John Brand,
I was just going to comment on using some of the bacon fat to grease the jars, genius! I hate cooking spray. I used glass ramekins and baked them at 350 for about 20 minutes in a Breville Airfry convection oven. I checked them after 18 minutes and they were not quite set. They flipped out off the ramekins with ease, so I’ll be using the bacon fat in the future as well. Made the recipe as listed using an alternate cooking method and they turned out great! Sorry to Starbucks, as I can now make these at home saving me $$$.
Hi — I’m in a small NYC apartment so would prefer to get an immersion circulator rather than a full bath sous vide — have you tried with both? any concerns about getting the immersion vs the circulator? And, my daughter LOVES the red pepper ones — have you tried to recreate that recipe as well? if so, can you share? Thanks so much!!!
I have tried both, I personally prefer the full bath sous vide. The immersion works well, I used it to develop these. If your space is limited it is a good choice, I would consider using a thick metal pot to use this in. Now, if you are looking for a slow cooker, the Instant Pot just released https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Multicooker/dp/B07GB8C52S . I think does an awesome job at sous vide, but it does a lot more. I really like it. The other two sous vide egg bites are coming out soon, they are in their finishing stages of development. The recipes are currently unavailable, but I will post them in the next few weeks.
Also wanted to ask – when cooking in your method with the Sous Vide – does this
“seal” the eggs in the container like when you are canning vegetables, etc? therefore
they would last longer in the refridgerator unopened? and lid would “pop” when opened…
Eggs are not acidic. This type of warm water bath canning works for acidic foods. I would consume these within a few days.
If you did not have a Sous vide , how could you adapt this recipe–put containers in a baking dish with water and bake like you would a custard?
You can try this, I could never keep the temperature constant and exactly stable to utilize the sous vide method.
I made these yesterday without a sous vide and it totally worked, but took a LONG time. I put them in ramekins set on a rack in a roasting pan. Brought the water up to just a simmer, then set the ramekins in, filled with the custard, and then cooked (covered) at 190 degrees F. I checked the temps of the custards every 20 or 30 minutes… could have just checked once an hour until it hit 150. Also probably could have upped the temp to 220 without a problem. The trick was pulling them as soon as they hit 158. They are a perfect consistency!
What is the best way to reheat these? (Does Starbucks microwave them or oven them or what?) I’d like to make them the night before and refrigerate to serve in the morning
I pop them under the broiler with a bit of cheese. An air fryer would work, I would set it to 475, and heat for a moment or two. I believe Starbucks uses a convection oven to reheat them.
So excited to try this recipe, it’s the only sous vide egg bite recipe I can find that actually uses a sous vide!! The recipe says it makes 3 servings, but calls for 4 eggs/jars. Can someone clarify, what’s one serving?
I made an error, it makes 4 servings.
Would have liked to see how difficult these are to get out of the container. Showing us what to expect when we get them out would have been a valuable part of your video.
Thank you for letting me know.
Are *half-pint wide mouth jelly jars actually 8 ounces? I’m thinking that is rather large. Very interested in trying this recipe as it looks lovely, I’m just a bit confused on the servings size.
The half-pint wide jelly jars are 4 ounces. It is a narrow shallow jar to mimic what Starbucks uses.
A pint is 16 oz, so a half-pint is 8 oz. The Jar you are using and referencing the the Ball 4oz jelly jar. It’s actually a regular mouth jar, so you use regular mouth lids, but since it’s so short and squat it occurs as “wide mouth”. You might want to clarify this if you ever republish your recipe.
BTW: this is delicious! I LOVE it! Thank you for the time and effort to develop this recipe.
I meant to make that a 5-star rating, Stephanie. So sorry. It’s a top-notch recipe!
I followed the ingredient list to the letter, measuring by gram. I tried the instant pot as one commentator suggested. First, the bits were quite tall’ and I used 4 ramekins the same width as the half pint jars. What I noticed, and I don’t if it’s the instant pot method that caused this was….they were super light and almost fluffy and there wasn’t quite as much “depth” and “grittiness” to them like the Starbucks version. They were still good, I’d say about 90% there. I’ll try the sous vide to see if it makes a difference.
I really think the sous vide makes a large difference in the texture of these egg bites.
Hi, can we make ahead and freeze?
I do not think these would freeze well.
I think if you substituted mascarpone or cream chees(not really low cal) it would freeze o.K. Has to be a high fat cheese and whole eggs
I froze my batch (I took them out of their ramekins and froze on a sheet of parchment) and it worked. I reheated in the microwave at 50% power, then broiled 2 minutes just to get a bit of Brown. I think they’d be better though if I thawed overnight. But freezing didn’t hurt the texture at all.