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I wouldn’t say that I am a big-time Starbucks gal myself, however, I do find myself to be a huge fan of their sous vide egg bites — YUM. I’ve always been in awe of how creamy, fluffy and delicious they are! By far my favorite thing on the menu so I had to make my own Perfect Bacon-Gruyere Egg Bites.
Here, I have made an at-home rendition that is so easy and even more importantly, so delicious. The one thing you *must* though to make these egg bites is this Silicone Egg Bite Egg Mold. It’s the perfect ‘device’ to get perfect egg bites! I recommend buying 2 of the molds and doubling this recipe so you get 14 bites total, perfect for a healthy meal prep breakfast. A lot of recipes online make them in a muffin tin, but I found the end result to be more rubbery and not up to the Starbucks egg bite standard. Trust me, I tried these about 20 different ways…and the silicone egg mold is the key.
And I know you may be thinking: “Err, well I don’t have a sous vide.” You do not *have* to own a sous vide to make this recipe. Scroll down to the bottom of the recipe and you’ll see that I also provided a rendition of how to make them in the oven. They are definitely best when made with the sous vide and closest to the original Starbucks recipe but they still turn out great with my oven method! If you do choose to go with the “oven method” that I provided below, be sure to put the baking dish filled with water into the oven as it is preheating. It’s important that the water is already warmed/preheated before you add the egg bites to cook.
While these are perfect for a make-ahead breakfast to eat during any weekday, these are also great to add to your Mother’s Day Menu or even Easter Menu!!! So good!
Need some more make-ahead breakfast ideas, here are some of our favorites:
Sausage, Apple and Goat Cheese Frittata
Individual Breakfast Casseroles
Copycat Starbucks Bacon-Gruyere Egg Bites
Ingredients
- 3 strips of no-sugar bacon, cooked until crisp *I use Applegate brand
- 6 large eggs
- ½ cup low-fat cottage cheese
- ¼ cup shredded Monterey Jack cheese
- ½ cup shredded Gruyere cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 pinch cayenne pepper optional
Instructions
Sous Vide Method:
- First, attach your sous vide to the edge of a stock pot (that will fit the egg bite mold) and fill halfway with warm water. Preheat your sous vide to 185 degrees F.
- Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.
- Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until just full. Place the silicone lid on the egg mold.
- When your sous vide is preheated and ready, using a sturdy spatula, carefully lower the egg mold into the water and cook until the egg bites have set, 25 to 45 minutes. *I know this is a wide range, but sometimes the egg bites take longer to set.. mine typically takes 25 minutes, you can check to see if the egg bites have set by simply jiggling the egg mold and making sure the tops are no longer liquidy.*
- When the cook time is complete, using a sturdy spatula carefully lift the egg mold from the water and set aside. Uncover and let cool for 10 minutes. To remove the egg bites from the mold, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bit, then flip to remove from the mold onto a cutting board.
OVEN METHOD:
- Place the egg mold in an oven-safe baking dish and fill with water until halfway up the sides of the mold. Remove the mold and transfer the baking dish of water to the center rack of the oven and preheat the oven to 300 degrees F (I don’t use convection bake here, I use regular bake). This will allow your water to preheat with the oven.
- Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.
- Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until just full. Carefully open the oven and place the egg bites in the center of the baking dish of water. Bake *UNCOVERED* until the egg bites have just set, 35-45 minutes.
- Carefully remove from the oven and using two pairs of tongs, carefully lift the egg mold from the water in the baking dish (*I pop the silicone egg mold lid on top to make it easier to remove from the baking dish with the tongs). Let cool, *uncovered* for 10 minutes. To remove the egg bites from the mold, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bit, then flip to remove from the mold onto a cutting board.
Instant Pot Method:
- In a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.
- Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until a little less than full.
- Pour 1 cup of water into your instant pot, then place your wire trivet over the water. Place the lid (or cover with foil) on top of the egg mold and transfer into the instant pot on top of the trivet. Secure the lid and make sure the vent is closed. Press the 'steam' button and then set the timer for 10 minutes.
- When the cook time is complete, carefully turn the valve to release the pressure in the InstantPot. Once all the steam has released, carefully open the lid and using a sturdy spatula, remove the egg bites from the Instant Pot.
- Let cool, *uncovered* for 10 minutes. To remove the egg bites from the mold, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bit, then flip to remove from the mold onto a cutting board.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used to make these all the time, but lost my egg molds in a move. I just tried them again in a *silicone* muffin pan and the texture was fantastic! 1x the recipe made 8, so will do 1.5x next time to fill each cup in my muffin pan. My kids and I love these for easy breakfasts!
What is the nutritional information?
Just added! This is an automatic calculation so please note that as you review.
thanks for adding! was wondering the same. Good to know. We have one of these will a small lightly dressed salad each morning for breakfast and love it. So much flavor and great texture.
How did you get the silicone mold to lower into the Sous vide water without it leaking in?
I had this same thought and the first time I put the mold in a little bit of the egg mix got out and a little water got in, but not a lot. The mold is not airtight, but tight enough I found. If your water is preheated, I found it cooks the egg mixture quickly to help create a seal, but you might still get some “floaties”. The second batch I made, I just filled the cups to the top so that when I put the lid on it would create an “egg seal”, and then I cut those scraps off when I was done as a little chef’s snack.
First. I didn’t even know there was a steam setting on the IP! I made these exactly as written and am happy with the results. The egg mold I used is the IP branded version. This will definitely be a repeat recipe.
This is what I am wondering also. I’d like to see a photo of the egg mold that she is using, as most are open on top. Are they supposed to float on top of the water? Is there a special mold that is sealed? I have a sous vide stick and would love to make this but need to know this very important step. Thanks!
Hi, these look delicious. Thank you so much, I will try to make them soon, I am waiting for the silicone mold to come in. Do you have an approximate idea of the calories?
Hi, I loved these! I used the Instant Pot method and my eggs were a little runny in the middle, but I’m not sure why. Any ideas? Should I try steaming them a little longer next time?
Yes, I’d try for 2 to 3 more minutes. Since there are different Instant Pot models, they can vary a bit.
Use a hot pot to preheat water, like the Pros do..
So good! No need to be spending $5 at Starbucks anymore. These were a hit in our house.
Can you freeze them?
Glad you loved them, Nicole! Yes, these freeze well!
I loosely followed a combo of your recipe/instructions and this one (https://thegirlonbloor.com/copycat-oven-baked-starbucks-egg-bites) to swap with an egg white version and they turned out perfectly! I used the silicone mold and the Instant pot instructions that you included above. Excited to try your bacon-gruyere version soon! Thank you Alex!!