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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:

Green Chile Beef Egg Cups

Sausage, Apple and Goat Cheese Frittata 

Individual Breakfast Casseroles

Perfect Bacon-Gruyere Egg Bites
4.67 from 69 votes

Copycat Starbucks Bacon-Gruyere Egg Bites

Servings: 7 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

Storing: Let cool completely and store in an airtight container for up to 5 days.
Reheating Tips: To reheat, I simply pop into the microwave for 30-45 seconds until warm. 
Oven Tip: As noted, you will want your baking dish of water to preheat with the oven. This will allow the water to warm up and cook the egg bites according to direction.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 7 bites


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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186 Comments

  1. 5 stars
    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.

    1. 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!

  2. 5 stars
    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?

  3. 5 stars
    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?

  4. 5 stars
    So good! No need to be spending $5 at Starbucks anymore. These were a hit in our house.

    Can you freeze them?