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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.
Excellent! My kids LOVE THESE! Thanks!
Just wanted to let y’all know I made a dairy free version that tastes very similar to this recipe. Instead of cottage cheese I used kite hill cream cheese. Sub 4oz for the cottage cheese. I also added shredded 360 brand plant based cheese in place of the Gruyère.
I will say that I was very nervous to try these since the comments are all over the place, but I followed the recipe exactly with just a little less salt and they came out exactly like the picture and taste amazing! Used the Instant Pot method w/ the “steam” function. Great texture, very close to Stabucks. I’ll be making these weekly. Thank you!
So glad these worked out for you, Becky! Thanks for commenting.
Can I use the sous vide function on the instant pot?
I haven’t yet tried that, mine doesn’t have that function (it’s an older model), but I did provide a method using the instant pot that works so well!
Hi Alex! I’ve made these with oven method multiple times but just tried with new Sous vide. The silicone mold leaks and the egg mixture is all throughout the water. How do you lower yours into the pot and keep it stable and straight at the top?
I use a sturdy spatula and lower it into the pot, it kinda floats at the top when it’s cooking.
How is it better to use the silicon egg bite mold to sous vide than to use 4 oz. mason jars?
Mason jars work just fine!! I use the molds to give it that starbucks look, but the flavor will be the same.
I’ve made these a handful of times and absolutely love them! How do you think they would be if I froze them and had them thaw out in the fridge overnight before heating them and eating? Do you think it’ll change the texture too much?
I am not sure how they would freeze! I love them too, but I worry freezing eggs might lend to an odd consistency
Hi Alex!
Thanks for the recipe! It took me a few attempts to get the eggs set just right, but once I did it was soo worth it! (Sous vide for me!)
I love the Starbucks egg white red pepper version and was going to try that variation next based off this recipe. Do you have any suggestions for ratios I should tweak since I won’t be using the yolks?
Glad you enjoyed them! I have tried with the eggwhites and haven’t quite nailed that flavor down. The consistency definitely changes when you use egg whites.
I was wondering the same thing!
Tried this recipe today and absolutely loved it! Great flavor and super easy in my opinion.
My only issue was that the texture still came out a little too “eggy” rather than smooth and custardy like they should be. Any advice? I’m thinking I either over- or under-blended? Or maybe because I used low fat cottage cheese? Any tips would be appreciated!!
HI! Glad you enjoyed! yes, maybe try regular cottage cheese next time to add a little more fat to the bites.
Made two batches today for my son’s weekly meal prep that we enjoy doing together. Used the Instant Pot method. They turned out perfect and taste great. They make a nice alternative to the boiled eggs we were doing each week.