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I wouldn’t say that I am a big-time Starbucks gal, but I do love their sous vide egg bites. I’ve always been in awe of how creamy, fluffy, and delicious they are! They’re by far my favorite thing on the menu so I had to make my own Copycat Bacon-Gruyère Egg Bites.
This at-home rendition is so easy and, even more importantly, so delicious. Keep this recipe on hand for those mornings where you don’t want to leave the house. And I know you might be thinking, “um, but I don’t have a sous vide!” You do not have to own a sous vide to make this recipe. Yes, they are definitely best (and the closest copycat version) when made with the sous vide, but I also included both an oven and Instant Pot method that you can follow, depending on what tools you have in your kitchen.
The one thing you need to own to make these egg bites is this Silicone Egg Bite Egg Mold. It’s the perfect tool to help you make perfect egg bites! I recommend buying two molds and doubling this recipe so you get 14 bites total — perfect for a healthy meal prep breakfast. A lot of other recipes call for making 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 this recipe about 20 different ways and the silicone egg mold is the key. I can’t wait for you to try them!
Pro tip: 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.
ingredients:
- Large Eggs
- Low-Fat Cottage Cheese
- Monterey Jack Cheese
- Gruyère Cheese
- Kosher Salt
- Freshly Ground Black Pepper
- Garlic Powder
- Cayenne Pepper
- No-Sugar Bacon
step-by-step – sous vide method
step one: prepare the sous vide
Attach a sous vide to the edge of a stockpot and fill halfway with warm water. Preheat the sous vide to 185℉.
step two: blend the egg mixture
Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyère cheese, salt, pepper, garlic powder, and cayenne pepper (if using). Blend on medium-high until very smooth.
step three: distribute the bacon bits and egg mixture
Evenly distribute the bacon bits in the bottom of each egg bite mold, then divide the egg mixture between each cavity. Place the silicone lid on the egg mold.
step four: cook the egg bites
When the sous vide is preheated, use a sturdy spatula to carefully lower the egg mold into the water and cook until the egg bites have set, 25 to 45 minutes.
step five: remove from the mold and serve
When the cook time is complete, use a sturdy spatula to 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, loosen the edges with a mini silicone spatula or butter knife, then invert the mold onto a cutting board.
recipe faqs:
Once they’re baked, let them cool completely and store in an airtight container for up to 5 days.
To reheat, I simply pop the egg bites in the microwave for 30 to 45 seconds until warm.
While these Copycat Bacon-Gruyère Egg Bites 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!
Need some more make-ahead breakfast ideas? try these!
Sausage, Apple and Goat Cheese Frittata
Individual Breakfast Casseroles
Copycat Starbucks Egg White Breakfast Wrap
Copycat Starbucks Bacon-Gruyère Egg Bites
Ingredients
- 6 large eggs
- 1/2 cup low-fat cottage cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyère cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 3 strips pre-cooked no-sugar bacon, finely diced
Instructions
Sous Vide Method:
- Attach a sous vide to the edge of a stockpot and fill halfway with warm water. Preheat the sous vide to 185℉.
- Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyère cheese, salt, pepper, garlic powder, and cayenne pepper (if using). Blend on medium-high until very smooth.
- Evenly distribute the bacon bits in the bottom of each egg bite mold, then divide the egg mixture between each cavity. Place the silicone lid on the egg mold.
- When the sous vide is preheated, use a sturdy spatula to carefully lower the egg mold into the water and cook until the egg bites have set, 25 to 45 minutes.
- When the cook time is complete, use a sturdy spatula to 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, loosen the edges with a mini silicone spatula or butter knife, then invert the mold onto a cutting board.
OVEN METHOD:
- Place the egg mold in an oven-safe baking dish and fill with water until it comes halfway up the sides of the mold. Remove the mold and transfer the baking dish to the center rack of the oven and preheat the oven to 300℉.
- Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyère cheese, salt, pepper, garlic powder, and cayenne pepper (if using). Blend on medium-high until very smooth.
- Evenly distribute the bacon bits in the bottom of each egg bite mold, then divide the egg mixture between each cavity. 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 to 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. Let cool, uncovered, for 10 minutes. To remove the egg bites from the mold, loosen the edges with a mini silicone spatula or butter knife, then invert the mold onto a cutting board.
Instant Pot Method:
- In a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyère cheese, salt, pepper, garlic powder, and cayenne pepper (if using). Blend on medium-high until very smooth.
- Evenly distribute the bacon bits in the bottom of each egg bite mold, then divide the egg mixture between each cavity.
- Pour 1 cup of water into the Instant Pot, then place the wire trivet over the water. Place the lid on top of the egg mold and transfer to the Instant Pot on top of the trivet. Secure the lid and make sure the vent is closed. Press the 'steam' button and set the timer for 10 minutes.
- When the cook time is complete, carefully turn the valve to release the pressure. 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, loosen the edges with a mini silicone spatula or butter knife, then invert the mold onto a cutting board.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After 50 minutes mine are still runny when I press on them using the oven method. Hmm. What did I do wrong?
It’s very important for the pan of water to preheat with the oven so the egg mold goes into the warmed oven and warmed water bath, so make sure you do not miss that step!
How do you keep water from getting under the lid??? I bought the mold so excited to make these, and I knew as soon as I saw the lid that water getting in would be an issue. I decided to try anyway, put a mason jar full of water on top, but there was NO way of keeping the water out. I’m so confused, and disappointed!
I haven’t had any issue with water getting into mine yet, and i’ve made them so many times during testing and recently.. so I am not sure. I do suggest lowering them with a strudy spatula, and you don’t even need to put the cup of water on top. I did this yesterday and it worked perfectly!?
I have the same egg mold as you and cooked mine for 35 minutes at 300 with a pan of water covering half the molds. They looked set when I took them out, but when I went to pop them out of the molds the inside was still pure liquid! Any ideas? I do live at 6500 feet altitude so that’s the only thing I could think of – but typically with egg dishes I don’t change the recipe at all.
So delicious and easy! I had no issues popping them out of the mold, either! Hope there are more sous vide recipes to come, as I don’t use mine much either 😂
I followed the recipe using the oven as written using the mold you linked. The tops were set, but when I popped them out of the mold, they were no where close to being cooked through. I spooned as much as I could back into the mold and checked them every five minutes for another 15 minutes. The tops were dark brown but when I popped them out, they were still liquid. I cannot figure out what happened and I’m so bummed!
I just added some tips into the recipe to make sure this doesn’t happen. I can’t imagine they aren’t cooking through–i’ve made them so many times and they turn out great everytime so I am trying to figure out what could be the issue here. So 1. Be sure the water is preheating with the oven and 2. I gave tips about how to remove them from the mold. They are softer, so sometimes punching them out of the mold can make them fall apart I think. Loosening them up with a rubber spatula or butter knife makes them come out more easily without destroying them. I really hope this helps I am trying to figure out what could be wrong and even made them again today to be sure!! racking my brain!
I had the same issue of them being runny inside after 55 minutes. Could it be the pan? I’m using stoneware. Could it be that my high powered blender is not enough to really get the cottage cheese and egg incorporated? I used a nutribullet.
I am still trying to troubleshoot what could be the issue for some of you because I have tested it so much and it never fails me!! I am wondering if it’s the cheese or yes, potentially how it’s blended. I am honestly at a loss and having some friends test too to figure out what’s going on.
I had the same issue last night! I used a high power blender (Vitamix) and made sure the ingredients were thoroughly blended before pouring. I bought the same egg mold, and used a glass baking dish for a water bath. The water should have been hot enough as I put it in right when I started the oven and the “preheated” alarm went off at least 10 minutes before I was ready to put them in.
I had to turn the oven up to 400 and baked an additional 15 minutes, but they were still watery. Eventually I placed the whole setup in the microwave for 30-45 seconds until they started puffing up. Tasted great! But much different prep than expected.
Alex! You absolutely nailed this recipe. They taste EXACTLY like the Starbucks ones!! I got my molds and promptly ran to the store – I made one batch this morning, my family devoured them, and so I immediately made a double batch for this week!
Oops! Forgot to give this 5 stars in my comment above.
I had to cook mine for over an hour. Finally after 45 minutes I put some foil over them before putting them back in the oven and they set. Taste good though!
These turned out great-fresh and even better than Starbucks! I have the same container and same sous vide machine as you, but the eggs were still liquid after 25 minutes so we went 40 minutes at 185. They popped right out onto a plate. I would omit the garlic powder just for personal taste, or cut it down a lot. I can’t wait to try with veggies and mushroom and maybe green onion. Thank you!
Just made them ! They smell delicious. I used the sous vide method just because we had gotten it as a gift for Christmas. I did buy the egg mold recommended, but found it was difficult to get it submerged without water getting under the top (even with the mason jar). Both putting it in and lifting it out I think some water got in. Maybe I need to work on my technique ? Either way, fingers crossed the minor leakage didn’t ruin them. Would love to hear if anyone has instant pot cooking recommendations.
We are dairy free over here, do we need the cheese in the mixture or is it mostly for flavor?
The cottage cheese is necessary, but the rest can be removed if needed!
So excited! I just got the egg molds in the mail and am buying ingredients this afternoon – question for when you double the recipe and use two egg molds for the sous vide method…do you just stack them in the pot of water? Are the lids water tight enough for that or do you sous vide them one at a time?
I doubled yesterday and just cooked them separately.