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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.
I used the sous vide method and mine turned out perfectly! It was so nice to have breakfast ready to pop into the microwave for 30 sec before work today! I’m going to make these for my parents who have some dietary restrictions (sodium) and this will be easily adaptable for them. Thank you!
Was so excited for this recipe and the fact that I wouldn’t need to spend $$$ on a sous vide. Followed the oven directions exactly including pre-heating the pan and water and after 55 mins they were still liquid with a film of set egg on the top. I ended up having to pull them out and microwave for 2 minutes to cook them through. Really bummed as the taste is amazing but I anticipate more like 1.5-2 hours for them to set properly. Hoping for a recipe update, otherwise I will have to save this for weekends when I have extra time!
The texture was perfect and I had no issues with the bites being cooked but mine were so salty! I followed the recipe exactly.
The type of bacon may alter the saltiness here! I would lower the amount for next time to offset any saltiness from the bacon.
Read the comments before making and put the bowl of water in the oven as the very first step and even let it sit a bit longer. thought for sure I’d nail this haha… But mine only have a slight film of set eggs on top at 35 min. I’m using a glass bowl and I used an immersion blender if that matters 🤷🏼♀️. I wonder if our ovens aren’t hot enough or the type of baking dish matters..? Will check back for updates! I have faith!
I tried again this afternoon instead using a 9×11 Le crueset casserole dish instead but they were still liquid at 35 min. I put them in for another 20, still liquid, then another 20ish and they came out perfect at that point and delicious! Maybe the ole oven needs a tune up!
So glad it wasn’t only me! Mine were liquid at 35 minutes but set on the top, leading me to think they were ready, so I had quite the messy adventure when I took them out of the water bath and tipped them sideways slightly! I’ll try again with a longer bake time.
2nd time worked! 325 for 45 minutes. I also did 1 less egg because I get eggs from a local farm and they aren’t uniform in size, so thought that might have contributed!
Great taste! I think everyone’s oven is a little different. After 35 minutes mine were still not set. I put in microwave for 1 minute. Perfect! Thanks
I dropped everything and ran to the store to make these. They’re perfect!!! I used the oven method with a standard 9×11 white baking dish and had no issues with under cooked eggs. PERFECT and so delicious. These will be a standard in my house
These are delicious! Just go ahead and quadruple the recipe because you’ll eat one batch within 5 minutes of making them. I’ve tried a few copycat recipes, and these are the best! One note- I used smaller egg bite molds (technically 100% food grade silicone popsicle molds). I did one batch where I shortened the time, but they were a little too soft and stuck to the mold. So even if you are using a small mold, stick the same bake time!
So good!! I did the oven method and they taste exactly like Starbucks. Definitely going to repeat with other ingredient combos. Love that the cottage cheese adds protein too.
I spend a small fortune on sous vide bites from Starbucks and wanted to love these so I immediately went out and got the mold. I tried both methods. Sous vide cooked well, but water got under the lid when pulling them out, which wasn’t ideal. Oven method did not work at all for me. I preheated everything including the water and cooked for the recommended time but they did not set. I had to finish them in the microwave unfortunately because it was getting late.
The sous vide texture was great but as far as taste, I would cut the garlic completely and significantly reduce the amount of salt for my preferences.
I just attempted to make these as well with the sous vide and followed the instructions. They were still undercooked after I took them out of the silicone mold. 🙁 The tops cooked well but the bottom was very runny.
I also tried and after 45 minutes, they are not set all the way and the top halves popped out, and the rest stayed in the mold as liquid. I used a glass 9×9 to hold the water.