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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.
Fantastic recipe! I did mine in the oven for 45 minutes and they turned out great. Remember to cook the bacon! I didn’t realize the bacon needed to be cooked until eating the egg bites this morning and reviewing the recipe because the bacon did not look cooked. Definitely cooking error on my part.
Followed your instructions exactly and they turned out perfect! I did spray the silicone molds with cooking spray just to be safe, and they came right out. So light and fluffy!
So good!!!! These are delicious but just like everyone else said – it definitely takes longer than 35 min in the oven. I ended up doing them for an hour. They’re so good though and taste just like Starbucks!
Followed the recipe exactly and these turned out AMAZING! Closest copy cat I have ever made!
I used a deep 9×13 baking sheet full of preheated water and the cook time was exactly 35 min.
Thank you Alex!
Second time was a charm! I have a regular persons oven LOL and it took 45min in the oven then sitting on the counter resting for 20 minutes and they popped out PERFECTLY! This will definitely be in my weekly rotation!
Mine are cooking via Sous Vide as we speak and I already have some questions!
1. Is it ok if the mold floats at the top?
2. My pot isn’t wide enough to fit the Sous Vide cooker AND the egg mold. And it is a really large pot! What size pot did you find to use that is wide enough to fit both inside? I had to use our MASSIVE crawfish pot and the Sous Vide doesn’t like that much water to regulate!
yes it’s okay for it to float to the top!! and I use this pot (it’s 8qt) : https://madeincookware.com/products/stainless-steel-stock-pots
These are delicious! Don’t let the reviews scare you away from making the oven method. I followed the oven instructions to a T, including putting the pans of water in the oven while it pre-heated and while I made the egg mixture. I used cake pans for my water bath, used the egg molds Alex has linked. Per the reviews, I did add about 20-25min to my cook time and checked with a wooden skewer and they were perfect, and so, so delicious! I should also note that I have an older electric oven. Great recipe and it’ll be added to the breakfast rotation!
I can’t get mine to set at all! Oven method, warmed water with preheat. Tried 35 mins and just put in another 20 mins and still not even close. Top is set and then just liquid underneath. What am I missing!?
They set after I turned the oven up to 325 and cooked another 20 mins. Very very salty though, I’d recommend cutting the salt at least in half.
Yes so agree too salty. Going to use half the salt next time and also extend the cook time by 30 mins as mine never did set well. First time but not giving up!
I used the oven method and they turned out PERFECT! So excited to eat these for breakfast this week ◡̈
I followed the recipe to a T and they came out PERFECTLY! I used the oven method, blended in a vitamix blender, and cooked the bacon while the water was preheating in the oven. The water ended up preheating for about 30 min because I was also making breakfast potatoes and spent some extra time prepping those. I cooked for 35 min uncovered at 300, and they were totally set! I used the red silicone egg mold off Amazon and a glass 7×11 baking dish. I filled the water up to just a little over halfway on the mold.
Not sure what’s going on with those who are having trouble — maybe an oven temp thing? — but hope this helps! They were FANTASTIC!