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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.
These are AMAZING! And when I put the recipe in a nutrition calculator, less calories, less fat & more protein than Starbucks. Win, win!
Would you mind sharing your nutrition information for these egg bites. Would love to have a more accurate depiction for my tracking. Thank you!
I do not have this information but someone else may be able to calculate + provide it!
Made these this morning and they turned out perfect and so yummy!! Doubled the batch because I have two egg molds and made them in my Instant Pot. No adjustments needed. Overfilled one of the molds so those look super wonky but taste delicious and the other mold turned out picture perfect! So great to make ahead and then have breakfast on the go for the week!
So glad they are a hit!! the IP method is definitely the most foolproof it seems!
These came out perfect! I did 4 eggs and 2 egg whites to make it a lil more macro friendly and added a tsp of sriracha to the mix to give it a kick. 40 mins in the oven and they are set to perfection!
Fantastic news!! Love those additions!
Hi! Do you have an Insta pot method for this recipe? Thank you!
Hi!! I just added the Instant Pot Method– as I tried it out this AM!
Thank you! It worked well!
I have the Instant Pot Duo Plus which doesn’t have the “steam” button, what do you suggest I use?
I used my instant pot (manual for 9 minutes and natural release for 10 minutes). Came out perfect! Used ham & asparagus because that’s what I had on hand to use.
These turned out delicious but like a lot of people, the cook time was totally off despite preheating the water in the dish. I did 45 minutes at 300 which barely set the top. I cranked it up to 325 for an additional 15 minutes and they came out perfect. They popped right of out the molds; I didn’t even have to loosen the edges.
I will try to make another batch this weekend and cook them at 325 for 30-35 minutes and see how that goes. I will also reduce the salt to 1/2 tsp as my bites were a tad bit salty for me. I used maple bacon which was a good combination with the cheeses.
I remade them at 325 for 35 minutes and they were slightly underbaked to me, and when I redid them at 325 for 45 mins they were a little overcooked. I will try 325 for 40 mins next time! They’re such a good snack.
My silicone mold is letting water in while it’s cooking in the Sous Vide, right now. Is that okay? I was kind of worried about that when I saw the top was also silicone.
My new fave!! I used the instapot and they turned out perfect!🎉
Hi Julie, I was hoping to use the Instapot as well! Would you mind sharing your times? Did you use high pressure? Thanks!
Just shared in the post as well!
Dumb question, if using the sous vide do the egg molds float, or are they covered in water??
Can you describe how you did it in the instant pot ? I’m thinking about trying for Easter that way. Water got into mine when I tried in the sous vide.
I just shared the IP method in the recipe instructions! 🙂 They do kinda puff up a bit more than the other methods so I recommend not filling them completely 🙂
Alex, these are SO good. You nailed it. I followed the oven method exactly and had no issues. My suspicion is that people requiring longer cook times need to make sure their ovens are appropriately calibrated 🙂 Highly recommend!
Sous vide method worked great with my Anova. After some trial and error getting the container size right (I forgot to account for the wand the first time), weighed the mold you suggested down with 2 plates and it was perfect. 25 min worked great for me. I let them sit about 10 min before I unmolded them with the lid on, so some carry over heat may have happened. My lid came up as I was putting them in the water but it didn’t leak too much and stayed put after that.
I made these in a muffin tin and they baked well in there as well! So delicious!