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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.
So good and the recipe is so easy to follow. I did 15 min steam in the instant pot and they came out perfect.
Amazing recipe! Did the instant pot version and it turned out great.
Tip: for everyone trying the oven method and having to increasing cooking times, I recommend getting an oven thermometer! Since getting one I’ve realized my oven is never at the temperature it says it is and often needs way more time coming up to temp. The problem could be your oven isn’t actually pre-heated all the way!
I spend so much money on Starbucks egg bites so I was thrilled to find this recipe! The texture is amazing and very close to the ones from Starbucks!
I made these using the oven method and didn’t have any issues! I baked them for the minimum amount of time suggested (35 minutes) and they were actually slightly overbaked. For the second batch, I reduced the bake time by a couple minutes and they were perfect! My bacon did make them a little salty so I would reduce the salt if using a saltier bacon.
So I have made these five times so far and the first three times were flops. I live at 164’ feet above sea level in a city in California so I wasn’t sure if maybe the oven temp was different than Texas. I tried all sorts of things round 1, 2 & and 3. After doing lots of variations it’s a simple as this for my oven and my city- Oven is still at 300 cook time is 50 minutes and let completely cool before popping out of the silicon mold. Hope this helps some of you. Enjoy! They are amazing!
I followed the oven directions exactly but ended up having to bake them longer because they weren’t set in the middle. I sent them back to BC with my daughter for Marathon Monday, and she said they were delicious. Next, I made them in the Instant Pot and they turned out perfectly and taste delicious. Plus, if you have 2 molds you can stack them in the IP and cook them all at once. Thanks, Alex!
So I failed at the oven method 3 times (needed to cook way longer because they were still runny- even tried with convection and regular oven settings without luck). And then as my husband was washing the egg mold he read on it that it says “do not use in the oven”. So, that ended that adventure for us because feeding this to my toddler was the plan and Im just not going to risk that.
But before getting angry and returning the mold (I love alex and her DD recipes so was devastated that these were such an epic disaster) I decided to just try it in the instant pot. Made the mix just as the recipe says, put the lid on the mold, put them in the instant pot on manual for 9 minutes, and out they came just as perfect as can be. So, if you are struggling with the oven method and nervous about putting the mold in the oven, give it a shot.
Followed the oven method exactly, and they were perfectly set at 40 minutes and came out of the mold so easy after cooling for about 10 minutes. They are so delicious, with a perfect light and fluffy texture! Will definitely be making them again and again!!
I finally got to make the oven version! I did have to adjust cooking time to almost an hour. These are so dang delicious!! Thanks for cracking this code Alex!
Epic fail. I bought the mold. It started sinking sideways and took on water, eggs spilling out everywhere. Had to throw away immediately. Any tips
I’m sorry this happened! You definitely have to triple check that it latches fully to prevent any spillage. You can also place a mason jar full of water on top of the mold once in the pot to make sure it stays upright while cooking.
These came out perfect using the oven method! I’m so excited to have these during the week!