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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 silicone muffin pans, greased with bacon drippings, added chopped red pepper and onion, baked on a cookie sheet that I added boiled water to after putting in oven. Perfect after 40 mins. Made a double batch.
I have tried this recipe multiple times in the sous vide. Water leaks into the mold every time and it just feels like a total waste of time, food, money and energy. What am I doing wrong?!?
I had the same issue. Ended up putting the mold in a vacuum sealed bag and then it worked. She doesn’t mention this in the recipe but there is no way the egg mold will keep water out without vacuum sealed bag. Little misleading but probably in attempt for you to use her affiliate link
Just made these using the instant pot method. They turned out perfectly! Delicious! Thanks for the recipe 🙂
Thanks, Lani!
I used the oven method and they turned out perfectly!
Absolutely delicious!
Ordering a second pan to double the recipe.
So glad to hear it!
Did you start your own timer from the time you hit Steam and close the lid on the instant pot? Or did you close and let it come to pressure then cook for ten minutes? I closed the lid and set the timer for ten minutes so it came to pressure which took about ten min and then cooked another ten. When I pulled them out they looked like mushrooms! I’m assuming I did it too long?
Hi! when I hit the steam button on my IP, I set it to 10. That way the Instant pot does the work– and the timer doesn’t start until it comes to pressure.
They do come out a little puffed up when cooked in the IP, that is normal- they deflate while resting
These were great! Loved the texture. A little salty so next time I will omit the salt as all the cheese and bacon give it what it needs!
I tried the Instant Pot method but they didn’t set. I realized my Instant Pot model does not come to pressure when using the Steam function (my old one used to 😣). Have you tried these with the “pressure” function or the “Sous Vide” function of the instant pot? Thanks!
I haven’t tried the ‘pressure’ function on mine, and mine doesn’t have the sous vide option– but that one sounds like the way to go– but I don’t know time/and how that function works with IP since I haven’t used it yet.
Followed the IP directions exactly as written. Made sure to cover the egg bites pan. Did steam function on high for 10 min. Quick Released and let cool uncovered. They turned out PERFECT!
Was very excited about these. Followed instructions and ingredients exactly for the IP method. After 10 min on steam function mine were still liquid. In the directions it said to release the pressure but mine didn’t come to pressure on this setting. Checked everything to make sure it was on right. Tried again and it still didn’t come to pressure on this setting. Finally I googled another recipe and she instructed to cook on high pressure. I did that and my IP came to pressure no problem. They were definitely over cooked due to the other attempts. Wondering if the steam function is the issue?
huh that is interesting! I always use the ‘steam’ function on mine and it does still release pressure. I know a lot of IPs are different.
These are amazing and are going to save me so much money! Literally better than the Starbucks version
HOWEVER… if you use an instant pot you might need to leave them in there for way longer than the recipe calls for.
Initially, I steamed them on high for 10 mins, but they were straight goop when they came out, so I ended up steaming them for an additional 3 minutes and they still weren’t ready so I did another 6 minutes and let them do natural steam release and they came out amazing.
WHEN I MAKE THESE AGAIN I will probably try 15 minutes on HIGH steam, natural release for 5 minutes or so, and see how they are. They turned out amazing even though I had to pop them back in the instantpot a few extra times so don’t be afraid to play around with them 🙂 Alex you did it again these are great!