Copycat Starbucks Bacon-Gruyère Egg Bites

4.68 from 83 votes

Servings: bites

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.

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.

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.