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These copycat Starbucks sous vide egg bites are cheesy, creamy, and protein-packed! I love how easy they are to prep and customize.
Love creative egg recipes? Try my Turkish eggs, frittata, egg white omelette, or crustless quiche next.
I’m always looking for creative ways to enjoy eggs, and ironically, Starbucks gives me all the fun new ideas. Recently, I’ve been so obsessed with their sous vide egg bites that I had to make our own homemade version. Friends, it is so easy!
Table of Contents
Why I love this recipe
- It’s cheaper than Starbucks. On average, a serving of egg bites at Starbucks costs around $4.99. With this homemade version, a serving costs less than 50 cents.
- Perfect for meal prep. I like to make a big batch of egg bites on the weekend and enjoy them as a filling grab-and-go breakfast during the week.
- No need for a sous vide machine. While using the machine is hands-off, I’ve included ways to make it without one (and even in the oven!).
- Incredible texture. Sous vide cooking will guarantee no rubbery egg bites ever.
Ingredients needed
- Eggs. Room temperature.
- Gruyere cheese. To give the egg bites a rich cheesy flavor. Gruyere cheese also melts really well.
- Cream cheese. Adds creaminess and richness to the bites.
- Kosher salt and black pepper. To taste.
For the 3 flavors
- Bacon and gruyere: Add finely chopped bacon pieces and extra gruyere cheese.
- Spinach and mushroom: Blanched or boiled spinach, sliced mushrooms, minced garlic, and a touch of oil to cook the mushrooms.
- Red pepper: Roasted red bell peppers and thinly sliced green onion.
How to make Starbucks sous vide egg bites
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the eggs, cream cheese, gruyere cheese, salt, and pepper.
Step 2- Cook the ingredients for all egg bites. Pan-fry or bake the bacon slices until they are crispy. Crush and set them aside.
In a skillet, heat some oil and cook the mushrooms until tender. Add the chopped spinach and garlic. Cook for a few more minutes and set aside.
Step 3- Assemble the egg bites. Get six jars. Add bacon and grated gruyere cheese to two jars. Add the spinach and mushroom mixture to another two jars. Lastly, place roasted sliced peppers and sliced green peppers in the bottom of the remaining jars. Pour the egg mixture on top.
Step 4- Sous vide. Close the lids. Submerge the jars into the water bath. Set the timer to 40 minutes.
Step 5- Remove the jars from the water bath. Use a butter knife to easily remove the egg bites from the jars.
How to make this without a sous vide machine
Simply heat some water in a cooking pot (I like a larger one, so the water is evenly distributed). Mount a thermometer to the side of the pot to monitor the temperature and keep it at around 77C/170F. Add the jars of egg bites and cook for 40 minutes.
Recipe tips and variations
- Do not use silicone egg bite molds for the sous vide, as it will disintegrate once it hits the warm water.
- Change the cheese. Try Swiss cheese, Monterey jack cheese, feta cheese, or cheddar.
- Make them creamier by adding a splash of heavy cream or whole milk to the egg mixture.
- Make egg white bites by omitting the yolks and doubling up on the egg whites.
- Increase the protein. Using cottage cheese or ricotta cheese instead of cream cheese is another great way to increase the protein content.
- Use different mix-ins like sausage, tomatoes, ham, and broccoli.
- Oven bake the egg bites by distributing the mixture amongst a muffin tin or baking dish and baking at 180C/350F for 15 minutes.
Storage instructions
To store: Leftovers can be stored in an airtight container or bag. Egg bites last up to 5 days in the fridge.
To freeze: Let the egg bites cool. Once cool, place them in individual ziplock bags and store in the freezer for up to 6 months.
Frequently asked questions
Yes, these are gluten-free. We recommend that you always check the cream cheese label to ensure that it doesn’t contain any ingredients that may be unsafe for people with celiac disease.
Yes! You can make Instant Pot egg bites by placing the jars at the base of an Instant Pot and pressure cooking for 7 minutes. Allow the pressure to naturally release for 10 minutes before removing them.
More sous vide recipes to try
- Sous vide steak
- Sous vide chicken breast
- Sous vide pork chops
- Sous vide chicken thighs
- Sous vide salmon
Sous Vide Egg Bites
Video
Ingredients
- 6 large eggs
- 1/2 cup Gruyere cheese measured grated
- 1/4 cup cream cheese softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bacon and Gruyere
- 1/4 cup Gruyere cheese
- 4 slices bacon
Spinach and mushrooms
- 1/4 cup baby spinach loosely packed
- 1/4 cup mushrooms sliced
- 1 tablespoon garlic minced
Egg white and roasted red pepper
- 2 large egg whites
- 2 tablespoons roasted red peppers
Instructions
- Preheat the water bath using the sous vide cooker to 77C/170F.
- In a blender, combine eggs, grated cheese, cream cheese, and salt and pepper until smooth.
- In a frying pan, cook the bacon until crispy, crush and set aside.
- In the same pan, cook mushrooms until tender, add spinach and garlic, and cook until translucent.
- Place jars on the table and place in 2 jars on the bottom crushed bacon and sprinkle with grated gruyere. In the other 2 jars place on the bottom spinach and mushroom mixture and in the final 2 jars, add an egg white to each one, followed by the red peppers.
- Divide the blended egg mix among the 6 jars.
- Close the lids and submerge the jars in the water bath. Set the timer to 40 minutes.
- Remove the jars from the water bath and using a butter knife, gently push out the eggs from the jars.
Notes
Nutrition
Originally published November 2022, updated and republished May 2024
love them. made them in the oven as directed using silicone cups to prevent sticking. just a perfect recipe. thank you.
🙂 Great, Carm! 🙂
Truly BETTER than Starbucks and so easy to customize.
Any advice if you don’t have a sous vide machine? Thanks!
Yes, included a section on making these without one!
Love the recipe. 🙂 But! The glass jars are a nightmare to clean – is there another vessel option for cooking these that’s water tight? Thankyou!!
Honestly, with all our recipe testing, the glass jars were the best. I tried a few others and they were worse. Do you grease them before adding the egg mixture?
Excellent! Thank you so very much! Tastier than Star****s! I sautéed finely diced shallots, mushrooms, thyme, Gruyère and shopped uncured ham! Fabulous! Thank you for sharing the “basic recipe.
I’d like to know the answer to this question, too. You don’t show the jars in the picture and don’t describe them that I could find. Are they ball jars? Which size? Do you screw the lids on tight? More info pretty please 🙂
If like to know the answer to this question, too. You don’t show the jars in the picture and don’t describe them that I could find. Are they ball jars? Which size? Do you screw the lids on tight? More info pretty please 🙂
Sorry, Suz! 6 ounce jars. The lids stay intact 🙂
I would love to know a little bit more about the “hardware” in this recipe. What size jars did you use? I like the covers, do you have a link for purchase?
Thanks for the fun recipes, I look forward to trying them!
Yes I can’t seem to locate those jars you are using.
I, too, would like to know which jars the chef used. I am also confused on his post for “runny yolks with firm whites” what am I missing, or, will the chef care to elaborate on?
Is there anyone who has cooked the recipe able to help us out, please?
Could these be made in a muffin tin, set into a tray of water, in the oven??
I wouldn’t- I think it will seep water in.