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These copycat Starbucks sous vide egg bites are cheesy, creamy, and packed with protein! They are easy to make and cook perfectly every time.
Table of Contents
Why you need to make my sous vide egg bites
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 homemade version. Friends, it is so easy!
- 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: Like air fryer egg bites and egg bites with cottage cheese, I like to make a big batch of these 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 ensures that you’ll never have rubbery egg bites again.
Love creative egg recipes? Try my Turkish eggs, spinach frittata, egg white omelette, or crustless quiche next.
Key Ingredients
- Eggs. Room temperature is best, especially as we are working with the sous vide.
- Gruyere cheese. I find Gruyere cheese melts easily but also provides a rich, cheesy flavor. Mozzarella cheese or Cheddar cheese will also work.
- Cream cheese. Adds creaminess and richness to the bites.
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 onions.
How to make sous vide egg bites
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Blend the eggs, cream cheese, gruyere cheese, salt, and pepper.
Step 2– Pan-fry or bake the bacon slices until they are crispy. Crush and set them aside.
Step 3- 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 4- 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.
Step 5- Pour the egg mixture on top.
Step 6- Close the lids. Submerge the jars in the water bath. Set the timer to 40 minutes.
Step 7- Remove the egg bites from the mold and enjoy.
Arman’s recipe tip
Do not use silicone egg bite molds for the sous vide, as they will disintegrate once they hit the warm water. I recommend glass molds or even jam jars (I tested in both, and the jam jars are super affordable).
Recipe variations
- 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 the amount of 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.
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. I recommend checking the cream cheese label to ensure it doesn’t contain any ingredients that may be unsafe for people with celiac disease.
Heat some water in a cooking pot (I prefer a larger one, as it allows the water to be evenly distributed). Mount a thermometer on the side of the pot to monitor the temperature and maintain it at approximately 77 °C (170°F). Add the jars of egg bites and cook for 40 minutes.
More sous vide recipes to try
- Sous vide steak
- Sous vide chicken breast
- Sous vide pork chops
- Sous vide chicken thighs
- Sous vide salmon
If you’ve enjoyed this Sous Vide Egg Bites recipe, please give it a star rating. It really helps others thinking of making it.
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
- Leftovers can be stored in an airtight container or bag. Egg bites last up to 5 days in the fridge.
- No sous vide: Heat some water in a cooking pot (I prefer a larger one, as it allows the water to be evenly distributed). Mount a thermometer on the side of the pot to monitor the temperature and maintain it at approximately 77 °C (170°F). Add the jars of egg bites and cook for 40 minutes.
I love how fun these are to make and serve! The kids love them!
This are eggs in completely different way. Thank you so much really.
One day followed this recipe. But used different cheese and still it was really amazing.
Egg bites were awesome yummmm
For this recipe I was searching for this kind of cheese. But I am not able to find it. Do you have some replacement/other type of cheese?
Never heard of this cheese before. Maybe I can find it in some shop. If not, what can be substitute for this cheese?
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.