Sous Vide Egg Bites

These copycat Starbucks sous vide egg bites are cheesy, creamy, and protein-packed! I love how easy they are to prep and customize. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 40

Total Time 41

Servings servings

Calories 137kcal

Author Arman Liew

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.

Video

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.

Nutrition