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!
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.