These Starbucks Sous Vide Egg Bites are a creamy, cheesy copycat made with eggs, bacon, Gruyère, and Monterey Jack cheese. They cook slowly in 4-ounce Mason jars using the sous vide method for a soft, velvety texture that’s perfect for breakfast or meal prep.
Starbucks egg bites are such an easy grab-and-go breakfast, but they’re also surprisingly simple to make at home. Making a batch ahead means I can keep them in the refrigerator and have a quick breakfast ready when I need one.
Why I Love This Recipe
Ingredient Notes
- Eggs: Large eggs create the base of the egg bites. Six eggs will make six individual egg bites.
- Milk or Heavy Cream: Either works in this recipe. Heavy cream will give the egg bites a slightly richer, creamier texture, while milk keeps them a little lighter.
- Bacon: Cook the bacon until crisp, then crumble it before adding it to the egg mixture. Three strips give you bacon throughout the bites without overwhelming the eggs.
- Gruyère Cheese: Adds a rich, slightly nutty flavor that gives these egg bites that familiar Starbucks Bacon & Gruyère taste.
- Monterey Jack Cheese: Melts smoothly and adds a mild, creamy cheese flavor that pairs well with the Gruyère.
- 4-Ounce Mason Jars: You’ll need six 4-ounce heat-safe Mason jars with lids for cooking the individual egg bites in the sous vide water bath.
Be sure to check out the full recipe and ingredient list below
How To Make Sous Vide Egg Bites
- Fill a large container or pot with water and attach the sous vide immersion circulator. Preheat the water bath to 172°F (78°C).
- In a medium bowl, whisk the eggs and milk or heavy cream until completely combined.
- Lightly spray the inside of six 4-ounce Mason jars with cooking spray.
- Divide the cooked, crumbled bacon evenly among the jars.
- Divide the shredded Gruyère evenly among the jars.
- Pour the egg mixture into each jar, filling each about ¾ full.
- Sprinkle the Monterey Jack cheese evenly over the egg mixture.
- Place the lids on the jars and tighten until fingertip tight—snug, but not tightly sealed.
- Carefully lower the jars into the preheated sous vide water bath.
- Cook at 172°F for 90 minutes.
- Carefully remove the hot jars from the water bath using tongs or a jar lifter.
- Let the jars cool for a few minutes before carefully removing the lids. Serve the egg bites warm.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Use 4-ounce jars: Stick with the smaller Mason jars so the egg bites cook evenly in the 90-minute cooking time.
- Don’t overtighten the lids: Screw them on just until fingertip tight. Overtightening can prevent air from escaping as the jars heat.
- Keep the egg mixture below the waterline: This helps the egg bites cook evenly throughout.
- Don’t overfill the jars: Leave some room at the top instead of filling them completely.
- Divide the fillings evenly: Spread the bacon and cheeses among all six jars so every egg bite has a little of each.
- Remove the jars carefully: The glass and lids will be very hot after 90 minutes. Use tongs or a jar lifter and allow them to cool slightly before opening.
- Make them ahead: These are great for meal prep. Make a batch and refrigerate them for quick breakfasts throughout the week. 🥚🥓🧀
FAQs About Starbucks Sous Vide Egg Bites
What is sous vide cooking?
Sous vide is a cooking method that uses a temperature-controlled water bath to cook food slowly and evenly. For these egg bites, it creates the soft, creamy texture Starbucks egg bites are known for.
Do I need a sous vide machine to make these egg bites?
For this particular recipe, yes. An immersion circulator keeps the water at a steady 172°F, which allows the eggs to cook gently and evenly.
Can I add vegetables to the egg bites?
Yes. Try finely chopped spinach, bell peppers, mushrooms, or green onions. Cook vegetables that release a lot of moisture before adding them to the jars.
What other types of cheese can I use?
Cheddar, Swiss, Pepper Jack, Gouda, or mozzarella can be substituted. You can also combine two cheeses to create your own version.
How long can I store Starbucks Egg Bites in the refrigerator?
Store cooled egg bites covered in the refrigerator for up to 3–4 days. Reheat only the amount you plan to eat.
Can I freeze sous vide egg bites?
Yes. Remove the cooled egg bites from the jars and freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Copycat Recipes I Love
Starbucks Sous Vide Egg Bites
Starbucks Sous Vide Egg Bites are a creamy, cheesy copycat made with eggs, bacon, Gruyère, and Monterey Jack cheese. They cook gently in a sous vide water bath for a soft, velvety texture that's perfect for breakfast or meal prep.
Ingredients
- 6 large eggs
- ¼ cup milk or heavy cream
- 3 strips bacon, cooked and crumbled
- ¼ cup shredded Gruyère cheese
- ¼ cup shredded Monterey Jack cheese
- 6 (4-ounce) heat-safe Mason jars with lids
Instructions
- Fill a large container or pot with water and attach the sous vide immersion circulator. Preheat the water bath to 172°F (78°C).
In a medium bowl, whisk the eggs and milk or heavy cream until completely combined.
Lightly spray the inside of six 4-ounce Mason jars with cooking spray.
Divide the cooked, crumbled bacon evenly among the jars.
Divide the shredded Gruyère evenly among the jars.
Pour the egg mixture into each jar, filling each about ¾ full.
Sprinkle the Monterey Jack cheese evenly over the egg mixture.
Place the lids on the jars and tighten until fingertip tight—snug, but not tightly sealed.
Carefully lower the jars into the preheated sous vide water bath.
Cook at 172°F for 90 minutes.
Carefully remove the hot jars from the water bath using tongs or a jar lifter.
Let the jars cool for a few minutes before carefully removing the lids. Serve the egg bites warm.
Notes
Use six 4-ounce heat-safe Mason jars and lightly spray the insides before filling. Fill each jar about three-quarters full and tighten the lids only until fingertip tight. Keep the egg mixture below the waterline while cooking at 172°F for 90 minutes. Carefully remove the hot jars with tongs or a jar lifter and let them cool slightly before opening.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 21gSaturated Fat: 10gUnsaturated Fat: 11gCholesterol: 237mgSodium: 499mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 18g
You are speedy fast! I was so happy to see this when I googled searched. What size mason jars did you use?
Sorry, didn’t read closely enough. Hate when people do that. I see they are 4oz! Thanks
LOL I do that all the time
So, thought I’d go all hispter and not pop these guys out of the mini ball jars. Mistake when not using Pam or an organic Pam alternative!!!!!! Getting the baked on eggs off the jars (even after TWO Heavy Duty wash cycles in the dishwasher!!!) was A LOT OF HARD WORK!!!! The main reason (other than taste!) to mass produce these on the weekend is EASE AND SIMPLICITY!!! If you do not use a base to make them pop out of the jars easily, you are in for an effort! Not a deal breaker, because, YUM!!!!, but a toothbrush, dawn,+baking soda is NOT my idea of EASY!!!!
Also, does anyne know if you can re-use the lids to make another batch? I see on canning blogs, that the lids are one-time use only, but think this isn’t a similar application?
yes you can reuse the lids 🙂
I just have a plastic tub container to soak the jars overnight. Wipe them with sponge next day and put in dishwasher. I do that before I heat the next morning souvide bites in microwave, so I won’t mix them up in the plastic tub.
Did you seal the jars with a vacuum sealer or just by closing the lid?
Just closing the lid 🙂
I love these at starbucks so I loved finding this recipe. I do not have a sous vide and also googled how to mock it. I used my calphalon large pot with basket and frequently checked temp and stirred water. Otherwise followed the recipe as stated but doubled to use 12 jars. I also used soy milk. Results were good but I feel like it turned out more bland than starbucks. They are very moist and look awesome but maybe aged cheeses would add some flavor.
Thx for the recipe!
I think the Sous Vide helps a lot to keep the flavor in.
You mentioned using your instapot as your souls vide. How did you do that? Want to use my instapot instead of buying a separate appliance.
I do not use my Instant Pot as a sous vide that is another appliance made by instant pot 🙂
Would you share what appliance you used?
Sous Vide from instant Pot
Good recipe. these is not eggs but cottage cheese! I wonder what adding cottage cheese to this recipe would do. Also, the one time I tried these at Starbucks they seemed lightly seared or toasted on the outside. Any insight as to the best way to replicate this? A quick toss in the frying pan?
yes you could either tourch them or throw them in a pan for a few seconds 🙂
The “sear” you see from Starbucks is from the oven cooking the egg bites which are refrigerated. They cook in specialized ovens for +/- one minute. The closest appliance I have found that cooks food like Starbucks or Starbucks food if you buy it and cook it at home is the Phillips airfryer. Use the grill pan and heat in the airfryer at mid temperature for the same appearance. The airfryer does NOT dry out for like an conventional oven does.
Tried this morning- VERY good! Thank you.
Glad you liked it 🙂
Hi, do you have to have the machine or anyway to make this in the oven?? Or IP?
You can do them in the oven or in the instant pot but it is a different consistancy
how can I make these in the instantpot??
These are amazing. I’ve made them a few times already… three Sundays in a row! This last time I doubled the recipe and made a dozen so I could freeze a bunch. I’m not sure what was different about mine, but when I reheated one of them in the microwave, the texture was so gross. It was like a firm sponge. So much different than when they are refrigerated and reheated. How did you freeze yours? I had one right when they were done and they came out perfectly. So, I was bummed that I had to toss out 11 of the dozen I made. The texture was so off-putting, I couldn’t eat them.
hummm not sure what happened that stinks so sorry 🙁
If you used milk remember it has water. When you freeze them the molecules condense. Once you unfreeze then cook them in the microwave, the molecules expand quickly giving the spongy texture.
You could try letting them thaw thoroughly allow the water molecules to expand slowly and then heating then in the oven wrapped in parchment paper to steam them. Unwrap and broil for a few seconds to give the finished appearance and taste.
Or after unthawing pop them in an airfryer if you have one.
Thanks so much! That makes sense. 🙂 That texture was pretty awful, so knowing what happened definitely helps.
Another blogger (wellness mama) say : less cook for freezer bites ( 10 min less). Then complete cook in microwave oven when need to eat. Also use cottage cheese! and mature cheese. muuuuah !
Does anyone know how one would make these in an IP without the attachment? So want to make these!!!
I just bought a sous vide machine and this is the first recipe that I am trying. They are in the water as I write this.
I have a dumb question… you say to set the sous vide fir the correct temp. Am I correct in assuming that the water needs to come up to the correct temp before you put the jars in the water? My sous vide doesn’t have a lot of instructions with it.
You can put almost anything into the water bath while your sous vide preheats. I think that method is best in this case to prevent your jars from breaking.
Are people bringing the water to temp and then putting the jars in…. I did it that way once… but just now blew the bottom out of 2 jars by putting them in the hot water…. they are ball jars.
Another blogger (wellness mama) say : Less cook for freezer bites ( 10 min less). Then complete cook one minute in microwave oven when need to eat. Also she use cottage cheese! and mature cheese
Delish thanks. Have you done a nutrition card for these? Should we assume that that stats are about the same as the real Starbucks ones?
If you put the mix in mason jars and seal them, then put the sealed mason jars in hot water, don’t the mason jars break or even explode? Are the mason jars submerged?
Tempted but worried,
Robert
yes the jars are fine in the sous vide submerged
I just made these from your recipe this morning…AMAZING!
So glad you liked them 🙂
Do you think this would work if you made one giant egg bite, as in a frittata?
Do you think this would work as a giant egg bite, frittata style?
Yes But I have not tried that
you can also make these without a sous vide. just bake them in the oven in a water bath. I put a tin foil “lid” over each custard cup. Baked them at 170 for about 90 minutes and they turned out great! They will be great for those 12 hour night shifts.
I sprayed my jars, two slid from my fingers and hit the floor.
just kidding, thanks for the recipe.
Do you use any salt, pepper or other spices in the egg mixture?
Can you leave the eggs in the jar till you use??
yes you can