Starbucks Sous Vide Egg Bites
Discover how to make Starbucks Sous Vide Egg Bites at home with this easy recipe. Enjoy the same creamy texture and delicious flavor with customizable ingredients. Perfect for breakfast or a quick snack!
If you’ve ever visited Starbucks, you might have noticed their delicious and protein-packed Sous Vide Egg Bites. These creamy, savory bites are a popular choice for breakfast or a quick snack on the go. The good news is, you don’t have to wait in line to enjoy them!
With this simple and easy-to-follow recipe, you can recreate Starbucks Sous Vide Egg Bites right in your own kitchen. Using a sous vide method, you’ll achieve the same velvety texture and rich flavor that make these bites so irresistible. Perfect for meal prep, these egg bites are customizable to your taste and can be enjoyed any time of day.
Sous Vide Egg Bites Ingredients
Starbucks Sous Vide Egg Bites Recipe
- Preheat Sous Vide: Turn on your sous vide immersion circulator and set it to 172°F (78°C).
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk (or cream) until well combined and slightly frothy.
- Prepare the Mason Jars: Spray the inside of each 4 oz mason jar with cooking spray to prevent sticking.
- Assemble the Egg Bites:
- Place a small amount of cooked, crumbled bacon at the bottom of each mason jar.
- Add a sprinkle of shredded Gruyere cheese on top of the bacon.
- Pour the egg mixture into each jar, filling them about three-quarters full.
- Top each jar with a sprinkle of shredded Monterey Jack cheese.
- Seal the Jars: Carefully place the lids on the jars and screw them on until they are “fingertip tight” – this means snug but not overly tight to allow air to escape during cooking.
- Sous Vide Cooking: Submerge the sealed jars in the preheated water bath, making sure they are fully submerged and not touching each other. Cook for 90 minutes.
- Finish and Serve: After 90 minutes, remove the jars from the water bath using tongs. Let them cool slightly before opening. Serve warm and enjoy!
Tips & Tricks
- Use High-Quality Ingredients:
- Opt for fresh, high-quality eggs and cheeses for the best flavor and texture.
- Experiment with different types of cheese and meats to customize your egg bites to your taste.
- Fingertip Tight Sealing:
- When sealing the mason jars, ensure they are “fingertip tight.” This means they should be snug but not overly tight, allowing air to escape during cooking and preventing the jars from cracking.
- Avoid Overfilling:
- Fill the jars only three-quarters full with the egg mixture to allow room for expansion during cooking.
- Pre-Cook Meats and Vegetables:
- Cook any meats (like bacon, sausage, or ham) and vegetables (like spinach or mushrooms) before adding them to the jars. This ensures they are fully cooked and prevents excess moisture from affecting the texture of the egg bites.
- Consistent Jar Placement:
- Place the mason jars in the sous vide water bath so they are fully submerged and not touching each other. This ensures even cooking.
- Cool Before Opening:
- Let the jars cool slightly before opening to avoid burns from hot steam.
- Batch Cooking:
- Prepare a larger batch of egg bites to have ready-made breakfasts or snacks for the week. They store well in the refrigerator for up to a week or in the freezer for up to a month.
- Reheating:
- For the best texture, reheat frozen egg bites in the microwave for about 1 minute, or until heated through. You can also reheat them in a toaster oven for a slightly crispier exterior.
- Add Fresh Herbs and Spices:
- Enhance the flavor by adding fresh herbs like chives, parsley, or dill, and spices like paprika or black pepper to the egg mixture.
- Experiment with Flavors:
- Get creative with your ingredients. Try adding sautéed onions, bell peppers, or different types of cheeses to vary the flavors and keep things interesting.
FAQs about Starbucks Egg Bites
Starbucks Sous Vide Egg Bites
Yield:
6
Prep Time:
1 minute
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 31 minutes
Discover how to make Starbucks Sous Vide Egg Bites at home with this easy recipe. Enjoy the same creamy texture and delicious flavor with customizable ingredients. Perfect for breakfast or a quick snack!
Ingredients
- 6 eggs
- 1/4 cup milk or cream
- 3 strips of bacon cooked
- 1/4 cup Gruyere cheese
- 1/4 cup Monterey jack cheese
- 6 4 oz mason jars
Instructions
- Preheat Sous Vide: Turn on your sous vide immersion circulator and set it to 172°F (78°C).
- Prepare the Egg Mixture: Whisk together eggs and milk (or cream) in a large bowl until well combined and slightly frothy.
- Prepare the Mason Jars: Spray the inside of each 4 oz mason jar with cooking spray.
- Assemble the Egg Bites: Place a small amount of cooked, crumbled bacon at the bottom of each jar. Add a sprinkle of shredded Gruyere cheese on top of the bacon. Pour the egg mixture into each jar, filling them about three-quarters full. Top each jar with a sprinkle of shredded Monterey Jack cheese.
- Seal the Jars: Carefully place the lids on the jars and screw them on until they are "fingertip tight" (snug but not overly tight to allow air to escape during cooking).
- Sous Vide Cooking: Submerge the sealed jars in the preheated water bath, making sure they are fully submerged and not touching each other. Cook for 90 minutes.
- Finish and Serve: After 90 minutes, remove the jars from the water bath using tongs. Let them cool slightly before opening. Serve warm and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 208mgSodium: 240mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 11g
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