Sous Vide Egg Bites Starbucks Copycat

Love creative egg recipes? Try my Turkish eggs, spinach frittata, egg white omelette, or crustless quiche next. 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 own homemade version. Friends, it is so easy!

Why I love this recipe

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. I like to make a big batch of egg bites 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 will guarantee no rubbery egg bites ever.

Ingredients needed

Eggs. Room temperature. Gruyere cheese. To give the egg bites a rich cheesy flavor. Gruyere cheese also melts really well. Cream cheese. Adds creaminess and richness to the bites. Kosher salt and black pepper. To taste.

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 onion.

How to make Starbucks sous vide egg bites

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Blend the eggs, cream cheese, gruyere cheese, salt, and pepper. Step 2- Cook the ingredients for all egg bites. Pan-fry or bake the bacon slices until they are crispy. Crush and set them aside. 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 3- Assemble the egg bites. Get six jars. 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. Pour the egg mixture on top. Step 4- Sous vide. Close the lids. Submerge the jars into the water bath. Set the timer to 40 minutes. Step 5- Remove the jars from the water bath. Use a butter knife to easily remove the egg bites from the jars.

Recipe tips and variations

Do not use silicone egg bite molds for the sous vide, as it will disintegrate once it hits the warm water. 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 up on the 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. Oven bake the egg bites by distributing the mixture amongst a muffin tin or baking dish and baking at 180C/350F for 15 minutes.

Storage instructions

To store: Leftovers can be stored in an airtight container or bag. Egg bites last up to 5 days in the fridge. Simply heat some water in a cooking pot (I like a larger one, so the water is evenly distributed). Mount a thermometer to the side of the pot to monitor the temperature and keep it at around 77C/170F. Add the jars of egg bites and cook for 40 minutes. 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.