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Inspired by Starbucks, this sous vide egg bites recipe with Gruyère cheese and bacon will make you think you're at the popular coffee shop.
I'm all about eggs for breakfast - from breakfast egg rolls to hash brown egg muffins to a butternut squash frittata.
But have you ever thought of making eggs with a sous vide machine? Up until Starbucks introduced them a few years ago, I hadn't either. I'll admit I was a little skeptical at first, but at this point I almost look forward to them more than the coffee!
So when my cousin gave me a sous vide machine, I immediately knew I had to recreate these egg bites myself. With my favorite being the bacon & gruyère, I figured that was a good place to start.
The preparation is simple enough. Once you blend everything together, simply through in the water bath and let the machine do its work. By using a sous vide, you get light and fluffy eggs that are perfectly cooked. And best of all, you can freeze the leftovers and just warm up later.
So if you are looking to recreate Starbucks' sous vide egg bites recipe, give this one a try!
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Ingredient Notes
- Eggs - the fresher the better when it comes to these bites.
- Cheese - cottage cheese is important as it helps lighten the egg bites and keeps them from being too dense. The Gruyère is for sharpness and Monterey Jack for creaminess.
- Bacon - adds texture and flavor. Plus who doesn't love bacon?
Ingredient Swaps
You don't have to make this exactly like Starbucks. You can mix up some of the ingredients including:
- If you don't have cottage cheese, ricotta or Fromage Blanc work well.
- While I like the flavor of Gruyère and Monterey Jack, any type of cheese will work - from cheddar to Swiss to havarti.
- You can never go wrong with bacon, but pancetta or prosciutto are good substitutes.
Step-by-Step Photos
Cook the bacon until crisp and set aside. Then add all of the egg bite ingredients to a blender or food processor and puree until smooth.
Add an even amount of bacon to 6 (4 oz) mason jars sprayed with non-stick spray. Pour even amount of egg mixture in each and screw the tops. Submerge in water that is at 170ºF and cook for 1 hours or until eggs are set.
Remove the eggs from the jars and sprinkle some additional cheese on top. Broil for 1-2 minutes or until browned.
FAQs
Sous vide is French for "under vacuum." It typically involved sealing food in a bag and cooking in a water bath at a precise temperature.
With these egg bites, we replace the vacuum sealed bag with 4 oz mason jars.
I'm partial to the Anova, but there are plenty of options out there.
I tried making them with some simmering water and the eggs were overcooked. You need a sous vide machine for this recipe to turn out correctly.
You can but you'll need to increase the amount to 10 egg whites to make up the difference of removing the yolks.
These egg bites are not meant to be runny. They should be just set up and the hour time should be just right.
You can keep in an airtight container in the fridge for 3-5 days. You can also place in the freezer for up to 3 months and just reheat in the microwave when ready.
Variations
Bacon and Gruyère isn't the only type of egg bite you can make. Some variations of these egg bites include:
- Roasted Red Pepper - 6 eggs, 6 tbsp cottage cheese, ⅔ cup Monterey Jack cheese, ½ cup roasted red peppers, ¼ cup spinach, ¼ salt
- Broccoli and Cheddar - 6 eggs, 6 tbsp cottage cheese, ⅔ cup sharp cheddar cheese cheese, ½ cup broccoli, ¼ salt
- Kale and Mushroom - 6 eggs, 6 tbsp cottage cheese, ⅔ cup Monterey Jack cheese, ½ cup cooked mushrooms, ¼ cup kale, ¼ salt
- Green Chili - 6 eggs, 6 tbsp cottage cheese, ⅔ cup Pepper Jack cheese, ½ cup diced green chilis, ¼ salt
Pro Tips/Recipe Notes
- If you don't have mason jars, you can pour individual amounts in plastic bags, but they won't look very pretty.
- When screwing the lid on, screw the lid tightly, then unscrew by one turn. Too tight and they might explode.
- To get some extra flavor, add some cheese on top and broil the egg bites for 1-2 minutes once they're cooked.
Other Breakfast Recipes
If you’ve tried this sous vide egg bites recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sous Vide Egg Bites
Ingredients
- 6 eggs
- 6 tbsp cottage cheese
- ⅓ cup Gruyère cheese, shredded
- ⅓ cup Monterey Jack cheese, shredded
- ¼ tsp salt
- 8 slices bacon, cooked and chopped
Instructions
- Fill a large stockpot halfway up with water. The mason jars you use should be all the way submerged. Add your Sous Vide to the side of the pot and turn to 170ºF. While your water is heating up, prepare the egg bites.
- Add the eggs, cottage cheese, Gruyère, Monterey Jack and salt to a blender or food processor. Puree until smooth.
- Spray 6 (4 oz) mason jars with non-stick spray. Add an even amount of bacon in each jar. Pour an even amount of the egg mixture into each jar. Wipe the rim to make sure it is clean. Screw the tops, but not too tightly. I screw on and then unscrew one turn.
- Submerge the jars in the water and cook for 1 hour or until the eggs are completely set.
- Remove when done and if desired, sprinkle a little Gruyère on top and broil until browned.
Notes
- If you don't have mason jars, you can pour individual amounts in plastic bags, but they won't look very pretty.
- When screwing the lid on, screw the lid tightly, then unscrew by one turn. Too tight and they might explode.
- To get some extra flavor, add some cheese on top and broil the egg bites for 1-2 minutes once they're cooked.
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