Bacon & Gruyere Sous Vide Egg Bites are copycats of Starbucks but might even be BETTER!
I’ve been holding out on you. I received a sous vide circulator for Christmas…last year. I haven’t had a huge amount of time to play around with it besides the occasional steak and these egg bites, but I want to get better at using it this year!
As soon as I had the egg bites at Starbucks, I knew I needed to learn how to make them so they didn’t cost me an arm and a leg. They’re a favorite around my house, and perfect for grabbing in the morning to bring in your breakfast or lunch.
This recipe makes six, and is easy to double if you are used to eating two at a time, as long as you have the space in your cooking container. I adapted a few different recipes I tried to come up with these ratios. The result is soft, puffy eggs with a nice salt from the bacon.
For information about how to start using a Sous Vide circulator, you can read more about it here. And if you’re ready to take the plunge, you can look into getting a Joule, like I have, here, or the other popular choice, Anova brand (affiliate links).
Local Spotlight: PCF bacon, as always. And eggs from the farmers market!
xxHillary
Starbucks Copycat Bacon & Gruyere Sous Vide Egg Bites
Ingredients
- 1/3 C. cottage cheese
- 2 T. heavy cream
- 1/4 t. Himalayan sea salt
- 6 eggs
- 1/4 C. Monterey Jack cheese
- 1/4 C. Gruyere cheese
- 3-4 slices of bacon
- 1 T. unsalted butter melted
- cooking spray
Instructions
- Preheat Sous Vide water to 185 degrees Fahrenheit.
- Cook bacon strips and chop into one inch pieces.
- Combine all ingredients except bacon and cooking spray in a bowl or blender together.
- Blend with an immersion blender or blender until smooth.
- Grease six 4oz. jars with cooking spray.
- Divide egg mixture evenly into jars.
- Add a few pieces of bacon into each jar, poking down into the egg mixture with a fork or spoon.
- Seal jars until finger-tight.
- Lower jars into water and cook for 22 minutes.
- Remove from the water and set on the counter until they all pop to seal.
- Eat immediately, place in fridge for up to a week, and reheat for 45 seconds in the microwave, without the lid.
- #enJOY!
Dude! I hear these are so good. Gonna have to make them.
Yesssss!
What temperature do we cook it at?
The first step is to preheat your SV water to 185*F. Hope this helps!
can you freeze these?
If you double recipe does the cook time double?
It shouldn’t! Just use enough water to cover all the jars!
Great question! I have no idea. Sorry!
When I lowered the jars into the preheated water it naturally dropped the temperature several degrees. Do I start the timer immediately or wait in the water to heat to 185 degrees then start the temperature??
Great question! I don’t worry about it too much because eggs are kind of flexible! They’ll continue cooking once you take them out of the water for a little while too.
Made these tonight. Substituted half and half for heavy cream. It was delicious. So velvety.
Ooooh yummmmm🎉
I received a sous vide for my birthday in January, and this was the first thing I wanted to make. They were soooo much better than the Starbucks egg bites (which I love). I will be making these again and again!
Thank you for the recipe!
I also think they’re better! So velvety!