Light, cheesy, and creamy, these sous vide egg bites take egg muffins to the next level. Inspired by Starbucks, this recipe is easy to make at home.
Eggs for breakfast are pretty standard around here.
Recently, we’ve been obsessed with the famous Starbucks sous vide egg bites that we had to make our own homemade version.
Why this recipe works
- Cheaper than Starbucks. On average, a serving of egg bites at Starbucks comes in around $4.99. With this homemade version, a serving costs less than 50 cents.
- Easy to make ahead. You can make a big batch of egg bites on the weekend and enjoy a filling grab-and-go breakfast any day of the week.
- No need for a sous vide cooker. While using the machine is much more simple, you can make these bites without them, too.
- Easy to customize. From cheese to vegetables to bacon and ham, you can put anything you want in them!
What I love about this recipe is just how much more delicious they taste than the ones from Starbucks. Not only are they more flavorful, but they use healthier ingredients, too.
As mentioned earlier, this recipe calls for very simple and easy-to-find ingredients. Not only do we include a basic sous vide egg bite recipe, but we also include the three most popular Starbucks flavors- bacon and gruyere, spinach and mushroom, and egg white and red pepper. Here is what you’ll need:
- Eggs. Room temperature.
- Gruyere cheese. To give the egg bites a rich cheesy flavor. Gruyere cheese also melts really well.
- Cream cheese. To make the egg bites creamy and less dense.
- Salt and pepper. To taste.
Bacon and gruyere egg bites:
- Bacon. Baked and crushed.
- Gruyere. Grated.
Spinach and mushroom egg bites:
- Spinach. Sliced.
- Mushrooms. Sliced.
- Garlic. Crushed.
- Oil. To cook the mushrooms.
Egg white red pepper egg bites:
- Red peppers. Roasted and sliced.
- Spring onion. The green parts. Sliced.
How to sous vide egg bites
Simple is an understatement for this recipe. The sous vide cooker takes care of all the hard work so, besides some minimal prep, there isn’t much else that goes into it.
Step 1- Prepare the egg mixture
Start by adding the eggs in a blender, along with the shredded cheese and cream cheese. Add salt and pepper to taste and mix until fully combined.
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.
Roast red peppers and remove the peel. Slice the roasted red peppers and set aside. Slice the green onions.
Step 3- Assemble the egg bites and cook them
Start by setting the sous vide machine to 77C/170F degrees.
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.
Divide the egg mixture into 6 parts and pour into the jars.
Close the lids. Submerge the jars into the water bath. Set the timer to 40 minutes.
After 40 minutes, remove the jars from the water bath. Use a butter knife to easily remove the egg bites from the jars.
Can I make this without a sous vide machine?
Cooking food sous vide is easy when you have a sous vide machine. But it is also possible to sous vide without a fancy machine.
These egg bites are not an exception. You can make them even if you don’t own a sous vide machine.
Simply heat some water in a cooking pot. Mount a thermometer to the side of the pot to monitor the temperature and keep it at your desired degrees.
Put the jars filled with the egg mixture into the water. Cook for 40 minutes at 170F degrees.
The beauty of these egg bites is just how easy they are to customize with other mix-ins or to change them up to suit your dietary preferences. Here are some ideas:
- Change the cheese. Use shredded cheddar cheese instead of gruyere for a sharper and saltier flavor.
- Make them creamy. Add a splash of milk or cream to the egg mixture to make the egg bites creamier.
- Lower the calories. Omit the egg yolks for protein-rich egg bites.
- Increase the protein. Using cottage cheese instead of cream cheese is another great way to increase the protein content of egg bites.
- Amp up the veggies. Bell peppers, tomatoes, and yellow onions are some of the most versatile vegetables to use in egg bites.
To store: Leftovers can be stored in an airtight container or bag. Egg bites last up to 5 days in the fridge.
To freeze: Let the egg bites cool. Freeze sous vide egg bites in a single layer in a ziplock bag or in a shallow airtight container. Egg bites last up to 4 months in the freezer.
To reheat: Reheat sous vide egg bites in the microwave at 30-second intervals until they are heated through. Frozen sous vide egg bites can also be reheated in the sous vide machine. Set the temperature to 140F degrees and cook the egg bites for 15 minutes.
More sous vide recipes to try
- Chicken breast
- Pork chops
- Chicken thighs
Frequently asked questions
What temperature you should sous vide eggs largely depends on how long you are going to cook them and what level of doneness you are aiming to achieve.
Sous vide eggs at 145F degrees for 1 hour if you want eggs with a runny yolk and set whites. Set the sous vide machine to 147F degrees and cook the eggs for 45 minutes if you like a creamy yolk and fully set whites.
Cooking the eggs at 167F degrees for just 13 minutes results in a thick fully set yolk and fully set whites.
Sous vide egg bites are a healthy breakfast option as they are packed with protein. They are also low-carb, so perfect for a low-carb breakfast. Pair them with a smoothie or a bagel for a well-balanced meal.
Yes, these egg bites are gluten-free. We recommend you always check the cream cheese label to make sure it doesn’t contain any ingredients that may be unsafe for people with celiac disease.
- 6 large eggs
- 1/2 cup Gruyere cheese measured grated
- 1/4 cup cream cheese softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bacon and Gruyere
- 1/4 cup Gruyere cheese
- 4 slices bacon
Spinach and mushrooms
- 1/4 cup baby spinach loosely packed
- 1/4 cup mushrooms sliced
- 1 tablespoon garlic minced
Egg white and roasted red pepper
- 2 large egg whites
- 2 tablespoons roasted red peppers
Preheat the water bath using the sous vide cooker to 77C.
In a blender, combine eggs, grated cheese, cream cheese, and salt and pepper until smooth.
In a frying pan, cook the bacon until crispy, crush and set aside.
In the same pan, cook mushrooms until tender, add spinach and garlic, and cook until translucent.
Place jars on the table and place in 2 jars on the bottom crushed bacon and sprinkle with grated gruyere. In the other 2 jars place on the bottom spinach and mushroom mixture and in the final 2 jars, add an egg white to each one, followed by the red peppers.
Divide the blended egg mix among the 6 jars.
Close the lids and submerge the jars in the water bath. Set the timer to 40 minutes.
Remove the jars from the water bath and using a butter knife, gently push out the eggs from the jars.
Serving: 1egg bite | Calories: 137kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Sodium: 379mg | Potassium: 104mg | Fiber: 0.02g | Vitamin A: 430IU | Calcium: 154mg | Iron: 1mg | NET CARBS: 1g