Starbucks-Style Sous Vide Egg Bites (Bacon & Gruyère Copycat)
Creamy, custardy sous-vide egg bites with Gruyère and crisp bacon. Easy mason-jar method for make-ahead breakfast—serve warm or reheat in minutes.
You deserve a little quiet luxury in the morning. These little jars deliver a silky, custard-like texture and a fistful of savory, nutty Gruyère with salty bacon in every bite. You’ll notice a tender, custardy interior and a lightly golden top that browns when you want it to.
This is a straightforward sous vide method to make egg bites at home—very hands-off once they’re in the water bath. You can make them ahead and warm a jar for a fast, satisfying breakfast or pack them for a light lunch.
Below you’ll find the full recipe details, exact ingredients, and friendly step-by-step guidance to get perfect results every time. Want tips on what can go wrong and how to fix it before you start?
Why My Recipe
- Custardy, consistent texture from the sous vide method—no rubbery eggs.
- Simple, pantry-friendly ingredients with easy swaps for dietary needs.
- Make-ahead jars that chill or freeze neatly for quick mornings.
- Clear alternatives (oven or Instant Pot) if you don’t own a sous vide.
Norma Ector
Ingredient Notes
- 8 large eggs: Room-temperature eggs blend more smoothly. Use pasteurized eggs if you are pregnant or immunocompromised.
- 1 cup (8 oz) low-fat cottage cheese or ricotta: Either cottage cheese or ricotta will make the custard creamy; cottage cheese yields a slightly tangier flavor.
- 1/4 cup whole milk or heavy cream: Whole milk keeps it lighter; heavy cream makes the custard richer and silkier.
- 1 cup (about 4 oz) shredded Gruyère cheese, divided: Gruyère melts beautifully and gives a nutty flavor. Reserve some to top the jars for a golden finish.
- 4–6 slices bacon, cooked crisp and chopped: Cook crisp for texture—bacon fat drains but leaves plenty of savory flavor. Pancetta or smoked ham also work.
- 1/2 tsp kosher salt: Adjust to taste; remember cheese and bacon add saltiness, so taste the custard before filling jars.
- 1/4 tsp ground black pepper: Freshly cracked black pepper brightens the custard—add more if you like a peppery note.
- 1/8 tsp garlic powder (optional): A touch of garlic powder deepens the savory profile without adding texture.
- 6 (4-oz) wide-mouth mason jars or silicone egg bite molds, lightly greased: Wide-mouth 4-oz jars give classic single-serve portions and fit nicely in water baths and many Instant Pots.
- Butter or nonstick spray for jars (about 1–2 tsp): A light grease helps unmold the bites easily—don’t overdo it or the custard may slide.
Instruction Steps
- Heat the water bath: Attach your sous vide circulator and bring the water to 172°F (78°C). Use a container deep enough so that jars will sit upright with water coming at least three-quarters of the way up the sides—this ensures even cooking.
- Cook the bacon: Crisp the bacon in a skillet or on a sheet in the oven until browned and crunchy. Drain on paper towels, then chop into small pieces so it distributes evenly through each jar.
- Blend the custard: In a blender or with an immersion blender, combine the 8 eggs, 1 cup cottage cheese (or ricotta), and 1/4 cup milk (or cream). Blend until fully smooth and a little frothy—20–30 seconds—so there are no lumps of cheese and the eggs are emulsified.
- Season carefully: Transfer the blended mixture to a bowl and stir in 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon garlic powder if you’re using it. Taste a tiny spoonful after microwaving briefly to check the seasoning and adjust if needed.
- Prepare the jars: Lightly grease the insides of six 4-oz wide-mouth mason jars or silicone molds with butter or nonstick spray. This step helps you release the bites cleanly after cooking.
- Layer the fillings: Divide about 1 to 1½ tablespoons of shredded Gruyère into the bottom of each jar, add equal portions of the chopped bacon, then pour the egg custard into each jar leaving about 1/2 inch headspace. Sprinkle the remaining Gruyère on top for a golden finish.
- Loosely seal jars: Screw ring bands on finger-tight only so steam can escape during cooking. If you’re using silicone molds, cover them loosely with foil to prevent condensation dripping.
- Submerge and cook: Place the jars upright in the preheated 172°F (78°C) water bath, making sure water reaches at least three-quarters of the jar height. Cook for 1 hour to achieve a tender, custardy set.
- Rest and chill: Remove jars with tongs or a jar lifter. Let them sit at room temperature for 5–10 minutes, then tighten lids. For the best texture, refrigerate 30–60 minutes if you’re not serving right away—this helps them finish setting.
- Unmold gently: To release an egg bite, run a thin knife around the jar edge or invert the jar onto a plate and tap gently. Warm and tender, they should slide out with minimal force.
- Reheat and store: Keep jars refrigerated up to 4 days; freeze up to 1 month with headspace. When reheating, use the microwave on medium power for quick warming or a low oven until heated through.
Nutrition
| Calories | 220 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 18 g |
| Fat | 16 g |
| Saturated Fat | 7 g |
| Cholesterol | 280 mg |
| Sodium | 700 mg |
| Fiber | 0 g |
Storage & Reheating Instructions
Refrigerate: Seal jars and refrigerate for up to 4 days. Chilling helps the egg bites firm up for neater slices or unmolding.
Freeze: For longer storage, freeze in jars leaving headspace to allow for expansion. Freeze up to 1 month. Thaw in the fridge before reheating.
Microwave reheating: From chilled, reheat on medium power for 30–60 seconds until warmed through. Check after 30 seconds to avoid overheating.
Oven reheating: Warm in a 325°F oven for 8–12 minutes until heated through for a more even, gentle reheat.
Instant Pot/steam: If you’re reheating from frozen, a steam setting or brief sous vide bath at a low temp will warm evenly without drying.
Alternatives if you don’t have sous vide: Use a 300°F oven in a water bath—bake 25–30 minutes—or use an Instant Pot on high pressure 8–10 minutes with quick release, then chill briefly before removing.
Frequently Asked Questions
Can I use regular (non-wide-mouth) mason jars?
You can, but wide-mouth 4-oz jars are easiest to fill, clean, and unmold. If you use narrower jars, be careful when inserting and removing utensils; cooking time and water coverage should remain the same as long as jars are upright and 3/4 submerged.
What if my egg bites turn out rubbery or overcooked?
Overcooking usually comes from too-high temperature or too-long exposure. Make sure your sous vide is set to 172°F (78°C) and follow the 1-hour cook time. If they feel rubbery, they likely cooked at a higher temp—reduce the time slightly or verify your circulator’s calibration next time.
Can I make these without a sous vide?
Yes. Use a 300°F (150°C) oven and place filled jars in a water bath in a deep baking dish. Bake 25–30 minutes, checking for a slightly jiggly center. You can also use an Instant Pot on high pressure for 8–10 minutes with quick release—then chill briefly before removing.
How should I reheat refrigerated or frozen egg bites?
For refrigerated bites, microwave on medium power 30–60 seconds or warm in a 325°F oven for 8–12 minutes. From frozen, thaw overnight then reheat gently, or use a steam method to avoid drying out the custard.
Can I swap the Gruyère or bacon for other fillings?
Absolutely. Swap Gruyère for cheddar, fontina, or a melty goat cheese and change bacon to smoked turkey or sautéed vegetables. What flavor combination would you try first?
More Breakfast recipes...
See more Breakfast →
Starbucks-Style Sous Vide Egg Bites (Bacon & Gruyère Copycat)
Creamy, custardy sous-vide egg bites filled with Gruyère and crisp bacon—an easy mason-jar copycat of Starbucks' savory breakfast bites.
Ingredients
Instructions
- Preheat a water bath: Heat your sous vide immersion circulator to 172°F (78°C). Fill a pot or container so jars will be submerged to at least 3/4 height.
- Prepare bacon: Cook bacon until crisp in a skillet or on a baking sheet in the oven. Drain on paper towels and chop into small pieces. Set aside.
- Combine eggs and dairy: In a blender or using an immersion blender, combine 8 large eggs, 1 cup cottage cheese (or ricotta), and 1/4 cup whole milk (or cream). Blend until the mixture is completely smooth and slightly frothy, about 20–30 seconds.
- Season the custard: Pour the blended egg mixture into a bowl and stir in 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp garlic powder if using. Taste a small amount by microwaving briefly to check seasoning, adjusting salt/pepper if needed.
- Prepare jars: Lightly grease the insides of six 4-oz mason jars or silicone molds with butter or nonstick spray. This helps release the egg bites after cooking.
- Layer ingredients: Sprinkle about 1 to 1 1/2 tablespoons of shredded Gruyère into the bottom of each jar. Divide the chopped bacon evenly among the jars. Carefully pour the egg-custard mixture into each jar, leaving about 1/2 inch of headspace at the top to allow for expansion. Top each jar with the remaining Gruyère (a little extra on top will create a golden top).
- Seal jars loosely: Screw on ring bands finger-tight only. Do not fully tighten lids (air must escape during cooking). If using silicone molds, cover lightly with foil.
- Submerge jars and cook: Place jars in the preheated water bath ensuring they are upright and water covers at least three-quarters of each jar. Cook at 172°F (78°C) for 1 hour.
- Remove and cool slightly: When time is up, carefully remove jars with tongs or a jar lifter. Let them rest at room temperature for 5–10 minutes, then tighten lids. For best texture, chill in the refrigerator for 30–60 minutes to finish setting if serving later; they can also be served warm right away.
- Unmold and serve: To unmold, run a thin knife around the jar edge or invert the jar onto a plate and tap gently. Serve warm, or refrigerate and reheat (see notes for reheating tips).
Notes
- If you don’t have a sous vide: Preheat oven to 300°F (150°C). Place filled mason jars in a deep baking dish and pour hot water into the dish to come halfway up the jars (water bath). Bake 25–30 minutes or until set but slightly jiggly in the center. Times vary by oven and jar size—check early.
- Instant Pot/steam option: Place jars on a trivet with 1 cup water, seal, and cook on high pressure for 8–10 minutes, then quick-release and chill for a few minutes before removing.
- Storage: Refrigerate in sealed jars for up to 4 days. For longer storage, freeze in jars (leave headspace) up to 1 month.
- Reheating: Reheat refrigerated egg bites in the microwave for 30–60 seconds on medium power or in a 325°F oven for 8–12 minutes until warmed through.
- Customization: Swap Gruyère and bacon for cheddar and smoked turkey, or add herbs (chives, parsley) to the custard for variation.
- Food safety: Ensure jars are not overfilled and are opened carefully after cooking. If you are pregnant or immunocompromised, use pasteurized eggs or ensure higher internal temperatures by extending cooking time and chilling promptly.
Nutrition
Calories: 220 kcal | Carbohydrates: 3 g | Protein: 18 g | Fat: 16 g | Saturated Fat: 7 g | Cholesterol: 280 mg | Sodium: 700 mg | Fiber: 0 g | Sugar: 2 g