Copycat Starbucks Sous Vide Egg Bite Recipe

The sous vide egg bites. You what what I’m talking about. Those incredibly smooth, creamy, almost custard-like bites of eggy perfection that Starbucks charges a pretty penny for.

I used to grab them constantly, but my wallet started staging a protest. So, I became a man on a mission: to crack the code at home.

And guess what? Not only is it possible, but the homemade version is also somehow better. Plus, you get to be the boss of the ingredients. No more wondering what’s in them - you control it all.

So, grab your sous vide immersion circulator, and let’s make the easiest, most impressive breakfast you can meal prep.

Sous Vide Egg Bites

Why Sous Vide Egg Bites?

You might be wondering, "Can't I just bake these in a muffin tin?" Well, you can, but you’ll get a totally different (and often rubberier) texture.

The magic of sous vide is all about gentle, precise heat. Instead of blasting the eggs with the fierce, dry heat of an oven, we cook them gently in a water bath. This gives us that unique, silky, and consistently perfect custard texture from edge to edge. No brown spots, no overcooked edges. Just pure, creamy bliss.

It’s a total game-changer for meal prep. Whip up a batch on Sunday, and you’ve got a gourmet-level breakfast ready in seconds all week long.

RELATED: Sous Vide Ribeye Steak Recipe

Gathering Your Gear & Ingredients

This is simpler than it sounds, I promise.

What You Need to Cook Them:

• A sous vide immersion circulator. I usually use the INKBIRD one for accuracy.
• A large pot or container for the water bath.
• Some 4-oz mason jars (the ones with straight sides are best). Lightly greasing them with butter or spray.

What Goes Inside Them:

This is our blank canvas. You’ll need:

• Eggs
• Cottage cheese or cream cheese
• Gruyère, sharp cheddar or Monterey Jack
• Salt and pepper to taste

How to Make Sous Vide Egg Bites?

Prep Time: 10 mins | Cook Time: 1 hour | Total Time: 1 hour 10 mins

Step 1: Get the Bath Ready: Clip your sous vide to your pot and set the temperature to 172°F (77.8°C). This is the sweet spot, trust me.

Step 2: Blend, Don't Whisk: Here’s another secret. Dump your eggs, cottage cheese (or cream cheese), shredded cheese, and a pinch of salt and pepper into a blender. Blend it for a good 20-30 seconds until it’s completely smooth and even a little frothy. This incorporates air and ensures everything is perfectly homogeneous. Don’t just whisk it by hand—the blender makes all the difference.

Blend Ingredients

Step 3: Load 'Em Up: Now for the fun part - customizing! To your greased mason jars, add your fillings first. Want bacon and Gruyère? Drop the bits in the bottom. Love roasted red peppers and spinach? They go in first. Then, pour your super-smooth egg mixture over the top, leaving about half an inch of space so they don’t overflow.

Step 4: The Sous Vide Dip: Carefully lower your jars into the water bath. Super important: screw the lids on until they are just "finger-tight." You don't need to wrench them shut. This allows air to escape during cooking and prevents the jars from cracking under pressure.

Sous Vide Egg Bites

Step 5: Let Them Chill in the bath: Set a timer for 1 hour and walk away. Read a book, watch a show. The sous vide is doing all the work for you.

Step 6: The Grand Finale: After an hour, pull the jars out. They will be hot, so use a jar lifter or a towel. Run a small knife around the edge of the jar, and the egg bite should slide right out onto your plate. Let it cool for a minute they are molten lava fresh out of the jar!

Egg Bites Sitting on the Table

Cracking the Starbucks Code at Home

Okay, for those of you who came here specifically for the Starbucks dupes, this one's for you.

For the "Bacon & Gruyère" Lovers:

• Use Gruyère cheese as your primary shredded cheese.
• Add in about ½ cup of finely chopped cooked bacon to your egg blend.
• Add a dash of hot sauce to the blender for that little something-something. You won't taste the heat, just the depth.

For the "Egg White & Roasted Red Pepper" Fans:

• Swap the whole eggs for 1 cup of liquid egg whites.
• Use Monterey Jack cheese.
• Your add-ins are: diced roasted red peppers (from a jar, pat them dry!) and a handful of fresh spinach.

I did a side-by-side taste test, and my wife actually preferred our homemade version. She said it tasted fresher and less salty. Win!

Go Crazy! Your Customization Playbook

Once you’ve mastered the base, the world is your egg-filled oyster. Here are some combos we love:

• Southwestern: Pepper Jack cheese, diced green chiles, and a sprinkle of cumin.
• Everything Bagel: A tablespoon of everything bagel seasoning mixed into the eggs, with cream cheese as your creamy base.
• Mediterranean: Crumbled feta, chopped kalamata olives, and fresh dill.

RELATED: Sous Vide Egg Bite Recipe Variations

Sous Vide Egg Bites Out of Jars

FAQs

Can I make these WITHOUT a sous vide machine?

You can try them in the oven in a water bath (a bain-marie), but the texture won't be as perfectly uniform. An Instant Pot with a silicone egg bite mold also works well!

Why did mine turn out watery?

This is almost always from wet veggies. If you're using spinach, tomatoes, or mushrooms, make sure to sauté them first to drive off that excess moisture. Pat your roasted red peppers dry, too!

Can I freeze them?

Absolutely! They freeze like a dream. Let them cool completely, then pop them into a freezer bag. To reheat, just microwave them from frozen for 60-90 seconds, or let them thaw in the fridge overnight.

How long do they last in the fridge?

I find they are best within 4-5 days. They’ve never lasted longer than that in my house, anyway!

Your New Breakfast Secret Weapon

There you have it. Once you go through this process once, you’ll realize how truly simple it is. It’s saved my busy mornings more times than I can count, and it feels so good to start the day with something delicious and healthy that I made myself.

So, tell me, what flavor combination are you going to try first? Let me know in the comments below.