The Perfect Homemade Sous Vide Egg Bite

sous vide egg bite starbucks copycat - Sous Vide Ways

Sous Vide Egg Bite

Starbucks took the world by storm when they introduced their Sous Vide Egg Bites in early 2017. After a slew of questionable breakfast items, Starbs struck gold with their egg bite. Loyal customers everywhere rejoiced when they first bit into the Starbucks sous vide egg bite. These breakfast bites became a widespread phenomena, and the people desperately wanted to know how to make it at home.

After trying the sous vide egg bite for the first time back in mid-March 2017, I set out on a quest to perfect this recipe. After months of messing around with this recipe, this is the final product. And oh boy… you better step aside Starbucks. We’ve cracked your secrets and figured out how to make the perfect sous vide egg bite at home. This recipe is quick and easy, and will change your morning routine forever.

Time and Temperature

Through lots of R&D, we’ve found that cooking the egg bites at 77.5C/172F for an hour is the perfect combo. This time and temperature gives the egg bite that delicious, velvety texture that you are seeking. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). Although we recommend these specific time and temperature for the eggs bites, feel free to check out our cooking guide for other options here.

Special Equipment

Mason Jars – For this recipe, the only additional equipment you need (besides a sous vide, of course) are 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.

Cast Iron Skillet – If you are looking to take your bacon game to the next level, we recommend investing in a cast iron skillet. By using a cast iron, each strip of bacon is cooked evenly so your bacon is perfect every time. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

sous vide egg bite starbucks copycat - Sous Vide Ways
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The Perfect Homemade Sous Vide Egg Bite

Course Breakfast
Prep Time 10 minutes
Sous Vide Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people

Ingredients

  • 6 large eggs
  • 3/4 cup grated gruyere
  • 1/4 cup half and half
  • 3 strips thick cut bacon
  • Salt to taste
  • 6 4 oz. canning jar with lid

Instructions

  1. Set sous vide machine at 77.5C/172F.

  2. Cook 3 strips of bacon in pan until crispy, or in the oven at 400F for 16-20 minutes.

  3. Blend together the eggs, gruyere, half and half, and salt.

  4. Put half a strip of bacon at the bottom of each 4oz canning jar. Pour an equal amount of egg-blend in each canning jar, and screw on the lid of each jar. Gently submerge the entire jars in the bath, and set a timer for 1 hour.

  5. Remove from bath and let rest for 10 minutes. Once rested, enjoy the egg bites straight from the jar, or gently slide a butter knife around the edges to remove from jar. Store in refrigerator for up to 5 days, and enjoy!

Recipe Notes

The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.

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14 Comments

  • Avatar
    Reply
    Justin
    October 7, 2018 at 12:13 pm

    This is so much awesome. I made this minus the bacon and with tomato and green onion. Very very good.

    • Avatar
      Reply
      Jason Veselak
      October 8, 2018 at 8:53 am

      Thanks so much Justin. Adding tomato and green onion sounds like it would be delicious in there, I’ll have to try that.

  • Avatar
    Reply
    John
    October 21, 2018 at 4:03 pm

    Any tips on helping the egg not stick to the jars? Also if you do a batch, how do you prefer to reheat? Have reheated in Sous vide too, just not fastest during the weekday morning rush! Thanks!

    • Avatar
      Reply
      Jason Veselak
      October 21, 2018 at 8:33 pm

      Hi John, if you gently slide a butter knife around the edges of the jar the egg bite should pop out with minimal egg sticking to the jar. Also, you can reheat the egg bites in the microwave for 30-60 seconds. Hope this helps!

    • Avatar
      Reply
      Mary Barnes
      September 2, 2019 at 1:44 pm

      John, I spray the jars with cooking oil. Also, it seems to stick worst where the metal lid touches the glass, so I don’t fill them so full.

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    David
    December 9, 2018 at 8:14 pm

    Great recipe! Made a big batch of these and had them for breakfast all week.

  • Avatar
    Reply
    Shara
    April 22, 2019 at 4:22 pm

    Could you replace the half and half with cottage cheese? If so, what is the conversion? Thanks!

    • Avatar
      Reply
      Jason Veselak
      April 22, 2019 at 9:19 pm

      Hi Shara, yes you can. I would still use a 1/4 cup of cottage cheese. Enjoy!

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    Reply
    Judy
    August 18, 2019 at 6:53 pm

    can you use bigger jars 8oz just fill half way?

    • Avatar
      Reply
      Jason Veselak
      August 20, 2019 at 5:55 pm

      Yes you can!

  • Avatar
    Reply
    Shawna
    September 11, 2019 at 12:38 pm

    will this recipe work with an instant pot? How long and at what temp? I will play around with it.

    • Avatar
      Reply
      Jason Veselak
      September 11, 2019 at 3:09 pm

      The sous vide time and temperature is 172F for 1 hour. I have never done this in an instant pot before, but I think it’s possible. Good luck and let me know how it turns out!

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    Reply
    Loree St Claire
    October 26, 2019 at 5:35 pm

    How do you salt raw eggs to taste?
    I make sous vide egg bites all the time, last week they were green chilies with Monterey Jack cheese and cilantro, along with some Frank’s red hot sauce. This week they’re just avocado, smoked Gouda cheese of course, paprika, and a bit of garlic salt. And, of course, salt, but I do tend to under salt them because I don’t know how much salt to add to six or 12 raw eggs? It does make it a lot easier to oil the egg jars, they are a lot easier to clean that way. You can use spray oil but I prefer olive oil put in jars using a paper towel.

    • Avatar
      Reply
      Jason Veselak
      October 29, 2019 at 7:10 am

      The reason I say salt to taste is because the amount of cheese in the recipe provides enough salt for the average palate. If you try the recipe and think it needs a touch more, I’d recommend about 1/4 tsp of salt per 6 eggs.
      And those all sound like fantastic egg bites! I’ll have to try some of those.

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