This is a chill, make-it-and-forget-it kind of breakfast. Basically a homemade version of Starbucks’ egg bites — creamy eggs, melty cheese, a little ham, and the softest texture ever. Toss it all in a blender, jar it up, and let the sous vide do the work. Great for slow mornings or… honestly, whenever.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 35 mins
- Flavor: cheesy, savory, soft
- Great for: meal prep, lazy mornings, not skipping breakfast again
Why I Like This Recipe
Didn’t have much in me that day — I just wanted something warm without making a mess. Ended up throwing some stuff in the blender and letting the sous vide take over. It’s the kind of thing that tastes way fancier than it is. I make a batch, eat one standing over the sink, save the rest for the week. Works every time.
Ingredients
- 4 eggs (room temp is best)
- 4 tbsp cottage cheese
- ¼ cup shredded Monterey Jack
- ¼ cup shredded cheddar
- ¼ tsp salt
- 1 ½ tbsp chopped ham
- 1 tsp minced red bell pepper
- ¼ cup shredded Gruyère (for topping)
How To Make Ham and Cheddar Sous Vide Egg Bites
- Preheat the sous vide: Set it to 75°C. Give it time — it’ll do its thing while you prep.
- Blend the base: Eggs, cottage cheese, cheddar, Monterey Jack, salt — toss it all in a blender. Bell pepper too. Blend until smooth-ish but not foamy.
- Stir in the ham: By hand, not in the blender. You want those little pieces to stay chunky.
- Pour into jars: Spray four small mason jars. Fill them about ¾ full. Wipe the edges, screw the lids on lightly (don’t tighten too much).
- Cook in the sous vide: Lower the jars into the water. Cook for 35 mins. They should be puffed but not jiggly. If they still look too soft, give them 5 more mins.
- Optional broil (but it’s good): Take the egg bites out of the jars, top with Gruyère, and broil for 1–2 mins. You get a little golden top and it’s kinda perfect.

Tips for Success
- Use room temp eggs — helps the texture.
- Don’t over-blend or they get weirdly airy.
- You can skip the broil but honestly, it slaps.
Storage and Reheating
- Fridge: Let them cool, then store in an airtight container. Good for 4 days.
- Freezer: Wrap them and freeze. They reheat surprisingly well.
- Reheat: Air fryer works best — 150°C for about 4 mins. Or microwave for 30 seconds if you’re in a rush.
Frequently Asked Questions
- Can I bake these if I don’t have a sous vide machine?
Yep — try a water bath in the oven at low heat (around 300°F). Texture won’t be exactly the same but still good. - Can I use bacon instead of ham?
Definitely. Just cook it first and chop it small. - Is the cottage cheese noticeable?
Not really. It just makes the bites creamy — doesn’t taste like cottage cheese at all. - Do I have to use all three cheeses?
Nope. Use what you’ve got. Just make sure one of them melts well. - Can I make these ahead for the whole week?
Yes! They’re perfect for meal prep. Just store and reheat as needed.
Common Mistakes and How to Dodge Them
- Tightening the lids too much: Steam needs to escape. Screw the lids on loosely or they might crack.
- Over-blending the mixture: Too much air = spongey texture. Just blend enough to combine.
- Not greasing the jars: Big one. If you skip this, good luck getting them out clean.
- Using cold eggs straight from the fridge: Room temp eggs blend smoother and cook more evenly.
- Forgetting to broil: It’s optional, yeah, but that golden cheese top makes it feel like a fancy little brunch bite. Worth the extra minute.
Nutrition Facts (Per Serving)
- Calories: 180 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 190mg
- Sodium: 320mg
- Potassium: 140mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: <1g
- Protein: 15g
You Might Also Like:
- Egg White Bites– Easy Starbucks Copycat
- Potato Cheddar and Chive Bakes– Easy Starbucks Copycat
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- Blueberry Scones – Easy Starbucks Copycat
Ham and Cheddar Sous Vide Egg Bites– Easy Starbucks Copycat
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes35
minutes180
kcalCreamy, cheesy sous vide egg bites packed with ham and a little red pepper. Meal-prep friendly and way better than skipping breakfast.
Ingredients
4 eggs
4 tbsp cottage cheese
¼ cup Monterey Jack
¼ cup cheddar
¼ tsp salt
1 ½ tbsp chopped ham
1 tsp red bell pepper
• ¼ cup Gruyère (for broiling)
Directions
- Set sous vide to 75°C.
- Blend eggs, cheeses, pepper, and salt.
- Stir in ham.
- Pour into greased jars (¾ full).
- Sous vide 35 mins.
- Broil with Gruyère if you want.
- Let cool a bit. Eat warm or store for later.
Notes
- Broiler = best part
- You can sub bacon for ham
- Add spinach if you’re feeling green
- • No sous vide? Steam them in the oven with a water bath — not the same but still works