Ham and Cheddar Sous Vide Egg Bites– Easy Starbucks Copycat

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.

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Quick 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

1. Preheat the sous vide: Set it to 75°C. Give it time — it’ll do its thing while you prep.
2. 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.
3. Stir in the ham: By hand, not in the blender. You want those little pieces to stay chunky.
4. 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).
5. 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.
6. 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

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