This is a straightforward homemade version of the Starbucks sous vide egg bites — soft, fluffy, kind of bougie but also very doable. They’re packed with bacon and cheese and just the right amount of “okay, maybe I can eat something today.” You don’t need a fancy machine (though a sous vide helps). Works for slow mornings, weird brunches, or that moment when you realize you’ve had coffee but nothing else.

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Quick Summary

Prep time: 15 mins
Cook time: 35 mins
Flavor: creamy, savory, a little rich
Great for: low-energy mornings, comfort cravings, fridge-foraging success stories

Why I Like This Recipe

I wasn’t hungry-hungry. Just… empty? You know when you’re up way too early, and everything feels kind of grey, and you realize you haven’t eaten since like, Tuesday? Yeah. I remembered these from Starbucks, but didn’t want to leave the house (or spend $5 per bite), so I tried to recreate them with what I had.

Turns out, they’re not hard. You blend stuff, pour it into jars, and let them hang out in a hot water bath. And they work. They’re warm, cheesy, soft. Somehow calming. I made four. Ate two standing over the sink. Felt better after.

Ingredients

4 eggs
4 tbsp cottage cheese
¼ cup shredded Monterey Jack
¼ cup shredded Gruyère
¼ tsp salt
4 strips cooked bacon, super crispy
Extra Gruyère (for topping)
4 small mason jars (or ramekins, worst case)

How To Make Sous Vide Egg Bites Bacon Gruyere

Start the water: Heat your sous vide to 167°F. If you don’t have one, you can try the oven method (not the same, but works in a pinch).
Blend the egg base: Toss eggs, cottage cheese, Monterey Jack, Gruyère, and salt in a blender. Blend until totally smooth — like 30 seconds. The texture makes or breaks this, so don’t skip the blend.
Prep the jars: Spray the jars with nonstick spray. Or smear butter if that’s what you’ve got. Break a piece of crispy bacon into the bottom of each one. Try not to eat the bacon before it makes it in.
Pour it in: Divide the egg mix between the jars. Wipe the rims. Screw the lids on — not tight-tight, just fingertip tight so they don’t crack or get weird.
Into the bath: Lower the jars into the water bath gently. Let them sous vide for 35 minutes. You’ll know they’re done when they’re set but still have a little jiggle.
Add cheese, broil fast: Remove lids. Add a pinch of Gruyère on top. Broil in the oven (open jars) for 2–3 mins ‘til golden. Watch closely — cheese turns on you fast.
Eat whenever: Hot is best, but warm’s still good. I’ve had them cold. Not ideal, but fine if you’re tired.

Sous Vide Egg Bites Bacon Gruyere– Easy Starbucks Copycat

Tips for Success

Blend well. If it’s not smooth, it’ll taste off.
Bacon needs to be crispy. Anything less is sad.
Don’t overtighten the lids. Steam needs a way out.
Don’t skip the extra cheese on top. Seriously. It makes it.

Storage and Reheating

Fridge: Store in jars with lids, up to 4 days.
Freezer: Wrap tightly, freeze without the jar. Thaw overnight, reheat gently.
Reheat (air fryer = best): Air fry at 300°F for 3–5 mins. Or microwave for like 30 seconds. Just enough to warm. Not enough to ruin.

Frequently Asked Questions

Do I need a sous vide machine?
Not really. You can bake them in the oven using a water bath — just put ramekins in a deep dish with hot water halfway up the sides and bake at 300°F. Texture’s a little different, but still solid.
What can I use instead of Gruyère?
Try Swiss, white cheddar, or even Havarti. Basically, anything that melts well and has a bit of bite.
Can I skip the bacon?
Yep — leave it out or sub in sautéed mushrooms or spinach. They’ll still be tasty.
Are these keto-friendly?
Totally. They’re low-carb, high-protein, and filling without needing bread or extras.
Can I make a bigger batch and freeze them?
Yup. Just skip the broiling step before freezing, and broil after reheating for a fresh-topped feel.

Common Mistakes and How to Dodge Them

Not blending long enough:
It should be totally smooth — grainy eggs are a nope.
Overtightening lids:
That traps steam and messes with the texture. Just fingertip-tight is good.
Using soft bacon:
You’ll regret it. Crispy only — otherwise it just sits there like sadness.
Skipping the broil:
Even just 2 minutes under the broiler changes the whole vibe. Worth it.
Trying to eat them straight out of the bath:
Let them cool for a few minutes — the jars stay hot, and so does the steam.

Nutrition Facts (Per Serving)

Calories: 172 kcal
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 200mg
Sodium: 260mg
Potassium: 130mg
Total Carbohydrate: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 12g

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