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If you are as obsessed with Starbucks' Sous Vide Egg Bites, you too can have them at home. These egg bites are a simple recipe of surprising ingredients that are easy to make ahead and reheat throughout the week.
Copycat Sous Vide Egg Bites
These copycat sous vide egg bites recipe have a velvety smooth texture for a great an on-the-go low-carb, high-protein breakfast option.
Don't worry, I have not run out and bought a sous vide. Instead, I used one cup glass bowls and a pan of water to cook these egg bites in. Trial an error has pretty much perfected my farmwife technique to this French version of cooking.
In a blender simply put eggs, cottage cheese, shredded cheese, and salt and pepper. That is the core component of these. Pour a half cup in each bowl and top with bacon bits and more shredded cheese.
Place each filled bowl in a pan and fill the pan with water so most of the bowls are covered. Bake at 350 degrees for 30 to 350 minutes on the eggs are golden brown and solid to the touch.
There you have them. Your own make at home egg bites! Want to eat later in the week, just pop the bowl in the microwave and reheat on high for 30 seconds.
Save the Copycat Sous Vide Egg Bites Recipe
📖 Recipe
Sous Vide Egg Bites - Copycat Recipe
These copycat sous vide egg bites recipe have a velvety smooth texture for an on-the-go low-carb, high-protein breakfast.
4.90 from 19 votes
Print Rate
Course: Breakfast
Cuisine: French
Keyword: egg bites
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 283kcal
Author: Leah @ Beyer Beware
Ingredients
- 4 eggs
- ½ cup cottage cheese
- ¾ cup shredded Gruyere Havarti or Monterey Jack cheese
- 4 slices of bacon fried and crumbled
- Salt and Pepper
- Cooking Spray
Instructions
Crack eggs into a blender and add cottage cheese and ½ cup of shredded cheese to the blender. Season with salt and pepper.
Pulse blender till mixture is liquified.
Spray four 1 cup glass bowls with cooking spray.
Pour ½ cup of egg mixture into each bowl.
Top with remaining shredded cheese and bacon.
Place four bowls in a baking dish and fill baking dish with water
Bake at 350 degrees for 30-35 minutes or the eggs are golden brown and solid.
Refrigerate any you don't eat and reheat for 30 seconds on high.
Nutrition
Calories: 283kcal | Carbohydrates: 2g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 210mg | Sodium: 387mg | Potassium: 152mg | Sugar: 1g | Vitamin A: 509IU | Calcium: 297mg | Iron: 1mg
Check out other great recipes at the Weekend Potluck.
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Leah
A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things co*cktails.
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Reader Interactions
Comments
- stephanie manley
Great take on this recipe. These are so delicious! I appreciate your recipe.Reply
- Sarah
I have made this 4 times, and will probably make it again today. Thanks for the simple and great recipe!Reply
- Paul Kirkpatrick
How long do they keep in the fridge?Reply
- Megan
I made these this morning as part of my weekly meal prep. I modified the ingredients a bit as I'm on a slightly different nutrition plan, but nothing major. I hate baked egg muffins - the texture is totally off putting to me - but those Starbucks sous vide egg bites, Mmm Mmm Mmm! I was a little leery, but these are utter and complete perfection. I am sold. Creamy all the way through, full of protein, easily customizable, and easy to prepare. I'm so glad I found this blog and this recipe!!Reply
- YV
Question, if you were to cover the bowls with aluminum foil would it keep the top softer and similar to the inside?
Reply
- Shannon Garrett
I was wondering the same thing! Did you ever try it? If so, did it work?
Reply
- Shannon Garrett
Thought I'd reply now that I've made the recipe... I highly recommend the tin foil tent. I feel like it made a great difference in the texture. Either way, though, they're sure to be great!Also, I did add about 1/4 tsp hot sauce to the recipe.It's in the original Starbucks ingredients list. Not sure that it makes a huge difference.
And just to make things easier, I used Hormel Real Bacon crumbles so that I didn't have to cut, cook, place bacon on top.
Reply
- Mary S
Just had these for the first time yesterday at Starbucks and thought I would have to go there everyday for these delicious egg bites. Have been trying to figure out what I will eat on low carb diet, I'm not much on scrambled eggs or meat. I have found my answer - these are as good if not better than Starbucks. I used butterkase cheese as that was what I had on hand. I prepared recipe in 4 glass custard cups and found that they did not cook all the way through. So I removed from the cups, cuts in half and put back in the oven, loosely covered for about 5 min. and they were perfect. THANK YOU FOR THIS RECIPE.Reply
- Leeanne Hanson
Oh my gosh!! I think I just spent my last $5 on egg bites from Starbucks! These are fantastic! Thank you for putting in the work to recreate the recipe!Reply
- Kelly M Ward
This is my second batch. This recipe is fantastic. I simmered the water before pouring into the pan so that the eggs cooked evenly and faster. It cut the cooking time in half. Also, I added ingredients into each cup instead of the blender. I omitted cottage cheese. I blended milk, eggs, salt, pepper and dried mustard, then poured mixture over the ingredients (bacon and gruyere)
Reply
- Kristen Kelly
Can anyone tell me what time of glass you’re putting this in?Reply
- Aubrey
I have been spending a fortune at Starbucks buying these. I take the bacon off the top because it’s often chewy or undercooked. Needless to say, it’s a huge waste of money.
I can’t wait to try this recipe! I have been trying to figure out how to make them without a sou vide machine and this may be my answer. Also, thanks for including a link for buying the little bowls 😁Reply
- GingerMum
Brilliant! I've now made this three times. I've doubled and tripled the recipe to make enough to have some to put away for the week - my family eats them all when they come out the oven. Love that I don't need an instant pot and that it's so easy to replicate the store version and modify to suit what we like/need or with what's on hand. Sorry Starbucks I'm keeping my money. Thanks for the great recipe!Reply
- BEVERLY WILLIAMS
LOVE THESE!!!!! WAY BETTER THAN THE STARBUCKS VERSION WHICH I THOUGHT I LOVED. WOULD LOVE TO KNOW THE NUTRITION INFO IF ANYONE HAS CALCULATED.Reply
- Olivia
I used a silicon muffin pan which yielded 9 egg bites for me. I used mozzarella and no bacon and got 56.5 cals/bite. If you used this recipe for 4 bites it would be 127.13 cals/bite (if without bacon and assuming mozz is similar in cals to gruyere)
Reply
- BEVERLY WILLIAMS
MUST MAKE!!!Reply
- Nancy
Made tonight, so good I ate four!Reply
- Katie T
Great recipe without having to use any special kitchen tools. The texture is the same as Starbucks. I baked mine only 23 minutes, but my oven runs a little hot, and I put them in hot water from the start. Will definitely make again.Reply
- Lalaine Ferrer
God bless you for sharing this recipe! It was quite easy to follow and adaptable for whatever toppings one might want. The only thing that I changed was that I baked them at 300 degrees for 40 minutes. They came out perfectly.Reply
- Cyndi
Making now... I used bacon grease from the bacon I cooked to grease the glass jars, and added spinach to the blender! Hope it works!!
Reply
- Olivia
So happy I found this! I tried one other copycat recipe but the texture was not the same. These are just like Starbucks.Reply
- Barb k
I just made a batch in my mini muffin tins.(24 count) Did Half with bacon and half with ham. Baked for 18 minutes in water bath using boiling water! Perfect for my low carb diet! Thanks for a fantastic recipe!Reply
- Cersey
These are delicious and definitely have the same texture as the Starbucks version! I tried them in the instant pot and didn't like them as much as in the oven so will stick with this method. Thanks for a great alternative to the expensive Starbucks breakfast.Reply
- Carrie Mason
Can I make the egg bites and freeze them for a later date?Reply
- Leah
I have not tried this before, but think it would work.
Reply
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