Silky Bacon and Gruyere Sous Vide Egg Bites

These bacon and gruyere sous vide egg bites are the perfect copycat version of the Starbucks egg bites we all love, but made in the comfort of your own home!

Sous vide egg bites are a staple in the house! Justin always needs an easy breakfast premade and ready to grab and go in the mornings because of his job. And I love having snacks on hand for when my mid-morning or mid-afternoon hunger strikes. Egg bites are the perfect solution for both of these problems!

• easy to make - check!
• great meal and breakfast prep - check!
• absolutely delicious - double-check!!

If you love Starbucks bacon gruyere egg bites, then this is the perfect copycat recipe to make at home - so let's get started!

What is Sous Vide Cooking?

Sous vide is a method of cooking. Just like grilling, slow cooking, or air frying.

To “sous vide” something you need an immersion circulator. This is a small tool (or appliance) that is placed into a large pot of water which heats the water up to a certain temperature, keeping it there for a specified amount of time. The food is then placed in the water bath – either vacuum-sealed, in a bag, or in jars, to cook.

With more traditional ways of cooking, it is impossible to precisely control the exact temperature at which you are cooking. Which can lead to over or undercooking your food.

Not with the sous vide! You have complete and total control over the temperature AND time at which you cook something.

Leaving you with perfect results every single time!

So in short….

I like to explain to some that it’s like a crockpot, but for water and better. Find whatever temperature you want your item cooked to, seal it, place it in the water, and forget about it. It is incredible – so easy to use!

And the best part?! (well there are many…..)

EASY CLEAN-UP! Just throw the bag away and you are done!

Oh and as far as how to pronounce it......it is said like SUE - VEEDE. 🙂

Equipment Needed

Thankfully over the past couple of years, sous vide cooking has gained popularity with home cooks - YAY!! With that have come lots of great options on the market in the immersion circulator realm.

Personally, I have used 2 different kinds:

1. Anova Sous Vide Precision Cooker
2. Vesta Precision Imersa Elite Sous Vide Cooker 

I love them both and both work great and would be wonderful options if you do not have one. Costco sells them from time to time as well, which is another great place to find them!

Additional items you will need for this specific recipe are (all Amazon affiliate links):

• Immersion Circulator
• Large Stock Pot or Cambro
• 4 Ounce Mason Jars with New Seals and Rings
• Canning Jar Lifter Tong (optional)

The beautiful thing about sous vide is that minimal equipment is required. And immersion circulators are small, making them a dream to store (hello not taking up much space in my cabinets!)

Ingredients Needed

• Eggs
• Gruyere Cheese - gruyere can be tricky to find and not always available at every grocery store. I always find mine at Trader Joe's. Look in the specialty cheese section of your local deli.
• Cottage Cheese
• Salt
• Pepper
• Bacon - pro tip: use kitchen shears and cut the bacon into small pieces directly into the skillet, then cook. This helps save time and less mess of chopping up bacon strips after frying.

How to Make

1. Fill a large pot with water and place it in your immersion circulator. Turn the Sous Vide on to 172 degrees and press start to allow the water to start warming.
2. Cook the bacon completely. Let cool and crumble into bits.
3. In a large blender, place eggs, gruyere, cottage cheese, salt, and pepper. Blend on high for 60 seconds.
4. Spray 9 - 4-ounce mason jars with cooking spray on the inside.
5. Once the egg mixture is finished blending, pour an even amount into each jar, being careful not to get any on the lip of the jar. Sprinkle each top with bacon bits.
6. Wipe the lip of each jar clean and seal each lid to just fingertip tightness.
7. Place the sealed jars into the warmed water and let cook for 1 hour.
8. Once finished, remove from the water bath and let cool on the counter for 10-20 minutes. Chill and store in the refrigerator until ready to eat.

How to Fill the Mason Jars

For this recipe, I like to pour the filling in by using a bowl with a pour spout such as a large Pyrex measuring cup. Or if your blender has a pour spout that works too! This helps makes it easier to get the liquid directly into the jars and not spilling on the edges of the lip. Make sure to wipe the lids of the jars clean before sealing and placing them in the water bath so they seal correctly.

How to Make in the Oven

If you do not have an immersion circulator, you can still make these in the oven. Note - that the texture will not be the same. It won't have the same fluffy and creaminess to it that results from sous vide cooking - however, this is still a good option if needed.

I filled reusable baking cups in a muffin tin and baked them at 350 for 30-35 minutes. They will deflate slightly as they cool, so do not be alarmed by that.

How to Make in an Instant Pot

If you have a newer Instant Pot, it probably has the sous-vide function on it, which is amazing! For this method, follow the same steps as you would using a regular immersion circulator.

Place your mason jars inside and fill the Instant Pot with water, making sure to fully cover the mason jars. Close the lid. Set the temperature to 172 degrees for 1 hour. Once finished depressurize and remove the jars. Eat and enjoy!

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Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co