Copycat Egg Bites Recipe (Sous Vide)
These dreamy Starbucks-inspired Sous Vide Egg Bites are packed with flavor and a silky texture you’ll swear came from fancy kitchen equipment—but nope, it’s your oven working its magic!
Equipment
- Blender
- Nonstick muffin tin or silicone egg bite mold
- Deep baking dish or roasting pan (for water bath)
- Aluminum foil
- Skillet (for bacon)
- Measuring cup or ladle
Ingredients
Bacon & Gruyère
- 3 slices bacon diced
- 3 large eggs
- 2/3 cup cottage cheese 4% milkfat
- 1 cup shredded Gruyère or Monterey Jack cheese or Gouda for a nutty twist—your call!
- 1 tablespoon cornstarch optional, but it gives that custard-like texture we’re obsessed with
- 1/4 teaspoon garlic powder
- 1/8 teaspoon Creole seasoning optional, for that Creole flair
- Dash of salt
- Dash of black pepper
- Dash of hot sauce optional, if you want a little extra pizzazz
Spinach, Bell Pepper & Gruyère
- 3 large eggs
- 1/4 cup fresh spinach finely chopped
- 1/4 cup bell pepper diced (any color of the rainbow works!)
- 2/3 cup cottage cheese 4% milkfat
- 1 cup shredded Gruyère or Monterey Jack cheese Gouda’s welcome here too—it’s versatile like that.
- 1 tablespoon cornstarch optional, trust me, it’s worth it for that silky finish
- Dash of salt
- Dash of black pepper
- Dash of hot sauce optional, for flavor that pops
Instructions
- Preheat and Water Bath Prep: Preheat your oven to 325°F. Grab a deep baking dish or roasting pan and place it on the middle rack. Fill it halfway with hot water—you’re about to work that oven sous vide technique like a pro. This little steam bath is our secret weapon for egg bites that are creamy and dreamy.
- Cook the Bacon: Heat up a skillet and cook the diced bacon until it’s crispy and golden. (You know it’s ready when you want to sneak a piece for “quality control.” Don’t act like you haven’t!) Once it’s done, set the bacon aside on a paper towel to soak up the grease.
- Blend the Base: Time to get smooth! Add the eggs, cottage cheese, shredded cheese, cornstarch (if using), and seasonings into a blender. Blend on high for about 30 seconds, or until the mixture is creamy and lump-free. It should look like liquid gold, but don’t drink it—trust the process!
Add Your Extras:
- For Bacon & Gruyère, stir in the cooked bacon bits.
- For Spinach, Bell Pepper & Gruyère, gently fold in the chopped spinach and diced bell peppers.
- Pour and Prepare: Spray your muffin tin or silicone egg mold with nonstick spray like your life depends on it—because sticking egg bites are no one’s vibe. Pour in the egg mixture, filling each space about 3/4 full to leave room for them to puff up like little soufflés. Cover tightly with foil.
- Bake Sous Vide Style: Carefully place the muffin tin into the prepared water bath in the oven. Bake for 20-25 minutes, or until the egg bites are just set and jiggle slightly in the center when nudged. That jiggle? That’s perfection talking.
- Cool and Release: Let your egg bites cool in the tin for about 5 minutes. Then, using a butter knife, gently run it around the edges to pop them out. If you used silicone molds, they should release like a dream!
- Serve and Slay: Plate up your creations alongside fresh fruit, toast, or maybe on their own if you’re feeling minimalist (but hungry). Take a moment to appreciate how these sous vide egg bites turned out—like a five-star breakfast, minus the five-star budget.
Notes
- The Sous Vide Secret: A water bath is everything. It mimics the gentle cooking process of traditional sous vide, giving you that creamy, custard-like texture. Your oven just earned its kitchen stripes!
- Cornstarch Cheat Code: If you’re skipping the cornstarch, your bites will still be dreamy—just a touch firmer. It’s your kitchen, your rules.
- Meal Prep MVP: These egg bites are fridge-friendly. Store them in an airtight container for up to 5 days, or freeze for up to a month. Heat them up for a quick breakfast on busy mornings.
- Endless Options: Swap the bacon for turkey sausage, or go vegan with sautéed mushrooms and vegan cheese. Don’t be scared to make these your own.