Homemade Sous Vide Egg Bites with Bacon and Gruyere taste just like the ones from Starbucks, but are much cheaper and healthier! You won't believe how little prep time is needed to meal prep a big batch of these little egg bites.
what are sous vide egg bites?
Created out of a desire of consumers to have a low carb Starbucks breakfast option, these keto sous vide egg bites are like a bacon-y cheese-y mix between a custard and traditional scrambled egg. They are cooked in a water bath, which gives them a unique, delectable texture, and their petite size punches a rich flavor while still being a great way to eat a high protein breakfast on the go.
The texture is key, and many people are firm believers in making sous vide egg bites with cottage cheese or making them with cream cheese in order to get it just right. After extensive testing, I'm convinced a mix of the two makes the best texture.
What supplies are needed to make homemade sous vide egg bites
I've got a pretty thorough setup - including the Anova container. I love my container, but you don't HAVE to use it. Any large container works just fine. I used my big dutch oven for years before splurging on the Anova container.
The major upside of the Anova container is that it holds all of my other supplies - like the machine itself and my vacuum sealer and bags ( which are not needed for this recipe.) I'm a bit of an organization freak and I LOVE having all of my supplies in one place.
The MUST HAVES to make this recipe are: ( Note, purchasing through these links provides a small commission to help keep the lights on at Basil & Bubbly, at no additional cost to you )
- Sous Vide Machine ( I use an Anova Culinary Nano and have been very happy with it )
- Large container / stock pot / dutch oven ( click to see my Anova brand container)
- Small heat-proof canning jars with two-part lids ( I use these small Ball Jelly Jars for egg bite jars, which are essentially small mason jars )
- A blender - a perfectly smooth egg base is a key part of the getting the texture right.
how full should each jar be?
The picture says it best - but you should fill each jar right up to the bottom of the threads for the lid on the jar.
How to reheat bacon gruyere egg bites?
The method by which you reheat homemade sous vide egg bites is just as important as the original recipe and cooking.
I recommend placing them under the broiler for 3 - 4 minutes to both brown and reheat the egg bites. A toaster oven does just as well, if you'd rather not heat up your kitchen with the broiler.
You can also place them in the air fryer at 400F for 4 minutes. This is effectively the same way Starbucks heats them up - in a convection oven.
Reheating them in the sous vide is a great option too - simply place them back in the sous vide and follow the same cooking instructions as before to reheat ( 170F for about an hour.) but note that they will not get that deliciously brown exterior if you do it this way.
Can you microwave egg bites?
In short, yes, if reheating. Microwaving egg bites is a quick way to reheat them efficiently. However, be aware that this will change the texture of the egg bites and make them more spongey.
are sous vide egg bites healthy?
The Starbucks Sous Vide Egg Bites nutrition info is pretty rough - 300 calories, 20 g fat, 12 g saturated fat, 680 mg sodium for two.
These Bacon Gruyere Sous Vide Egg Bites do just a little bit better, but you get full control of the ingredients, and can drop the salt if you'd like: 248 calories, 19 g fat, 9 g saturated fat, 502 mg sodium for two.
Have you made any other sous vide breakfast recipes?
I'm trying a ton these days and would love to hear in the comments about what you've made for breakfast in your sous vide at home.
Sous Vide Egg Bites
- 10 Whole Eggs large
- ½ cup Cottage Cheese full fat/ 4%
- 3 Tablespoon Neufchâtel or Cream Cheese 1 ounce
- ¾ cup Shredded Gruyere
- ½ teaspoon Salt
- 6 strips Bacon cooked crisp and crumbled
- Cooking Spray
- Set the sous vide to 170°F.Prep 10 4 ounce canning jars by spraying them with cooking spray.Place a scant 1 Tablespoon of crumbled bacon into the bottom of each jar.
- Blend the remaining ingredients (eggs, cottage cheese, Neufchâtel, gruyere, and salt) until they are perfectly smooth.
- Pour into the canning jars, filling each jar right up to the bottom of the threads for the lid ( see photo above in the post for a visual)
- Screw on the lids to the jars, tightening just enough to seal them ( "finger tight"). Do not over-tighten the jars or they will break in the water bath. They need to be tight enough to keep the water out but loose enough to let the air inside the jar out.
- Place in the water bath for at least 1 hour.
- To Serve:Run a knife around the egg bite and flip it upside down on a plate to serve.To Brown, then Serve:Place on a broiler safe pan and broil on high for 3 - 4 min.
Just curious on how much water to put in container.
This recipe is on point, I made and bake it in a water bath using a silicone muffin pan. Yum!!
Delicious! I subbed in brie and ham because I didn't have gruyer and bacon. The texture is exactly what I was looking for. Also the sous vide method is the best way for these. Thank you!