If you love Starbucks sous vide egg bites, you won’t want to miss these sous vide bacon gruyere egg bites, made in 4-ounce mason jars! They’re a tasty, satisfying, make-ahead breakfast.
While sous vide isn’t exactly a mainstream term, one company has certainly done its part to get the name out there a bit more: Starbucks! If you love their sous vide egg bites as much as I do, you seriously need to try these bacon gruyere egg bites.
They have a custard-like texture and reheat easily, making them a perfect make-ahead breakfast or snack.
How to Make Sous Vide Bacon Gruyere Egg Bites
Equipment and Tools
(I’ve included affiliate links to the exact brands I used)
- Sous vide immersion circulator
- A large container for the water
- A blender (you don’t need one this fancy)
- 4-ounce canning jars
To save time, I cook the bacon in the microwave. It only takes a few minutes; you’ll find instructions on how to do this in the printable recipe card. Chop the cooked bacon and divide it between lightly greased jars, along with half of the cheese.
(I forgot to grease the jars for these photos. It won’t harm the recipe, but it makes cleanup a pain.)
Place the remaining cheese in a blender along with the eggs, cream cheese, cream, salt and pepper. You want to make sure the cream cheese is at room temperature to avoid any lumps.
Puree until the ingredients are blended and smooth. The cheese does not need to be completely blended, just broken down a bit into smaller pieces.
Divide the mixture evenly between the jars.
Place in a sous vide water bath and cook for 1 hour. It’s fine to stack the jars.
Carefully remove the jars after one hour. Let the jars cool briefly and then enjoy, or store in the refrigerator for up to one week. To reheat the egg bites without changing the texture of the eggs, I recommend microwaving on 50% power for around 90 seconds.
Sous Vide Bacon Gruyere Egg Bites
- 4 large eggs
- 1 tablespoon heavy cream
- 1/4 cup cream cheese, room temperature
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup grated gruyere cheese
- 1/4 cup cooked chopped bacon (about 2 slices, see notes)
- Place the eggs, cream, cream cheese, salt, pepper, and 1/4 cup gruyere in a blender. Combine on medium speed until smooth, around 30-60 seconds (the cheese doesn’t need to be completely broken down, but you want the eggs and dairy evenly blended).
- Divide the bacon and remaining cheese evenly between four 4-ounce mason jars that have been lightly greased with cooking spray or oil. Top with the egg mixture, then seal each jar. If the jars are screw top (such as Ball), make sure not to seal them too tightly or they can potentially crack in the water bath).
- Set the mason jars in your water container, stacking if necessary, then fill the container with water. Using a sous vide immersion circulator, bring the water temperature to 170°F (77°C).
- Cook for 1 hour, then use kitchen tongs to carefully remove the hot jars. Allow them to cool until they are easy to handle before serving.
- You can either eat the eggs directly from the jars or use an offset spatula to loosen the edges and transfer the egg bites onto a plate. Store leftovers in the refrigerator for up to one week. The easiest way to reheat egg bites is in the microwave on 50% power for about 90 seconds. Avoid using full powder so you don’t toughen up the eggs.