There’s been an increasing demand for low-carb fare, so Starbucks answered the call with Sous Vide Egg Bites. These eggy bites are cooked sous vide (in a low-temperature water bath) until velvety smooth and are studded with bacon and cheese or vegetables. They’ve proven so popular that I haven’t been able to find any to sample in my local stores!
These egg bites are such an appealing idea, especially as a protein-packed on-the-go breakfast, that I came up with my own version instead. The result is creamy and rich with crispy bacon and Gruyère cheese, and can be eaten out of hand. Oh, and the best part is that you don’t need a sous-vide machine to make these!
Water Bath for the Best Texture
To get a velvety texture without any overcooked egg we’re cooking these in a water bath. This technique, involving baking in a pan filled with hot water, is often used with custards, cheesecakes, or other egg-rich baked dishes to create that even, creamy texture. For some, I know water baths seem intimidating, but since these egg bites are cooked in just one pan and then cut into pieces later, it’s not too delicate of a maneuver to get the water bath in and out of the oven. To make it easy, this recipe is prepared in a square eight-inch pan so it fits neatly in a roasting pan.
Blend for Smoothness
To get that dense, custardy texture that makes the Starbucks bite so irresistible, we’re using eggs, cream cheese, and Gruyère cheese and blending the mixture until it’s super smooth — no lumps allowed. Pour the mixture into the pan, sprinkle with bacon, cover with foil, and bake until just set. If you’d like a browned top, just stick it under the broiler for a few minutes until it’s bubbly.
Cut the finished pan into nine pieces; each serving contains one egg. Stash in the refrigerator and warm for a few minutes in the toaster oven in the morning. It’ll take less time than it would to pick up the same thing at Starbucks!
Bacon Gruyère Egg Bites
Bacon fat or butter, for coating the pan
9 large eggs
3/4 cup grated Gruyère cheese (2 1/4 ounces)
1/3 cup cream cheese (about 2 1/2 ounces)
1/2 teaspoon kosher salt
6 slices thick-cut bacon, cooked and crumbled
Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8×8-inch (broiler-safe if you want a browned top) baking dish generously with bacon fat or butter.
Place the eggs, Gruyère, cream cheese, and salt in a blender and blend on medium-high speed until very smooth, about 1 minute. Pour into the baking dish. Sprinkle with the bacon. Cover tightly with aluminum foil.
Pull the oven rack halfway out of the oven. Place a roasting pan on the oven rack. Pour in 6 cups of very hot tap water. Set the baking dish of eggs into the roasting pan. Bake until just set in the middle, 55 minutes to 1 hour.
Carefully remove the roasting pan from the oven. Remove the baking dish from the roasting pan and uncover. (For a browned top: Heat the oven to broil. Broil until the top is golde- brown, 4 to 5 minutes.) Cut into 9 squares and serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.