Love the Starbucks Sous Vide Egg Bites? Make your very own recipe at home! Our Cheesy Sous Vide Egg Bites are made with eggs, milk, and cheese and are ready in under 60 minutes.
Whether you’re just starting out with sous vide cooking or you’re a sous vide pro, sous vide egg bites need to be a staple in your recipe routine!
Sous vide egg bites aren’t your average egg bites. They come out like little soufflés and are perfectly cooked ALL OVER every time all thanks to the precision of the sous vide. Our sous vide egg bites recipe rivals Starbucks and are made with 3 ingredients – eggs, milk, and cheese.
Prepare your egg bites in a 4-oz mason jar with cheese on the bottom and egg on top. Mix and seal shut. Submerge the jars in water and set the sous vide bath to 172ºF and cook for 1 hour.
Featured Comment
“Delicious! I added a bit of bacon, onions and sweet peppers along with the cheese. My husband enjoyed as well. Took advantage of the one hour cooking time. Looking forward to using this device in other meals.” -Carolyn
What do you need for sous vide egg bites?
- Eggs: this recipe calls for 4 eggs.
- Milk: milk helps make these egg bites super fluffy.
- Shredded cheese: we used Colby jack.
- Sous vide machine: I’m sure you already have your sous vide handy, but this is what you will use to heat your water bath.
- Large stock pot: you’ll need to make sure your stock pot is tall enough to fully submerge the jars with water. If your pot is too small, try stacking your jars.
- 6-9 4 oz. Mason Jars: make sure you have the lids too!
PS: if you don’t have a sous vide machine, check out our Instant Pot Egg Bites, for a super similar recipe.
Sous Vide Accessories
If you’re just starting out with sous vide cooking, here are some of our favorite sous video accessories that will make your cooking a breeze!
Substitutions and Variations
While we kept our recipe super simple you can make these your own by using egg whites only and a different cheese. We’ve made these with yellow cheddar, gouda, and mozzarella. Since cottage cheese is big right now, we bet you can whisk in a few tablespoons of that too!
If you’d like to add other ingredients try:
- cooked peppers and onions
- cooked breakfast sausage/bacon
- sauteed garlic
- fresh herbs
FAQ
How long does it take to sous vide eggs?
Set your timer to 1 hour and let your egg cups cook.
Can I use just egg whites instead of a full egg?
Yes, you can use just egg whites! However, you may want to increase the number of egg whites you use so that each jar fills up about 3/4 of the way full.
Can you sous vide eggs for longer than an hour?
Yes, they can! We don’t recommend cooking your eggs for any longer than 2 hours.
Are sous vide eggs healthy?
Sous vide eggs are a great healthy breakfast option for those looking to add protein to their diet. This recipe for egg bites is also low carb, gluten-free, and both keto and paleo-friendly!
Storage
Store egg bites in an airtight container in the refrigerator for 3-5 days. You can either transfer your eggs into a meal-prep container or store them right in their jars.
How long do sous vide egg bites last? Your eggs will last around 3-5 days in the refrigerator.
Can you freeze sous vide egg bites?
To make things super simple, you can freeze these right in the mason jar they were cooked in. Let your egg bites cool completely. Then, secure the lid and freeze for up to 3 months.
Serving Suggestions
When you’re ready to eat, we recommend serving your perfect sous vide eggs with some hot sauce or salsa. These little egg bites are also perfect for an on-the-go meal-prep breakfast paired with some berries and a breakfast salad. However you choose to eat them, you will not be disappointed!
Here are some other recipe pairings to try with your eggs.
Sous Vide Egg Bites Recipe
Ingredients
- 10 large eggs
- 1/3 cup milk we used unsweetened almond milk
- 1/2 cup Colby jack shredded cheese
- salt and pepper to taste
Instructions
- First, fill a large stockpot halfway up with water. You’ll want to be able to submerge all of your mason jars with water, so keep that in mind.
- Next, screw your sous vide to the side of your pot and turn to 172ºF. While your water bath is heating up, prepare egg bites.
- Thoroughly spray 9 4-oz. mason jars with nonstick cooking spray. Then, spoon about a tablespoon of shredded cheese onto the bottom of each mason jar.
- Crack 10 eggs inside a medium bowl or Pyrex. Add the milk and whisk until scrambled.
- Fill each mason jar up about 3/4 of the way full with the egg mixture. You should get about 9 egg cups. Give each egg cup a little stir and then season the tops with salt and pepper, to taste.
- Now it's time to screw on the lids of your mason jars. You want to make sure that you don't fully tighten your mason jars so that they do not explode in the water bath. Screw on tops and then unscrew one turn.
- Submerge mason jars inside of the water bath. You should see lots of bubbles come to the top. This is good!
- Set the timer for 1 hour and let cook.
- Once the timer goes off, use tongs to remove the mason jars (they will be hot) and then unscrew them. Your egg cups should feel like a souffle. If they're still runny, you need to cook them longer. If you're ready to eat, grab a fork!
Tips & Notes
- Stock pot size? This recipe makes 9 4-oz. egg cups. The amount of egg cups you make depends on the size of your stock pot. So, before you start cracking eggs, see how many mason jars you can fit on the bottom of your pot. You can also try stacking the jars in your pot.
- Don’t overflow jars: Make sure you buy nothing bigger than a large egg so that everything fits perfectly in your small mason jar! You don’t want your sous vide eggs overflowing.
- Oil jars: Make sure that each Mason Jar is well-oiled. I repeat, DO NOT forget to spray/oil your jars before adding in the egg. You do this so that the egg bites don’t stick to the edges. Use something like coconut oil cooking spray or olive oil to grease the inside of your Jars.
This recipe is a true masterpiece! The presentation is beautiful and the taste is out of this world. I can’t wait to make it again.
So delicious!!!!!
I have a question and haven’t made but giving 5 stars because I don’t know if not putting a star rating would effect negatively. I’m sure it will be awesome. Is it safe to use plastic Tupperware with a plastic lid or can you only use glass jars?
Hi Joe, We do not recommend using plastic tupperware for these egg bites because they risk melting!
These are yummy but I cannot seem to make them right. They end up too dense, and the outsides feel too smooth and a bit rubbery. Any ideas?
I have found 45 minutes works best for me when making these. I do find that eggs can get overcooked in the sous vide bath.
Delicious! I added a bit of bacon, onions and sweet peppers along with the cheese. My husband enjoyed as well. Took advantage of the one hour cooking time. Looking forward to using this device in other meals.
So ready to break in my new sous vide appliance with this recipe! Can this be made as a large single batch to serve a crowd? Any suggestions?
Hi Annette! I’m sure it could be, but we haven’t tested it so I can’t give you directions on how to do it.
Hi, I haven’t made this yet but it sure looks great! When you posted this, the sous vide cost $99 but now its $199. YIKES! By any chance do you think making these in a hot water bath, in those jars, would give a similar result?
Hi Xenia! You can make these in the Instant Pot! Do you have one of those? Check out a very similar recipe here: https://fitfoodiefinds.com/instant-pot-egg-bites/
I got a sous vide machine on Amazon for $65.
I have a can of freeze-dried veggies. Has anyone used something like this? Can I just add a tsp of the dried product to the egg mixture or should I try and hydrate the veggies first? They are very small chopped pieces.
So delicious!!!!!
Tried a few variatiations-
cheese, green chile, bacon & red onion
Cheese, chives & bacon
Salsa, red onion, bacon & cheese
They were all SO perfect. I just used recycled jars that were only about half filled once I put everything in. Ialso had them in whole the water was pre hearing. Worked like a charm.
LOVE all your variations!
Thank you for this recipe. I eat paleo.. thus dairy free. No cheese for me. So how can modify this to get good results. I am a brand new sous video user and owner. Thanks!!
I’ve never made it without cheese, but you can just omit it!
I am just starting out with my sous vide, and I have to do a lot of my meal prep and cooking on my one day off I have per week, my question is the egg bites can they be frozen? And if not how long after they are prepared are they shelf (refrigerator) stable?
I haven’t personally tried to freeze these egg bites, but I’m pretty sure you can! And these will last in the fridge for around 3 days.
I’m looking to try this asap. I just got a sous vide and I am playing around with it. I just wanted to clarify on the jars. This recipie says put the lids on the unscrew 1 turn. Like 1 full turn? That seems like alot but don’t know what I’m doing 🙂 I’ve broken jars canning before so obviously I don’t have the magic touch!
Anyways. Thank you for the recipe.
Hi! Basically, you want to unscrew the jars enough so that they aren’t sealed super tight. So, screw them on tight, and then loosen them so that the lid is still attached, but it’s not fully screwed on. If you watch the video you can see how we do it!
So easy and tastes so good! Did mine with ham and cheddar, added a little ‘Slap Yo Mama’ seasoning to the eggs. Just did 3 jars as a test run, but turned out absolutely perfect, going to do 12 or jars of these later with some different combos. My boys will love these!
I’ve never heard of Slap Yo Mama seasoning, but that is hilarious!
You REALLY should try it!! It can be ordered through Walmart.com, probably also Amazon if you can’t find it in stores near you, although it is becoming known around the states away from its origin. I put it on so many things- makes a great popped corn- instead of salt, add some SYM and some dry grated Parmesan after popping it. YUM. I don’t get paid by endorsing them, although I have sure started a lot of people using it.
I had mine in for 1 hour 15 minutes and they were still liquidy. I just ended up finishing them in the microwave. Any idea why this didn’t work?
I added almond milk, bell peppers, cheese, and seasoning.
If you didn’t cook the bell peppers first, that is what caused the mixture to be liquid still. Adding things like peppers and onions, that are un-cooked will add extra liquid to the equation.
For some reason I can’t get my mason jars to stay right side up in the pot. Any suggestions? At first I thought it was because I had too much water. Lowering the water level did not help though. Thank you for all your great recipes….I use them all the time!
Hi! You can always put something heavy on top of them to weigh them down!
too dense, not fluffly
Fluffy = Air. Please try whisking your egg mixture until you get air bubbles. Using heavy cream or half and half will give you more bubbles (and a little creamy sweetness is a bonus!!).
They are great! The only problem is you undo the lid by one turn, it comes off. I tried a half turn and the lid came off as I put it in the water, making a big mess!! I do about a quarter of a turn and that worked. I used 4 oz Ball mason jars.
Thanks for your comment and review!
I also had this problem of the top coming off, and used new 4oz jars. And with the sous vide, you can’t have mucky water so I had to pretty much start over with the wter bath, which is a drag because getting the sous vide to 172 takes time. (I heated water on the stove to replace the water bath. I don’t think the caps should feel at all loose, and definitely NOT a full turn loose. Maybe a 1/4 at best is where I found what I hope is the sweet spot! Just avoid grocery store, can’t-open-the-dang-thing tight. I hope for all the effort they are as good as they sound!
Yes, the turn is always tricky and depends on your jars. Please let us know how the cups turn out!
These are delicious and easy to make! Delicious with Franks hot sauce and pepper. I also added spinach, red and green pepper.
Any suggestions on how to reheat without changing the texture?
Hey Cheryl! We typically just reheat in the microwave!
I read on another post to only cook the eggs for 30 mins. So we did an experiment. We pulled out our egg cups at 30, 45, and 60 mins. The ones at 30 mins were my favorite! Light and fluffy, very smooth and custardy. The ones at 60 mins were more the texture of a scrambled egg shaped like a jar. Great recipe over all, just sharing our experiment! I did use heavy cream instead of almond milk and added a bit of garlic powder and onion powder. Will definitely make again!
Very interesting!! Love the heavy cream add.
This was an awesome recipe! Thank you so much! I don’t have a sous vide or Insta pot so I used a canning pot. I also went for 30 minutes and it was better than the ones at 40 minutes! Time to get more mini mason jars!
So glad your method worked!!