Cheesy Sous Vide Egg Bites
Published 8/6/2023 • Updated 8/19/2024
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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.
Not only do these egg bites pack in the protein, but they also taste EXACTLY like the ones made at Starbucks. I live about 3 blocks from one and had an obsession for a while so we figured it was time to make them in our own kitchen!
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. I love serving mine with hot sauce on top. #doit
A quick rundown: 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.
How to Make Sous Vide Egg Bites
- Fill a container or large stockpot with water. It’ll need to be large enough in order to fully submerge 9 4-oz. Mason jars.
- Add water to your pot and then set your sous vide to 172F and secure it to the side.
- Prep Mason jars by thoroughly spraying them with cooking spray. Add cheese to the bottom.
- Whisk the eggs in a large bowl with milk.
- Fill each mason jar up around 3/4 of the way full with the egg mixture.
- Screw the tops onto your Mason jars and then unscrew them a bit. This will prevent them from cracking in the water.
- Submerge the mason jars and let cook them for 1 hour.
- Remove them from teh water and let them cool breifly. Then, unscrew the lids and remove the eggs.
How do you know when your egg bites are done cooking?
Sous vide egg bites are like little soufflés. They should be spongy yet not runny in the middle.
Egg Bites 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
Set your timer to 1 hour and let your egg cups cook.
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.
Yes, they can! We don’t recommend cooking your eggs for any longer than 2 hours.
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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!
Can you reheat them in the mason jar and still retain the same texture or will it get dense? Recommendation for how long to reheat?
You can reheat them in the mason jar, just make sure to seperate the eggs from the container first. I like to cut them in half when I’m doing it this way. Around 1 minute in the microwave works well for me. Also, this may sound dumb, but don’t put your lid in the microwave…
My wife was intimidated to use our sous vide and she finally got over that fear because of how good these were. She actually asked to learn how to make these again. Well done! We subbed half and half for the almond milk.
YAY!!! We seriously love our sous vide so much!
I tried the Sous Vide Starbucks recipe and just wasn’t happy. I think it was the cottage cheese. This one is perfect!! I do add cooked bacon to the bottom of the jar when I add the cheese. Nothing like bacon, egg and cheese in the morning!! Thanks so much!!
YAY! Glad you loved it. If you wouldn’t mind rating it, we’d be so appreciative!
SO happy that this recipe uses mason jars and not plastic bags. Love the sound vide eggs at Starbucks so thinking about getting a sous vide appliance.
Karen K
So fun, right?!
We got a sous vide for Christmas a couple years back, and outside of the few meat dishes we made, it just didn’t really warrant a permanent location in our tiny kitchen. Then I saw your sous vide egg bites…DUH! Such a great idea! I started making these on Sunday evenings for a healthier breakfast option and now the BF has started eating them too. I add a little sauteed onion and some bell pepper to mine with a few pieces or either sausage or bacon (already cooked) and they are soo awesome! As with all egg dishes, microwaving has make the eggs tough, but I found heating them first on defrost for about 50 seconds then 30 seconds on regular heat does the trick and they don’t get rubbery.
Thanks for continually inspiring healthy options in my kitchen!
YAY!! I love my sous vide so much. More recipes coming soon <3
Would love to try this in Instant Pot – do you have a conversion? 🙂
Have loved all of your recipes I have tried so far! Do you need a sous vide for this recipe? Or can you do a water bath if you get the temp to the right one?