Love the Starbucks Sous Vide Egg Bites? Make your very own recipe at home! You’re going to absolutely love these Cheesy Sous Vide Egg Bites. They’re made with 3 basic ingredients and done in under 60 minutes.
We’re back with another super simple sous vide recipe. This time, we’re ditching the meat and keeping things vegetarian with a quick and easy sous vide eggs recipe.
I’m sure you’ve had the famous Starbucks Sous Vide Egg Bites. Well, guess what? You can actually make these in your own kitchen and in no time at all!
What is Sous Vide Cooking?
Sous vide cooking is a method of cooking where you use a regulated water bath to precisely cook food to a certain temperature. Want to cook a steak to medium-rare? Good news! If you sous vide the steak at 130ºF, the entire steak will come out medium rare, not just the middle. The great thing about the sous vide is that whatever you are trying to cook, will come out perfectly even.
Typically meats and other food such as eggs or vegetables are vacuum-sealed in a plastic bag with the air removed and then submerged into the water bath. In this recipe’s case, we used a Mason Jar as the vessel, which works in the exact same way.
If you are looking for the perfect, reasonable sous vide. We HIGHLY recommend the Anova Culinary 800W. It’s Smartphone-friendly and costs $99.
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!
What Are Sous Vide Egg Bites?
Sous Vide Eggs are essentially like little egg soufflés made in your sous vide. If you’ve ever had any of our egg cups, they’re similar to those, but airier and cooked absolutely perfectly even.
That’s the beauty of the sous vide; whatever you are cooking is going to cook perfectly even. Let me explain…
When you cook egg bites in the oven in a muffin tin (like this baked eggs recipe) sometimes they can come out a little bit harder on the outside and more perfect in the middle. That’s because whatever touches the muffin tin is going to get hotter faster, thus making the outside more well-done.
When you cook something in the sous vide, the entire thing is submerged in water, which is the same temperature throughout the entire pot, thus cooking whatever is being sous vide perfectly even throughout. Once you make this Sous Vide Eggs Bites recipe, you will totally get what I’m saying.
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!
How to Make Sous Vide Egg Bites
Step 1 – assemble ingredients
What you’ll need for this recipe is very simple and only requires 3 main ingredients.
- large eggs
- shredded cheese
You’ll also need some salt and pepper and if you like hot sauce for serving, we recommend that too! In addition to the ingredients for this recipe, you’ll also need a large stockpot and 6-9 4 oz. Mason Jars.
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.
here’s a tip
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!
Step 2 – prepare water bath + sous vide
First, attach your sous vide to the edge of your stockpot. Since all stock pots are different sizes, place your Mason Jars inside to see how many will fit on the bottom when cooking. After you’ve gotten your count, remove the Mason Jars, and then fill the stockpot up with water about halfway.
The goal here is to make sure your Mason Jars will fully submerge in the water, so you’ll want to fill it at least to that height. Set the temperature on your sous vide to 172ºF and press start.
At this point, your sous vide will begin heating the water to exactly 172ºF, the perfect temperature for these airy, delicious sous vide egg bites.
Have a small and tall stockpot? Try stacking your mason jar on top of each other so that you can cook more at once!
Step 3 – prepare mason jars
To make sous vide eggs, you need some sort of vessel to house your egg bites and we chose to use mini 4-oz. Mason Jars. You can order these on Amazon or buy them at your local grocery store and they are very affordable.
The most important part of this recipe is making 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.
Step 4 – assemble egg cups
Now it’s time to assemble your sous vide eggs!
- In a medium bowl, whisk together eggs and milk.
- Then, place 1 tablespoon of shredded cheese on the bottom of each Mason Jar.
- Fill the jar up about 3/4 of the way full with the egg mixture and then season with salt and pepper on top.
Do note that if you can fit 9 jars on the bottom of your stockpot, you will have the adjust the number of eggs and milk you use for this recipe. Or sous vide these in 2 batches.
Can I add other ingredients to my sous vide egg bites?
Yes, of course! If you’d like to add more variety and flavor to your eggs, feel free to do so in step 2. Here are some add-in ideas:
- cooked peppers and onions
- cooked breakfast sausage/bacon
- sauteed garlic
- fresh herbs
Step 5 – screw on lids
Now that you’ve prepared your Sous Vide Egg Bites, it’s time to screw the tops on. This part is also very important because you don’t want to screw the lids on too tight or you will risk them exploding in the water bath.
Screw the tops on and then unscrew them one turn. This will ensure the pressure won’t get trapped inside of the jars.
Step 6 – time to sous vide
Now it’s time to cook your eggs in sous vide! Once the water in your pot as reached 172ºF, place all of the Mason Jars on the bottom of your stockpot. They should sink right to the bottom and you should see lots of bubbles come to the top IF you unscrewed the tops properly.
How long does it take to sous vide eggs?
Set your timer to 1 hour and let your egg cups cook.
Can my eggs cook longer than an hour? Yes, they can! We don’t recommend cooking your eggs for any longer than 2 hours.
step 7 – remove from water bath + let cool
Use tongs to remove your egg bites from the water bath (they will be HOT) and let them cool for around 10 minutes. Then, carefully remove the lids and use a knife to remove your egg cups from the Mason Jars. If you sprayed them well enough, they should come right out!
Alternatively, you can throw the jars right into the fridge for an easy grab and go breakfast in the morning still in the Mason Jar.
When you’re ready to eat, we recommend serving your perfect sous vide eggs with some hot sauce. 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.
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.
Sous Vide Recipes
- Sous Vide Mongolian Beef
- Sous Vide Chicken Teriyaki Bowls from Anova Culinary
- Sous Vide Ribeye from Tasting Table
- Sous Vide Lemon Salmon from Dash of Savory
Sous Vide Egg Bites Recipe
- 10 large eggs
- 1/3 cup milk we used unsweetened almond milk
- 1/2 cup Colby jack shredded cheese
- salt and pepper to taste
- 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.
- 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 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, remove mason jars and unscrew. 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
- 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.
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.
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!!
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!