How To Make Sous Vide Egg Bites
{Just like Starbucks!}
Make Sous Vide Egg Bites for a quick, cheaper copycat of the egg bites you would find at Starbucks. By making them in your InstantPot, you can create them with your favorite flavors, save money, and still get that delicious, creamy flavor of sous vide.
A few mornings each week, I work at my local Starbucks coffee shop. Honestly, I am a shameless Starbucks addict, to the point that we budget for my “work hours Starbucks” in our monthly budget because I LOVE their coffee, and I get so much work done during the hours I work there.
Since most days I choose to Intermittent Fast, this means black coffee or green tea while I'm there, but some days I stay until my eating window opens and I NEED to eat. (My eating window usually starts at 11am or 12pm, depending upon when I stopped eating the night before)
And when that happens, my go-to for a delicious Keto breakfast from Starbucks is their Bacon Gruyere Sous Vide Egg Bites. For about $4.50, you get two egg bites that clock in at 9 net carbs, which fit within my macros, but are admittedly a bit on the high side of carbohydrate count.
They're warm, creamy, and delicious.
But they're expensive and a bit carby….
One day while stuck at the dealership getting software updated on our truck, I hit up Pinterest to see if anyone had ideas of how to make these egg bites at home – and they sure did! But what really got me excited were these molds created specifically for the InstantPot. I ordered the mold right then and there, excited to try making my own egg bites!
Thank you, Amazon Prime!
In 2 days, the mold arrived at my doorstep and I've been testing recipes ever since (including keto desserts in this mold!!!). High on my list of recipes to make in the molds were Bacon Gruyere Egg Bites that had a MUCH lower carbohydrate count than the ones made famous by Starbucks.
It took me quite a few test recipes, but I can now say that I've perfected the recipe, striking the perfect balance between decadence and low carbs, while keeping that creamy, perfectly-flavored taste.
My first couple of tries had the egg/cheese ratio much too high. And in one batch I somehow oversalted….like a lot. I started out using heavy cream, but the calories were so high, I switched to using half and half along with cottage cheese. The result hardly impacted the carbohydrate count per bite, reduced the calories, and still kept the creamy texture.
I used the 6-quart InstantPot to make these egg bites, which the silicone mold fit in perfectly. Always make sure to use the plastic lid that comes with the molds, or cover it with aluminum foil.
Set your InstantPot on High Steam for 8 minutes, then let it sit naturally releasing the pressure for 10 minutes before taking the lid off and removing the egg bites. I also found they came out of the molds very nicely when I let them cool on the counter for another 5-10 minutes.
Not only are these egg bites quick and easy to make, you can make a large batch on Sundays and keep them in the refrigerator for breakfasts or snacks all week.
Here's what you'll need:
- 4 eggs
- 8 ounces Gruyere Cheese, cubed
- 1/2 cup full-fat Cottage cheese
- 1/4 cup Half & Half
- 1/2 cup Bacon Crumbles (or 8 slices of bacon, cut into pieces)
- Salt & Pepper to taste
Directions:
Place the eggs and Gruyere in your blender (I have this one and LOVE it) and blend until smooth.
Add in the cottage cheese, half & half, and salt and pepper, blending again until smooth.
Grease the Egg bite molds with coconut oil cooking spray, then sprinkle a few of the bacon crumbles in the bottom of each mold. Pour the egg mixture from the blender into each mold, and place the lid on top.
Place 1 cup of water in the bottom of your InstantPot, and add in the Trivet. Carefully place the filled egg bite mold on top of the trivet, then lock the InstantPot lid and set the valve to Sealing.
Cook for 8 minutes on High Steam, then allow the pressure to release naturally for 10 minutes. Remove the InstantPot lid and let the egg bites sit for another 5-10 minutes and cool before flipping the mold over to release the bites.
I managed to keep the macros in line with the Ketogenic Diet, with a serving being 2 egg bites, and the whole recipe making 16 total egg bites:
216 Calories
15.1g of Fat
1.6g of Carbohydrates (no fiber)
16.2g Protein
You May Also Like:
Keto Beef Stew (THM:S, Low Carb, Keto)
Slow Cooker Crack Chicken (THM:S, Low Carb, Keto)
Slow Cooker Pork Carnitas (THM:S, Low Carb, Keto)
Chicken Mushroom Stroganoff (THM:S, Low Carb, Keto)
Quick Crockpot Cheesy Broccoli Soup (THM:S, Low Carb, Keto)
Affiliate Links: the following links will take you to some of the tools I used to create this recipe. When you purchase through my link, I get a small commission, at no cost to you, which helps to support the cost of running this site. This means more FREE recipes and resources for you.
- Vitamix Blender
- Silicone Egg Bite Molds
- 6qt InstantPot
- Organic Ghee
- The Keto Box
- Keto Quickstart – $3 off!
- 4 eggs
- 8 ounces Gruyere Cheese, cubed
- ½ cup full-fat Cottage cheese
- ¼ cup Half & Half
- ½ cup Bacon Crumbles (or 8 slices of bacon, cut into pieces)
- Salt & Pepper to taste
- Place the eggs and Gruyere in your blender (I have this one and LOVE it) and blend until smooth.
- Add in the cottage cheese, half & half, and salt and pepper, blending again until smooth.
- Grease the Egg bite molds with coconut oil cooking spray, then sprinkle a few of the bacon crumbles in the bottom of each mold. Pour the egg mixture from the blender into each mold, and place the lid on top.
- Place 1 cup of water in the bottom of your InstantPot, and add in the Trivet. Carefully place the filled egg bite mold on top of the trivet, then lock the InstantPot lid and set the valve to Sealing.
- Cook for 8 minutes on High Steam, then allow the pressure to release naturally for 10 minutes. Remove the InstantPot lid and let the egg bites sit for another 5-10 minutes and cool before flipping the mold over to release the bites.
If you loved this recipe, please snap a picture and tag me on Instagram @fitmomjourneythem and use the hashtag #fitmomjourney!
xoxo,
Gretchen
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would there be a way to do this if you don’t have an instant pot and/or pressure cooker.
How long would one cook this in an oven? And can they be made in mini muffin pans?
I love this recipe, but your protein is higher than your fat. Keto is moderate protein, high fat. Maybe heavy cream instead of half and half. I’ll try that. Thank you. Oh, I need an instant pot too!
Actually, that is a misnomer. Yes, traditional keto is higher fat than protein, but that’s over the course of a day. And, if you incorporate days where you keep your fat around 40-50g you will actually burn more of your own fat. It’s called a Protein Sparing Modified fast – very effective!
I followed your direction to a “T” and they came out as complete liquid. Any idea what could have caused that?
Are you possibly at a higher altitude? We live at 5000 ft ish above sea level. I have to add 20% more time to instant pot recipes or they will not cook completely.
These egg bite were amazing! Thanks so much for all the time you put into these!
I never write reviews on recipes I find on blogs, but I feel compelled to tell you that this recipe is 12/10. I thought I would have to make 4 or 5 different recipes to get one to come out juuuuust right and exactly like a Starbucks knockoff. Nope, just this one. The texture is perfect. I stored mine in the refrigerator and heated two bites for 30 seconds… so easy! Can’t wait to eat these all week.
Yeah! I’m so glad you liked them 🙂
How many egg bites does this recipe yield? I bought the egg mold you linked and followed the recipe and I’m definitely not getting 16 egg bites from it…
I’m wondering the same!
Is there a way to cook these in an actual oven. I’ve seen a couple of posts inquiring about the same. Will you please reply? Y or N? Or Dunno? Thanks
Unfortunately, the oven will cook these too slow, and the egg, cheese, and cream, will separate instead of stay combined for a creamy texture. Sorry!
I cooked these in a regular oven no problem. You put the silicon mold inside of a larger pan with water and cover with foil. Bake at 300 for 1 hour and 15-20 min and they come out soft and perfect.
Good to know!
I would also like to know how you got 16 egg bites from this recipe. I have the same mold, it has 7 little bowls and the recipe filled all 7 to the top with just a couple tablespoons of liquid left over. I got 246 calories per egg bite when I run these ingredients through the recipe creator at My Fitness Pal. Could you please explain? Thank you!
As you mix the egg mixture in the blender, it should gain a lot of volume. Even if yours didn’t, it should still taste good, just maybe not as fluffy. But, the extra volume is what made it make 16 bites for me. Hope that helps!
Can you explain how you are making 16 egg bites when the silicone mold holds 7? Even if you used 2 molds that would only be 14? And are you able to stack 2 molds in your IP at the same time? I really want to try this recipe. Also, if I wanted to use heavy cream instead of the half & half and cottage cheese, what amount would I substitute with?
Hi Wendy! I used 2 of the egg molds – they fit nicely in the InstantPot – and then ran it twice to get them all!
My egg bite molds overflowed when i tried this! How full should I fill each well so that won’t happen?
Thanks!
You should definitely make them not quite full. I believe I left about 1/2 inch empty at the top.
Do you lock the egg mold lid on or place loosely on top?
It’s very useful to see how full to fill the molds! I’m making these right now and can hardly wait for breakfast!!
Has anyone tried freezing them?
I tried these and they came out perfectly. So yummy! Can this recipe be duplicated with egg whites only? If so, are there any modifications needed?
I made them in my sous vie and love them!!!! can you please let me know how much each mold holds so I can do my calculations? I used 1/2 little mason jars so I would need to know if that is how much each silicone cup urs is plsss.
I made these this morning and they came out perfect. Gretchen Lindow, can these be frozen? If so would you let them thaw before heating?
Thanks so much!!!
Hi I tried making these and the cheese
Was still chunky since it didn’t blend when I blended it with the egg. Should I have melted the cheese? Thank you!
Can you freeze these?
Dumb question but is the bacon cooked when you put it in? I’m assuming not but bacon crumbles usually are “cooked” or whatever they are. About to try this to find out 😀
I was also wondering this, did you happen to find out? Bacon crumbles are usually cooked so I was worried if they are recooked in the instant pot it would make them chewy.
Sorry, I must have missed this question – but the bacon is cooked. I used the pre-cooked crumbles from Costco, but bacon strips cooked then crumbled would work also
Love these – wonder what results you get if not blended – would it just be lumpier, or would taste also be affected? Maybe I can stick blend them. Thanks!
They would definitely be lump 🙂 Not as creamy as if you blended them.
Love this recipe!! The mixture is so rich and fluffy, filled all 14 of my egg holes with a little to spare, so I see how you could get 16 out of this. I filled the molds all the way to the top and snapped the lid on, I only did one mold at a time. . Also, I could not find the G cheese so I used brick cheese, it was awesome!! Sriracha is a great dip for this too!