An easy to follow Starbucks copycat sous vide (or slow cooker friendly) egg bites recipe that’s lower in carbs and easily customizable! Recreate your favorite coffee house breakfast for cheaper at home!
I’m a breakfast lover. Most morning’s you’ll find me indulging on a keto pumpkin muffin or maybe some Mexican mocha chia pudding, but sometimes I need something quick when I’m not at home or on the go.
One of my favorite on the go fast food breakfasts are the egg white bites from Starbucks. I love both their roasted red pepper and the Gouda and bacon too.
I love these egg bites so much, I was buying them weekly when I stopped for coffee and quickly realized that they were a little higher in carbs than I originally thought (two egg bites are 9 net carbs for you keto eaters). That can add up to a lot of carbs if you’re on a 20 net carb diet!
What makes them so addicting if they’re just eggs? Well, they are creamy and flavorful and go down so easy. Downside to this new addiction is that the cost (they are $4.45 for two) was adding up throughout the week along with those pesky carbs.
Besides the higher carb count, I noticed that there are were also other processed additives in their recipe that making homemade egg bites could leave out!
I decided to experiment and find a way to recreate these sous vide egg bites myself using both a traditional sous vide and using a water bath in the slow cooker too. Both methods create the perfect, velvety egg bite that you can enjoy for breakfast all week long.
Jump to recipe below at the end of the page or read through the post for some very helpful tips and tricks to making the perfect keto friendly sous vide inspired egg bites.
- Sous Vide or Slow Cooker
- 6 Mini Jars (4 oz.) These are the jars I use! (Amazon Affiliate Link)
- 1/3 Dry Measuring Cup
- Cheese Grater (optional but recommended)
- Knife & Cutting Board
- Frying Pan
- Tongs/ Oven Mitts
What is a Sous Vide Egg Bite?:
Sous Vide cooking has blown up as a popular method for cooking all kinds of foods among chefs and restaurateurs in the last few years, and can now easily be done in your own home. Essentially it is taking a vacuum sealed (in this case… a sealed jar) food item and cooking it to an exact temperature in a water bath over lower and slower heat.
The upside to cooking food this way is that it helps retain natural moisture and juices and you can keep the temperature steady by using a sous vide machine (Amazon Affiliate Link). I like this specifically with eggs for this reason (especially for making the egg bites).
If I were to bake this recipe in a muffin tin or in a casserole dish, it would still taste delicious. However, the textures are completely different that the one resulting from a sous vide water bath.
The eggs stay creamy and rich whereas, the baked eggs tend to taste spongier and can dry out much easier (also not great if you do this for meal prep because additional heat later on dries food out even more).
The only downside is that a sous vide machines can be a bit costly (around $100+ for a higher quality machine). but are not 100% necessary to recreate these egg bites.
Pro Tip- If you do not have a sous vide machine, then just simply use your crock pot and cook on high heat in a water bath instead!
Tips For The Best Egg Bites At Home:
- My first recommendation is to grate your own cheese. Grated cheese just melts so much better and doesn’t have that weird yucky coating pre-shredded cheese has (they use this to prevent it from clumping and sticking together in the package).
- Take an extra minute and grate your own (you won’t regret it). Additionally, make sure your jars are clean and ready to use. Also, make sure you have a good set of tongs or oven mitts to remove them when they are done so you don’t burn yourself with hot water.
- Finally, be prepared to be addicted and feel like you need to make a second batch immediately following the first….Speaking from experience here. TRUST ME!
Not a fan of cooking with egg yolks? That’s OK too! Try just making egg white bites instead!
Looking to make the egg bites dairy free? I personally haven’t tried making these dairy free (I love cheese), because the addition of the sour cream and cheese is what helps add to the texture overall.
You could still sous vide the egg bites without these two ingredients and just add a few more eggs to the batch to fill the mason jars instead. Add splash of water and really mix the eggs well to incorporate air. Air creates a lighter, fluffier egg as well.
These little jars make a fabulous meal prep recipe and can easily be reheated in the jars for those busy weekday mornings. Below, I have provided both of my versions (roasted red pepper and the bacon and gouda) with the nutritional information for one egg bite (one jar serving).
- 5 Eggs
- 1/3 cup Sour Cream
- Splash of water
- 1 cup Grated Cheese (see below for cheese options)
- 1 tsp Salt
- 1 tsp. Pepper
- 1 tsp. Garlic Powder
- Water for Sous Vide/ Slow Cooker
- Red Pepper Bites Add- Pepper Jack Cheese and 1/2 cup of Red Pepper (diced small and sauted) + 1 tsp Olive Oil
- Bacon Bites Add- Gouda and 4 Cooked Slices of Bacon (chopped)
- Heat a large pot of water with the sous vide to 175-185F. If using a slow cooker, fill the cooker with water about 2/3rd's of the way full and begin heating on high heat (eggs set and coagulate best for this with a temperature above 165F)
- Prepare your add ins - If making the red pepper bites, dice the pepper and saute for 4-6 minutes in a frying pan with your oil till it becomes tender and slightly browned/ charred or cook the bacon until crispy and drain onto a paper towel. Diced the bacon into pieces and set aside.
- Grate your desired cheese and set aside.
- In a blender, combine the 5 eggs, a splash of heavy cream or milk, seasonings, and the sour cream. Pulse the mixture together until it is thoroughly mixed and a little frothy. Fold in the cheese and the red pepper or bacon.
- Pour the mixture into the 6 jars and fill each jar about 3/4th's of the way full (the egg will expand slightly as it cooks).
- Secure the tops and lids onto the jars thoroughly and place into the slow cooker.
- Add the jars to the hot water carefully for both methods. The water should cover the tops of the jars. If using a slow cooker, place the lid onto top and allow them to cook on high heat for 2 hours.
- When they are set, remove from the sous vide / slow cooker carefully with tongs and set them on a heat proof surface. Allow them to cool slightly before opening. Eat right away or store in the fridge for up to 7 days. To reheat, remove the metal lid and microwave for 60 seconds on half power in the microwave to encourage even heating.
Amount Per Serving: Calories: 170Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gCholesterol: 181mgSodium: 186mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g