Slow Cooker Egg Bites

These Slow Cooker Egg Bites are made with whole eggs, Greek yogurt, cream, bacon, cheese, and green onions for a creamy, protein-packed breakfast. Cooking them in individual mason jars in a gentle water bath creates a tender, sous vide-inspired texture that's perfect for meal prep.

Course Appetizer, Breakfast, Main Course, meal prep, Side Dish

Cuisine American

Keyword creamy, easy, meal prep, protein-packed, slow cooker egg bites, starbucks copycat sous vide egg bites

Prep Time 20

Cook Time 2

Total Time 2 10

Servings Servings

Calories 170kcal

Author Bon Appeteach

Ingredients

18 Eggs
3/4 cup Plain Greek Yogurt or blended cottage cheese
3/4 cup Heavy Cream do not substitute
1 cup Shredded Cheese cheddar, gruyere, etc.
8 slices Bacon cooked and diced
4 Green Onions thinly diced
1 tsp Kosher Salt
1 tsp Black Pepper
Nonstick Cooking Spray

Instructions

Prepare the jars: Lightly coat the inside of eight 8-ounce wide-mouth mason jars with nonstick cooking spray.
Prepare the fillings: Finely chop the cooked bacon and slice the green onions. Divide the bacon, cheese, and green onions into two portions, reserving a small amount for garnishing the tops.
Blend the eggs: Add the eggs, Greek yogurt, heavy cream, salt, and black pepper to a blender. Blend for 20–30 seconds, or until completely smooth.

Don't skip blending! Blending adds a lot of air to help create the right texture for the egg bites vs just whisking in a bowl.

Fill the jars: Divide half of the bacon, cheese, and green onions among the jars. Pour in enough egg mixture to fill each jar approximately halfway. Add the second layer of bacon, cheese, and green onions.
Finish filling: Pour additional egg mixture into each jar until it reaches approximately the 6-ounce level, leaving headspace at the top. Gently run a butter knife or skewer through each jar once or twice to distribute the fillings. Top with the reserved bacon, cheese, and green onion.
Add the lids: Place the lids on the jars and screw on the rings until fingertip-tight. Do not overtighten.
Prepare the water bath: Arrange all eight jars upright inside the slow cooker while it is still turned OFF. Carefully pour hot tap water around the jars until the water reaches approximately the same height as the egg mixture inside the jars.
Slow cook: Cover and cook on HIGH for 1 1/2–2 hours, or until the centers are just set. Begin checking around 90 minutes because individual slow cookers vary.

Slow cooker variation: Cook times vary considerably by model. Use 160°F internal temperature and the appearance of the eggs—not time alone to determine doneness.

Check for doneness: Insert an instant-read thermometer into the center of one egg bite. The eggs are ready when they reach 160°F. Avoid substantially overcooking them or they can become firm and rubbery.
Remove: Carefully remove the jars from the hot water using a jar lifter or tongs. Let them cool for 5–10 minutes before opening and serving.

Notes

For the creamiest texture: Use full-fat Greek yogurt and heavy cream, and avoid cooking the eggs beyond the point where they're just set.
Fill level: Eight-ounce mason jars are used so there's enough room for approximately 6 ounces of egg filling plus headspace.
Cottage cheese substitution: Cottage cheese can be blended into the egg base instead of Greek yogurt for a variation closer to traditional copycat Starbucks egg bites.
Vegetable add-ins: Cook watery vegetables such as mushrooms, fresh spinach, red pepper, or bell peppers before adding them to the jars.
Meal prep: Cool and refrigerate the jars for up to 3–4 days. Remove the metal lid before reheating.

Nutrition