Cracking the Starbucks Code: Easy Homemade Sous Vide Egg Bites

In the first week of 2017, Starbucks announced their newest addition, Sous Vide Egg Bites. In response to customers requesting non-bready breakfast options over the last couple of years, their recipe development team chose to follow the rising trend of cooking with immersion circulators and devised these recipes. And so, the sous vide egg bite was born.

THE CROWD GOES WILD!

These admittedly delicious bites have been taking Starbucks by storm. The first day I even tried to order them, they were out of the egg white & roasted pepper option entirely. By 9am on a weekday, they had all been scooped up! That said, I knew with my first bite of the bacon & gruyere that we at Anova would be able to figure out how to make sous vide egg bites ourselves. AND that we could make them even better!

The Eggs-perimentation Begins

First, one of our amazing #anovafoodnerd community, Jen Stone aka @ketobabe on Instagram, figured out her own method for sous vide egg bites. They looked and sounded fantastic. We shared with our community on Facebook, Twitter, and Instagram.

For her recipe, Jen suggested whisking together 10 – 12 eggs plus 1 – 1.5 cups of cream. She then poured this mixture into 125ml canning jars with a multitude of fillings and dropped into a 172ºF/77.8ºC bath with the Anova Precision Cooker attached for 90 minutes.

The egg cups came out beautifully, and the discussion after that post was absolutely inspiring. It was clear that everybody wanted the ability to make these creamy, dense, cheesy little sous vide egg bites at home but were looking for exact measurements and answers about reheating.

Into the Anova Test Kitchen

We wanted to do our own testing to develop the perfect Anova Sous Vide Egg Bite. Armed with a handful of ingredients, we tried a number of different combinations:

  • Bacon + gruyere + egg + salt
  • Bacon + gruyere + egg + milk + salt
  • Bacon + gruyere + egg + heavy cream + salt
  • Bacon + gruyere + egg + neufchatel cheese + salt
  • Gruyere + egg + neufchatel + salt
  • Cottage cheese + egg white + roasted red pepper + green onion + salt + pepper
  • Cottage cheese + neufchatel cheese + egg white + roasted red pepper + green onion + salt + pepper
  • Egg + dairy-free pesto + bacon + roasted red pepper + green onion + salt
  • Egg + broccoli + white onion + garlic + roasted red pepper + salt + pepper

We were expecting clear “winners” among all of the sous vide egg bite experiments. In actuality, every single one was mouthwateringly delectable. And when we sampled the Starbucks *after* we had tried our own version, every person who was able to make the comparison noticed the “extended-shelf-life” flavor that the purchased versions had.

What Are the Benefits of Making Anova Sous Vide Egg Bites at Home?

Apart from having breakfast for an entire week made in one go (and know how much we love our batch cooking!), there are a myriad of reasons to try this recipe at home:

  1. The Anova sous vide egg bites taste simple, fresh, and fulfilling.
  2. We were able to put any given flavor combination together in less than 5 minutes of prep time and an hour of cooking.
  3. Technically pasteurized, they should keep for several weeks in the refrigerator unopened – though we doubt they’ll last that long without being eaten!
  4. You can control the texture, from fluffy to custard-like, and they’re all scrumptious.
  5. You can customize it. This recipe gives you the power to accommodate almost any dietary restriction (provided no egg allergy). Bring on your Paleo, Keto, dairy-free, low-carb, vegetarian masses – we’ve got you covered!
  6. Our most basic recipe has four whole-food ingredients. Their most basic recipe lists 8 major ingredients plus multiple starches and preservatives.
  7. One order at the cafe will set you back about $5. One homemade batch that would cover 12 servings could cost less than that depending on the ingredients you choose!

The Winning Recipes

Finally, we’ve come to the part you’ve all been waiting for! Below you will find our favorite versions of the top three recipes we came up with. More information about alternate ingredients, textures, and reheating will be in the next section of this post. And these recipes WILL be added to both our recipe site and the app, but we wanted to get them to you as soon as possible!

Need some small jars?  Try these Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12

Anova Sous Vide Egg Bites: Bacon & Gruyere

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Anova Sous Vide Egg Bites: Bacon & Gruyere

Author: Nicole Poirier

Recipe type: Breakfast, Snack

Cuisine: American

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 6 servings

Savory with bacon and rich gruyere flavor, this are easy enough to make for every day but something you could serve to guests for a decadent brunch. I like to make an entire package of bacon anytime I make it by laying it on a parchment-lined sheet tray and baking at 400ºF/205ºC for 16 - 20 minutes, but you'll only need 3 pieces for this recipe. Keep extra on hand for other days, or when you're ready to make more egg bites!

Ingredients

  • 6 eggs

  • 1/2 c grated gruyere cheese

  • 1/4 c neufchâtel/cream cheese

  • 1/4 teaspoon salt

  • 3 slices cooked bacon, cut in halves

  • Extra equipment: 6 4 oz/125ml canning jars with 2-part screw top lids, hinged/clamp lid with rubber seal*

Instructions

  1. Set your Anova Precision Cooker for 172ºF/77.8ºC.

  2. In a blender or food processor, combine eggs, cheeses, and salt. Blend at medium-high speed until mixture is well-combined and smooth.

  3. Place your jars on the work surface and push a half-slice of bacon into the bottom of each one.

  4. Divide the egg & cheese mixture evenly among the jars.

  5. Attach two-part lid and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to escape and the jars ay shatter in the bath.

  6. Once closed, submerge the jars in the water bath and set the timer for an hour.

  7. Remove from the bath and enjoy straight from the cup or slide a butter knife around the edge of the jar, pressing gently inwards as you do to loosen base. Invert jar onto heat-safe surface and either sear with blow torch for color or place under broiler for a few minutes.

  8. Enjoy!

Sous Vide Egg Bites: Egg White & Roasted Pepper

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Sous Vide Egg Bites: Egg White & Roasted Pepper

Author: Nicole Poirier

Recipe type: Breakfast, Snack

Cuisine: American

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 6 servings

These protein-packed egg white bites are rich in flavor from the roasted red pepper and green onion. You will look forward to breakfast more than ever before when you have these on hand to grab & go!

Ingredients

  • 6 egg whites

  • 1/4c/2oz Neufchatel/cream cheese

  • 1/2 c cottage cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 Tablespoons finely chopped roasted red pepper

  • 2 green onions, green parts only, finely chopped

  • Equipment: 6 4oz/125ml canning jars

Instructions

  1. Set the Anova Precision Cooker to 172ºF/77.8ºC.

  2. In a blender, combine egg whites, cream cheese, cottage cheese, salt, and pepper and process at medium-high speed until smooth.

  3. Divide the mixture evenly between the jars.

  4. Add 1 teaspoon of peppers to each jar.

  5. Add an equal amount of green onions to each jar.

  6. Stir the fillings in with a butter knife to spread around.

  7. Attach two-part canning lids "fingertip tight". When attaching the ring, use only fingertips to close it. This ensures that air bubbles from releasing pressure within the jar are able to escape and protects the jar from shattering in the water.

  8. Submerge jars in heated bath and set timer for one hour.

  9. Remove from the bath and enjoy straight from the cup or slide a butter knife around the edge of the jar, pressing gently inwards as you do to loosen base. Invert jar onto heat-safe surface and either sear with blow torch for color or place under broiler for a few minutes.

  10. Enjoy!

Sous Vide Egg Bites: Paleo Broccoli, Caramelized Onion, and Red Pepper

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Sous Vide Egg Bites: Paleo Broccoli, Caramelized Onion, and Red Pepper

Author: Nicole Poirier

Recipe type: Breakfast, Snack

Cuisine: American

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Serves: 6 servings

It is rather infrequent to encounter a composed egg dish without dairy added, but I wanted to do just that as well as incorporate some of my favorite vegetables! This recipe brings superfood broccoli to the forefront alongside caramelized onions and roasted peppers. So good!

Ingredients

  • 6 eggs

  • 1/4 teaspoon + pinch salt

  • 1 c broccoli florets torn up into tiny pieces

  • 1/2 c yellow onion, minced

  • 1 Tablespoon olive oil

  • 1/4 teaspoon garlic powder

  • 2 Tablespoons water

  • 2 Tablespoons finely chopped red pepper

  • Extra equipment: 6 4oz/125 ml canning jars with 2-part or clamp lids

Instructions

  1. Set the Anova Precision Cooker to 172ºF/77.8ºC.

  2. Combine eggs and 1/4 teaspoon salt in a blender and blend at medium-high speed until homogenous and creamy in color.

  3. In a small pan, heat oil over medium-high heat until it runs freely around the pan. Add the broccoli, onions, garlic powder, and pinch salt and stir vegetables to coat. Lower heat to medium and sauté for 3 - 4 minutes.

  4. Add 2 Tablespoons of water to the pan and stir, allowing broccoli to steam through. This will take about 1 minute to evaporate.

  5. Turn off heat and set aside to cool for a few minutes.

  6. Divide egg mixture evenly between the 6 jars. Do the same with the cooled broccoli mixture and roasted red peppers. Stir with a butter knife to incorporate throughout.

  7. Attach two-part canning lids "fingertip tight". When attaching the ring, use only fingertips to close it. This ensures that air bubbles from releasing pressure within the jar are able to escape and protects the jar from shattering in the water.

  8. Submerge in water bath and set timer for 1 hour.

  9. Remove from the bath and enjoy straight from the cup or slide a butter knife around the edge of the jar, pressing gently inwards as you do to loosen base. Invert jar onto heat-safe surface and either sear with blow torch for color or place under broiler for a few minutes.

  10. Enjoy!

More Handy Information

We hope you’re already excited to make these, and we have a few more helpful tips & tricks to share:

  • You can replace the cream cheese with 1/2 c of milk for a more flan-like texture, 1/2 c heavy cream for something richer and fluffier, more akin to savory creme brûlée.
  • For the Paleo option, I also tested a recipe with bacon, red pepper, onion, and 2 Tablespoons of dairy-free pesto from our sauce post. It was SUPER DELICIOUS!
  • To make twice as many egg bites, double the recipe! Or triple it if you want three times as many. This is a very easy-to-scale, simple recipe.
  • If you are not going to eat immediately, we do recommend chilling in an ice bath before putting in the refrigerator. This is not to “stop the cooking” as much as to ensure that the temperature in your fridge does not increase and affect the quality of your other foods.
  • To reheat, you have multiple options. You can warm in a 140ºF/60ºC bath for 15 minutes, you can pop into the microwave for 30 – 60 seconds, or you can toast under the broiler. And this may be a little early to share, but the Anova Precision Oven is going to be IDEAL for warming these egg bites up with its complete control of both heat AND humidity!
  • While making your own variations, experiment! Feel free to try any fillings that you want! Our one piece if advice is this: for the smoothest consistency, always use a blender or food processor for the eggs and dairy (or dairy replacement) that you choose to use.

Yay! Researching and testing these simple recipes was eggs-hilarating with eggs-cellent results. We look forward to hearing how YOUR eggs-periments come out, too! Please let us know in the comments, and join the conversation in our Community group about it

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