These Bacon and Gruyère Egg Bites are a copycat version of the sous vide egg bites you get at Starbucks.
If you are a fan of the sous vide egg bites from Starbucks, but you don’t have a sous vide machine or the equipment to wrap up the eggs in those perfectly formed plastic pouches, you can still make them at home.
I took these bacon and cheese egg bites to work to share with colleagues who are big fans of the Starbucks version, and they said these were better! Maybe they are just being nice, but these were a huge hit both at home and at work, and make it so easy to make eggs in advance.
The secret to making these “sous vide” egg bites is a slow cooker. How perfect is that?
How do you make sous vide egg bites in the slow cooker?
- First, you blend together eggs, gruyère cheese, cottage cheese, and salt and pepper.
- Next, you drop some bacon and scallions into oiled 4-ounce canning jars and pour the egg and cheese mixture over the bacon and onions.
- Line the bottom of a slow cooker with the ring part of the jar lids so that the jars can sit on top of them.
- Set the jars on top of the lids and fill the slow cooker with water up to about 1/2 inch below the top of the jars.
- Top the jar with the round disk part of the lid.
- Cook the egg bites on low for 2 1/2 hours.
When the eggs are done, they will expand up to 1/2 of an inch above the rim of the jar. Don’t be alarmed. They will collapse once they are removed from the slow cooker.
You can serve these egg bites straight from the slow cooker. Turn them out of the jars onto a plate or serve them straight from the jars with a small spoon (my preference).
These are fabulous for make-ahead breakfasts. Once these have cooled, close the lids and place them in the refrigerator. Reheat the eggs with the lid off in the microwave for up to one minute.
This month the Foodie Extravaganza Group is cooking with eggs!
Check out more takes on the theme, eggs:
Julie – Indian Street Food Style Eggs
Sue – Ham and Egg Salad
Karen – Bacon and Gruyère Egg Bites (Copycat)
Colleen – Deviled Eggs with Bacon & Bourbon Glaze
Kelley – Spinach and Tomato-Egg White Frittata
Our Foodie Extravaganza host this month is Sneha of Sneha’s Recipes.
I’ve got more egg recipes here on Karen’s Kitchen Stories too, including shakshuka (omg delicious), baked eggs with Parmesan and chives, and huevos rancheros.
Bacon and Gruyère Egg Bites (Copycat)
Author: Karen Kerr
- 5 eggs
- 1/2 cup gruyère cheese
- 1/2 cup cottage cheese
- 1.5 ounces cream cheese (I used Mascarpone)
- salt and pepper to taste
- 1/2 pound cooked bacon
- Six scallions, thinly sliced
How to cook Bacon and Gruyère Egg Bites (Copycat)
- Blend together the eggs, cheeses, and salt and pepper in a blender or with an immersion blender until combined and lump free.
- Spray 6 (4 ounce) canning jars with spray oil. Break up the bacon and distribute it among the jars. Add the scallions.
- Pour the egg mixture into the jars and divide evenly.
- Distribute the rings over the bottom of the slow cooker and set the jars on top. Top the jars with the lids.
- Fill the slow cooker with water until it reaches about 1/2 inch below the tops of the jars.
- Set the slow cooker to low and cook for 2 1/2 hours.
- Remove the egg bites from the water and serve in the jars.
Karen’s Kitchen Stories
This recipe was adapted from a video on HGTV.
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