Cheesy Sous Vide Egg Bites Recipe

Love the Starbucks sous vide egg bites? You can make a nearly identical version at home. These Cheesy Sous Vide Egg Bites are simple, high in protein, and ready in under an hour. They use just eggs, milk, and shredded cheese, producing a light, soufflé-like texture thanks to the precise, gentle heat of sous vide cooking.

Because the water bath keeps the temperature even, the bites cook uniformly from edge to center, delivering a creamy, tender result every time. Serve them warm with hot sauce or salsa, or pack them for an easy meal-prep breakfast.

Before you jump in – what you need

• Eggs: the recipe below uses 10 large eggs to yield about nine 4-oz egg cups.
• Milk: a small amount of milk keeps the texture silky and fluffy — unsweetened almond milk works well.
• Shredded cheese: Colby Jack is used here for mild, melty flavor; cheddar, gouda, or mozzarella also work.
• Sous vide immersion circulator: this controls the water temperature and ensures even cooking.
• Large stock pot or container: tall and wide enough to fully submerge your jars. If space is tight you can stack jars carefully.
• 4-oz mason jars: plan for 6–9 jars depending on serving size; be sure to have lids for cooking and storage.

If you don’t own a sous vide, you can still make similar egg cups using an Instant Pot or steam method; the texture will be comparable but the gentle sous vide method produces the most consistent results.

How to Make Sous Vide Egg Bites

1. Fill a large stock pot or sous vide container about halfway with water—enough to fully cover the tops of your jars.
2. Attach your immersion circulator and set the temperature to 172°F (78°C) while the water heats.
3. Lightly grease nine 4-oz mason jars with nonstick spray or a thin layer of oil. Spoon roughly one tablespoon of shredded cheese into the bottom of each jar.
4. Crack 10 large eggs into a bowl, add 1/3 cup milk, and whisk until combined and slightly frothy. Season with salt and pepper to taste.
5. Pour the egg mixture into each jar, filling to about three-quarters full. Stir lightly to incorporate the cheese from the bottom, then top with a pinch of salt and pepper.
6. Screw lids onto jars, but do not tighten completely—leave them slightly loose (about one turn) so pressure can escape and jars don’t crack.
7. Carefully submerge the jars in the water bath; you may see bubbles from the circulator—this is normal.
8. Cook for 1 hour. Use tongs to remove the jars when done. Let them cool briefly, then unscrew the lids and slide the egg bites out with a spoon or fork.

Tip: If the centers feel runny after one hour, return the jars to the bath for an additional 10–15 minutes. The finished egg bites should feel springy, similar to a delicate soufflé, not liquid.

Variations and add-ins

The base recipe is intentionally simple so you can customize it. Try these ideas:

• Use egg whites only for a lighter option — increase the volume so jars still fill three-quarters full.
• Swap cheeses — sharp cheddar, smoked gouda, or fresh mozzarella change flavor and texture.
• Stir in a few tablespoons of cottage cheese for extra creaminess.
• Add cooked fillings: sautéed peppers and onions, crumbled bacon or breakfast sausage, garlic, or fresh herbs like chives and parsley.

Storage and freezing

Chill cooled egg bites in an airtight container or keep them sealed in their jars. They will keep in the refrigerator for 3–5 days. To freeze, cool completely, secure the lid, and freeze jars for up to 3 months; thaw overnight in the refrigerator and gently reheat.

Serving suggestions

These egg bites are delicious on their own or paired with a light salad and fresh fruit for a balanced breakfast. Top with hot sauce, salsa, or a sprinkle of flaky salt and fresh herbs. They’re also ideal for grab-and-go mornings or portioned meal prep.

Sous Vide Egg Bites Recipe

These cheesy sous vide egg bites are gluten-free, low-carb, and high-protein. The recipe yields about nine 4-oz servings.

Ingredients

• 10 large eggs
• 1/3 cup milk (dairy or unsweetened almond milk)
• 1/2 cup Colby Jack shredded cheese (or your preferred cheese)
• Salt and pepper, to taste

Instructions (short)

1. Preheat water bath to 172°F and prepare jars with spray and a spoon of cheese.
2. Whisk eggs and milk, season, and divide among jars (fill ~3/4 full).
3. Screw lids on loosely, submerge jars, and cook for 1 hour.
4. Remove with tongs, cool slightly, unscrew lids, and serve warm or store.

Tips & Notes

• Check pot capacity before making the recipe: smaller pots may hold fewer jars or require stacking.
• Do not overfill jars—leave space for the mixture to expand slightly.
• Grease jars well to prevent sticking; a light spray of coconut or olive oil works well.
• Cooking longer than 1 hour is possible, but avoid exceeding 2 hours to preserve texture.

Nutrition (approximate per 4-oz serving)

Calories: 104 kcal • Carbohydrates: 1 g • Protein: 8 g • Fat: 7 g • Sugar: 1 g

Nutrition information is an estimate and should be used as a guideline.