Copycat Starbucks Bacon & Gruyère Sous Vide Egg Bites

Why You’ll Love This Recipe

• Silky, café-smooth bites with no browned edges thanks to a gentle water-bath bake.
• True Gruyère depth and smoky bacon in every custardy bite.
• Blender-easy batter, strain-and-pour, and minimal cleanup.
• Perfect for make-ahead breakfasts—reheat in seconds.

Grocery List

• Produce: Fresh chives
• Dairy: Large eggs, heavy cream, half-and-half, Gruyère cheese, unsalted butter (for greasing)
• Pantry: Thick-cut bacon, fine sea salt or kosher salt, white pepper, ground nutmeg, cornstarch, nonstick spray (optional)

Full Ingredients

Custard Base

• 6 large eggs (about 300 g, room temperature if possible)
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) half-and-half
• 1 tsp cornstarch
• 1/2 tsp fine sea salt (or 3/4 tsp kosher salt)
• 1/4 tsp white pepper
• 1/8 tsp ground nutmeg

Cheese & Bacon

• 1 cup (100 g) finely grated Gruyère cheese
• 6 slices thick-cut bacon, cooked until crisp and finely chopped (about 120 g cooked)

For the Cups & Garnish

• Butter or nonstick spray (to grease ramekins)
• 1–2 tbsp finely snipped fresh chives

Step-by-Step Instructions

Step 1: Heat the oven and set up a gentle water bath

Arrange 8 buttered 4-ounce (120 ml) ramekins in a 9×13-inch baking pan (or use silicone muffin cups nestled in a muffin tin). Heat the oven to 300°F (150°C). Bring a kettle of water to a simmer (not a rolling boil); you’ll pour this around the cups to create a water bath that keeps the custard ultra-smooth and prevents browning.

Step 2: Cook bacon until perfectly crisp

Cook 6 slices thick-cut bacon in a skillet over medium heat until deeply crisp, 8–10 minutes. Drain on paper towels and chop finely. You should have about 120 g cooked bacon. Tip: For hands-off bacon, bake at 400°F (205°C) for 15–18 minutes on a foil-lined sheet, then chop.

Step 3: Blend a silky custard base

In a blender, add eggs, heavy cream, half-and-half, cornstarch, salt, white pepper, and nutmeg. Blend on low for 15–20 seconds, just until smooth. Avoid whipping in lots of air. Stir in the grated Gruyère (do not blend it). Pour the mixture through a fine-mesh sieve into a large measuring cup to remove foam and ensure a velvety texture.

Step 4: Assemble the cups neatly

Divide chopped bacon evenly among the greased ramekins, reserving 1–2 tablespoons for garnish. Pour the strained custard over the bacon, filling each cup to about 1/4 inch from the rim. Gently tap the pan to release any surface bubbles.

Step 5: Bake low and slow for café-smooth bites

Slide the pan onto the center oven rack. Carefully pour hot water into the pan so it comes halfway up the sides of the ramekins. Tent the pan loosely with foil to trap gentle steam and discourage browning. Bake 30–35 minutes, until the edges are set and the centers wobble like soft gelatin when nudged. An instant-read thermometer should read about 165°F (74°C) at the center.

Step 6: Rest, unmold, and finish

Transfer ramekins to a cooling rack and let rest 5–10 minutes to finish setting. Run a thin knife around each edge and either invert onto a plate or loosen and lift out with a spoon. Top with reserved bacon and snipped chives. Serve warm for the best texture.

Pro Tips

• Strain the blended custard to remove bubbles and ensure a perfectly silky finish.
• Keep the water bath at least halfway up the ramekins and loosely tent with foil to prevent browning.
• Use white pepper for subtle spice that won’t show as dark flecks in the pale custard.
• Cornstarch (just 1 tsp) helps stabilize the custard and resist curdling while baking.
• If your oven runs hot, reduce to 285–290°F (140–145°C) and extend baking a few minutes.

Variations

• Mushroom & Spinach: Sauté 1/2 cup finely chopped cremini mushrooms and 1/2 cup chopped baby spinach; replace bacon with veg mix, keep Gruyère.
• Ham & Swiss: Swap bacon for 3 oz (85 g) diced ham and use Swiss cheese instead of Gruyère.
• Roasted Red Pepper & Goat Cheese: Fold in 1/3 cup diced roasted red peppers and 2 oz (56 g) crumbled goat cheese; omit bacon.

Storage & Make-Ahead

Refrigerate cooled egg bites in an airtight container for up to 4 days. Reheat gently: microwave 30–45 seconds at 50% power, or steam 3–4 minutes until warmed through. To freeze, wrap each cooled bite individually and freeze up to 2 months; thaw overnight in the refrigerator, then reheat as above. For make-ahead assembly, crisp the bacon and grate the cheese up to 3 days ahead; blend and bake the morning of serving.

Nutrition (per serving)

Approximate per egg bite: 260 calories; 22 g fat (12 g saturated); 2 g carbohydrates; 0 g fiber; 1 g sugars; 12 g protein; 420 mg sodium. Values will vary with exact bacon and cheese brands.