Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites Recipes

COPYCAT STARBUCKS BACON & GRUYERE SOUS VIDE EGG BITES

Steps:

• Make filling:.
• In a medium bowl, whisk together eggs, cottage cheese, gruyere, Monterey jack, bacon, hot sauce and salt.
• Form Eggs:.
• Using a very small bowl (a custard cup, or a 5 oz ramekin will work well), press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8'' at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.
• Cook Eggs:.
• In a large pot, bring 6 inches of water to a simmer (185 - 200°F.) There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve.

COPYCAT STARBUCKS™ SOUS VIDE BACON AND GRUYèRE EGG BITES

Steps:

• Spray inside of each canning jar with cooking spray. Place half a slice of bacon into bottom of each canning jar.
• In blender, place eggs, Gruyère cheese, cream cheese, melted butter, hot sauce and cornstarch. Cover; blend on high speed about 30 seconds or until smooth. Pour 1/3 cup mixture into each canning jar, making sure to leave at least 1/2 inch space at top of jar.
• Clean rim of each jar; top each with lid and ring; finger tighten rings (not too tightly).
• Place jars in bottom of sous vide container; fill with hot tap water according to sous vide machine's manufacturer's instructions.
• Set sous vide machine temperature to 172°F. Once water reaches sous vide machine's set temperature (172°F), continue to heat jars 30 minutes. Carefully remove jars from water bath. Remove lids, and slide thin knife around inside of jar. Turn upside down onto plate; shake jar gently to loosen egg bite. Eat immediately, or cool 10 minutes and store covered in refrigerator up to 4 days.
• To Reheat: Place egg bite on microwavable plate. Microwave uncovered on High 1 to 2 minutes or until egg bite is heated through (at least 165°F).

STARBUCKS SOUS VIDE EGG BITES BACON GRUYERE

Steps:

• Set your sous vide for 167 degrees. This will take some time to heat.
• So prepare the recipe while this heats up. Into a blender add 4 eggs, 4 tablespoons cottage cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Gruyere cheese, and salt. Puree until it is a uniform mixture.
• Spray 4 small canning jars (I use half-pint wide-mouth jelly jars) with a non-stick spray. Break a piece of bacon into each jar.
• Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide.
• Once the sous vide has reached 167 degrees, cook eggs for about 35 minutes or until they are completely set. If you do not wait until the sous vide has reached proper temperature the eggs may not set fully.
• Remove eggs from the jars when they are done. Sprinkle additional shredded Gruyere cheese on top, and broil until they just turn brown. This recipe may be doubled.

COPYCAT STARBUCKS EGG BITES - BACON & GRUYERE

Steps:

• Recipe makes 6 egg bites, you can easily double or triple the recipe.
• Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1-2" water on the bottom rack. This will create a humid environment and help the eggs cook evenly and make them light & fluffy like Starbucks!
• While oven is preheating, cook bacon however you would normally make it. I use my air fryer for 10 minutes at 350. I like to undercook it a little for this recipe so it's NOT crispy. Once cooked, pat grease off with paper towel and roughly chop.
• Grate gruyere and monterrey jack but save back 1/4 cup of grated cheese (all one, mix of two - whatever)
• Add the eggs, cheese, cottage cheese, hot sauce, parsley, salt and pepper to a blender and blend on high for 30 seconds until light and frothy.
• Spray a muffin tin with a little non-stick spray and fill the tins with the egg mixture. add in bacon and remaining cheese and split between the tins. I used a "texas sized" muffin pan and they were approx half full
• bake in the oven for 25-27 minutes, or until the center of the egg bites are just set.
• Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy!

BACON AND GRUYERE SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
• Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.