Starbucks Sous Vide Egg Bites
Just like the popular gruyere and bacon Starbucks egg bites, these sous vide egg bites are rich, velvety, and perfect for an on-the-go breakfast!
Equipment
- Blender
- Silicone Egg Mold with Lids (some have a built in trivet)
- Trivet for Pressure Cooker (unless you have an egg mold with a built-in trivet)
- Pressure Cooker with a "steam" setting
Ingredients
- 4 eggs
- 1/3 cup heavy cream
- 1/3 cup cottage cheese
- 1/2 cup Gruyere cheese, shredded
- 3-4 dashes hot sauce
- salt and pepper
- 1/3 cup Monterrey jack cheese
- 7 slices bacon cooked and cut in half (Needs to be bendable enough to fold into bottom of egg mold and not too crispy. You can also use pre-cooked bacon.)
Instructions
- In a blender add eggs, heavy cream, cottage cheese, Gruyere cheese, hot sauce, and a generous sprinkle of salt and pepper.
- Spray egg mold with cooking spray.
- Sprinkle a little monterrey jack cheese into each opening, then crisscross two bacon halves in each opening, pushing down into the mold.
- Add egg mixture and fill about two-thirds full. Place lid on the egg mold.
- Add one cup of water to pressure cooker/Instant Pot. Place trivet into pot and then place egg mold on top of the trivet. Note, if using an egg mold with built in trivet, you don't need an additional trivet.
- Set pressure cooker to steam. The amount of minutes is highly dependent on the model of your pressure cooker. They may need only 9 minutes or up to 15. Start on the lower end and repeat the process for an additional 3 minutes if they're not cooked through (add another splash of water to the pot to replace what has turned to steam). A knife inserted into the egg bite should come out clean. Let the steam naturally release for 10 minutes and then carefully release the steam the rest of the way according to the manufacturer's instructions.
- Allow to cool for 3-5 minutes. Remove egg bites from mold and serve.
- Store leftovers in refrigerator. To re-heat, place egg bite on a paper towel and microwave for 20-30 seconds.