Sous Vide Egg Bites Recipe

 

Prep: 15 mins

Cook: 60 mins

Total: 75 mins

Servings: 6 servings

Yield: 6 egg bites

Sous vide egg bites are a great way to enjoy a delicious, protein-packed breakfast with minimal effort. Inspired by popular coffee shop versions, these bites are perfect for meal prep and can be customized with a variety of add-ins to suit your taste.

Ingredients:

• 3 slices bacon
• 6 large eggs
• 1/2 cup grated Gruyere cheese
• 1/4 cup heavy cream
• 2 tablespoons cream cheese, softened
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Chopped fresh chives, for garnish

Instructions:

1. Prepare Sous Vide Bath:

   • Set your sous vide machine in a large pot of water to 172°F (78°C).

2. Cook the Bacon:

   • Bake, fry, or air fry the bacon until crisp. Once cooked, cut each slice in half.

3. Blend the Egg Mixture:

   • In a blender, combine the eggs, grated Gruyere cheese, heavy cream, softened cream cheese, salt, and pepper. Blend until the mixture is completely smooth.

4. Prepare the Jars:

   • Grease six 4-ounce canning jars or ramekins with cooking spray. Place a half slice of bacon at the bottom of each jar.

5. Fill the Jars:

   • Pour an equal amount of the egg mixture into each prepared jar.

6. Seal the Jars:

   • Seal each jar with its lid using a “two-finger twist tight” method—tight enough to keep the lid in place but loose enough to easily open with two fingers. This prevents the jars from breaking in the water bath.

7. Sous Vide Cooking:

   • Place the jars in the water bath, ensuring they are completely submerged. Cook for 1 hour.

8. Remove and Serve:

   • Use tongs to remove the jars from the water bath. Let them cool slightly.
   • Slide a knife around the edge of the egg bites to release them from the jars.
   • Flip the egg bites out onto a plate and garnish with chopped chives.

Storage and Freezing:

• Refrigerate: Allow the egg bites to cool, then store them in an airtight container in the refrigerator for up to 3 days.
• Freeze: Place the cooled egg bites in freezer bags and freeze for up to 2 months. Reheat directly from frozen in the microwave.

Recipe Variations:

• Kale and Portabella:

  • Sauté 1 cup of chopped kale and 3 sliced portabella mushrooms in olive oil with 1/4 teaspoon salt. Divide the sautéed mixture among the jars before pouring the egg mixture.

• Egg White and Roasted Red Pepper:

  • Use 8 egg whites and beat them with 4 tablespoons of low-fat cream cheese. Divide 1/4 cup diced roasted red peppers among the jars and pour the egg white mixture over the top.

• Sausage, Spinach, and Cheddar:

  • Beat the eggs with heavy cream, cream cheese, and 1/2 cup cheddar cheese. Brown 1/2 pound of sausage and sauté 1 cup of spinach. Divide the sausage and spinach among the jars before adding the egg mixture.

Nutrition Facts (per serving):

• Calories: 187
• Fat: 15g
• Carbohydrates: 1g
• Protein: 12g

Enjoy these versatile and easy-to-make sous vide egg bites for a convenient and delicious breakfast!