Easy Sous Vide Egg Bites
User Reviews
5
Easy Sous Vide Egg Bites
Description
Easy Sous Vide Egg Bites feature a creamy blend of eggs, cottage cheese, and melted cheeses mixed with diced ham or bacon for added savory depth. The mixture is poured into a greased muffin pan, each cavity filled about three-quarters, then baked in a steamy oven environment achieved by placing boiling water on a lower rack. This low-and-slow cooking method results in a smooth, custard-like texture without browning or overcooking. Seasoning with salt, pepper, paprika, granulated garlic, and hot sauce adds layers of flavor balanced against the mild cheeses and richness of eggs.
The bites are portioned individually, making them convenient for breakfasts on the go or light snacks. Their creamy texture and rich flavor come from the blend of cheeses and the gentle baking technique. The recipe allows for variations in filling, including ham or bacon, enhancing versatility.
These egg bites can be stored in the refrigerator for up to three days or frozen for up to a month. Reheating options include microwaving for quick warming or oven baking for even heat distribution. The notes also suggest a cheese variation using Monterey Jack and Gruyere for a different flavor profile.
Ingredients
- ¼ cup uncured honey ham diced, or Applewood-smoked bacon
- 6 egg large
- 1-⅓ cups cottage cheese 4% milkfat
- 1 cup Monterey jack cheese grated or shredded
- ¼ cup mild cheddar cheese or Mexican Blend, shredded, grated
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper or cayenne pepper
- ⅛ teaspoon paprika regular
- ⅛ teaspoon granulated garlic
- 1 teaspoon hot sauce such as Texas Pete Brand
Instructions
- Adjust one oven rack in the middle position and another in the lowest position—Preheat the oven to 300°F. Place a 9x13-inch baking dish on the lower rack and fill it halfway with the boiling water; this will create steam in the oven, which will help the egg bites to cook gently and have a smooth, creamy texture.
- In a small nonstick skillet over medium-high heat, cook the ham or bacon frequently, stirring until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain; set aside.
- Combine the eggs, cottage cheese, Monterey jack cheese, cheddar, salt, pepper, granulated garlic, and hot sauce in a blender. Blend until completely smooth, about 45 seconds.
- Meanwhile, spray a nonstick muffin pan generously with nonstick cooking spray; divide the bacon evenly into the prepared muffin pan, then pour the egg mixture evenly into the prepared muffin pan, filling each about three-quarters full—Bake for 20 to 23 minutes or until set.
- Remove the egg bites from the oven and allow to rest in the pan for about 5 minutes. Use a paring knife to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Notes
- Store cooled egg bites in an airtight container in the refrigerator for up to three days.
- Freeze egg bites by first freezing in a single layer, then transferring to a freezer-safe container for up to one month.
- Reheat refrigerated egg bites by microwaving on high for 20-60 seconds or bake at 350°F for 10-15 minutes until heated through.
- Frozen egg bites require additional reheating time beyond refrigerated times.
- For a twist, substitute Monterrey Jack and Gruyere cheeses to mimic Starbucks Bacon and Gruyere egg bites.
User Reviews
Overall Rating
5
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