Sous Vide Egg Bites
User Reviews
5
Sous Vide Egg Bites
Description
This recipe for Sous Vide Egg Bites involves whisking whole eggs with heavy cream, salt, pepper, and cheese, forming a smooth mixture. Optional fillings like diced ham, bell peppers, bacon, chilies, sun-dried tomatoes, and spinach add layers of texture and flavor tailored to preference. The blended mixture is poured into four-ounce mason jars, sealed but not tightened fully, then cooked in a water bath set to 172°F for one hour.
Cooking eggs sous vide ensures gentle, even heat that yields custardy, tender egg bites without overcooking. After cooking, egg bites can be eaten directly from jars or removed and served. Various flavor combinations allow variety, such as bell peppers with Monterey Jack cheese or bacon with Gruyere, highlighting the flexibility of the base recipe.
Sous Vide Egg Bites store well in the refrigerator up to one week and freeze up to six months. Reheating options include a low oven broil, microwave, or brief sous vide reheating, retaining moist texture. The recipe produces a consistent, rich-textured breakfast or snack that fits diverse tastes and dietary needs without complex preparation.
The recipe notes nutritional estimates apply solely to the base egg bites without additional fillings. Cooking times and temperatures ensure food safety and ideal texture while preventing overcooking.
Ingredients
Egg Bites
- 12 egg
- ½ cup heavy cream
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup cheese varies based on choice of fillings, grated or crumbled
Optional Fillings
- ½ cup ham diced
- ½ cup bell pepper diced
- ½ cup Bacon diced
- ½ cup green chilies diced
- 1 tsp hot sauce
- ¼ cup tomatoes julienned, sun dried
- ¼ cup spinach chopped
Instructions
- Heat a sous vide water bath to 172°F.
- In a large mixing bowl with a pour spout, whisk eggs, heavy cream, salt and pepper together.
- Add the cheese of your choice, along with the optional fillings based on the flavor combination you’d like in your egg bites. (See flavor combinations in the notes below.)
- Pour the egg mixture into six 4 oz mason jars.
- Screw the lids on the mason jars just tight enough so they’re closed, but do not tighten any further than that.
- Place the mason jars into the sous vide machine or into a large pot or dutch oven with a sous vide stick attached.
- Set the sous vide cooking time for 1 hour.
- After 1 hour, use tongs to remove the mason jars from the sous vide water bath.
- Remove the lids from the mason jar and either eat the egg bites directly from the jar or remove the egg bites from the jar and serve on a plate.
Notes
- Recommended flavor combinations include red bell pepper with Monterey Jack cheese, ham with cheddar and green peppers, bacon with Gruyere, green chilies with pepper jack and hot sauce, or sun-dried tomatoes with spinach and feta cheese.
- Store cooked egg bites refrigerated for up to one week and freeze for up to six months.
- To reheat refrigerated egg bites, use a low broiler oven setting for 1-2 minutes or microwave for 30-60 seconds.
- Frozen egg bites can be reheated in a sous vide water bath at 140°F for 15 minutes or microwaved for 2 minutes or broiled for 2-3 minutes on low.
- This recipe is keto compliant and gluten free, with nutritional information based on the base egg bite without additional fillings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6egg bites
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 364mg | 121% |
| Sodium | 288mg | 12% |
| Potassium | 146mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 861mg | 17% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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