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Sous Vide Egg Bites
5 from 10 votes

Sous Vide Egg Bites

Sous Vide Egg Bites use eggs blended with heavy cream, cheese, and optional fillings such as diced ham, peppers, bacon, or herbs, cooked gently in mason jars at a controlled low temperature. This method produces tender, custard-like bites with creamy texture and customizable flavor. Serving directly from the jars or plated, they offer a protein-rich option suitable for breakfast or snacks with a delicate, uniform consistency.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 6 egg bites
Calories: 232 kcal
Course: Breakfast, Brunch
Cuisine: French, American

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

    Cup of Yum
  1. Heat a sous vide water bath to 172°F.
  2. In a large mixing bowl with a pour spout, whisk eggs, heavy cream, salt and pepper together.
  3. 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.)
  4. Pour the egg mixture into six 4 oz mason jars.
  5. Screw the lids on the mason jars just tight enough so they’re closed, but do not tighten any further than that.
  6. Place the mason jars into the sous vide machine or into a large pot or dutch oven with a sous vide stick attached.
  7. Set the sous vide cooking time for 1 hour.
  8. After 1 hour, use tongs to remove the mason jars from the sous vide water bath.
  9. 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

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%)

Nutrition Facts

Serving: 6 egg bites

Amount Per Serving

Calories 232

% 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.