Sous Vide Egg Bites Recipe

Eggs: The base of the recipe, providing structure and protein.

Cottage cheese: Adds creaminess and a slight tang to the egg bites.

Cheddar cheese: A popular choice for its sharp flavor and meltability.

Gruyere cheese: Offers a rich, nutty flavor that complements the eggs.

Salt: Enhances the overall flavor of the egg bites.

Black pepper: Adds a hint of spice and depth.

Bacon: Provides a smoky, savory element.

Ham: Another option for a meaty, savory addition.

Spinach: Adds a healthy, leafy green component.

Bell peppers: Contributes a sweet, crunchy texture and vibrant color.

To achieve a creamy texture in your sous vide egg bites, make sure to blend the eggs and cottage cheese mixture until it is completely smooth. This ensures that the egg bites will have a uniform consistency without any lumps. Additionally, when sealing the mason jars, ensure they are only finger-tight to allow air to escape and prevent the jars from cracking under pressure.

• 6 large eggs - Substitute with 6 large egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.

• ½ cup cottage cheese - Substitute with ½ cup Greek yogurt: Greek yogurt provides a similar creamy texture and adds a tangy flavor.

• ½ cup cheddar, gruyere, or your choice shredded cheese - Substitute with ½ cup mozzarella cheese: Mozzarella melts well and has a mild flavor that complements many dishes.

• ¼ teaspoon salt - Substitute with ¼ teaspoon sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral content.

• ¼ teaspoon black pepper - Substitute with ¼ teaspoon white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• ¼ cup chopped cooked bacon or ham - Substitute with ¼ cup chopped cooked turkey bacon: Turkey bacon is a leaner alternative to pork bacon.

• ¼ cup optional, like spinach or bell peppers chopped vegetables - Substitute with ¼ cup chopped mushrooms: Mushrooms add a savory umami flavor and a different texture to the egg bites.

• Allow the sous vide egg bites to cool completely at room temperature before storing.
• For short-term storage, place the egg bites in an airtight container and refrigerate. They will stay fresh for up to 5 days.
• If you prefer to freeze them, wrap each egg bite individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped egg bites in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, thaw the egg bites in the refrigerator overnight.
• To reheat, remove the plastic wrap or foil and microwave on high for 30-60 seconds until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10 minutes.
• For a quick breakfast option, pair your reheated egg bites with a side of fresh fruit or a slice of whole grain toast.
• Experiment with different vegetables and meats to keep your egg bites exciting and varied each time you make them.

• Microwave Method:

  1. Remove the egg bites from the mason jars.
  2. Place them on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Heat on medium power for 30-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the egg bites in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes or until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the egg bites in the skillet.
  4. Cover with a lid and cook for 2-3 minutes on each side until warmed through.

• Sous Vide Method:

  1. Preheat your sous vide precision cooker to 140°F (60°C).
  2. Place the egg bites back into the mason jars.
  3. Submerge the jars in the water bath.
  4. Heat for 15-20 minutes until warmed through.

• Sous vide precision cooker: This device allows you to precisely control the temperature of the water bath, ensuring the eggs cook evenly and retain their creamy texture.

• Blender: Used to blend the eggs, cottage cheese, shredded cheese, salt, and pepper into a smooth mixture.

• Mason jars: These jars hold the egg mixture and are submerged in the water bath for cooking.

• Non-stick spray: Applied to the mason jars to prevent the egg bites from sticking to the sides.

• Measuring cups: Used to measure out the cottage cheese, shredded cheese, and chopped vegetables or meats.

• Chopping board: Provides a surface for chopping the bacon, ham, and any optional vegetables.

• Knife: Used to chop the bacon, ham, and vegetables into small pieces.

• Tongs: Helpful for safely removing the hot mason jars from the water bath.

• Kitchen towel: Used to handle the hot jars and to let them cool slightly before serving.

Pre-blend ingredients: Blend the eggs, cottage cheese, and shredded cheese the night before to save time in the morning.

Use pre-cooked meats: Opt for pre-cooked bacon or ham to skip the cooking step.

Chop veggies in advance: Prepare and chop spinach or bell peppers ahead of time and store them in the fridge.

Batch cooking: Make a larger batch and store the extra egg bites in the fridge for quick meals throughout the week.

Quick release jars: Use jars with easy-to-remove lids to speed up the cooling and serving process.