You can say goodbye to the coffee shop drive-thru with this recipe for an easy, delicious, and customizable make-ahead breakfast.
I’m very new to the world of sous vide, but I’m having a great time so far. My new favorite thing is to watch closely when chefs use the method in cooking competition shows. The computer sits on my lap so I can quickly take notes for future reference. This recipe for sous vide egg bites has been one of my favorites. It’s been the most consistent for delivering unbelievably moist results.
I’ve been making egg bites for years. The ones I make in my oven are sometimes a bit dry—so I like this sous vide recipe better, even though it takes longer to cook. While they are not something to make on a busy morning when you’re short on time, they’re easy to prepare in advance and are ready to go whenever you want them.
Blending the cottage cheese with the eggs is how you get that amazingly creamy center. And the flavor profile is simply unbeatable—rich and savory, a little salty, and deeply satisfying.
Customize these egg bites to suit your taste
This recipe provides a culinary canvas to begin your sous vide egg journey. Think about your favorite omelet fillings—which are a great place to start when deciding on flavor profiles for custom egg bites. I like add-ins such as spinach, sundried tomatoes, mushrooms, onions, and red bell peppers. I’ve also been known to make roasted eggplant, zucchini, yellow squash, and onion omelets. Turning these ingredients into sous vide egg bites is just as easy. Simply add your vegetables, raw or pre-cooked, to the egg mixture.
I recommend dicing your vegetables into tiny pieces. I typically use no more than three ingredients in each small jar to keep the proportions just right. Spinach and mushrooms go great with shredded Swiss or feta cheese. Chopped cooked bacon or ham is ideal with cheddar or Gruyère. Roasted peppers and caramelized onions are delicious with shredded mozzarella.
How do I store leftovers?
I let egg bites cool to room temperature before refrigerating in an airtight container for up to 4 days. To freeze, wrap them in plastic and store in a freezer bag for up to 3 months. Thaw in the fridge overnight. Enjoy cold or reheat in the microwave, in a 350°F oven, or—for the best texture—in a 140°F sous vide water bath for 15–30 minutes.
Serving suggestions
These sous vide egg bites pair well with this Fruit Smoothie Recipe and Air-Fryer Breakfast Sausages for a quick and tasty meal to start the day. For a lovely weekend brunch, pair the egg bites with Watermelon Fruit Salad, Sausage-Stuffed Mushrooms, Oatmeal-Chocolate Chip Muffins, and a colorful Strawberry Matcha Latte.
Ingredients
- 6 large eggs
- 1/4 cup cottage cheese
- 2 tablespoons heavy cream
- 2/3 cup Monterey Jack cheese shredded
- 1/2 teaspoon salt
- Cooking spray
- Chives, parsley or other fresh herbs optional, for garnish
Instructions
- Fill a large pot with water and set your sous vide cooker to 170°F. Allow the water to reach the set temperature.
- In a food processor, combine the eggs, cottage cheese, heavy cream, shredded cheese, and salt. Blend until the mixture is completely smooth.
- Coat the inside of 6 small mason jars with cooking spray. Divide the egg mixture evenly among the jars and screw on the lids (not too tightly).
- Submerge the jars in the water bath and cook until the egg bites are fully set, about 55 minutes.
- Take the jars out of the water bath and allow them to cool for a moment. Gently run a knife along the inside of each jar to release the egg bites onto a plate.
- For extra flavor, garnish with a sprinkle of fresh herbs like chives or parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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