Sous Vide Egg Bites Recipes

SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
• Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

BACON AND GRUYERE SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
• Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

STARBUCKS SOUS VIDE EGG BITES BACON GRUYERE

Steps:

• Set your sous vide for 167 degrees. This will take some time to heat.
• So prepare the recipe while this heats up. Into a blender add 4 eggs, 4 tablespoons cottage cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Gruyere cheese, and salt. Puree until it is a uniform mixture.
• Spray 4 small canning jars (I use half-pint wide-mouth jelly jars) with a non-stick spray. Break a piece of bacon into each jar.
• Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide.
• Once the sous vide has reached 167 degrees, cook eggs for about 35 minutes or until they are completely set. If you do not wait until the sous vide has reached proper temperature the eggs may not set fully.
• Remove eggs from the jars when they are done. Sprinkle additional shredded Gruyere cheese on top, and broil until they just turn brown. This recipe may be doubled.

SOUS VIDE EGG BITES

Steps:

• Gather the ingredients. Set your sous vide machine in a large pot of water to 172 F.
• Bake, fry, or air fry the bacon until crisp.
• Add the eggs, grated cheese, heavy cream, cream cheese, salt, and pepper to your blender.
• Blend the ingredients until completely smooth.
• Grease six 4-ounce jars or ramekins with cooking spray. Cut the bacon in half and add a half to the bottom of each glass jar.
• Pour an equal amount of the egg mixture into each glass jar.
• Seal each jar with its lid until just "two-finger twist tight," meaning you can easily untwist the jar with just two fingers. Any tighter and you run the risk of the jar exploding in the water bath.
• Place the jars in the water bath (completely submerged) and cook for 1 hour. Remove from the water bath with tongs.
• Slide a knife around the edge of the egg to release.
• Flip out of the jar onto a plate, Serve with chopped chives.

BASIC SOUS VIDE EGG BITES RECIPE (+VIDEO)

Steps:

• Spray each mason jar generously with non-stick oil spray.
• Add chopped green onions and cheese to each mason jar (you can customize with your favorite ingredients), filling about 1/3 full.
• In a large measuring cup, whisk together eggs, salt, and pepper.
• Pour the egg mixture to the jar, leaving about 1/2 inch from the top. (If you don't pour enough mixture to the jar, the mason jars may float in the water bath.)
• Close the lid "fingertip tight". (You can easily open with 2 fingers).
• Fill the container or pot with water and set the temperature of the sous vide circulator to 172°F (73°C). (Place a trivet mat beneath the pot to help protect your countertop!)
• Place the mason jars in the water before the water gets hot. Set the timer for 1 hour.
• When the timer goes off, remove the jars from the water, and let cool for about 10 minutes.
• Run a knife around the edges of each jar to loosen. Remove them from the jars and serve warm immediately (or freeze for meal prep).