Sous Vide Egg Bites

Solid recipe (I have used several) with clear instructions for those who are new to the method. I substitute Ricotta (my Italian heritage!) for the cottage cheese, and it seems to blend in more smoothly. I always do a few without extras, then diversify with various dairy, meat and/or veggie add-ins for the rest depending on what I have in the fridge.. As an ICU nurse working 12+ hour shifts, this works nicely for me to make ahead and enjoy throughout the week; I always double the batch.

This is a great recipe. We make 24 at a time in small ball jars. We then freeze them for later use, take them out the day before. Reheat them the next day in the microwave. You need to experiment with the microwave time based on your unit. We make some with asparagus, ham, or bacon, and some with Pico de Gallo. All are really good. One note you should tighten the lid the back off a little bit to allow for the egg to expand.

Thank you for a great recipe! I make ours in the small jelly jars. Several times I taken a few out early while they are still slightly runny so when they are reheated they don’t over cook.

Easy to make and easy to add other ingredients. Creamy and delicious.