These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! Feel free to eat them plain, they are just as tasty!

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

To add cheese flavor, blend 1/2 cup of your favorite shredded cheese in with the egg mixture. You can also add 1 tablespoon of cooked add-ins to the bottom of each jar before pouring in the egg mixture. Some favorite combos include broccoli and cheddar, ham and Swiss, or roasted red pepper and feta.

Reheat in the microwave at low power (30%) for about 1 minute, or in a sous vide bath for 10 to 15 minutes at 150 degrees F (65 degrees C).

Nutrition Facts

108 calories; protein 8.7g; carbohydrates 1g; fat 7.7g; cholesterol 195.6mg; sodium 341.6mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/18/2020
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. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2020
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. Read More
(1)
Rating: 5 stars
04/18/2020
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. Read More
Rating: 5 stars
11/10/2020
Fantastic flavor in this recipe, and adding fillings is super easy...you need not pre-saute onions, peppers, mushrooms, etc...they cook just fine along with the eggs. I added Gruyere cheese along with miscellaneous veggies and they were hard to put down. HERE'S A TIP - instead of troubling with the jars, just make the entire batch in a zip-lock bag and divide it up when eating. Eliminates clean-up. Read More
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Rating: 5 stars
12/21/2020
This is a fantastic recipe. I misread and put 2tbs of toppings in the first time, but it worked out and now I do this for most batches. The flavor combos are endless to keep these bites interesting for weekday breakfast meal prep. Read More
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