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Similar to what you'd find at a famous coffee shop, these sous vide eggs bites are double the size and have a velvety, creamy texture. They are the perfect grab-and-go breakfast on those busy weekday mornings.


Recipe Summary

1 hr 5 mins
1 hr 25 mins
20 mins
6 egg bites


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


Instructions Checklist
  • 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.

Cook's Note:

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 Fahrenheit.

Nutrition Facts

186 calories; protein 14.2g; carbohydrates 1.2g; fat 13.8g; cholesterol 214.3mg; sodium 420.3mg. Full Nutrition