These sous vide egg bites are just like the kind you would find in a trendy coffee shop that sells for roughly $6 for 2 egg bites. You can make them at home for much less while not compromising on great taste! These are a great low-carb, high-protein option for a quick breakfast or pair with a salad and have for lunch.
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What is Sous Vide?
Sous vide is a French cooking technique where food is vacuum-sealed in a cooking pouch and cooked in a water bath. The technique places emphasis on precise temperature control in cooking the food, rather than the time it takes the food to cook. The technique has gained popularity with the release of the Sous Vide wand to help with the process. I’ve linked to one here that has a high rating on amazon so you have an idea of what I’m talking about.
To be honest, I still don’t fully understand the hype, however, I do use the water bath technique for a few staple recipes in my tool kit. Adopting this part of the sous vide process is a simple alternative and works well if you are cooking in your oven. I use it for some bread recipes and when making cheesecake and I will use it in today’s recipe for Egg Bites.
Tips for making the perfect Egg Bites
- Cook the Egg Bites in a water bath. Place an oven safe deep casserole or pie plate filled with about 1 inch of water on the lower rack of the oven before preheating. Make sure you do this step before turning on the oven to avoid the risk of your dish cracking.
- Using a high-powered blender adds tiny air bubbles to the eggs which result in fluffier egg bites.
- Change up the flavour according to your tast by using your favourite cheeses and choice of deli meats. I love using old cheddar or smoked cheeses.
Recommended Tools:
- Blender. I have the Ninja Professional Plus Kitchen System with Auto IQ and love it.
- Cutting board
- Muffin pan
- Cheese grator
Ingredients for Egg Bites
- 10 large eggs
- 1/2 cup of sour cream
- 1 cup of shredded cheese of choice (I love using smoked gouda or old cheddar)
- 1/2 tsp each salt and black pepper
- 4 slices of bacon, cooked
- 8 slices of coldcut of choice (I used 4 slices ham and 4 slices turkey)
- 1 tbsp of nutritional yeast (optional)
Instructions for Egg Bites
- Make sure to cook the bacon before starting this recipe.
- Set up a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
- Preheat oven to 300 degrees F.
- Grease a muffin pan by adding the oil to one muffin pocket and spreading it to remaining pockets using a food brush. Make sure to coat each pocket well.
- Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender.
- Blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
- Pour the egg mixture evenly into each of the muffin pockets.
- Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
- Bake in preheated oven for 30 minutes.
- Remove from the oven and let sit for 5 minutes.
- Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
- Can be stored in the fridge for 3 days or frozen for 2-3 months.
Sous Vide Egg Bites
Equipment
- Blender
- Muffin pan
Ingredients
- 1 tbsp oil (to grease the muffin pan) either olive or avocado work well
- 10 large eggs
- 1/2 cup sour cream
- 1 cup shredded cheese of choice I use smoked gouda or old cheddar
- 1/2 tsp each salt and black pepper
- 1 tbsp nutritional yeast (optional)
- 4 slices cooked bacon
- 8 slices of coldcut of choice I use 4 ham, 4 turkey
Instructions
- Make sure to cook the bacon before starting this recipe.
- Set p a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
- Preheat oven to 300 degrees F.
- Grease a muffin pan by adding the oil to one muffin pocket and spreading to remaining pockets using a food brush. Make sure to coat each pocket well.
- Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender and blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
- Pour the egg mixture evenly into each of the muffin pockets.
- Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
- Bake in preheated oven for 30 minutes.
- Remove from the oven and let sit for 5 minutes.
- Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
- Can be stored in the fridge for 3 days or frozen for 2-3 months.
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