Sous Vide Egg Bites

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 07/16/21
sous vide egg bites

The Spruce / Leah Maroney
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 servings
Yield: 6 egg bites
Nutrition Facts (per serving)
187 Calories
15g Fat
1g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 187
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 36%
Cholesterol 218mg 73%
Sodium 340mg 15%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 12g
Vitamin C 0mg 2%
Calcium 135mg 10%
Iron 1mg 5%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sous vide egg bites are created in a temperature-controlled water bath using a sous vide machine. A full-on sous vide tank or sous vide stick will work equally well for this recipe. They’re filled with Gruyere cheese and crispy bacon and are creamy, savory, and so satisfying.

You can prepare these egg bites ahead of time and freeze them. They heat up easily when you are ready to head out of the door—just pop them in the microwave for one minute and you have an easy meal on the go. We’ve included lots of variations for delicious add-ins so you can use whatever you have on hand for a delicious breakfast.

Ingredients

  • 3 slices bacon

  • 6 large eggs

  • 1/2 cup grated Gruyere cheese

  • 1/4 cup heavy cream

  • 2 tablespoons cream cheese, softened

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • Chopped fresh chives, for garnish

Steps to Make It

  1. Gather the ingredients. Set your sous vide machine in a large pot of water to 172 F.

    sous vide egg bite ingredients

    The Spruce / Leah Maroney

  2. Bake, fry, or air fry the bacon until crisp.

    air fried bacon

    The Spruce / Leah Maroney

  3. Add the eggs, grated cheese, heavy cream, cream cheese, salt, and pepper to your blender.

    eggs and other ingredients in a blender

    The Spruce / Leah Maroney

  4. Blend the ingredients until completely smooth.

    eggs blended in a blender

    The Spruce / Leah Maroney

  5. 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.

    bacon in jars

    The Spruce / Leah Maroney

  6. Pour an equal amount of the egg mixture into each glass jar.

    egg mixture poured into jars

    The Spruce / Leah Maroney

  7. 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.

    jars with lids closed

    The Spruce / Leah Maroney

  8. Place the jars in the water bath (completely submerged) and cook for 1 hour. Remove from the water bath with tongs.

    jars in sous vide bath

    The Spruce / Leah Maroney

  9. Slide a knife around the edge of the egg to release.

    using knife around the edge of sous vide egg bites in jars

    The Spruce / Leah Maroney

  10. Flip out of the jar onto a plate, Serve with chopped chives.

    sous vide egg bites on plates with chives

    The Spruce / Leah Maroney

How to Store and Freeze

  • Allow to cool and store in an airtight container in the refrigerator for up to 3 days.
  • Place the cooled egg bites in freezer bags and freeze for up to 2 months. Reheat them in the microwave directly from frozen.

Recipe Variations

There are endless variations for these egg bites. Try out the different combinations below or create your own:

  • Kale and Portabella: Sauté a cup of chopped kale and 3 sliced portabella mushrooms in olive oil with a 1/4 teaspoon salt. Whip the eggs with the heavy cream and cream cheese and then portion the kale and mushrooms evenly between the jars. 
  • Egg White and Roasted Red Pepper: Use 8 egg whites and beat them with 4 tablespoons of low-fat cream cheese. Divide a 1/4 cup of diced roasted red peppers among the jars and top with the egg white mixture.
  • Sausage, Spinach, and Cheddar: Beat the eggs with the heavy cream and cream cheese and 1/2 cup of cheddar cheese. Brown a 1/2 pound of sausage, then sauté 1 cup of spinach. Divide them equally amongst the jars and pour the egg mixture over the top. 


Or try a combination of these add-ins:

  • Crumbled bacon
  • Browned sausage
  • Chopped ham
  • Cheddar cheese
  • Goat cheese
  • Feta cheese
  • Sautéed spinach
  • Sautéed kale
  • Sautéed mushrooms
  • Roasted red peppers
  • Caramelized onions
  • Chopped red onion
  • Chopped tomatoes
  • Diced jalapeños