Time to ditch Starbucks: these homemade sous vide egg bites are simple, lighter thanks to cottage cheese, and packed with flavor! Ready in no time, they cook at 185 degrees F for 30 minutes. I use bacon and goat cheese in mine, but play with the fillings if you like.
Starbucks’ sous vide egg bites launched this breakfast into popularity a few years back, and for good reason! Egg bites are creamy, flavorful, and easy to store and reheat. However, they can quickly add up when it comes to calorie count and just general richness, so I use cottage cheese in place of heavy cream for a breakfast that will keep you full all day long.
Are you new to sous vide but desperate to make homemade egg bites so you can cut the morning Starbucks habit? I’ve got a beginner’s guide to sous vide cooking for you to check out. Then, when you’re ready, you can tackle more sous vide breakfast recipes, like Sous Vide Yogurt, Sous Vide Hollandaise, and Sous Vide Strawberry Meyer Lemon Bread Pudding.
I also have sous vide recipes in my cookbooks, so make sure to grab copies of those, too! In case it wasn’t clear: I really, really like sous vide cooking 🤓
Why use sous vide?
Yes, there are Instant Pot and oven versions of egg bites, but they are just not the same as using sous vide.
Using sous vide, you can keep a water bath at the exact temperature you’d like. I like a medium-rare strip steak, so I cook it at 129 degrees F. When I place a vacuum-sealed steak in a water bath set to this temp, it never has the opportunity to cook any hotter than 129 degrees F because the entire cooking environment is 129 degrees F.
So in the case of egg bites, they’re going to be the perfect texture the entire way through – no overdone outside and runny center!
What You Need to Make Sous Vide Egg Bites
Don’t worry, you don’t need much, especially if you already sous vide!
- An immersion circulator (my favorite is the Breville Joule)
- 1/2 pint sized jars (I like Weck jars – they’re cute and the lid style means fewer things that can rust!)
- You can absolutely just use a stockpot to contain your water bath, but I love my clear Everie container)
In terms of ingredients, you’ll need:
- Eggs (use a combo of eggs and egg whites to really lighten this recipe up if you like)
- Cottage cheese. Again, use low to lighten the recipe.
- Goat cheese. The goat cheese from Costco is my favorite. The texture is extra creamy!
- Bacon or turkey bacon. Your choice!
- Salt and pepper.
- Spinach if you want. I like to blend it into the base (you’ll get green bites!) so I’m sneaking veggies into my breakfast, too.
How to Make Sous Vide Egg Bites
View the recipe as a step-by-step web story.
Making sous vide egg bites is so easy!
You’ll start by whisking together the eggs and cottage cheese or blending if you’re using spinach, then dividing that mixture evenly between jars.
To each jar, you’ll add goat cheese, bacon, salt, and pepper and give it a stir.
I don’t mix my “add ins” with the egg mixture because they’ll sink to the bottom, so you’ll have some jars with add ins and some without. Instead, I add them to each jar.
Cook the jars at 185 degrees F for 30 minutes, and you’ve got sous vide egg bites! Chill on the counter for a few minutes before eating or about 30 minutes before popping in the fridge.
How Do I Reheat Sous Vide Egg Bites?
Sous vide egg bites are one of my favorite make ahead breakfasts, which means I find myself needing to reheat them.
Remove the lid and pop in the microwave at 70% power for 1 minute. Check and continue heating for 30 seconds if necessary.
Get the Recipe:
30-Minute Sous Vide Egg Bites with Cottage Cheese, Goat Cheese, and Bacon
Ingredients
- 7 large eggs
- 2 heaping cups cottage cheese, (350 grams)
- 2 cups spinach, (85 grams), optional
- 1 1/2 cups crumbled goat cheese
- 6 slices bacon, cooked
- kosher salt
- freshly cracked black pepper
Equipment
- Kitchen Scale optional
- Silicone Oven Mitts optional
Instructions
- Place a water-filled container on a trivet. Preheat using immersion circulator to 185 degrees F.
- While it's preheating, add the spinach, cottage cheese, and eggs to a blender. I prefer to weigh my ingredients using a kitchen scale. Blend until just smooth. If not using the spinach, you can choose to whisk instead.
- Pour egg mixture evenly between 6 half-pint sized jars or small Weck jars. To each jar, add: 1/4 cup crumbled goat cheese, 1 crumbled slice of bacon, 1/4 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Stir contents of each jar to evenly distribute.
- If using canning jars (not Weck jars), add undamaged lids to jars and screw to just finger tip tight, meaning you only tighten with the tips of your fingers. You want air to be able to escape the jars while cooking to prevent them from cracking. If using Weck jars, add the lids using the metal clamps as normal.
- Carefully drop the jars into the preheated water bath using silicone oven mitts or jar lifter. This water is too hot to use your bare hands. Cook for 30 minutes.
- Remove jars from water bath using mitts or lifter and let cool on the counter for 10-15 minutes. Serve or refrigerate.
- To reheat, remove lid and microwave at 70% power for 1 minute and 30 seconds.
Hi Chelsea, thanks for sharing a tasty recipe. Just one thing i wasn’t sure of?
Do you drop the jars in the water bath to totally immerse them like when cooking in cryovac bags? Or do stand jars upright with water just below the lip of jar
Thanks in Advance
Shane and Hilary
I totally immerse them!
These are phenomenal! I love them for meal prepping at the beginning of the week, and they are super customizable. Love the cottage cheese for extra protein.