Sous vide egg bites are all the rage — and for good reason! Making egg bites with the precision cooker produces soft, fluffy, creamy, and souffle-like eggs with minimal effort. These egg bites are so versatile, you can easily adapt this recipe to include your favorite ingredients. We love making these for overnight guests because they are so easy to make ahead, and they taste just like the coffee chain version everyone loves. This recipe uses six 4-ounce mason jars to hold the eggs in the sous vide bath. —Jenna Passaro, SipBiteGo
Fontina cheese, shredded
Olive oil cooking spray
Spinach, chopped (optional)
Caramelized onions (optional)
In This Recipe
Set sous vide bath to 172ºF. While water is coming up to temperature, prepare red peppers and bacon.
Cook bacon on medium heat in a frying pan on the stove for 5 to 8 minutes on each side, until browned. Once done, remove from heat and lay on a paper towel. Dice bacon for the egg bites.
Using some of the rendered bacon fat, cook the red peppers and the spinach. Add 1-2 tablespoons of the bacon fat into a pan. Once warm, add red peppers and cook 2-3 minutes, until soft, but not soggy. Remove red peppers from the pan, lay on a paper towel. Add spinach to the same pan, cook to desired level of doneness.
In a large bowl, scramble eggs. Whisk in milk, fontina cheese, salt and pepper. Transfer the egg mixture to a measuring cup with a spout.
Spray mason jars with olive oil cooking spray. Then evenly distribute cheese among the mason jars. Fill mason jars ⅔ of the way with egg mixture. Add in cooked bacon, red peppers and spinach. Seal jars tight.
Sous vide egg bites at 172ºF for 60 minutes. Once done, remove from heat. Egg bites should be set and not runny. To eat immediately, run a knife along the outside of the egg bites to pop them out of the mason jars. To store them for later, let the glass containers cool on the counter for 15-20 minutes until cool to the touch, then refrigerate them for up to one week.