SOUS VIDE EGG BITES

Ingredients

  • 6 eggs
  • 1/2 heavy whipping cream
  • 1/3 C cream cheese
  • 5 to 6 oz. shredded Gruyere cheese
  • 1/2 lb. crisp bacon pieces
  • kosher salt/pepper
  • non-stick spray
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I was recently introduced to Starbuck’s Sous Vide Egg Bites. They are so soft and pillowy…at $5 for 2, I’m fairly certain I can make these at home and save myself, and you, a lot of money.

They are super easy and you can make them in under 30 minutes. You can also let your imagination run wild with your favorite ingredients. Personally, I love the combination of bacon and gruyere cheese! First things first…you need to buy an egg bite mold. I found the one I used on Amazon…click here to purchase! This recipe will make 13 Egg Bites and they are Keto friendly!

Don’t worry if you do not have an Instapot…I do not and vow never to purchase one. All you need is a pan with boiling water and a dome lid!

Cut the bacon into small pieces…crisp up and set aside. Place the eggs, whipping cream, gruyere cheese, cream cheese, and salt/pepper in a bowl. Use an immersion blender to mix well…you will see the mixture turn foamy. If you do not have an immersion blender, you can use a food processor.

Place a pan filled about 3/4 full with water on the stove and start bringing to a boil. Do not use a non-stick pan. Grab your silicone egg mold and spray with non-stick spray (This ensures that they pop out nicely every time). Be sure to spray again for the next batch!

Line the bottom with bacon…I used about 8 pieces per cup. I cut them up fairly small.

Pour the egg mixture on top of the bacon. I left just a tiny bit of room to allow the egg to puff up and not overflow the mold (see pic below).

When the water starts to boil, place the egg mold inside. Allow them to cook for 2 minutes without the lid. Place lid and allow to cook for another 12 minutes. You can check to make sure they are done by placing a knife inside. If it comes out clean, they are done. I tested this twice and both times, 14 minutes and they are done. Be sure to use a dome lid so that the condensation does not drip onto the eggs.

Carefully lift the mold out of the boiling water. Set on paper towel for a minute to catch any water at the bottom of the mold.

Flip the mold over and these beauties will pop right out! You can make batches of these and freeze them…they should last in the fridge for at least 3 days…that is if you can stop your family from eating them all at once!

They would also be great for a brunch…be sure to share with me the combination of flavors you come up with! ENJOY!

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