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SOUS VIDE EGG BITES

Ingredients

  • 6 eggs
  • 1/2 C 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! See UPDATE below for how you can make these in a Sous Vide. I recently purchased this Anova 750W and I am loving it! Click here!

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!

UPDATE: To make using a sous vide like the ANOVA device I recently purchased, prepare the custard using the recipe above (I doubled the recipe and got seven generous servings). Set your device to 170 degrees for 75 minutes (about 50 if you are using a smaller, 4oz. jar). I bought these 8oz. mason jars to fill. Click here! I thought these wide-mouth jars were so cute. Fill your jars about halfway. Add in a few pieces of the crispy bacon. Add a bit more of the custard and a few more bacon pieces. Place lid, and tighten.

Once the water comes to temp, gently lower the jars into the bath. I use a deep container, so I just lowered the jars in with a spider. I did not feel the need to temper the jars (run under warm water) because they are fairly thick. If you are using a thinner glass jar, you may want to run under warm water prior to placing in bath just to ensure they do not break. These came out perfectly…so light and fluffy. Allow to cool for at least a half hour before storing in fridge. Breakfast in a jar for the entire week…get as creative as you want with the ingredients…these bacon/Gruyere are my favorite! To reheat, you can place in microwave for about a minute, or even place back into a bath of warm water (150 degrees) for about 10 minutes.

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5 Comments

  1. […] You may not know this given the enormous amount of recipes on my blog containing pasta and/or heavy whipping cream…I really do eat healthy…really! Typically, when I am feeling for a Traditional Greek Salad with Chicken, I call up my local Greek restaurant and order one. Not tonight…maybe never again! I purchased this ANOVA sous vide precision cooker a few weeks ago…click here! I am having a grand time creating recipes. Check out this one for my Sous Vide Egg Bites! […]

  2. […] Hungry for more sous vide recipes? Check these out! Sous Vide Cheesecake Jars, Sous Vide Corned Beef, Greek Salad with Sous Vide Chicken, Sous Vide Steak, Sous Vide Egg Bites. […]


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