These Sous Vide Egg Bites are perfect for portion control, and they look adorable too! We’re suggesting two different egg bites, however, the toppings are endless. Read on for the recipe and step-by-step directions.
Sous Vide Egg Bites
Impress your guests with these delicious egg bites! The ingredients below are for 5 veggie and 5 veggie plus goat cheese, however, if you prefer another cheese you can swap that out.
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- 12 eggs
- 1 c unsweetened almond milk
- 1/2 tsp ground black pepper
- 1/2 tsp Himalayan pink salt (regular salt works too)
- 1 tbsp nutritional yeast (extra for sprinkling on veggies)
- Turmeric
- Olive oil
- 1/3 c sweet onion diced small
- 1/2 c bell pepper (I used orange)
- 1 c spinach chopped
- Bacon bits (optional)*
- Goat cheese (optional)**
Extra items needed:
10 – 4oz canning jars with 2-part screw-on lids
Sous Vide Device
Directions:
1) Set your Sous Vide Cooker to 170ºF
2) In a blender or a bowl (using an electric hand mixer), crack eggs, add almond milk, nutritional yeast, salt, and pepper and blend until smooth.
3) In pan drizzle a little olive oil and heat on medium. When oil is hot add onions and cook for 1-2 minutes, add bell pepper stir and cook another 2 minutes, then add spinach, a sprinkle of salt, a dash of pepper, and turmeric, cook another 1-2 minutes. Do not burn or brown veggies, you just want to soften them. Turn off heat and move veggies off the burner, set aside to cool.
4) Place your jars on a flat surface, drizzle a little olive oil in each jar, with your fingers rub oil all over inside of the jar. *If you are using bacon bits, add about 1/2-1 tbsp now.
5) Divide the veggie mix between the 10 jars. **If you are using goat cheese add about 1 tsp on top of veggies.
6) Divide the egg mixture between the 10 jars and pour on top. Using a butter knife gentle stir ingredients in the jar.
7) Attach two-part lids and close to fingertip tightness. If you attach lids too tight the air pressure in the jars cannot escape and this can cause the jars to shatter in the bath. Use a dry eraser marker to label the lids if making different Sous Vide egg bites.
8) Once all jar lids are on, submerge the jars using tongs, in the water bath and set your timer for 1 hour. You may stack the jars on top of each other.
9) Once the hour is up, remove the jars from the bath using tongs (be careful the water and jars are hot). Let jars cool 5-10 mins before opening. You can eat straight from the jar or you can also slide a butter knife around the inside of jar then turn jar over onto a plate.
Tip: To reheat egg bites, remove lid and heat in the microwave for 30 seconds.
Related Recipes: Ham and Egg Breakfast Casserole, Homemade Blueberry Bagels, Instant Pot Breakfast Ideas
Print the Sous Vide Egg Bites Recipe below!
Sous Vide Egg Bites
These Sous Vide Egg Bites are perfect for portion control, and they look adorable too!
Ingredients
12 eggs, 1 c unsweetened almond milk, 1/2 tsp ground black pepper, 1/2 tsp Himalayan pink salt (regular salt works too), 1 tbsp nutritional yeast (extra for sprinkling on veggies), Turmeric, Olive oil, 1/3 c sweet onion diced small, 1/2 c bell pepper (I used orange), 1 c spinach chopped, Bacon bits (optional), *Goat cheese (optional)**
Instructions
1) Set your Sous Vide Cooker to 170ºF 2) In a blender or a bowl (using an electric hand mixer), crack eggs, add almond milk, nutritional yeast, salt, and pepper and blend until smooth. 3) In pan drizzle a little olive oil and heat on medium. When oil is hot add onions and cook for 1-2 minutes, add bell pepper stir and cook another 2 minutes, then add spinach, a sprinkle of salt, a dash of pepper, and turmeric, cook another 1-2 minutes. Do not burn or brown veggies, you just want to soften them. Turn off heat and move veggies off the burner, set aside to cool.
4) Place your jars on a flat surface, drizzle a little olive oil in each jar, with your fingers rub oil all over inside of the jar. *If you are using bacon bits, add about 1/2-1 tbsp now. 5) Divide the veggie mix between the 10 jars. **If you are using goat cheese add about 1 tsp on top of veggies. 6) Divide the egg mixture between the 10 jars and pour on top. Using a butter knife gentle stir ingredients in the jar.
7) Attach two-part lids and close to fingertip tightness. If you attach lids too tight the air pressure in the jars cannot escape and this can cause the jars to shatter in the bath. Use a dry eraser marker to label the lids if making different Sous Vide egg bites. 8) Once all jar lids are on, submerge the jars using tongs, in the water bath and set your timer for 1 hour. You may stack the jars on top of each other. 9) Once the hour is up, remove the jars from the bath using tongs (be careful the water and jars are hot). Let jars cool 5-10 mins before opening. You can eat straight from the jar or you can also slide a butter knife around the inside of jar then turn jar over onto a plate.
Recipe Notes
Tip: To reheat egg bites, remove lid and heat in the microwave for 30 seconds.
Don’t forget to pin this recipe for safekeeping or print it above!
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Shelly Peterson says
My daughter and grandson would love these
Helga says
We raise chickens so we have a lot of eggs to work with. This recipe sounds so yummy.
heather says
I left a comment but I do not see it is it pending?
heather says
This sounds so good and one recipe that I so have to try thanks for sharing.
Sherry Bult says
I love egg bites! I make them for two or three days ahead! They last well covered in the refrigerator! And they are so expensive at Starbucks and very inexpensive to make!!????Thank you for this recipe!