Basic Sous Vide Egg Bites Recipe (+VIDEO)
Sous Vide Egg Bites are healthy, nutritious, and flavorful with a velvety texture – perfectly cooked EVERY TIME! Whether you need something quick to grab and go, or you're on a low carb or Keto diet, these DIY Starbucks sous vide egg bites are delicious breakfast ideas great for Meal Prep!
Servings 6 mason jars
- 8 large eggs
- 1/4 tsp kosher salt (if you use regular table salt, use 1/8 tsp)
- 1/4 tsp freshly ground black pepper
- 1 cup shredded cheese of your choice I used cheddar cheese in this recipe
- 3/4 cup chopped green onions
- non-stick cooking spray (It’s important to use a good-quality non-stick cooking spray so that your egg bites won’t stick to the mason jars. Alternatively, you can take a stick of butter and run it around the sides of the mason jars.)
Spray each mason jar generously with non-stick oil spray.
Add chopped green onions and cheese to each mason jar (you can customize with your favorite ingredients), filling about 1/3 full.
In a large measuring cup, whisk together eggs, salt, and pepper.
Pour the egg mixture to the jar, leaving about 1/2 inch from the top. (If you don't pour enough mixture to the jar, the mason jars may float in the water bath.)
Close the lid “fingertip tight”. (You can easily open with 2 fingers).
Fill the container or pot with water and set the temperature of the sous vide circulator to 172°F (73°C). (Place a trivet mat beneath the pot to help protect your countertop!)
Place the mason jars in the water before the water gets hot. Set the timer for 1 hour.
When the timer goes off, remove the jars from the water, and let cool for about 10 minutes.
Run a knife around the edges of each jar to loosen. Remove them from the jars and serve warm immediately (or freeze for meal prep).
- To prevent the egg bites from sticking to the mason jars, you need to spray generously with NON-STICK oil spray. Regular oil sprays don’t work as well.
- For Meal Prep: let your egg bites cool down completely before placing them in airtight containers or zip-lock bags. To freeze, you can leave them in mason jars or wrap them individually in plastic wrap once cooled. They will last for up to 1 week and the fridge or 2 months when stored properly in the freezer.
Calories: 156kcal | Carbohydrates: 2g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 261mg | Sodium: 414mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg