Sous Vide Egg Bites Recipe

Eggs: The base of the recipe, providing structure and protein.

Cottage cheese: Adds creaminess and a slight tang to the egg bites.

Shredded cheese: Melts into the mixture, adding rich flavor. Choose your favorite type.

Salt: Enhances the overall flavor of the egg bites.

Pepper: Adds a touch of spice and depth to the flavor.

Bacon: Optional, but adds a smoky, savory element.

Ham: Another optional ingredient, providing a meaty, salty flavor.

Spinach: Optional, but adds a fresh, nutritious element to the egg bites.

When blending the eggs and cottage cheese, make sure to blend until the mixture is completely smooth to ensure a creamy texture in your sous vide egg bites. If you prefer a more uniform texture, strain the mixture through a fine mesh sieve before pouring it into the mason jars or silicone molds. This step helps to remove any remaining lumps and ensures a silky finish.

• large eggs - Substitute with egg whites: If you want a lower cholesterol option, egg whites can be used. Use about ¼ cup of egg whites for each large egg.

• large eggs - Substitute with silken tofu: For a vegan option, silken tofu can be blended to a smooth consistency. Use about ¼ cup of blended silken tofu per egg.

• cottage cheese - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and adds a bit of tanginess. Use the same amount as the cottage cheese.

• cottage cheese - Substitute with ricotta cheese: Ricotta cheese has a similar texture and can be used in the same quantity as cottage cheese.

• shredded cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and can be crumbled into the mixture. Use the same amount as the shredded cheese.

• shredded cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor. Use about ¼ cup of nutritional yeast for every ½ cup of shredded cheese.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor. Use about ½ teaspoon of soy sauce for every ¼ teaspoon of salt.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used. Use sparingly, about ⅛ teaspoon for every ¼ teaspoon of black pepper.

• cooked bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and can be used in the same quantity as regular bacon.

• cooked bacon - Substitute with smoked tofu: For a vegetarian option, smoked tofu can provide a similar smoky flavor. Use the same amount as the bacon.

• spinach - Substitute with kale: Kale can be used as a leafy green alternative. Chop it finely and use the same amount as spinach.

• spinach - Substitute with arugula: Arugula adds a peppery flavor and can be used in the same quantity as spinach.

• Allow the egg bites to cool completely at room temperature before storing.
• For short-term storage, place the egg bites in an airtight container and refrigerate. They will stay fresh for up to 5 days.
• To freeze, wrap each egg bite individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped egg bites in a freezer-safe bag or container. Label with the date for easy tracking.
• Frozen egg bites can be stored for up to 2 months.
• To reheat from the refrigerator, microwave on high for 30-60 seconds until heated through.
• For reheating from frozen, microwave on defrost for 1-2 minutes, then heat on high for an additional 30-60 seconds.
• Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
• Enjoy your sous vide egg bites with a side of fresh fruit or a green salad for a complete meal.

• Preheat your oven to 350°F (175°C). Place the egg bites on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes or until warmed through.
• Use a microwave for a quick reheat. Place the egg bites on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-60 seconds, checking halfway through to avoid overcooking.
• Reheat in a skillet over medium-low heat. Add a small amount of olive oil or butter to the skillet and heat the egg bites for 2-3 minutes on each side until warmed through.
• If you have a sous vide precision cooker, you can reheat the egg bites by placing them back in a water bath at 140°F (60°C) for about 15-20 minutes. This method ensures they stay moist and evenly heated.
• For a toaster oven, preheat to 350°F (175°C). Place the egg bites on a baking sheet and heat for 10-15 minutes, covering with foil if necessary to prevent drying out.

• Sous vide precision cooker: This device allows you to precisely control the water temperature, ensuring the eggs are cooked evenly and to the perfect consistency.

• Blender: Used to blend the eggs, cottage cheese, shredded cheese, salt, and pepper into a smooth mixture.

• Mason jars: These are used to hold the egg mixture while it cooks in the water bath. They should be sealed properly to prevent water from entering.

• Silicone molds: An alternative to mason jars, these can also be used to hold the egg mixture. Cover them with foil to prevent water from entering.

• Foil: Used to cover the silicone molds to keep water out during the cooking process.

• Tongs: Useful for safely removing the hot jars or molds from the water bath once cooking is complete.

• Measuring cups: Essential for accurately measuring the cottage cheese, shredded cheese, and any optional ingredients like bacon or spinach.

• Chopping board: Used for chopping optional ingredients like bacon, ham, or spinach.

• Knife: Necessary for chopping the optional ingredients finely.

• Water bath container: A large container to hold the water for the sous vide cooking process.

Pre-mix ingredients: Blend the eggs, cottage cheese, and shredded cheese the night before and store in the fridge.

Use silicone molds: They are quicker to fill and easier to clean than mason jars.

Batch cook: Make a larger batch and freeze the extra egg bites for quick breakfasts.

Pre-cook add-ins: Have your bacon, ham, and spinach ready to go by cooking and chopping them in advance.

Quick release: After cooking, place the jars or molds in an ice bath to cool them faster.