Sous Vide Egg Bites make breakfast on the go nutritious, economical, and convenient. These make-ahead high protein egg bites are naturally gluten free, full of nutrition, and easy to customize. Whip up a batch with your favourite fillings and start your day in the most delicious way.
Eggs are an affordable protein enjoyed in many cuisines around the world. They are incredibly versatile in dishes from appetizers to soups, curries, and desserts. We love them with steak on breakfast tacos, fried in pesto on toast for lunch, or made into a lemon curd as a dessert.
Disclosure: This post is made possible by Egg Farmers of Alberta. All opinions and experiences are my own.
Sous Vide Egg Bites
I remember the day I tasted my first egg bite from the famous coffee shop chain around the corner. The flavours were so addictive, the texture was perfection, and I was hooked.
You know the name of the shop I’m talking about, right? The name starts with ‘star’ and ends with ‘bucks’. Eventually, I realized that I was spending too many ‘bucks’ on a takeaway breakfast I could easily make at home.
Today, I am so happy to share this easy copycat Starbucks sous vide egg bites recipe with you. I know you’ll be as surprised as I was at how simple they are to make, how convenient they are, and how much money you will save! I love how easy they are to warm them up and prefer to eat them straight out of the mason jar.
While it sounds complicated, the sous vide cooking method is the most uniform way to cook the eggs, creating a consistently smooth textured egg bite every time. That perfect texture is unachievable using Instant Pot or oven baked egg bite recipes.
What is Sous Vide?
Sous vide (pronounced “soo-veed”) is a French cooking method featuring an immersion circulator in a large container of water. The immersion circulator heats and circulates the water which then cooks the food at a consistently precise temperature.
Sous vide cooking is not the same as boiling, a direct cooking method which quickly heats the food to a high temperature and can lead to overcooking. During boiling, food is usually in direct contact with water.
The objective of a sous vide bath is to slowly heat the food to its optimal temperature so that it is perfectly cooked every time. For this method, the food must be contained within mason jars or vacuum sealed in plastic or it will become waterlogged.
While a sous vide machine is great for cooking perfect sous vide eggs, it is also handy for seafood (lobster tails!) and especially sous vide steak.
Ingredients for Sous Vide Egg Bites
Sous vide egg bites recipes are incredibly versatile. It’s great for using up leftovers from your fridge, like ham, crumbled bacon, or cooked sausage bits. Add cooked vegetables, herbs, and any cheese, shredded or crumbled.
Additionally, you can scale the recipe up or down to suit your needs, depending on the size of the sous vide container you use.
- Cream or Milk
- Salt and Pepper
- Cheddar Cheese
- Green Onions
This recipe uses whole large eggs, but you can use the egg whites only if you prefer. Note that the 4 oz (125 ml) jars will hold slightly more than one egg each, depending on how many extra ingredients you add.
Like scrambled eggs, adding heavy cream or milk to the beaten eggs gives the cooked eggs a lighter, airy texture. You can also blend the eggs in a high-speed blender for the same effect (or do both).
Generously season the eggs with salt and pepper. These seasonings, especially the salt, bring out the natural flavour of the eggs. Use freshly ground pepper for the best flavour, or spice it up with chili flakes, chili oil, or cayenne pepper.
Ham, cheese, and onion are one of my favourite egg bite flavour combinations. You can use leftover ham or buy thick slices of deli ham and dice them into small cubes. Cooked and crumbled bacon or breakfast sausage work well too.
We love cheese in our egg bites, but you can leave it out. The classic flavour is ham and cheddar cheese but there are so many great cheese options. The flavour combinations for these sous vide egg bites are almost endless.
Finally, chopped green onions, chives, or fresh herbs add delicious flavour to these egg bites.
If you intend to remove the egg bites from the jars before serving, use a small pat of butter or cooking spray to grease the bottom and sides of the jars before filling.
How to Make Sous Vide Egg Bites
To begin, fill a large pot or sous vide container to the minimum water line with hot water then attach the sous vide to the pot/container. Set the immersion circulator temperature to 172 F (77.8 C).
While the water is heating up, prepare the jars. Using your fingers, coat the inside of 10-4 oz (125 ml) jelly jars with a very thin layer of butter. Alternatively, spray them with cooking spray.
Next, fill the jars with the additional ingredients. Place 1 tablespoon diced ham and 1/2 tablespoon grated cheddar cheese in the bottom of each jar then add a few slices of green onions.
Now it’s time to whip up the eggs. Crack them into a medium mixing bowl (separate the yolks from the whites if only using egg whites) and add the cream/milk. Season with salt and pepper, then whisk until the egg mixture is well mixed and frothy.
Pour the egg mixture into the jars, filling each one no more than 3/4 full. Cover each jar with the lid and metal ring, tightening slightly. Screw them on until you feel resistance, then back off slightly so the air inside the jars can escape (but not too much as to let water in). This will keep the jars from exploding in the water bath as the contents expand in the heat.
How to Cook Egg Bites Sous Vide
When the water reaches 172 F (78 C), place the jars upright in the water. Stack if necessary. Always allow enough space for the hot water to circulate around the jars properly according to the size of the water bath. For example, when using an Anova brand water bath, the recipe can be doubled to make 20 jars, but a smaller container may only hold 6-8 jars.
“To ensure good water circulation and thus even heating of the food, add a maximum of half the bath volume in liters as kilograms of food (for example a maximum of 5 kg of meat in 10 liters of water). Source: FusionChef.de
Check to make sure no jars are leaking and that there are air bubbles escaping. Cook the eggs at 172 F (78 C) for 1 hour.
How to Serve Sous Vide Egg Bites
Use tongs to remove them from the water bath and wipe the jars dry. Serve them in jars or run a knife along the edges to remove egg bites from the jars and serve on plates. For make ahead egg bites, submerge jars in an ice bath to cool the eggs quickly to room temperature, then refrigerate.
Sous Vide Egg Bite Flavour Variations
The are almost endless flavour options for this sous vide recipe. Try the classic ham and cheese or use a Starbucks copycat flavour combination like kale and mushroom. If you are making the full egg bite recipe, feel free to make several flavour variations in one batch.
PRO TIP: sauté the vegetables to remove moisture before adding them to the jars.
- Ham and Cheese (Cheddar, Havarti, Provolone, Emmentaler, Gruyère, Jarlsberg, and cottage cheese)
- Kale and Mushroom
- Bacon and shredded Gruyère Cheese
- Roasted Red Pepper and Feta Cheese
- Spinach and Feta Cheese
- Sausage and Monterey Jack Cheese or Pepper Jack Cheese
- Sundried Tomato and Provolone Cheese or Mozzarella Cheese
Storing and Reheating Egg Bites
These egg bites make the perfect grab and go breakfast on busy weekdays. It’s so easy to meal prep a batch on the weekend or any night of the week. They keep for up to 4 days in the fridge and can also be frozen.
To batch reheat, use the same sous vide machine and reheat for 20-30 minutes. Or, to reheat egg bites individually, simply remove the lid/ring and microwave on low for 1-2 minutes. If you forget to thaw them in the fridge overnight (like I do), reheat in the microwave from frozen or water bath for a slightly longer time, taking care not to overheat the eggs.
If you make these Sous Vide Egg Bites, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 12 eggs
- 1/4 cup cream or milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper (or more to taste)
- 1/2 teaspoon butter (or oil spray)
- 3/4 cup ham or bacon; small diced
- 1/2 cup cheddar cheese; shredded
- 2 Tablespoons green onion; sliced
- Fill a large pot or sous vide container to the minimum water line with hot water.
- Attach the sous vide to the pot/container and set it to 172 F (78 C).
- While the water is heating up, use your fingers to coat the inside of 10-4 oz (125 ml) jelly jars with a very thin layer of butter. Alternatively, coat them in cooking spray.
- Place 1 tablespoon diced ham and 1/2 tablespoon grated cheddar cheese in the bottom of each jar. Add a few slices of green onions.
- Crack the eggs into a medium mixing bowl and add the cream/milk. Season with salt and pepper, then whisk until the egg mixture is well mixed and frothy.
- Pour egg mixture into the jars, filling each one 3/4 full. Cover each jar with the lid and metal ring, tightening slightly. Screw them on until you feel resistance, then back off slightly.
- When the water reaches 172 F (77.8 C), place the jars upright in the water. Stack if necessary.
- Check to make sure no jars are leaking and air is able to escape the jars. Cook eggs at 172 F (78 C) for 1 hour.
- Use tongs to remove them from the water bath wipe the jars dry. Serve egg bites in jars or remove them and serve on plates.
- For make ahead egg bites, submerge jars in an ice bath to cool the eggs quickly to room temperature, then refrigerate.
Amount Per Serving:Calories: 174Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 248mgSodium: 505mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 13g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.