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: Enhances the flavor and adds a gooey texture.

Bacon: Provides a savory, smoky element to the bites.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth.

When blending the eggs and cottage cheese, make sure to blend until the mixture is completely smooth to ensure a creamy texture in the final product. If you prefer a more uniform consistency, strain the mixture through a fine mesh sieve before adding the bacon or ham. This will remove any remaining lumps and result in a silky, custard-like finish.

• eggs - Substitute with egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.

• eggs - Substitute with silken tofu: For a vegan alternative, silken tofu can mimic the texture of eggs.

• cottage cheese - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and adds a tangy flavor.

• cottage cheese - Substitute with ricotta cheese: Ricotta cheese offers a similar consistency and mild flavor.

• shredded cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor.

• shredded cheese - Substitute with vegan cheese: Vegan cheese can be used for a plant-based alternative.

• cooked bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with less fat.

• cooked bacon - Substitute with vegetarian bacon: For a vegetarian option, use plant-based bacon.

• ham - Substitute with smoked turkey: Smoked turkey provides a similar flavor profile with less fat.

• ham - Substitute with tempeh: For a vegetarian alternative, tempeh can add a similar texture and protein content.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• pepper - Substitute with white pepper: White pepper provides a milder, slightly different flavor.

• pepper - Substitute with cayenne pepper: For a spicier kick, use cayenne pepper.

• Allow the egg bites to cool completely after cooking. This helps to prevent condensation, which can make them soggy.
• Place the cooled egg bites in an airtight container. If using mason jars, ensure the lids are tightly sealed.
• For added freshness, wrap each egg bite individually in plastic wrap or parchment paper before placing them in the container.
• Store the container in the refrigerator. The egg bites will stay fresh for up to 5 days.
• To freeze, place the wrapped egg bites in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the egg bites to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen egg bites can be stored for up to 2 months.
• When ready to eat, reheat refrigerated egg bites in the microwave for about 30 seconds or until warm.
• For frozen egg bites, thaw overnight in the refrigerator, then reheat in the microwave for 45-60 seconds.
• Alternatively, reheat directly from frozen by microwaving for 1-2 minutes, checking halfway through to ensure even heating.

• Microwave Method:

  1. Place the egg bites on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-45 seconds, checking to ensure they are warmed through.
  4. If needed, continue heating in 15-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the egg bites in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Bake for about 10-15 minutes, or until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the egg bites in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, turning occasionally, until they are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide precision cooker to 140°F (60°C).
  2. Place the egg bites in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 15-20 minutes, or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the egg bites in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they do not overcook.

• Sous vide precision cooker: A device that maintains the water bath at a precise temperature for cooking the egg bites evenly.

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

• Mixing bowl: An optional tool if you prefer to mix the ingredients before blending.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Mason jars: Small jars that can be sealed and used to cook the egg bites in the water bath.

• Silicone molds: An alternative to mason jars for shaping the egg bites.

• Aluminum foil: Used to cover the silicone molds to prevent water from entering.

• Tongs: Handy for safely removing the hot mason jars or molds from the water bath.

• Cooling rack: A place to let the egg bites cool slightly before serving.

Preheat while prepping: Start preheating your sous vide precision cooker while you gather and prepare the ingredients to save time.

Use a blender: Blending the eggs, cottage cheese, and shredded cheese together ensures a smooth mixture quickly.

Cook bacon in advance: Have cooked bacon or ham ready to go, so you can just chop and add it in.

Batch cooking: Make a larger batch and store the extra egg bites in the fridge for quick meals throughout the week.

Silicone molds: Using silicone molds instead of mason jars can make the process faster and easier to clean.