Best Sous Vide Egg Bites Recipes

SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
• Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

BACON AND GRUYERE SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
• Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

COPYCAT STARBUCKS BACON & GRUYERE SOUS VIDE EGG BITES

Steps:

• Make filling:.
• In a medium bowl, whisk together eggs, cottage cheese, gruyere, Monterey jack, bacon, hot sauce and salt.
• Form Eggs:.
• Using a very small bowl (a custard cup, or a 5 oz ramekin will work well), press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8'' at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.
• Cook Eggs:.
• In a large pot, bring 6 inches of water to a simmer (185 - 200°F.) There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve.

INSTANT POT® SOUS VIDE EGG BITES

Steps:

• Pour 1 cup water into a 6- to 8-quart multi-functional pressure cooker (such as Instant Pot®) and place trivet inside. Spray an Instant Pot®-safe egg bite mold with cooking spray.
• Pour eggs, Monterey Jack cheese, and cottage cheese into a blender. Blend until smooth, then add spinach, green onion, and red pepper, then do a quick pulse to mix. Spoon in about 1/2 teaspoon bacon bits into each egg cup. Cover mold tightly with aluminum foil and lower into the Instant Pot®. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the mold and allow to cool, about 5 minutes. Flip upside-down on a plate and serve.

SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
• Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
• Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
• Submerge mason jars into the water bath and set timer for 55 minutes.
• Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

HAM AND CHEDDAR SOUS VIDE EGG BITES

Steps:

• Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
• Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
• Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
• Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

SOUS VIDE EGG BITES

Steps:

• 1. Steam asparagus in the IP for 1 min manual, then quick release and remove. This is the very best way I have ever found to cook asparagus, not over done or mushy. Perfect every time!
• 2. Fry the bacon until crisp, then chop. Slice the asparagus 1/2" on the diagonal set aside. Next slice the green onions, garlic, red bell pepper and chop all. I used shredded Monterey Jack cheese, and it was good, but next time I will try gruyere, Swiss or Jarlsberg.
• 3. Use a pastry brush and coconut oil to lightly oil the silicone egg bite mold.
• 4. In your egg mold, distribute evenly bacon and asparagus.
• 5. Whisk together the eggs, cheese, salt, pepper, and other veggies. Pour over the top of your bacon and asparagus just to the rim of the molds.
• 6. Pour 1 cup water in the IP, place the trivet on the bottom. I have a sling that I use to lower the egg bite mold into the IP. Adjust IP lid, Steam for 8 minutes. Natural Release (NR) for 10 minutes, then Quick Release (QR) and remove the lid. Let them sit for 5 min. while you make toast. Serve with some more sliced green onions for color.

STARBUCKS HAM AND CHEDDAR SOUS VIDE EGG BITES | COPYKAT RECIPES

Steps:

• Set your sous vide for 167 degrees. This will take some time to heat.
• So prepare the recipe while this heats up. Into a blender add 4 eggs, 4 tablespoons cottage cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Cheddar cheese, and salt.
• Toss in 1 small piece of red bell pepper, and allow the blender to chop up the red bell pepper.
• Puree until it is a uniform mixture. Turn off the blender and sprinkle in the chopped ham.
• Spray 4 small canning jars (I use half-pint jelly jars) with a non-stick spray. Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide.
• Once the sous vide has reached 167 degrees, cook eggs for about 35 minutes or until they are completely set. If you do not wait until the sous vide has reached proper temperature the eggs may not set fully. If the eggs are soft or appear to be undercooked, cook for an additional 5 minutes.
• Remove eggs from the jars when they are done.
• If desired pop the sous vide egg bites under a broiler, place a bit of the shredded Gruyere cheese on top of each egg bute, and cook until the cheese begins to brown just before serving.

SOUS VIDE EGG BITES RECIPE - (4.8/5)

Steps:

• Step 1 Set your Sous Vide Cooker for 172ºF/77.8ºC Step 2 In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth Step 3 Place your jars on a work surface and push a half-slice of bacon into the bottom of each one Step 4 Divide the egg & cheese mixture evenly among the jars Step 5 Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to release and the jars will shatter on the bath Step 6 Once closed, submerge the jars in the water bath and set your timer for 1 hour Finishing Steps Step 1 Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto heat-safe surface and either sear with a torch or place under broiler for a few minutes for color. Step 2 Enjoy!