These sous vide egg bites are my answer to those pricey little coffee shop favorites. They deliver the same melt-in-your-mouth texture, but with a little twist. I grabbed ricotta for extra creaminess and, of course, tossed in bacon. If you want tender, custard-like eggs that feel fancy but are actually foolproof this is your recipe.
When I tested this sous vide egg bites recipe, I couldn’t believe how silky they turned out. Custardy. Tender. Fancy enough to feel like a splurge, yet easy enough I could make them half-asleep on a Sunday morning.
And the best part? They’re foolproof. That precise sous vide temperature eliminates all the guesswork.
So forget handing over five bucks for one bite at the drive-thru. This recipe for sous vide egg bites is simple, indulgent, and ridiculously reliable. Make a batch over the weekend and stash them in the fridge—or freeze a few if you’ve got willpower. Breakfast suddenly feels like something you’ll actually look forward to.
Ingredients and Substitutions
- Ricotta cheese: Cottage cheese or cream cheese can be used instead.
- Half and half: Swap with heavy cream for richer bites, or milk for lighter ones.
- Bacon: Use cooked chopped bacon, or substitute ham, turkey bacon, or sautéed veggies.
- Cheddar cheese: Any good melting cheese works—try Gruyère, Monterey Jack, or pepper jack for variety.
Tools
Tools
As an amazon associate, I earn from qualifying sales.
- Sous Vide Machine (I use the Breville Joule Sous Vide Immersion Circulator)
- Sous Vide Bag and Vacuum Sealer or Ziplock Bags
Step by Step
Grease 4-ounce glass jars with cooking spray Add the bacon and cheese to the bottom of each jar.
Because No One Likes Rubbery Eggs (Reheating Instructions)
When you need breakfast, stat, these egg bites are fabulous to have on hand. We love to reheat them straight from the freezer.
Simply place them on a microwave-safe plate and heat for approximately 60 seconds. I recommend using half-power.
Depending on your microwave, it could take up to 2 minutes. For the best texture, cover with a damp paper towel so they reheat gently, rather than turning rubbery. (And don't forget the half-power setting - it is key.)
If you’ve thawed them overnight in the fridge, they’ll only need about 15 to 30 seconds. Always let them rest for a minute after microwaving so the heat carries through.
Tips & Tricks
Undercooked Centers: In my experience, the only time you will have undercooked centers is if you water bath isn't the correct temp. While I've heard this also happening to people who tried to make one giant egg bite, I haven't personally tested it. Either way, you can always put the bites back in to cook longer.
Jars Cracking or Leaking: Cold jars meeting hot water? Yeah, they’ll shatter like a bad mood at 6 a.m. And lids twisted too tight can build pressure you don’t want. Always start with room-temp jars, and just tighten the lids with your fingertips—not Hulk strength.
Egg Bites Sticking: Grease those jars like your life depends on it. I mean, spray, butter, oil—whatever you’ve got. And while they’re still warm, run a butter knife around the edges. Trust me, that’s way easier than trying to pry them out cold.
Rubbery Texture: Nobody’s going for tire-like egg bites. Over-blending or overcooking will get you there fast. Blend just until smooth, then lean on creamy dairy like ricotta or full-fat half-and-half. Bonus: melty cheeses like cheddar, Gruyère, or Monterey Jack keep the texture dreamy.
Floating Jars: If your jars bob up like pool toys, the mixture won’t cook evenly. Keep them under by placing a rack or a little weight on top. And check that your water level doesn’t dip too low mid-cook. A steady bath is a happy bath.
Customizing: This is where you get to play. I love tossing in sautéed onions, broccoli, or diced red pepper. You can sneak in pretty much any veggie or cheese combo you’re craving. These are your egg bites—make them as plain or as extra as you want.
Sous Vide Egg Bites
Ingredients
- 6 large eggs
- ½ cup ricotta cheese
- 2 tablespoons half and half
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ½ cup cooked chopped bacon
- ½ cup shredded cheddar cheese
Instructions
- Heat a sous vide immersion cooker to 172.5°F. Grease (6-8 figure it out) 4 ounce glass jars with cooking spray.
- In a blender combine the eggs, ricotta, half and half, salt, and pepper. Process until smooth.
- Divide the bacon and cheese between the jars and top with the eggs.
- Place the lids on the jars, being careful not to close too tightly.
- Place the jars in the preheated water bath, and cook for 2 hours.
- Carefully remove the egg bites from the water bath. Eat directly from the jars, or slide a butter knife around the edges of the egg bites and invert them on a plate to serve.
Leave a Comment & Rate this Recipe