Sous Vide Egg Bites

A cooked egg bite topped with chopped parsley, crumbled bacon, and black pepper, served on a white plate with some toppings scattered around.

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.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 167kcal

Author Wendy Polisi

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.

Nutrition