Sous Vide Egg Bites – the lightest and fluffiest egg bites ever! Similar to the ones at Starbucks, only better and so much cheaper!
This post is sponsored by Best Food Facts. All thoughts and opinions are 100% my own.
I have been eyeing the Starbucks Sous Vide Egg Bites for along time, but they are just so expensive I can’t really justify getting them very often. So I have been playing around at home and came up with a version that is even better than theirs, and costs so much less.
These egg bites are basically mini egg souffles, they are that light and fluffy. They are a simple mixture of eggs, cream cheese, cheddar cheese, and a little heavy cream. The cream cheese makes they super creamy, the heavy cream makes them light and airy and the cheddar cheese gives them the great cheese flavor you want.
Sous-vide egg bites are obviously made in a sous-vide bath. We have gone through a few different ones over the years and have found the Breville Joule to be the most reliable and actually work for more than a year. So if you are in the market for one, I highly recommend that one.
Recently I had the opportunity to work with Best Food Facts and meet with a few egg farming experts in Iowa. It was pretty eye opening learning about sustainable egg farms and all the different things that go into raising hens. You can read lots of details about what I learned in this Sustainable Egg Farming Post.
Eggs are one of the most well rounded nutritious foods out there, and I love that because the farmers have different options on how they raise their chickens, everyone can have access to and afford eggs at the grocery store. They come in all different price points, so you can choose what is best for your family.
This sous vide egg bites recipe is a great way to get nutritious eggs in your diet with minimal work. You can make a large batch over the weekend, and have breakfast, lunch, or snacks set for the whole week. You can also mix up the flavor however you want. I used cheddar cheese, you could use goat cheese, mozzarella cheese (we tried this and it was amazing), Gruyere or whatever your favorite. Mix in bell peppers and onions to make it more of a Denver omelet. Really the possibilities are endless.
How Long to Sous Vide Eggs Bites Last
Once the are cooked you can let them cool and store them in the fridge for up to a week. To enjoy them simply remove from the fridge, take off the lid and microwave for about 30-40 seconds. They will be hot, fluffy and absolutely delicious!
What is in Starbucks Sous Vide Egg Bites
They use cottage cheese in place of the cream cheese that I use. I think they are creamier and like the flavor with cream cheese, but you can swap it out if you want to try it that way. They also use Gruyere cheese and I believe a little bit of Monterey Jack cheese. I added the heavy cream to make them lighter and fluffier, the Starbucks version is a little denser because it doesn’t contain this.
How to Make Sous Vide Egg Bites
- Add the eggs, cream cheese, cheddar cheese, heavy cream, salt and pepper to a blender. And blend until everything is nice and smooth.
- Pour the egg mixture into 4 oz canning jars.
- Divide the crumbled bacon evenly among the jars and gently stir it in. The bacon will go mostly to the bottom, but you want to make sure it doesn’t end up in just one corner of the jar.
- Place the lid on and screw to tighten.
- Place the jars in a water bath set to 185 degrees F.
- Cook for 30 minutes and then carefully remove from the water.
- Once the are cool enough to handle remove the lid and enjoy!
So the next time you are at the store, pick up an extra dozen of your favorite eggs and make these egg bites. They are the fluffiest eggs you will ever have!
More Recipes with Eggs
- Egg Drop Soup
- Classic Egg Salad
- Avocado Scrambled Eggs
- Instant Pot Hard Boiled Eggs
- Egg White Breakfast Bowls
- Potato Sausage Egg Bake
- Breakfast Sausage Egg Bake
Sous Vide Egg Bites
Sous Vide Egg Bites - the lightest and fluffiest egg bites ever! Similar to the ones at Starbucks, only better and so much cheaper!
Ingredients
- 12 eggs
- 4 oz cream cheese
- 3/4 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 6 strips of bacon, cooked and crumbled
Instructions
- Add the eggs, cream cheese, cheddar cheese, heavy cream, salt and pepper to a blender. And blend until everything is nice and smooth.
- Pour the egg mixture into 12 4 oz canning jars.
- Divide the crumbled bacon evenly among the jars and gently stir it in.
- Place the lid on and screw to tighten.
- Place the jars in a water bath set to 185 degrees F.
- Cook for 30 minutes and then carefully remove from the water.
- Once the are cool enough to handle remove the lid and enjoy!
- To reheat, remove the lid and microwave for 30 seconds.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 177Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 214mgSodium 536mgCarbohydrates 1gFiber 0gSugar 1gProtein 11g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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wilhelmina says
Egg bites are perfect for a quick and easy breakfast. They are so fluffy and yummy, I love how well they freeze also. Great for busy mornings!
Andie Thueson says
These looks so amazing! I am super excited to give them a try, Thanks for sharing!
Jen says
You just saved my wallet! My husband is obsessed with these but not only does he usually run out to get them every morning but it’s starting to really add up. Love that I can make them at home now.
Vikki says
I love that I can make these at home now, they’re so simple and tasty!
Sara Welch says
What a great way to start my day! Looking forward to giving these a try for breakfast tomorrow; looks too good to pass up!
Allyson Zea says
I’ve been wanting to make these! I can’t wait to try this recipe!!!!
Catalina says
I would like to start the day with these! Sounds healthy and delicious!
Dawn says
For the egg bath – are they completely submerged or do we need to keep the lid above water? Thank you!
Erin S says
I completely submerge them when I make them. But you only need them submerged enough so the entire egg mixture inside is under water so it cooks.
Sherry Kestner says
Can you freeze in the jar after cooled?
Erin S says
Yes you can