Today I am sharing a sous vide egg bites recipe (yes, like the ones from Starbucks!) from my friend and fellow blogger Jenna Passaro’s upcoming book: The Home Chef’s Sous Vide Cookbook (out March 10).
She loves sous vide egg bites because she likes to eat restaurant quality food at home, even (maybe especially!) when life gets busy with running a business and having a baby. Sous vide makes it easy!
And here at Pie Lady Bakes we’re all about simple foods right?
Now I must admit, that although I’ve been interested in the sous vide method of cooking, it wasn’t something I was ready to jump into. I’m just getting comfortable with my Instant Pot! But you know the way Jenna explains it, the tips and tricks she shares, based on her experience, really make it all too easy.
So let’s give these Cheesy Sous Vide Egg Bites a try ok?
You will need: a sous vide machine, sous vide container (Jenna recommends a large stockpot – at least 12 quarts) and six – 4 oz mason jars – this is what you will sous vide the egg bites in!
Ingredients include: eggs, milk, fontina cheese, medium red onion, 6 slices of bacon, olive oil, cooking spray, salt & pepper
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Sous Vide Egg Bites Recipe Overview
If you regularly visit a Starbucks coffee shop (or in Canada Tim Hortons’ has them too!) Sous Vide Egg Bites have become very popular for a quick breakfast. And the sous vide way of cooking will give you yummy and creamy egg bites!
I love poached eggs on toast, but after eating these delicious egg bites, I’m a convert.
What I know you will love about this sous vide egg bites recipe, and I really do too – is that you can prepare an entire week’s worth of egg bites at once, and then just heat them up quickly for a fast breakfast or snack.
So no need to stop and buy a Starbucks Sous Vide Egg Bites for breakfast – you can make your own with this amazing recipe!
For this post, we’re just talking about delicious cheesy sous vide egg bites. But her cookbook is jam packed with lots of easy to make recipes!
And you have a choice: make these yummy eggs with the caramelized onions and bacon (yummy!) or without – or maybe half and half? I love the versatility of sous vide cooking and how you can prep a weeks worth of meals on a Sunday afternoon.
I thought the sous vide machines were just for cooking meat, like fancy steaks and roasts. Wrong again, Judy. Now I’m ready to cook up a storm, create healthy meals for the Mister and I, and spend less time actually cooking!
And already thinking about what desserts I can create! Do you have any ideas?
This totally works for me!
How’s that for feeling accomplished? So that when you’re meal prep is done, that cozy chair, good book and a glass of wine can call you, and you are a rockstar but everything is ready for the coming week.
The recipes in Jenna’s cookbook are easy to follow, don’t take a ton of ingredients either. I also like how she talks about the equipment you need to start – the basics first, and then the ‘nice to haves’, just like we do when setting up a baker’s pantry, right?
Jenna has kindly shared some videos for you to follow and of course her lovely photos.
A very special thank you to Jenna Passaro for sharing this recipe from The Home Chef’s Sous Vide Cookbook.
Photo credit note – all photos provided by Jenna Passaro, author of The Home Chef’s Sous Vide Cookbook and Sip Bite Go!
BONUS: See sous vide recipe video highlights from the book in the recipe card below.
Are you convinced yet? Do you think that sous vide cooking could become part of your meal planning? Let me know in the comments below ok? I’ll be sharing more of my sous vide cooking experiences here too!
A huge thanks to Jenna for introducing me to the sous vide method of cooking, and to sharing her amazing recipes!
If you love this recipe, please give it a 5 star rating.
- 1 medium red onion, sliced thin
- 1 1/2 tablespoons olive oil, divided
- 6 pieces bacon
- 5 eggs
- 1/4 cup milk, 2%
- 1/4 cup fontina cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- olive oil cooking spray
- 1 tablespoon cilantro, chopped (optional)
- Set sous vide bath to 172ºF. While water is coming up to temperature, prepare caramelized onions and bacon.
- Add sliced red onions and olive oil to a pan on the stove on medium heat. Stir regularly, for 10 minutes, so onions don’t burn.
- Turn heat to medium-low, add ½ tablespoon more of olive oil, and continue stirring regularly until onions are completely soft and brown, about 5-10 minutes more. If onions begin to burn at any time, add 1 to 2 tablespoons of water. Once done, remove from heat.
- Cook bacon on medium heat in a frying pan on the stove for 5 to 8 minutes on each side, until browned.
- Once done, remove from heat and lay on paper towel. Dice bacon for the egg bites.
- In a large bowl, scramble eggs. Whisk in milk, fontina cheese, salt and pepper.
- Transfer the egg mixture to a measuring cup with a spout.
- Spray mason jars with olive oil cooking spray. Then evenly distribute cheese amongst the mason jars. Fill mason jars ⅔ of the way with egg mixture.
- Add in cooked bacon and caramelized onions. Seal jars tight.
- Sous vide egg bites at 172ºF for 60 minutes. Once done, remove from heat. Egg bites should be set and not runny.
- To eat immediately, run a knife along the outside of the egg bites to pop them out of the mason jars.
- To store them for later, let the glass containers cool on the counter for 15-20 minutes until cool to the touch, then refrigerate them for up to one week.
Make a batch of these to enjoy an easy breakfast for the week. Reheat them in the
microwave for 15 to 30 seconds.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 172mgSodium: 377mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 11g
Don’t forget to pre-order your own copy of this amazing cookbook!
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