Sous vide egg bites are silky, custardy little cups of egg, cheese, and bacon that taste like they came from a fancy cafe. Made in small canning jars and cooked gently in a water bath, they set up creamy and smooth instead of rubbery, with a texture you simply cannot get from baking or scrambling. They are also perfect for meal prep, since one batch makes enough for several mornings.
The base is simple: eggs, cottage cheese, cream cheese, and Gruyere, blended until completely smooth and poured over crispy bacon. A short stay under the broiler at the end gives the tops a little color. If you own an immersion circulator, this is one of the most rewarding breakfasts you can make with it.
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Why This Sous Vide Egg Bites Recipe Works
Gentle, steady heat is the whole idea. A water bath held at 170 degrees F cooks the egg mixture evenly from edge to center, so there are no dry spots or browned edges. Cottage cheese and cream cheese make the custard rich and soft, and blending everything until perfectly smooth keeps the texture silky instead of grainy.
Using small jars also makes portions easy. Each jar holds one egg bite, so you can grab one or two and reheat them in seconds on busy mornings.
Ingredients for Sous Vide Egg Bites
- 10 large eggs
- 1/2 cup full fat cottage cheese (4 percent)
- 3 tablespoons Neufchatel or cream cheese (about 1 ounce)
- 3/4 cup shredded Gruyere cheese
- 1/2 teaspoon salt
- 6 strips bacon, cooked crisp and crumbled
- Cooking spray for the jars
- 10 canning jars (4 ounces each) with lids
Make sure the bacon is cooked crisp, since it softens a little in the custard. Small jars matter too, because the cooking time is based on a 4 ounce size.
How to Make Sous Vide Egg Bites
1. Heat the water bath.
Set your sous vide cooker to 170 degrees F and let the water come up to temperature while you prepare the jars.
2. Prepare the jars.
Spray the inside of ten 4 ounce canning jars with cooking spray. Place a scant tablespoon of crumbled bacon in the bottom of each jar.
3. Blend the custard.
Blend the eggs, cottage cheese, Neufchatel, Gruyere, and salt until perfectly smooth. Whisking by hand leaves cottage cheese curds behind, so a blender gives a far better texture.
4. Fill the jars.
Pour the mixture into the jars, filling each one right up to the bottom of the threads for the lid.
5. Seal loosely.
Screw the lids on only until they are finger tight. Do not over tighten them, because jars that are sealed too hard can break or float in the bath.
6. Cook.
Lower the jars into the water bath and cook for at least 1 hour. The jars can sit close together as long as the water circulates freely around them.
7. Unmold and brown.
Run a knife around each egg bite and flip it onto a plate. For a golden top, place the egg bites on a broiler safe pan and broil on high for 3 to 4 minutes before serving.
How to Serve Sous Vide Egg Bites
Egg bites make a complete breakfast with just a side or two. Pair them with crispy cheesy hash browns for a hearty plate, or lay them over avocado toast with scrambled eggs and veggies for a brunch spread. A bowl of fruit salad with condensed milk adds sweetness, and a slice of hash brown breakfast casserole makes a fun addition if you are feeding a crowd.
How to Store and Reheat Sous Vide Egg Bites
Let the jars cool on the counter for a short while, then refrigerate them. Egg dishes keep for 3 to 4 days in the refrigerator, and they should not stay out for more than two hours. Keep the lids on or move the egg bites to an airtight container.
To reheat, warm an egg bite in the microwave in short bursts until hot all the way through, or place the jar back in a warm water bath. Reheat only what you plan to eat.
Tips and Variations for Sous Vide Egg Bites
Blend the mixture until completely smooth for the creamiest texture, and cook the bacon until crisp so it keeps some bite. You can experiment with other cheeses, or add cooked vegetables such as spinach or peppers. If you skip the bacon, the egg bites still taste great and become a vegetarian option.
Egg dishes are safest when cooked to 160 degrees F, and the water bath here is well above that. Montana State University Extension has a helpful egg safety fact sheet covering safe temperatures and storage.
Frequently Asked Questions About Sous Vide Egg Bites
Can I make sous vide egg bites without a blender?
You can whisk the eggs by hand, but the cottage cheese curds will stay visible and the texture will be grainy. A blender or immersion blender gives the smooth, silky result.
Why did my jars float or break?
Lids that are tightened too much trap pressure. Keep them finger tight, and make sure the jars are fully covered by the water.
Can I use a different cheese in sous vide egg bites?
Yes. Cheddar, Swiss, or Monterey Jack work well. Choose a cheese with a similar texture to Gruyere so the egg bites set evenly.
How long do sous vide egg bites last?
They keep for 3 to 4 days in the refrigerator when stored in a covered container.
Can I make sous vide egg bites in the oven instead?
Egg bites baked in a water bath in the oven are a different method with a different texture. This recipe is written for a sous vide cooker and small jars.
Sous Vide Egg Bites in Jars
Ingredients
Main Ingredients
- 10 large eggs
- ½ cup full fat cottage cheese 4 percent
- 3 tbsp Neufchatel or cream cheese about 1 ounce
- ¾ cup shredded Gruyere cheese
- ½ tsp salt
- 6 strips bacon cooked crisp and crumbled
- cooking spray for the jars
Instructions
Cooking
- Set the sous vide cooker to 170 degrees F.
- Spray ten 4 ounce canning jars with cooking spray and place a scant tablespoon of crumbled bacon in the bottom of each.
- Blend the eggs, cottage cheese, Neufchatel, Gruyere, and salt until perfectly smooth.
- Pour the mixture into the jars, filling each one to the bottom of the threads for the lid.
- Screw on the lids until finger tight. Do not over tighten.
- Lower the jars into the water bath and cook for at least 1 hour.
- Run a knife around each egg bite and flip it onto a plate. For a golden top, broil on high for 3 to 4 minutes before serving.
