Ingredients
Scale
- 6 large eggs
- ½ cup shredded cheese (cheddar, Swiss, or your favorite)
- ¼ cup cooked bacon or ham, chopped (optional)
- ¼ cup cooked spinach or other vegetables for added flavor and nutrition
- ¼ cup cream cheese or sour cream for creaminess
- Salt and pepper to taste
- Cooking spray or silicone molds for sous vide
Instructions
- Gather all ingredients, pre-cook any vegetables or meats, and prepare your silicone molds or jars. Ensure they are clean and lightly greased to prevent sticking.
- In a mixing bowl, beat the eggs thoroughly. Add shredded cheese, cooked bacon or ham, chopped spinach, cream cheese, salt, and pepper. Mix until well combined, creating a rich, flavorsome egg mixture.
- Pour the egg mixture into vacuum bags or resealable plastic bags. If using resealable bags, remove as much air as possible using the water displacement method. Alternatively, pour into silicone molds sprayed with cooking spray.
- Set your sous vide cooker to 167°F (75°C). Submerge the bags or molds in the water bath, ensuring they are fully covered. Cook for 60 minutes, gently swirling or massaging the bags halfway through to evenly distribute the eggs.
- Remove the egg bites from the water bath and carefully take them out of the bags or molds. Let them cool slightly before serving.
Notes
- Use high-quality eggs for a richer texture.
- Adjust cheese and additional ingredients to suit your taste preferences.
- If you prefer extra fluffiness, add a splash of milk or heavy cream.
- Ensure your water bath temperature is accurate for consistent results.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Sous Vide
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 egg bite (about 4 oz)
- Calories: 120 Kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 125mg