Sous Vide Egg Bite Recipe

You absolutely love ordering them at Starbucks and picking them up at the grocery store, but now you can create your very own sous vide egg bites right in the comfort of your own home! These mini protein-packed egg bites are filled with creamy gruyere cheese, flavorful roasted red peppers, and spinach, all cooked up to perfection. We love this method of cooking in a water bath, because it lends an ultra creamy, velvety bite you just won't be able to get enough of.

According to Cook's Illustrated, sous vide cooking was first introduced in the late 1960's, but then became popular in the restaurant industry in the 70's. Two chefs, Pierre Troisgros and Georges Pralus, apparently experimented with sealing food in plastic, then cooking at a particular temperature to yield delicious results (via Cook's Illustrated). Slowly, this sous vide style of preparing food has spread to both chefs and home cooks across the country.

Registered dietitian nutritionist Mackenzie Burgess of Cheerful Choices notes, "I love using sous vide cooking in my home, because I find this allows me to use less fat and still achieve rich, moist flavors. It's also a great way to prepare ingredients without having to worry about under or over cooking them."

Gather your ingredients for sous vide egg bites

There are just six simple ingredients used in this sous vide egg bites recipe. The recipe as written makes enough for six bites. If you want to make more, simply double the recipe to create 12 mason jar sous vide egg bites.

When it comes to the roasted red peppers, you can either make your own or buy a jar of roasted peppers from your local supermarket. If you're making your own, add pepper halves to a sheet pan. Then, roast in the oven at 450 degrees Fahrenheit for 15 to 20 minutes. Once they are softened and the skin is slightly blackened, let them cool and peel the pepper skin off.

If you want to save time, we recommend buying roasted red peppers in a jar. You can typically find these in either the ethnic or pasta aisle of the grocery store.

Prepare your water bath

For this recipe, you will need a sous vide to achieve the perfect water temperature, and hold it there. Prepare your water bath by filling up a clear cooking container or large pot with water. You should add enough water to fully cover your mason jars.

Set the sous vide to 172 degrees Fahrenheit, and stick it in the water bath. This is the ideal temperature to cook the eggs through without making them too tough or overly runny. This method of slow cooking leaves you with a velvety egg bite.

Mix everything together in a bowl for sous vide egg bites

While the water is heating up, add all of your egg ingredients to a large bowl, and whisk to combine. We like to mix everything together with a whisk because it makes the eggs more light and fluffy.

We love using this combination of roasted red pepper and gruyere cheese. You could also mix it up and use up other ingredients you have on hand. Other vegetable options to add might be broccoli, zucchini, sun-dried tomatoes, or green bell pepper. Other cheeses you might want to incorporate could be cheddar cheese, Parmesan, or colby jack.

Split mixture among your mason jars, and cook

Once everything is combined, split it evenly among six small, 4-ounce mason jars. Fill it so the mixture almost reaches the top with about ½ inch left to spare. When you screw the lids on, be sure to not fully tighten them or you'll risk the jar exploding in the water bath. Instead, screw on the lids, and then unscrew one turn so they are secured without being too tight.

Carefully place the jars in the water bath by using tongs or a metal rack. Ensure the water is fully covering the eggs so they cook evenly. Set your timer for an hour and 15 minutes to cook. This amount of time should ensure they are fully cooked through, but you can always remove one and check it. If the bite is still slightly runny, cook for another 15 minutes.

How to enjoy these sous vide egg bites

We love these sous vide egg bites because they are the perfect breakfast or snack to make ahead of time. They're absolutely great for a meal prep, too! Burgess notes, "These bites are also packed with protein and important nutrients like potassium, selenium, and vitamin A."

Try serving these sous vide egg bites with avocado slices, whole grain toast, or sausage like Teton Waters Ranch grass-fed beef sausage. Store any extra egg bites in the fridge in their original mason jars for up to three days. To reheat, simply remove the metal lid, and pop in the microwave for 30 seconds or until warmed through.

Sous Vide Egg Bite Recipe
5 from 29 ratings
These mini protein-packed egg bites are filled with creamy gruyere cheese, flavorful roasted red peppers, and spinach, all cooked up to perfection.
Prep Time
Cook Time
egg bites
sous vide egg bites
Total time: 1 hour, 25 minutes
  • 6 large eggs
  • ¼ cup 2% milk or whole milk
  • ½ cup gruyere cheese, shredded
  • ½ cup roasted red peppers, diced
  • 1 cup spinach, finely chopped
  • salt and pepper, to taste
  • cooking spray
  1. Preheat sous vide water bath to 172 degrees Fahrenheit.
  2. Whisk together 6 large eggs, ¼ cup of 2% milk or whole milk, ½ cup of shredded gruyere cheese, ½ cup of diced roasted red peppers, 1 cup of finely chopped spinach, salt, and pepper until light and fluffy.
  3. Spray 6 small mason jars (4-ounce jars) with cooking spray. Divide egg mixture among mason jars and screw the lids on top so they are secured but not too tight. Place fully submerged in the water bath and cook for an hour and 15 minutes, or until eggs are fully set.
  4. Remove from the water bath and run a knife along the inside of the jar to remove the egg bites then enjoy warm.
  5. Store any leftover sous vide egg bites in the fridge for up to three days. Reheat in the microwave for 30 seconds.
Calories per Serving 128
Total Fat 8.8 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Cholesterol 196.7 mg
Total Carbohydrates 2.2 g
Dietary Fiber 0.3 g
Total Sugars 1.2 g
Sodium 201.9 mg
Protein 9.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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