Description

Sous Vide Egg Bites are healthy, nutritious, and flavorful, with a velvety texture – and they are cooked perfectly EVERY TIME! These DIY Starbucks sous vide egg bites are delicious breakfast ideas great for Meal Prep, whether you need something quick to grab and go or you’re on a low carb or Keto diet.

Ingredients

Scale

8 large eggs
▢1/4 tsp kosher salt (if you use regular table salt, use 1/8 tsp)
▢1/4 tsp freshly ground black pepper
▢1 cup shredded cheese of your choice I used cheddar cheese in this recipe
▢3/4 cup chopped green onions
▢non-stick cooking spray (It’s important to use a good-quality non-stick cooking spray so that your egg bites won’t stick to the mason jars. Alternatively, you can take a stick of butter and run it around the sides of the mason jars.)

Instructions

Spray a generous amount of nonstick oil spray into each mason jar.
Fill each mason jar about 1/3 full with chopped green onions and cheese (or other ingredients of your choice).
Whisk together the eggs, salt, and pepper in a large measuring cup.
Fill the jar halfway with the egg mixture, leaving about 1/2 inch at the top. (If you don’t fill the jars with enough mixture, the mason jars will float in the water bath.)
“Fingertip tight” close the lid. (It’s simple to open with two fingers.)
Fill the container or pot halfway with water and set the sous vide circulator to 172°F (73°C). (To protect your countertop, place a trivet mat beneath the pot!)
Put the mason jars in the water before it gets too hot. Set a timer for one hour.
When the timer goes off, remove the jars from the water and set aside for 10 minutes to cool.
To loosen, run a knife around the edges of each jar. Remove them from the jars and serve them warm right away (or freeze for meal prep).

Notes

Spray the mason jars liberally with NON-STICK oil spray to keep the egg bites from sticking. Regular oil sprays are ineffective.

Allow your egg bites to cool completely before storing them in airtight containers or zip-lock bags for meal prep. You can freeze them in mason jars or individually wrap them in plastic wrap once they’ve cooled. They will keep in the fridge for up to a week or in the freezer for up to two months if properly stored.

Category: Dessert
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 6 mason jars
Calories: 156kcal
Sugar: 1g
Sodium: 414mg
Fat: 11g
Saturated Fat: 5g
Carbohydrates: 2g
Fiber: 1g
Protein: 13g
Cholesterol: 261mg

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