Tacky Sous Vide Egg Bites (Higher than Starbucks!)

Love the Starbucks Sous Vide Egg Bites? Make your very own recipe at home! Our Cheesy Sous Vide Egg Bites are made with eggs, milk, and cheese and are ready in under 60 minutes.

Whether you’re just starting out with sous vide cooking or you’re a sous vide pro, sous vide egg bites need to be a staple in your recipe routine!

Sous vide egg bites aren’t your average egg bites. They come out like little soufflés and are perfectly cooked ALL OVER every time all thanks to the precision of the sous vide. Our sous vide egg bites recipe rivals Starbucks and are made with 3 ingredients – eggs, milk, and cheese.

Prepare your egg bites in a 4-oz mason jar with cheese on the bottom and egg on top. Mix and seal shut. Submerge the jars in water and set the sous vide bath to 172ºF and cook for 1 hour.

What do you need for sous vide egg bites?

• Eggs: this recipe calls for 4 eggs.
• Milk: milk helps make these egg bites super fluffy.
• Shredded cheese: we used Colby jack.
• Sous vide machine: I’m sure you already have your sous vide handy, but this is what you will use to heat your water bath.
• Large stock pot: you’ll need to make sure your stock pot is tall enough to fully submerge the jars with water. If your pot is too small, try stacking your jars.
• 6-9 4 oz. Mason Jars: make sure you have the lids too!

PS: if you don’t have a sous vide machine, check out our Instant Pot Egg Bites, for a super similar recipe.

Substitutions and Variations

While we kept our recipe super simple you can make these your own by using egg whites only and a different cheese. We’ve made these with yellow cheddar, gouda, and mozzarella. Since cottage cheese is big right now, we bet you can whisk in a few tablespoons of that too!

If you’d like to add other ingredients try:

1. cooked peppers and onions
2. cooked breakfast sausage/bacon
3. sauteed garlic
4. fresh herbs

Storage

Store egg bites in an airtight container in the refrigerator for 3-5 days. You can either transfer your eggs into a meal-prep container or store them right in their jars.

How long do sous vide egg bites last? Your eggs will last around 3-5 days in the refrigerator.

Can you freeze sous vide egg bites?

To make things super simple, you can freeze these right in the mason jar they were cooked in. Let your egg bites cool completely. Then, secure the lid and freeze for up to 3 months.

Serving Suggestions

When you’re ready to eat, we recommend serving your perfect sous vide eggs with some hot sauce or salsa. These little egg bites are also perfect for an on-the-go meal-prep breakfast paired with some berries and a breakfast salad. However you choose to eat them, you will not be disappointed!

Here are some other recipe pairings to try with your eggs.

1. Arugula Salad
2. Peanut Butter Banana Smoothie
3. Cold Brew Coffee
4. Apple Cinnamon Granola

Sous Vide Egg Bites Recipe

These delicious and cheesy sous vide egg bites are little bites of heaven. This sous vide eggs recipe is made with 3 main ingredients and is gluten-free, low carb, and high protein!

Prep:15 minutes minutes

Cook:1 hour hour

Total:1 hour hour 15 minutes minutes

Ingredients

• 10 large eggs
• 1/3 cup milk we used unsweetened almond milk
• 1/2 cup Colby jack shredded cheese
• salt and pepper to taste

Instructions 

• First, fill a large stockpot halfway up with water. You’ll want to be able to submerge all of your mason jars with water, so keep that in mind.

• Next, screw your sous vide to the side of your pot and turn to 172ºF. While your water bath is heating up, prepare egg bites.

• Thoroughly spray 9 4-oz. mason jars with nonstick cooking spray. Then, spoon about a tablespoon of shredded cheese onto the bottom of each mason jar.

• Crack 10 eggs inside a medium bowl or Pyrex. Add the milk and whisk until scrambled.

• Fill each mason jar up about 3/4 of the way full with the egg mixture. You should get about 9 egg cups. Give each egg cup a little stir and then season the tops with salt and pepper, to taste.

• Now it’s time to screw on the lids of your mason jars. You want to make sure that you don’t fully tighten your mason jars so that they do not explode in the water bath. Screw on tops and then unscrew one turn.

• Submerge mason jars inside of the water bath. You should see lots of bubbles come to the top. This is good!

• Set the timer for 1 hour and let cook.

• Once the timer goes off, use tongs to remove the mason jars (they will be hot) and then unscrew them. Your egg cups should feel like a souffle. If they’re still runny, you need to cook them longer. If you’re ready to eat, grab a fork!

Tips & Notes

• Stock pot size? This recipe makes 9 4-oz. egg cups. The amount of egg cups you make depends on the size of your stock pot. So, before you start cracking eggs, see how many mason jars you can fit on the bottom of your pot. You can also try stacking the jars in your pot.
• Don’t overflow jars: Make sure you buy nothing bigger than a large egg so that everything fits perfectly in your small mason jar! You don’t want your sous vide eggs overflowing.
• Oil jars: Make sure that each Mason Jar is well-oiled. I repeat, DO NOT forget to spray/oil your jars before adding in the egg. You do this so that the egg bites don’t stick to the edges. Use something like coconut oil cooking spray or olive oil to grease the inside of your Jars.

Nutrition facts

Calories: 104kcal Carbohydrates: 1g Protein: 8g Fat: 7g Fiber: 0g Sugar: 1g