Looking for a quick breakfast idea or an on-the-go snack? These egg bites are the perfect solution for all of your breakfast needs. One of the best parts of these egg bites is that they’re easy to make and they require just a few ingredients. Recipe developer Ting Dalton […]
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Looking for a quick breakfast idea or an on-the-go snack? These egg bites are the perfect solution for all of your breakfast needs. One of the best parts of these egg bites is that they're easy to make and they require just a few ingredients. Recipe developer Ting Dalton came up with this dish and it has plenty of upsides, including the fact that you can make it ahead of time. "Make them ahead of time, get them out of the jars, and place the egg bites in suitable [freezer] containers or food bags, then defrost and reheat," Dalton shares.
Another wonderful part of this recipe is that you can easily swap out ingredients to make it match your taste preferences. Dalton perfectly describes what she loves most. "I love how these cheesy egg bites are so light and airy to eat. Much like the texture of souffle, and bursting with flavor," Dalton raves. "These sous vide egg bites are really easy to make and taste fluffy, light, and cheesy. A great option for breakfast, and if you need to grab-and-go."
Keep reading to find out how to make this tasty dish.
Gather the ingredients for sous vide egg bites
The first thing you will need to do is make a list of ingredients. Once you do, head to the grocery store to do your shopping First, pop by the dairy section and pick up a few eggs. In addition, you will need some cottage cheese, cheddar cheese, and Gruyere.
As with most recipes, you will need a little bit of salt and white pepper. Double-check to see if you have any at home before buying more at a store. Last but not least, you will need some pancetta cubes. That was a pretty easy trip to the store, right?
Set your sous vide and fry the pancetta
This recipe requires the use of your trusty sous vide. Take it out and set the temperature to 167 F.
"Firstly, it's easy to prepare, then all you have to do is leave it until it's cooked," Dalton says of the sous vide. "If you cook eggs in another method, it's very hard to get the cooking right, and they can become rubbery and over done."
While your sous vide does its thing, grab a small skillet. Toss in the pancetta and crank up the heat to medium. Continue cooking until it gets nice and crispy. Then, set it to the side. "[If you] want to make these a veggie option, then leave out the pancetta," Dalton shares. "[If you] don't have pancetta, you can use bacon lardons or chopped up bacon."
Mix the ingredients
Grab a blender and toss in the eggs, cottage cheese, and shredded cheddar cheese. "[If you] don't have Gruyere or cheddar, you can use Monterey Jack or Parmesan. This recipe can be adapted to things you have in your fridge or pantry," Dalton notes. We love a recipe that allows you to be flexible with ingredients.
At this time, you can also sprinkle in the salt and pepper. Blitz the mixture together until smooth. It shouldn't take more than 20 seconds or so. "If you don't have a blender you can use an electric beater or a hand whisk," Dalton shares.
Grease the Mason jarrs and add the ingredients
Take out 6 small Mason jars with lids. "You will need wide-mouthed Mason jars for this recipe, otherwise the egg bites will not come out in a tidy neat shape," Dalton notes. Sprinkle each jar with a little bit of Gruyère cheese and a few pieces of pancetta. You will want to add about a teaspoon to each.
Pour the egg mixture into the jars and fill ¾ of the way to the top. Screw the lids on, but not too tightly. Place each Mason jar in the sous vide and set the timer for 45 minutes. Cook until they're set. "If the eggs are soft or appear to be undercooked, cook for an additional 5 minutes," Dalton says.
Remove and serve
Once your timer dings, use tongs and remove the egg bites from the water bath. Let them cool for about 10 minutes. Then, carefully take off the lids and use a knife to remove your egg bites from the jars. Serve with a sprinkle of Gruyère cheese on top. If you'd like, you can simply serve these in the jar with a spoon. Dalton also provides a few more serving suggestions. "For brunch, you could serve these egg bites with a green salad and some bread," Dalton notes.
These are great to make ahead of time! "Once cooked, you put the jars in the fridge for up to three days, so grab a jar for breakfast and heat [it] up in the microwave on medium heat for 1 minute," Dalton shares.
We sure hope these egg bites hit the spot.
- 6 eggs
- 6 tablespoons cottage cheese
- ½ cup cheddar cheese
- ½ cup Gruyere cheese finely shredded
- ¼ teaspoon of salt
- ¼ teaspoon of white pepper
- ¼ cup of pancetta cubes
- Set your sous vide to 167 degrees.
- In a small skillet, fry the pancetta over a medium heat until crispy. Set to one side.
- Using a blender, add the eggs, cottage cheese, shredded cheddar cheese, salt, and pepper. Blitz until smooth, around 20 seconds.
- Grease 6 small mason jars with lids. Sprinkle each jar with some Gruyère cheese and a few pancetta pieces — around a teaspoon each.
- Pour the egg mixture into jars around ¾ full. Carefully screw on the lids, but not too tightly, then place the jars into the sous vide. Cook for 45 minutes, until they're set.
- Use tongs to remove the egg bites from the water bath and let them cool for around 10 minutes. Then, carefully remove the lids and use a knife to remove your egg bites from the jars. Serve them with a sprinkle of more Gruyere cheese on top.
- You can also serve them in jars and use spoons to eat them.
