Sous Vide Egg Bites

Sous Vide Egg Bites can make your mornings quick AND tasty. Make 6 jars of egg bites one day and store them in the refrigerator for that grab and go breakfast. They re-heat easily in the microwave (without the lid) or can be eaten cold like a quiche.

Featured In My CookbookMake It Sous Vide Jump to Recipe (or scroll for photos and riveting information...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Sous Vide 101

An introduction into sous vide so that you can feel comfortable and confident making the recipes you find on my...View Technique

General Tips for Sous Vide Cooking

Here are a few quick tips I’ve discovered along the way that I hope will help you in your sous...View Technique

Food Safety

Food safety is an important part of cooking a great meal, especially when cooking sous vide. Use the guidance below...View Technique

Advertisement - Continue Below

Sous Vide Egg Bites with Sun-Dried Tomatoes, Cheddar and Basil

  • Prep Time: 10 m
  • Cook Time: 45 m
  • Total Time: 55 m
  • Servings:


  • 6 large eggs
  • ½ cup heavy cream
  • ¼ cup cream cheese
  • ¼ cup grated Cheddar cheese
  • ½ teaspoon salt
  • 2 tablespoons sun-dried tomatoes finely chopped
  • 2 tablespoons fresh basil chopped


  1. Pre-heat the sous vide water bath to 185ºF.
  2. Combine the eggs, heavy cream, cream cheese, Cheddar cheese and salt in blender and blend until smooth. Put 1 teaspoon of sun-dried tomatoes in each jar and then fill the jars to the bottom lid line with the egg mixture. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
  3. Place the jars into the sous vide water bath and cook for at least 45 minutes, or for as long as 60 minutes.
  4. Remove the jars using tongs (careful, the jars will be hot). Garnish the eggs with the fresh basil and eat right away, or refrigerate for another day.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (5)Post a Reply

    1. To make these in the oven you can fill a 9×11 baking dish halfway with water and place a silicone muffin pan overtop. Fill the muffin cups with the egg mixture and bake at 350°F for 60 minutes until the eggs are set. I would not recommend steaming them on the stovetop because you cannot control the temperature of the water. You can also cook them in a pressure cooker. Follow this recipe for the pressure cooker method:

    1. Yes, you can freeze these and then store in an airtight container or bag with as much air removed as possible. Just warm in the microwave for 1 – 2 minutes.

    2. You can freeze the egg bites for up to 2 to 3 months and reheat them in a microwave or air fryer. It’s best to defrost them before reheating.

Leave a Reply

Your email address will not be published. Required fields are marked *