Sous Vide Egg Bites on a plate with toast and some fruit.
Sous Vide Egg Bites with Sun-Dried Tomatoes, Cheddar and Basil
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
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.
Course: Breakfast
Cuisine: American
Keyword: Eggs, bites
Servings: 6
Calories: 187 kcal
Ingredients
  • 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
Instructions
  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.
Nutrition Facts
Sous Vide Egg Bites with Sun-Dried Tomatoes, Cheddar and Basil
Amount Per Serving
Calories 187 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 206mg 69%
Sodium 328mg 14%
Potassium 146mg 4%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%
Vitamin A 15.1%
Vitamin C 0.8%
Calcium 8.3%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.