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.
Calories: 187 kcal
grated Cheddar cheese
Pre-heat the sous vide water bath to 185ºF.
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.
Place the jars into the sous vide water bath and cook for at least 45 minutes, or for as long as 60 minutes.
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.
Sous Vide Egg Bites with Sun-Dried Tomatoes, Cheddar and Basil
Amount Per Serving
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Total Carbohydrates 2g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.