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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: Entrées
Cuisine: American
Keyword: Breakfast/Brunch, Individual Servings, Make Ahead
Servings: 6
Calories: 187 kcal
  • 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.
Nutrition Facts
Sous Vide Egg Bites with Sun-Dried Tomatoes, Cheddar and Basil
Amount Per Serving
Calories 187 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 206mg69%
Sodium 328mg14%
Potassium 146mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 755IU15%
Vitamin C 0.7mg1%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.