If Sunday is your meal prep day, I’ve got something perfect for the week ahead! This is a great quick breakfast or snack, and would be a fun addition to brunch as well since they are easy to make ahead of time, the recipe can easily be doubled or tripled, and multiple variations in flavor can be made at once!

If you’ve ever tried the Starbuck’s sous vide egg bites, then I know why you’re here. They are seriously addicting and especially convenient if you want a low-carb breakfast. Making them at home is insanely cheaper and gives you a lot more ways to customize exactly what you want to put in them once you nail the base. I tried several different attempts to get the perfect texture—something that is silky and light—never rubbery.

Sous Vide Egg Bite Recipe

prep time: 5 minutes Cook time: 55 minutes Yield: 6 Egg Bites

Ingredients:

6 eggs

1 t garlic salt (I really like the one from Penzey’s)

1 t chives

1/2 C (slightly heaping) grated gruyere, cheddar, or other semi-soft cheese

2 oz 4% large curd cottage cheese (trust me. 4%. It’s not a lot, and it does A LOT for the texture.)

Coconut Oil Cooking Spray

small amount additional grated cheese for serving.

Directions:

Prepare water bath for sous vide: Set temperature to 170F.
Lightly spray 6 (4 oz) mason jars with coconut oil cooking spray
Combine all remaining ingredients (except additional cheese for serving) in blender, and blend until completely combined, approx 1 minute.
Evenly distribute mixture into each jar, and cover with lids and bands. Important: Only close mason jars to “finger tip tightness” (meaning it could easily be opened with just your finger tips) this allows air bubbles to escape from within the jar as pressure equalizes during cooking.
Wait until the sous vide has reached 170. Do not drop them in before-hand as increased cooking time could affect the texture of our finished product. Once 170 is reached, using tongs, carefully submerse each closed jar in the water bath, and allow to cook 55 minutes.
If enjoying immediately after, you can enjoy directly from the jar with a spoon, or slide a knife along the side to loosen each bite before plating. I prefer to top with a little additional cheese and melt/lightly brown in my toaster oven for a minute or 2 before serving.
Store remaining egg bites in fridge for up to 2 weeks. Allow glass jars to cool at least 30 minutes to an hour before placing in fridge. To reheat, you can plate, top with remaining cheese, and microwave for 2 minutes at 50% power, or for the best possible texture, heat in an oven or toaster oven with additional cheese until brown and bubbly. This gives them a little texture on the outside, most similar to what you would have getting these from Starbucks.

All ingredients for sous vide egg bites waiting to be blended.

Try all kinds of flavors!

Keep in mind you only want about 1 T total of your mix-in

Take inspo from Starbucks’ Menu:

Bacon Gruyere add cooked bacon to the bottom of each jar before adding egg mixture
Ham, Cheddar, & Peppers incorporate diced bell peppers (sautee for 1-2 minutes first) and cooked cubed ham in the mixture
Chicken Chorizo incorporate cooked chorizo and sub cotija cheese into the mixture. (Does anyone really like the corn tortilla strips in them? If you do, add it—but that’s something I’ll easily do without). I enjoy mine with a little fresh avocado.
Egg White and Pepper double the amount of eggs, using only the whites, and add sauteed diced bell peppers to the mixture. I’m not a fan of just the egg whites. I think I was put on this earth to be happy, so if I do eggs, I’m eating the whole thing…

Or try one of my favorites:

Broccoli Cheese add steamed, blanched broccoli florets to the mixture.
Florentine add in chopped wilted spinach (make sure to squeeze out excess moisture) and sub in swiss cheese to the mixture.
Caramelized Onion & Mushroom add chopped caramelized onions and sauteed mushrooms to the mixture. I like these with Gouda.
Brisket I live in Texas. Need I say more? Chop up a little leftover brisket and throw it in there!

Go wild! What mix-ins do you plan to try?