Today we have a recipe for Egg Bites sous vide style. This recipe is a preview from The Home Chef’s Sous Vide Cookbook by my friend and food blogger Jenna Passaro. She loves Egg Bites sous vide style because she likes to eat restaurant quality food at home, even (maybe especially!) when life gets busy with running a business and having a baby.
” Jenna's cookbook is my first introduction to Sous Vide. I honestly had never heard of this cooking style before until reading her cook and exploring her blog. I'm beyond excited and motivated to try out this new cooking style thanks to her beginner friendly approach to sous vide cooking.
I'm most excited about all the new ways I can use mason jars with this cooking style like these cheesy egg bites. Mason jars are a must in my homestead kitchen.
HOW TO SOUS VIDE EGG BITES
Sous vide egg bites are all the rage — and for good reason! Making egg bites with the precision cooker produces soft, fluffy, creamy, and souffle-like eggs with minimal effort. These egg bites are so versatile, you can easily adapt this recipe to include your favorite ingredients. We love making these for overnight guests because they are so easy to make.
There's nothing like raising your own chickens for eggs, and we know that farm fresh organic free range eggs always taste better. I especially can't resist the beautiful arrangement of coloured shells. Plus the sunshine. bright yolk is filled with Vitamin D and iron, two power house ingredients to help me get going in the am!
I'm so happy I met my friend Jenna, I had never heard of Sous Vide cooking until I came across her amazing food blog. Honestly, any recipe that makes food prep and meal planning simpler is my new favourite.
When we started meal planning we started saving a ton of money on groceries. Adding sous vide recipes is just another way we can keep our food budget in check and our food prep stress down.
In this post, Jenna shares her amazing recipe with us in both video AND a printable recipe at the bottom of the page. You can skip the video and head straight there now.Jump to Recipe
WHAT IS SOUS VIDE COOKING?
This style of cooking is using a vacuum microtherm and slow boil to keep more nutrient substance in food. Low temperature will not make the food overcooked or taste dry but remain the fresh taste of ingredients.
Special thanks to Jenna Passaro for sharing this recipe and her photos from The Home Chef’s Sous Vide Cookbook. Interested in learning more about this way of cooking? See Jenna’s favorite sous vide recipes.
EASY EGG BITE RECIPE
Cheesy Sous Vide Egg BitesJenna Passaro
- Sous Vide Bath and Machine
- 1 medium red onion, sliced thin
- 1 1/2 tbsp olive oil, divided
- 6 pieces bacon
- 5 eggs
- 1/4 C 2% milk
- 1/4 C fontina cheese, shredded
- 1/4 tsp salt
- 1/4 tsp pepper
- olive oil cooking spray
- 1 tbsp cilantro chopped (optional)
- Set sous vide bath to 172ºF. While water is coming up to temperature, prepare caramelized onions and bacon.
- Add sliced red onions and olive oil to a pan on the stove on medium heat. Stir regularly, for 10 minutes, so onions don’t burn. Turn heat to medium-low, add ½ tablespoon more of olive oil, and continue stirring regularly until onions are completely soft and brown, about 5-10 minutes more. If onions begin to burn at any time, add 1 to 2 tablespoons of water. Once done, remove from heat.
- Cook bacon on medium heat in a frying pan on the stove for 5 to 8 minutes on each side, until browned. Once done, remove from heat and lay on paper towel. Dice bacon for the egg bites.
- In a large bowl, scramble eggs. Whisk in milk, fontina cheese, salt and pepper. Transfer the egg mixture to a measuring cup with a spout.
- Spray mason jars with olive oil cooking spray. Then evenly distribute cheese amongst the mason jars. Fill mason jars ⅔ of the way with egg mixture. Add in cooked bacon and caramelized onions. Seal jars tight.
- Sous vide egg bites at 172ºF for 60 minutes. Once done, remove from heat. Egg bites should be set and not runny. To eat immediately, run a knife along the outside of the egg bites to pop them out of the mason jars. To store them for later, let the glass containers cool on the counter for 15-20 minutes until cool to the touch, then refrigerate them for up to one week.