Go Back

Cheesy Sous Vide Egg Bites

Jenna Passaro
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 
Course Breakfast
Cuisine French
Servings 6 people


  • 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.


Prep Tip: Make a batch of these to enjoy an easy breakfast for the week. Reheat them in the microwave for 15 to 30 seconds.
Keyword breakfast, eggs, sous vide