How to Make Sous Vide Egg Bites

Forget the coffee-shop version — you can easily make Sous Vide Egg Bites at home with just five minutes of prep. They’re healthy, gluten free, and low carb, making them an excellent choice for a quick, protein-packed breakfast or meal-prep option.

These egg bites cook perfectly in a sous vide water bath and store well, so you can prepare a batch on Sunday and enjoy them all week. They reheat quickly in the microwave, oven, or even in the sous vide again.

Since discovering sous vide cooking, many home cooks have found it an easy way to achieve consistent results. Sous vide means sealing food in a container—either vacuum-sealed bags or heat-safe jars—and cooking it in a precisely controlled water bath at a low, steady temperature. For these egg bites we use a sous vide set to a moderate temperature so the eggs set silky and tender without overcooking.

Two common types of sous vide equipment work well for this recipe: an all-in-one sous vide appliance (similar in size to a slow cooker) or a sous vide immersion circulator that clips to a pot. Either option will maintain the steady water temperature you need; when using an immersion circulator, choose a wide, deep pot so the jars sit securely in the water.

Step-by-step instructions

• Set your sous vide water bath to 172°F (78°C).
• In a large mixing bowl, whisk together 12 eggs, ½ cup heavy cream, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth.
• Stir in about ½ cup of your chosen grated or crumbled cheese. Add any optional fillings (diced ham, cooked bacon, bell peppers, spinach, etc.).
• Divide the mixture evenly among six 4-ounce mason jars, leaving a little headspace at the top.
• Screw the jar lids on just until closed (do not overtighten so steam can escape slightly).
• Place the jars upright in the sous vide bath or in a pot with the circulator attached. Make sure water covers at least three-quarters of each jar.
• Cook for 1 hour.
• Use tongs to remove the jars from the water bath. Let them rest a minute, then remove lids and serve directly from the jar or slide the egg bites out onto a plate. To loosen the egg bites, run a thin knife around the edge of the jar first.

Flavor combinations

All ingredient amounts below are for the full recipe (six egg bites). If you want three of one flavor and three of another, halve the amounts. You can also double the base egg mixture to make 12 or more egg bites for larger meal-prep batches.

• Red bell pepper (½ cup) + shredded Monterey Jack (½ cup)
• Diced ham (½ cup) + diced green bell pepper (½ cup) + shredded cheddar (½ cup)
• Cooked chopped bacon (½ cup) + shredded gruyere (½ cup)
• Diced green chilies (½ cup) + shredded pepper jack (½ cup) + 1 tsp hot sauce
• Julienned sun-dried tomatoes (¼ cup) + chopped spinach (¼ cup) + feta crumbles (½ cup)

How to reheat them

These egg bites reheat quickly and maintain texture well.

• Oven: Remove egg bites from jars, place on a baking sheet, and broil on low for 1–2 minutes to warm through and restore a slight crisp to any toppings.
• Microwave: Place on a microwave-safe plate and heat for 30–60 seconds, checking to avoid overcooking.
• Sous vide: Reheat sealed or unsealed in a 140°F (60°C) water bath for about 15 minutes.

Are they keto?

Yes. The basic sous vide egg bite is low in carbohydrates—about 1 gram of carbs per bite when made with cheddar cheese. Adding fillings may increase carbs slightly, but most suggested fillings remain low-carb, making these egg bites an excellent option for keto or low-carb meal plans.

Can you freeze them?

Absolutely. These egg bites freeze well for up to six months when stored in an airtight container. Reheat directly from frozen in a 140°F water bath for 15 minutes, in the microwave for about 2 minutes, or under the oven broiler for 2–3 minutes.

More sous vide recipes

If you enjoy cooking with a sous vide, try other popular options such as sous vide turkey breast for tender, juicy results; sous vide flank steak to make a tougher cut incredibly tender; sous vide BBQ chicken that stays moist; pork loin cooked low and slow for a melt-in-your-mouth texture; and steak crostini for an elegant appetizer. These applications highlight how sous vide makes weeknight dinners easier and more reliable.

Recipe details