Sous Vide Egg Bites Recipe (Low-Carb, Keto, THM-S)
Make the popular sous vide egg bites at home with higher quality ingredients and save money over the expensive restaurant options. There are endless ways to mix up this recipe and it is a great one to make ahead for breakfasts.
Servings: 104 oz jars
Author: Katie Wells
½cupcottage cheeseI love that brand because it is grass fed, organic and doesn't contain gums or stabilizers
Set the sous vide machine to 172°F. This is the common temperature for eggs and you can cook almost any egg recipe this way.
Crack the eggs into a blender or food processor and add the cottage cheese, heavy cream, spices, and hot sauce.
Blend on medium speed until just blended and smooth. You don't want to add extra air by blending on high.
Use the butter to lightly grease ten 4-ounce mason jars (or five 8-ounce jars). You can also easily double or triple this recipe, just use more jars!
If using bacon and vegetables, place these in the bottoms of the jars.
Add the grated cheese to the jars.
Pour the egg mixture into the jars and hand tighten the lids (do not over tighten!).
Cook for 50 minutes if you are planning to reheat or one hour if you are planning to eat right away.
Remove from heat and refrigerate right away if not consuming immediately. In theory, these should last at least a week in the refrigerator because they were cooked at over 140 for over half an hour, but we've never had them last that long without being eaten!
If making in egg-poaching cups without a sous vide machine, follow the steps to mix the ingredients and assemble in egg poaching cups instead of mason jars. Add these to a skillet of boiling water until eggs are cooked. Do not attempt this method with mason jars, as they will crack!This recipe is incredibly adaptable and can be made without cheese for those with dairy allergies or who are strict paleo. It is naturally low-carb and keto-friendly. Also, since I've had several readers ask about various recipes, this would be an "S" meal on the Trim Healthy Mama plan.