These creamy, flavorful egg bites are perfect for a quick breakfast or snack. Packed with tangy goat cheese and savory sun-dried tomatoes, they’re easy to make and sure to brighten your morning.
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Start by filling a large pot with water and attaching your sous vide cooker. Set it to 170°F (77°C) and let it come up to temperature. Meanwhile, drain the oil from the sun-dried tomatoes, but save about half a teaspoon. Chop the tomatoes finely, then mix them in a small bowl with the reserved oil, a splash of vinegar, garlic powder, salt, and pepper. Give it a good stir and set it aside.
Next, blend together the eggs, cottage cheese, goat cheese, heavy cream, and half a teaspoon of salt until everything is smooth and well combined—this should take about 15 to 20 seconds. Lightly spray some mason jars with cooking spray, then spoon the tomato mixture evenly into each jar. Pour the egg mixture on top, leaving a bit of space at the top. Screw the lids on just until they’re snug but not too tight—over-tightening can cause the jars to crack in the hot water.
Carefully lower the jars into the water bath and cook them for 55 minutes. When they’re done, take the jars out and place them on a cooling rack. You can run a knife around the edges and invert the egg bites onto a plate, or just eat them straight from the jar if you like. Any leftovers can be cooled completely and stored in the fridge for up to a week.
- Make sure to seal the jars or bags tightly to prevent water from leaking in during the sous vide process.
- Use room temperature eggs and ingredients to help them blend smoothly.
- Don’t overfill the containers; leave some space for the mixture to expand as it cooks.
These egg bites are creamy, flavorful, and perfectly tender thanks to the gentle sous vide cooking. The combination of tangy goat cheese and sweet sun-dried tomatoes creates a delicious balance that feels both fresh and indulgent.
Enjoy these bites warm as a quick breakfast or snack. They pair well with a light green salad or fresh fruit for a balanced meal. You can also add a sprinkle of fresh herbs like chives or parsley on top for extra brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a microwave or steam them briefly to keep their creamy texture without drying out.
