For a smoother texture, strain the egg mixture through a fine-mesh sieve before pouring it into the jars. Feel free to customize the filling with other ingredients like chopped spinach, sautéed mushrooms, or crumbled bacon. Ensure the mason jar lids are only slightly tightened to allow for expansion during cooking. Overtightening can cause the jars to break. If you don't have a sous vide immersion cooker, you can bake the egg bites in a water bath in the oven at 325°F (163°C) for about 45-60 minutes, or until set.
Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
-
PREP TIME15 mins
-
COOK TIME55 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING6 People
-
VIEWS9
Indulge in the luxurious texture of these sous vide egg bites, where the bright tang of sun-dried tomatoes dances with the creamy richness of goat cheese. Perfect for an elegant brunch centerpiece or a grab-and-go breakfast that elevates your weekday routine.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate3 g
-
Cholesterol203 mg
-
Fiber0 g
-
Protein11 g
-
Saturated Fat5 g
-
Sodium429 mg
-
Sugar1 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Sous Vide: Fill a large pot with water and insert a sous vide immersion cooker. Set the temperature to 170°F (77°C) according to the manufacturer's instructions. (5 minutes)
02
StepPrepare the Sun-Dried Tomato Mixture: Drain the oil from the sun-dried tomatoes, reserving 1/2 teaspoon. Finely chop the tomatoes and place them in a small bowl. Add the reserved oil, balsamic vinegar, garlic powder, salt, and pepper. Stir well to combine. (10 minutes)
03
StepBlend the Egg Mixture: In a blender, combine the eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon of salt. Blend until completely smooth, about 15-20 seconds. (5 minutes)
04
StepAssemble the Egg Bites: Lightly coat the inside of each mason jar with cooking spray. Evenly distribute the sun-dried tomato mixture among the jars, then pour the egg mixture on top. Gently screw on the lids until just barely tightened; avoid over-tightening to prevent bursting during cooking. (10 minutes)
05
StepSous Vide Cooking: Carefully submerge the mason jars into the preheated water bath. Set a timer for 55 minutes. (55 minutes)
06
StepCool and Serve: Once the timer goes off, remove the jars from the water bath and place them on a cooling rack. Run a thin knife along the inside edge of each jar to loosen the egg bites. Invert onto a plate to serve, or enjoy directly from the jar. Leftover egg bites can be cooled completely and refrigerated for up to 1 week. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Nathaniel Bins
Jul 2, 2025I added some chopped spinach and mushrooms to mine and they were even better!
Jaren Macgyver
Jul 1, 2025So easy to make and perfect for meal prepping. I have breakfast ready for the whole week!
Yadira Damore
Jun 28, 2025These were absolutely delicious! The texture was perfect and the sun-dried tomato and goat cheese combination was amazing.
Holden Gottlieb
Jun 28, 2025These are great, but I found that 55 minutes was too long. The egg bites were a little overcooked. I'll try 50 minutes next time.
Reina Wisozk
Jun 25, 2025These are so versatile! I've made them with different cheeses and veggies and they always turn out great.
Catherine Mann
Jun 25, 2025My jars cracked in the water bath! I think I tightened the lids too much. Will try again but be more careful next time.
Mitchel Fay
Jun 25, 2025I made these for a brunch and they were a huge hit! Everyone loved them.