September 19, 2019
Sous Vide Egg Bites with Gruyère and Bacon (with oven option)
These savory set custards are creamy and made slightly more fluffy from cottage cheese. They are simple to make and you can easily double the batch to have pre-made breakfast for the week or on the go! If you want the texture more dense and silky, leave out the cottage cheese.
Servings: 4
Calories: 339kcal
Ingredients
Egg Bite Base:
- 6 eggs
- 1/2 cup heavy cream
- 1/4 cup cottage cheese full fat
- 1/4 tsp salt
Flavor Mix-In:
- 1/4 cup Monterey Jack cheese shredded
- 1/4 cup Gruyère cheese shredded
- 3 slices bacon pre-cooked and diced
- 1 dash hot sauce
Instructions
- Preheat either sous vide bath (185ºF) or oven (300ºF), see below.
- Blend egg bite base: eggs, cream, cottage cheese, and salt (an immersion blender or standard both work). Add desired mix-ins (see below for some options), stir to combine, then pour into individual jars.
If cooking sous vide:
- Add the jar lids and tighten until just finger tight – screw on as normal then back about a quarter turn. You want some air to be able to escape once it is submerged. Lower jars into the hot water using tongs. Cook sous vide for 20 minutes at 185ºF.
If cooking in the oven:
- Prepare a water bath by placing the jars in a deep pan and then filling the pan with boiling water up to half the height of the jars. Bake eggs uncovered in a water bath at 300ºF for 30 minutes. The centers should not jiggle when you gently shake one.
Storage and reheating:
- Can be stored in the fridge for 1 week. To reheat, either microwave for 30 seconds or broil for 2 minutes.
Notes
The nutrition information is for the Gruyère and Bacon Bites.
Flavor Ideas:
• Pepper and Feta: 1/4 cup shredded Monterey Jack, 1/4 diced roasted bell pepper, 1/4 cup crumbled feta, 1 sliced green onion, 1 dash hot sauce
• Gruyère and Bacon: 1/4 cup shredded Monterey Jack, 1/4 cup shredded Gruyère, 3 slices diced precooked bacon, 1 dash hot sauce
• Pesto, Sun-dried Tomato, and Feta: 1/4 cup shredded Monterey Jack, 3 tablespoons pesto, 3 tablespoons diced sun dried tomato, 1/4 cup crumbled feta, hot sauce
• Broccoli and Cheddar: 1/4 cup shredded Monterey Jack, 1/4 cup shredded sharp cheddar, 1/4 cup chopped pre-cooked broccoli, 1 dash hot sauce
• Chile and Cheese: 1/2 cup shredded Monterey Jack, 3 tablespoons diced, pickled jalapeños, 1 dash hot sauce
• Mushroom and Swiss: 1/4 cup shredded Monterey Jack, 1/2 cup shredded Swiss, 1/4 cup diced precooked sausage, 1/4 cup diced, pre-cooked mushrooms, 1 dash hot sauce
• Ham and Cheese: 1/4 cup shredded Monterey Jack, 1/2 cup shredded cheddar, 1/4 cup diced ham, and 1 dash hot sauce
Nutrition Facts
Sous Vide Egg Bites with Gruyère and Bacon (with oven option)
Amount per Serving
Calories
339
% Daily Value*
Fat
29
g
45
%
Saturated Fat
14
g
88
%
Cholesterol
315
mg
105
%
Sodium
474
mg
21
%
Potassium
160
mg
5
%
Carbohydrates
2
g
1
%
Sugar
1
g
1
%
Protein
17
g
34
%
Vitamin A
945
IU
19
%
Calcium
203
mg
20
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
