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Sous Vide Egg Bites with Cream


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  • 12 eggs 12 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup heavy cream
  • 1 cup Gruyere or cheese of choice, grated
  • 1/2 teaspoon each of salt, pepper, garlic powder and paprika (or any other spices you like)
  • 1/2 teaspoon of hot sauce of choice (optional)
  • 2 Tablespoons butter
  • 10 slices of bacon, cooked (optional)
  • any cooked vegetables you like (optional)


Servings 8
Adapted from


Step 1

Set the Sous Vide machine to 172 degrees. 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, hot sauce and spices.

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 10 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 re-heat) 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 fridge because they were cooked at over 140 for over half an hour.

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