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Sous Vide Egg Bites


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Rate this recipe 4.8/5 (5 Votes)


  • 6 eggs
  • 1/2 c grated gruyere
  • 1/4 c cream cheese
  • 1/4 tsp salt
  • 3 slices cooked bacon, cut in halves
  • Extra Equipment: 6 4oz/125ml canning jars with 2-part screw-on lids


Servings 6
Adapted from


Step 1

Step 1
Set your Sous Vide Cooker for 172ºF/77.8ºC

Step 2
In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth

Step 3
Place your jars on a work surface and push a half-slice of bacon into the bottom of each one

Step 4
Divide the egg & cheese mixture evenly among the jars

Step 5
Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to release and the jars will shatter on the bath

Step 6
Once closed, submerge the jars in the water bath and set your timer for 1 hour

Finishing Steps

Step 1
Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto heat-safe surface and either sear with a torch or place under broiler for a few minutes for color.

Step 2

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