Sous Vide Egg Bites with Bacon and Gruyere

5 from 3 votes

These sous vide egg bites are made with meaty bacon, nutty gruyere and are even better than Starbucks egg bites!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 165kcal

Heat a sous vide water bath to 170°F degrees.
Spray 8-4 ounce mason jars with non-stick cooking spray.
Crumble the cooked bacon and divide it evenly among the 8 jars.
Combine all the remaining ingredients (except green onions) in a blender and blend until smooth and slightly fluffy, about 1-2 minutes.
Fill each jar about ¾ full with the egg mixture and top with a sprinkle off green onions.
Screw the lids onto the jars until just "finger tight." Basically, once you feel the lid grab the jar, stop tightening. You may feel like it's not tight enough, but once the lid grabs you are good to go.
Place the jars in the water bath and cook for 1 hour. **I put my jars in once the water bath once it reached 120F degrees so the jars would not be shocked by the temperature difference and crack.
Remove from the water bath with tongs and let cool until they can be touched.
Remove the lids and serve straight out of the jar. Garnish with chopped chives, peppers and/or hot sauce if desired.

Blend the egg bites for at least 1-2 minutes to allow them to get slightly fluffy - this keeps them lighter while cooking.

Don't overtighten the jars or they may crack while cooking. Make sure you stop tightening as soon as feel the lids grab the jars.

Place the jars in the water bath at 120°F degrees to avoid cracking from temperature shock.

For a meatless option, you can omit the bacon. You may need to add additional salt to make up for the bacon.

You can add cottage cheese in place of the cream cheese for a more umami flavor.