These Sous-Vide Style Egg Bites take regular egg muffins to a whole new level with a luxuriously soft, velvety smooth and creamy texture that's almost custard-like. If you enjoy Starbucks' Egg Bites, or if you're looking for a more gourmet style of breakfast that's super easy to make and meal prep, then this recipe is for you.
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What Are Sous-Vide Style Egg Bites?
Egg muffins are basically mini frittatas that are made by whisking together eggs with various yummy ingredients, and then baking it. They're typically soft, fluffy, and spongey in texture, while being packed full of flavour and nutrition for an easy and healthy breakfast meal prep.
However, these Sous-Vide Style Egg Bites take it to a whole different level with two tweaks to the traditional egg muffin recipe: blending the egg mixture with the addition of cottage cheese, as well as baking it with a tray of water (which creates a steaming effect inside the oven). Together, this creates a luxurious, custard-like texture that's truly unique.
The French method of true sous-vide cooking traditionally involves submerging food in a vacuum-sealed bag inside of a temperature-controlled water bath. This recipe uses a shortcut method that produces a similar egg texture to traditional sous-vide, but without the hassle and complexity.
Why You'll Love This Recipe
Egg muffins have become such a big part of my weekly breakfast meal prep routine because of how easy, healthy, and tasty they are to make ahead of time. With this sous-vide style method, I'll show you how you can really boost the taste and texture of regular egg muffins in a big way. What else makes them so great?
- Unique texture and taste - you'll be surprised just how delicious and gourmet these taste, compared to how incredibly easy they are to make.
- Great for beginners - with just a few simple steps, anyone can make these regardless of skill level - making it great for beginner chefs who are looking to level up their meals!
- Got leftovers lurking in the fridge? Egg muffins are perfect for using up those bits of veggies, meats, and cheeses that might otherwise go to waste. Just chop them up and toss them in!
- Versatility - countless opportunities to experiment with various ingredients. You can create different, unique flavours or tailor the ingredients to suit specific dietary requirements.
- Made with wholesome ingredients and brimming with protein, egg muffins provide a nutritious alternative to many processed breakfast items commonly found in grocery stores.
- Savoury breakfast - for those aiming to reduce their sugar intake, these egg bites offer a savoury alternative to the usual morning sweet breakfast options like granola bars or muffins.
- Stop stressing with the morning rush! Egg muffins store wonderfully in both the fridge and freezer, making them ideal for batch prepping ahead of time.
Ingredients
- Egg base - eggs, full fat cottage cheese, tabasco hot sauce, garlic powder
- Fillings - onions, turkey breast, steamed broccoli
- Toppings - feta cheese, dried oregano
Substitutions
There are so many ingredients you can use as substitutions.
- Egg whites - instead of whole eggs, swap in ¼ cup (60 ml) of egg whites for each large egg you wish to replace.
- Meats - opt for pre-cooked, ready-to-use meats like turkey or chicken breast for quick prep. Or if you have more time, I recommend sautéing ground beef or turkey for added flavour.
- Vegetables - instead of broccoli, you can use spinach, bell peppers, or any other veggies you have. If you have a few extra minutes, give them a quick sauté to enhance their taste!
- Cheese - feta cheese brings a delicious aroma and flavour to this recipe. But you can use mozzarella, cheddar, or whatever you like!
- Seasonings - I'm using tabasco here for a spicy kick, but you can use other spices like chili powder, paprika, or other hot sauce to add a boost of flavour.
Instructions
STEP 1: Prep ingredients by finely chopping meats and vegetables and grating any cheeses if necessary. Make sure to cut everything into small pieces to ensure even distribution throughout the egg muffins.
STEP 2: Add egg base ingredients into a blender.
STEP 3: Blend the ingredients until smooth.
STEP 4: Grease a 6-cup muffin tray with cooking spray (or double the ingredients if using a 12-cup muffin tin), then add in your chopped meats and vegetables, distributing them evenly in each cup.
STEP 5: Pour the egg mixture on top of the ingredients in each cup in equal portions. Sprinkle the feta cheese and dried oregano on top.
STEP 6: Grab a baking tray that's slightly wider than your muffin tray. Then pour boiling hot water into the tray, only about ¼ to ½ way up. This will create our steaming effect inside the oven.
STEP 7: Place muffin tray right on top of the baking tray that's covered in water. Carefully place it into the oven. (You can also place the baking tray in the oven first, then fill it with water before adding the muffin tray, in order to reduce risk of spilling).
STEP 8: Bake it in the oven for 20 minutes at 350°F/177°C, or in the air fryer for 12-15 minutes at 300°F/149°C.
STEP 9: Once it's done, take it out and let it rest to cool down for a few minutes. The egg bites should then slide right out with a butter knife. Enjoy!
Equipment
When it comes to baking, I prefer using my compact mini oven from Breville - it saves me from having to turn on my main oven (and heat up my kitchen), and heats up much more quickly with perfectly cooked results every time. As far as blending goes, I find that a Nutribullet works great for small batches like this; but any blender will work just fine.
Storage
These egg bites are great for grab-and-go meal prep. Pop them in the fridge, and they'll stay fresh for up to 4 days. Need them to last longer? Just stick them in the freezer, where they'll keep for 2 to 3 months. Just remember to seal them in an airtight container to keep them fresh and fend off freezer burn.
Toasty's Tips
- Sauté ingredients - for an added flavour boost, sauté your meats and veggies first with different seasonings first before mixing them in with the egg.
- Clean out fridge - have leftover veggies or meats in the fridge? Whip up a batch of egg bites whenever you need to use up ingredients!
- Chop up ingredients - dice your ingredients into tiny pieces to ensure even distribution in the batter, ensuring you get a taste of everything in each bite!
FAQ
Can I make this in an air fryer?
Typically, regular egg muffins cook perfectly fine in either an air fryer or oven. In fact, I personally prefer using my air fryer for quicker cooking times when I'm in a rush. However for this particular recipe, given the water bath method, I would not advise using an air fryer because water can pose a risk of damage if placed inside due to the strong fans that can blow water into the electrical heating elements.
Do I have to use the water bath?
A water bath helps keep moisture inside of the oven during baking, creating a steaming effect that produces a soft and moist egg texture. It prevents the egg from overcooking, shrivelling up, and drying out. While you can certainly make this recipe without the water bath, you will end up with a slightly different texture so just keep that in mind.
Can I make this in the microwave?
While regular egg muffins (i.e. non-sous-vide style) can typically be cooked in the microwave if needed, I would not recommend cooking this recipe in the microwave given the water bath that's an important part of the method. Baking in an oven will also ensure that you get a perfectly soft and creamy texture every time, which a microwave is not ideal for.
Can I use fewer eggs?
Absolutely! To reduce the number of eggs, you can replace 1 large egg with ¼ cup (60 ml) of liquid egg whites. For instance, if the recipe calls for 6 eggs, you could use 4 eggs plus ½ cup (125 ml) of egg whites, or 2 eggs plus 1 cup (250 ml) of egg whites.
Why are my egg bites sticking to the muffin tin after baking?
Before pouring your egg batter into the muffin tray, ensure to coat the insides of the molds with cooking oil or spray. Avoid stirring the egg mixture once it's in the tray. If needed, gently use a butter knife to loosen the edges of the egg bites before baking. Or if that doesn't work, for an even easier removal, consider using silicone muffin cup molds that fit neatly into the tray and can be easily removed.
Other Egg Muffin Recipes to Try
Check out these other easy and delicious Egg Muffin recipes:
📖 Recipe
Sous-Vide Style Egg Bites
Suggested Equipment
Ingredients
Egg base:
- 4 large eggs
- ½ cup full-fat cottage cheese
- ½ teaspoon Tabasco hot sauce
- ½ teaspoon garlic powder
Fillings:
- ¼ cup onions
- ½ cup turkey breast - chopped
- ½ cup broccoli - steamed and chopped
Toppings:
- ⅓ cup feta cheese - crumbled
- dried oregano - sprinkle
For non-stick surface:
Instructions
- Prep ingredients by finely chopping meats and vegetables and grating any cheeses if necessary. Make sure to cut everything into small pieces to ensure even distribution throughout the egg muffins.
- Add egg base ingredients into a blender.
- Blend the ingredients until smooth.
- Grease a 6-cup muffin tray with cooking spray (or double the ingredients if using a 12-cup muffin tin), then add in your chopped meats and vegetables, distributing them evenly in each cup.
- Pour the egg mixture on top of the ingredients in each cup in equal portions. Sprinkle the feta cheese and dried oregano on top.
- Grab a baking tray that's slightly wider than your muffin tray. Then pour boiling hot water into the tray, only about ¼ to ½ way up. This will create our steaming effect inside the oven.
- Place muffin tray right on top of the baking tray that's covered in water. Carefully place it into the oven. (You can also place the baking tray in the oven first, then fill it with water before adding the muffin tray, in order to reduce risk of spilling).
- Bake it in the oven for 20 minutes at 350°F/177°C, or in the air fryer for 12-15 minutes at 300°F/149°C.
- Once it's done, take it out and let it rest to cool down for a few minutes. The egg bites should then slide right out with a butter knife. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Storage: Typically, you can store egg muffins in the fridge for up to 4 days, or in the freezer for 2 to 3 months. Make sure to use a sealable container to ensure freshness.
- Sauté ingredients: for an added flavour boost, sauté your meats and veggies first with different seasonings first before mixing them in with the egg.
- Chop up ingredients: dice your ingredients into tiny pieces to ensure even distribution in the batter, ensuring you get a taste of everything in each bite!
- Clean out fridge: have leftover veggies or meats in the fridge? Whip up a batch of egg bites whenever you need to use up ingredients!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
April says
Delish but takes more like 20-25 to cook