Sous Vide Egg Bites

Chef Leah Hays

waterbath eggs that have a silky texture, a great make ahead for those busy morning breakfasts or brinners.

Prep Time 10

Cook Time 25

Cooling Time 1

Total Time 1 35

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American, French

Servings 6 x8 oz egg cups

Preheat waterbath for sous vide to 185°F.
Prepare 8 oz wide mouth jars by oiling the inside, sanitizing the lids and rings.
Layer in your favorite toppings, no higher than the ring line.
Blend eggs, yogurt, seasoning, and garlic until smooth and a bit bubbly.
Pour egg mixture in each jar up to the ring line.
Wipe each jar top with a vinegar dampened towel to remove any oil or egg yolk. This will keep the water out of your jars and allow the lid to seal
Affix the lids and rings to all jars and insert into waterbath, once heated, for 25 minutes.
Remove jars from waterbath and allow to return to room temperature before chilling with the lid off in the fridge. Once completely cooled, reaffix the lids and rings and save for a quick bite.
Re heat from 12 minutes in the oven at 400°F or in the waterbath at 190°F for 15-20 minutes.

Try flavor combinations like:

Roasted Zucchini and Red Pepper

Roasted Broccoli, Green Onion and Cheddar

Bacon, roasted summer squash, sweet corn and salsa verde with pepperjack

Sausage and Potato hash with Swiss

Spinach Artichoke with Parmesan

Consider using this to use up leftover sides or veggies from a dinner or the last remaining half of a vegetable you didn't need for a recipe.

Keyword 30 minute recipe, hearty vegetable, make ahead, penny saving, sous vide, thrifty, zero waste