So, I want to share with you my new food obsession…Sous Vide Egg Bites. I was at Starbucks a few weeks ago and decided to try their Sous Vide Egg Bites. They were delicious! I got my husband to try them and now he is utterly obsessed. What I am not obsessed with however, is their size or price. I feel that for roughly $5.00, I should be getting more than two small, dinky (and yet delicious) egg bites. So, obviously the solution was to start making them myself. Take that Starbucks!
Sous Vide for those of you that don’t know, is a method of cooking food in which food is placed in a glass jar and cooked in a water bath for longer than what would be regular cook times.
I looked up the basic foundation for Sous Vide Egg Bites. Once I understood how they were prepared, I got together a bunch of stuff that my husband and I personally liked and took a stab at it. It came out pretty good and the size of one of my egg bites was equal to roughly 4 of the Starbucks egg bites. I was able to make a ton and although I have to spend time making them now, it is totally worth it as I get more and I actually do end up saving some money.
Check it out!
- 8 Eggs
- 1/2 cup Gruyere Cheese (Diced)
- 1/2 cup Cheddar Cheese (Diced)
- 1/2 cup Monterrey Jack Cheese (1/2 cup)
- 3/4 cup Colby Jack Cheese
- 1 cup Cottage Cheese (Regular)
- 5 strips Bacon
- 1 Roasted Red Pepper (small to medium-sized)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- Preheat oven to 350°
- In a blender, combine the eggs, the cheese and 3 strips of bacon.
- Blend until thick and creamy.
- Pour the egg batter from the blender into a large-sized bowl.
- Set Aside.
- Dice up the roasted red pepper.
- Using a spatula, gently fold the red pepper into the egg mix.
- Add 1/4 tsp salt.
- Add 1/4 tsp black pepper.
- Mix until evenly combined.
- Set aside.
- Next, spray 6 glass ramekins with cooking spray.
- Place them in a 13×9 pan.
- Fill each of the ramekins to just below the rim with egg batter.
- Break up the remaining pieces of bacon and sprinkle on top of each of the ramekins.
- Fill the 13×9 pan with water until the water sits 1/4 – 1/2 inches below the top of the ramekins.
- Place in the oven.
- Cook for 40 minutes, or until a tooth pick can be inserted into the center and come out clean.
- Remove from the oven and transfer the ramekins to a wire rack to cook for 10 minutes.
- Once the dishes have cooled down enough to touch, flip them over onto a pan or platter and release the egg bites from the ramekins.
- Grab a fork (or spoon) and Enjoy!
- Rotate the pan so that the front is in the back, about 1/2 way through your cook time. This helps cook the egg bites evenly.
- After you have removed the egg bites from the ramekins, place them on a flat baking sheet and stick them under the broiler for a few minutes. This helps add a bit of crisp to the top side.
- If you egg bites are not fluffy and velvety, they are not done correctly.
- Try adding baked ham into these it is delicious!
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