Healthy Meal Plans Egg Bites Recipe

These egg bites are made sous vide style. Velvety smooth and full of flavor every time, this recipe is one you don’t want to miss!

Prep Time 5

Cook Time 1

Total Time 1 5

Servings mason jars

8 large eggs
1/4 teaspoon kosher salt if you use regular table salt, use 1/8 tsp
1/4 teaspoon freshly ground black pepper
1 cup shredded cheese of your choice I used cheddar cheese in this recipe
3/4 cup chopped green onions
non-stick cooking spray It’s important to use a good-quality non-stick cooking spray so that your egg bites won’t stick to the mason jars. Alternatively, you can take a stick of butter and run it around the sides of the mason jars.

Spray each mason jar generously with non-stick oil spray.
Add chopped green onions and cheese to each mason jar (you can customize with your favorite ingredients), filling about 1/3 full.
In a large measuring cup, whisk together eggs, salt, and pepper.
Pour the egg mixture to the jar, leaving about 1/2 inch from the top. (If you don't pour enough mixture to the jar, the mason jars may float in the water bath.)
Close the lid “fingertip tight”. (You can easily open with 2 fingers).
Fill the container or pot with water and set the temperature of the sous vide circulator to 172°F (73°C). (Place a trivet mat beneath the pot to help protect your countertop!)
Place the mason jars in the water before the water gets hot. Set the timer for 1 hour.
When the timer goes off, remove the jars from the water, and let cool for about 10 minutes.
Run a knife around the edges of each jar to loosen. Remove them from the jars and serve warm immediately (or freeze for meal prep).

To prevent the egg bites from sticking to the mason jars, you need to spray generously with NON-STICK oil spray. Regular oil sprays don’t work as well.
For Meal Prep: let your egg bites cool down completely before placing them in airtight containers or zip-lock bags. To freeze, you can leave them in mason jars or wrap them individually in plastic wrap once cooled. They will last for up to 1 week and the fridge or 2 months when stored properly in the freezer.