Sous Vide Egg Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
18 large eggs2 cups sauteed veggies1 block Daiya Medium Cheddar Style (7.1 oz) Vegan “Cheese” shredded1.5 tablespoons Cuminsalt and pepper, to taste
First, fill a large pot or sous vide cooker halfway up with water. You’ll want to be able to submerge all of your mason jars with water, so keep that in mind.
Next, screw your Sous Vide to the side of your pot and turn to 175ºF. While your water bath is heating up, prepare egg bites.
Spray 9 8-oz. mason jars* with nonstick cooking spray.
Crack eggs into a medium bowl or pyrex. Whisk until scrambled. Add salt, pepper, cumin and whisk again.
Fill each mason jar up about 1/2 of the way full with the egg mixture. You should get about 9 egg cups. Split the cheese and veggies between the 9 jars, Give each egg cup a little stir.
Now it’s time to screw on the lids of your mason jars, just to finger tightness. You want to make sure that you don’t fully tighten your mason jars so that they do not explode in the water bath. Screw on tops and then unscrew one turn.
Submerge mason jars inside of water bath. You should see lots of bubbles come to the top. This is good!
Set the timer for 1.5 hour and let cook.
Once the timer goes off, remove mason jars and unscrew. Your egg cups should feel like a souffle. If they’re still runny, you need to cook them longer. If you’re ready to eat, grab a fork!
Serving Size: Makes 8 cups about 7 oz each
Next, screw your Sous Vide to the side of your pot and turn to 175ºF. While your water bath is heating up, prepare egg bites.
Spray 9 8-oz. mason jars* with nonstick cooking spray.
Crack eggs into a medium bowl or pyrex. Whisk until scrambled. Add salt, pepper, cumin and whisk again.
Fill each mason jar up about 1/2 of the way full with the egg mixture. You should get about 9 egg cups. Split the cheese and veggies between the 9 jars, Give each egg cup a little stir.
Now it’s time to screw on the lids of your mason jars, just to finger tightness. You want to make sure that you don’t fully tighten your mason jars so that they do not explode in the water bath. Screw on tops and then unscrew one turn.
Submerge mason jars inside of water bath. You should see lots of bubbles come to the top. This is good!
Set the timer for 1.5 hour and let cook.
Once the timer goes off, remove mason jars and unscrew. Your egg cups should feel like a souffle. If they’re still runny, you need to cook them longer. If you’re ready to eat, grab a fork!
Serving Size: Makes 8 cups about 7 oz each
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 15.6 g
- Cholesterol: 372.0 mg
- Sodium: 507.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.9 g
- Protein: 14.7 g
Member Reviews