Real Recipes From Real Home Cooks ®

sous vide egg bites

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

Egg bites make a beautiful presentation on a Sunday brunch, or a quick bite as you're heading out the door to work. They freeze well and can be in the fridge for 3-4 days. Just toss them in the microwave for a quick reheat. Truly anything you have in the fridge can be used. Try sausage crumbles or diced ham, a dash of hot sauce, spinach, mushrooms. You decide. What's not to love about this cute little thing on your plate?

(1 rating)
yield serving(s)
prep time 45 Min
cook time 8 Min
method Pressure Cooker/Instant Pot

Ingredients For sous vide egg bites

  • 5
  • 1 Tbsp
    dried 1/41/1parsley
  • 1/4 c
    milk, half and half, or cream (i used cream)
  • 1/4 c
    asparagus, crisp/tender cut on the diagonal 1/2"
  • 3 Tbsp
    red bell pepper diced
  • 2 stick
    green onion, diced
  • 4-6 slice
    bacon, crisp fried and chopped
  • 1/4 c
    cheese, grated (anything you like)
  • salt and pepper
  • 1 Tbsp
    coconut oil, for the egg bite mold

How To Make sous vide egg bites

  • From Instagram:
    Steam asparagus in the IP for 1 min manual, then quick release and remove. This is the very best way I have ever found to cook asparagus, not over done or mushy. Perfect every time!
  • 2
    Fry the bacon until crisp, then chop. Slice the asparagus 1/2" on the diagonal set aside. Next slice the green onions, garlic, red bell pepper and chop all. I used shredded Monterey Jack cheese, and it was good, but next time I will try gruyere, Swiss or Jarlsberg.
  • 3
    Use a pastry brush and coconut oil to lightly oil the silicone egg bite mold.
  • Add chopped bacon and sliced asparagus.
    In your egg mold, distribute evenly bacon and asparagus.
  • Whisk together eggs, cream or half and half, spices, and any other veggies you want.
    Whisk together the eggs, cheese, salt, pepper, and other veggies. Pour over the top of your bacon and asparagus just to the rim of the molds.
  • Pour egg mix just to the rim.  Do not cover with the silicone lid that came with your egg bite mold.
    Pour 1 cup water in the IP, place the trivet on the bottom. I have a sling that I use to lower the egg bite mold into the IP. Adjust IP lid, Steam for 8 minutes. Natural Release (NR) for 10 minutes, then Quick Release (QR) and remove the lid. Let them sit for 5 min. while you make toast. Serve with some more sliced green onions for color.