Make breakfast egg bites just like the sous vide ones you find at the popular coffee shop chain by baking in a water bath, no special equipment needed. You can store the jars in the fridge up to three days for a satisfying grab-and-go breakfast.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
35 mins
cool:
30 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 egg bites
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat six wide-mouth half-pint jars with nonstick cooking spray. Place jars in a 13x9x2-inch baking pan.

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  • In a large bowl whisk together eggs, bacon, spinach, bell peppers, cheese, salt, and pepper. Divide among prepared jars. Place pan with jars on oven rack. Add warm water to pan to come halfway up sides of jars. Bake 35 to 40 minutes or until eggs are set,

  • Cool slightly. Top with creme fraiche, chives, and/or hot sauce, if desired.

Tips

*Once cooled, you can cover and keep in the refrigerator for up to 3 days.

Tips

Narrow-mouth half-pint jars may also be used. Bake 40 to 45 minutes.

Reheating

To reheat, remove lid from jar and microwave on 100% power in 30 second increments for 1 to 1 1/2 minutes until heated through. Allow to stand 1 minute to distribute heat.

Nutrition Facts

164 calories; fat 11g; cholesterol 163mg; saturated fat 4g; carbohydrates 2g; mono fat 4g; poly fat 2g; sugars 1g; protein 13g; vitamin a 1038.6IU; vitamin c 10.7mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 38.7mcg; vitamin b12 0.8mcg; sodium 492mg; potassium 114mg; calcium 111.1mg; iron 1.4mg.
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