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.

Sammy Mila


Ingredient Checklist


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.

  • 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.


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


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


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; 11 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 163 mg cholesterol; 492 mg sodium. 114 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 13 g protein; 0 g trans fatty acid; 1039 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 39 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 1 mg iron;