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
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
35 mins at 325°
cool:
30 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; total fat 11g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 163mg; sodium 492mg; potassium 114mg; carbohydrates 2g; fiber 0g; sugar 1g; protein 13g; trans fatty acid 0g; vitamin a 1039IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 39mcg; vitamin b12 1mcg; calcium 111mg; iron 1mg.
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Reviews

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