I’ve been perfecting this homemade egg bite recipe, and it’s become my go-to breakfast for busy mornings. Combining eggs, cream, and cottage cheese creates a silky texture that’s hard to resist. You can customize it with ingredients like bacon, cheese, or veggies, but the method is what makes it stand out. I’ll share how a simple water bath guarantees even cooking and why these bites stay fresh all week. What’s your favorite mix-in?
Recipe
I can promise you this: once you try these homemade egg bites, you’ll never go back to store-bought. They’re creamy, packed with flavor, and incredibly versatile—whether you’re meal-prepping for the week or hosting a brunch, they’re a total game-changer.
The secret? A perfect blend of eggs, cheese, and a splash of cream, all baked to velvety perfection. I’ve tweaked this recipe endlessly to nail that dreamy, custard-like texture, and the result is something you’ll crave every morning.
Plus, you can customize them with your favorite add-ins—think crispy bacon, sautéed spinach, or sun-dried tomatoes. They’re not just easy to make; they’re downright irresistible.
Trust me, these egg bites are about to become your new breakfast obsession.
Ingredients
The secret to perfect egg bites lies in balancing rich, creamy texture with bold flavor—and it all starts with the right ingredients.
Fresh, high-quality dairy is non-negotiable for that velvety custard-like consistency, while mix-ins should be pre-cooked to avoid excess moisture. Here’s what you’ll need:
Base Ingredients
- Eggs: 6 large (farm-fresh if possible—they yield a richer color and flavor).
- Heavy cream: ½ cup (for unbeatable creaminess; whole milk works but won’t be as luscious).
- Full-fat cottage cheese: ½ cup (blend it smooth for a silky texture, or sub ricotta for a milder taste).
- Kosher salt: ½ tsp (it enhances flavor better than table salt).
Mix-Ins (Pick 1–2)
- Gruyère cheese: ½ cup, shredded (melts beautifully; sharp cheddar works in a pinch).
- Cooked bacon: ¼ cup, crumbled (pre-cook until crispy to avoid sogginess).
- Sautéed spinach: ¼ cup, squeezed dry (frozen works—just thaw and drain thoroughly).
Pro Tips
- Must blend: A blender guarantees the custard base is lump-free—whisking by hand risks uneven texture.
- Grease well: Use butter or avocado oil spray for easy release—egg bites stick like glue otherwise.
- Fresh herbs: Fold in chives or thyme after blending for a pop of freshness (dried herbs taste dusty here).
How to Make the Best Sous Vide Egg Bites
Pour the egg mixture into the molds, filling them about ¾ full. Leaving a little space at the top prevents overflow when the egg bites expand slightly during cooking.
Use a spoon or spatula to smooth the tops for a neat finish.
Cover the molds with foil to prevent water from seeping in during cooking. If your molds come with lids, use those instead.
This step is essential for keeping the egg bites intact and moisture-free.
Carefully lower the molds into the preheated water bath using a slotted spoon or tongs. Submerge them completely, making certain they’re stable and won’t tip over.
Cooking them fully submerged guarantees even heat distribution.
Cook for 60 minutes. This is the sweet spot for achieving a tender, custard-like texture.
Avoid checking on them too often, as this can lower the water temperature and extend the cooking time.
Remove the molds from the water bath and let them cool for 5 minutes. This makes it easier to handle the molds and confirms the egg bites firm up slightly before releasing them.
Rushing this step can result in broken or misshapen bites.
Gently pop the egg bites out of the molds by pressing on the bottom or peeling the silicone away. They should release easily if the molds were properly greased.
If they stick, use a butter knife to loosen the edges.
Serve warm or store for later. These egg bites are perfect right out of the mold, but they also keep well in the fridge for up to 5 days or in the freezer for 3 months.
Reheat in the microwave for a quick, protein-packed breakfast.
Nutrition
Egg bites are a nutritious and protein-packed snack or breakfast option.
Here is the nutritional breakdown for one serving:
Calories: 180
Protein: 14g
Carbohydrates: 2g
Fat: 12g
Cholesterol: 190mg
Sodium: 280mg
Chef Tips
If you’re looking to make the perfect egg bites, I’ve got a few tricks to help you nail the texture and flavor every time.
Use room-temperature eggs for a smoother mixture, and don’t over-blend—just whisk until combined.
Grease your molds well to prevent sticking, and bake in a water bath for even cooking.
Let them rest a few minutes before removing; they’ll firm up beautifully.
