sous vide egg bites saved my mornings when I got tired of either skipping breakfast or grabbing something expensive on the way out the door. If you have ever tried to meal prep eggs and ended up with rubbery leftovers by day two, you know the struggle. These little bites are soft, creamy, and honestly kind of hard to mess up once you get the hang of the timing. I started making them for busy weekdays, but now I also make them for slow weekends because they feel a little special. Plus, you can customize them a hundred different ways without needing chef skills.

What are sous vide egg bites?

Think of sous vide egg bites as mini crustless quiches, but with a smoother, custardy texture. Instead of baking them in the oven, you cook them gently in a warm water bath at a steady temperature. That steady heat is the whole magic trick. It keeps the eggs from tightening up too fast, so you end up with that tender bite that feels like something you bought at a nice cafe.

I like them because they are:

Consistent (same results each time once you lock in your temp), meal prep friendly (they reheat well), and super flexible (use whatever cheese and veggies you have).

Texture wise, they are not like scrambled eggs. They are more like a soft set egg custard. If you have ever had those coffee shop egg bites and wondered how they get them so smooth, this is basically the at home version.

How to make sous vide egg bites

Before we jump in, here is the one thing I want you to remember: blend the mixture well. You do not need fancy technique, but you do want the eggs, dairy, and seasonings to turn into one smooth mix. That is what gives you that signature creamy center.

What you will need

Eggs (I usually do 6 large eggs for a small batch)
Dairy like cottage cheese, cream, or half and half (pick what fits your taste)
Shredded cheese
Salt and pepper
Mix ins like cooked bacon, diced ham, spinach, roasted peppers, or mushrooms
Small jars with lids, or silicone egg bite molds in a bag
A sous vide cooker and a pot or container of water

I personally reach for cottage cheese a lot because it blends smooth and makes the bites fluffy without tasting like cottage cheese. If that sounds odd, trust me. Once it is blended, it just tastes like rich eggs.

My simple step by step method

Preheat your water bath with the sous vide cooker. I like 172 F for a soft and set texture.
Spray your jars or molds lightly so nothing sticks.
Blend eggs with your dairy, a pinch of salt, and pepper until smooth and a little foamy.
Stir in cheese and any mix ins you want, or layer mix ins in the bottom of each jar and pour the egg mix on top.
Close the jars finger tight (not aggressively tight) or seal the bag if using molds.
Cook in the water bath for about 60 minutes.
Carefully remove and let them sit for a few minutes. Then pop them out and eat, or cool and store.

A quick real life note: if you are using jars, do not fill them to the top. Leave a little space because the eggs puff slightly as they cook. Also, keep the water level high enough to come up the sides of the jars. I check halfway through because water can evaporate, especially if your container is wide.

And about mix ins, less is more. Egg bites are small, so if you pack them with too many chunky things, they can fall apart. I usually do about a tablespoon or two of mix ins per bite, depending on the size.

How do you know when your egg bites are done cooking?

This is the part people overthink, so let me make it simple. With sous vide egg bites, you are cooking at a set temperature, so the doneness is mostly about time and texture. At 172 F, I find that 60 minutes gets them set but still tender. If you go longer, they firm up a bit more, which some people actually like.

Here is how I check them without stressing:

Look: They should look set around the edges and mostly set in the center. No obvious wet, sloshy egg.

Touch: If you gently tap the jar or mold, the center can jiggle a little, but it should not ripple like liquid.

Unmold test: If one unmolds cleanly and holds its shape, you are good.

If you open one and the center is still runny, just put them back in for another 10 to 15 minutes. Different jars and molds can change timing slightly. Also, if you added lots of cold mix ins straight from the fridge, they can slow things down a touch.

One more thing that matters: keep the water temperature steady. If your water bath drops because you did not preheat long enough, you might think your egg bites need more time when really they just need stable heat.

Egg bites variations

This is where it gets fun. Once you have the basic method, you can make a week of breakfasts that do not feel repetitive. I usually pick one classic flavor, one veggie flavor, and one spicy flavor. Then I mix and match depending on my mood.

Here are a few combos that have worked great for me:

Bacon and gruyere: salty, rich, and very coffee shop style. Add a tiny pinch of garlic powder if you want extra cozy flavor.

Spinach and feta: fresh and a little tangy. Make sure you squeeze the spinach dry so the bites do not get watery.

Ham and cheddar: super kid friendly and perfect for a quick breakfast sandwich situation.

Roasted red pepper and mozzarella: mild, sweet, and soft. Great with a little basil.

Mushroom and swiss: earthy and savory. Cook the mushrooms first so they do not leak liquid.

If you like heat, add diced jalapeno or a pinch of crushed red pepper. If you want more protein, a little extra cheese and some cooked turkey sausage does the job. And if you are trying to sneak veggies in, finely chopped broccoli actually works, just keep it in small pieces and cook it first.

My biggest tip: cook watery ingredients before adding them. Things like mushrooms, tomatoes, and zucchini can make the texture too wet if they go in raw.

How to store and reheat sous vide egg bites

I make sous vide egg bites because they keep me from making chaotic breakfast decisions. The good news is they store well if you cool them the right way.

To store: Let them cool to room temp for a short bit, then move them into the fridge. I like putting them in a sealed container with a paper towel tucked in to catch any moisture. They stay tasty for about 4 days in my experience.

To freeze: Freeze them on a plate first so they do not stick together, then move to a freezer bag. They are best within 2 months. I write the flavor on the bag because I will forget. Every time.

To reheat: My favorite way is the microwave, because life is busy.

From the fridge: 20 to 40 seconds, depending on size and your microwave.
From frozen: about 60 to 90 seconds, then rest for 30 seconds so the heat spreads.

If you hate rubbery eggs, reheat in shorter bursts. I usually do 25 seconds, check, then add 10 seconds at a time. You can also warm them in a toaster oven at a low temperature, but that takes longer. If you are reheating for a group, the oven is nice because everything heats evenly.

One more practical tip: if your egg bites seem a little dry after reheating, it often means they were cooked a bit long or your mix did not have enough dairy. Next batch, add a touch more cream or cottage cheese and you will notice the difference.

Common Questions

1) Do I need a blender for sous vide egg bites?
It helps a lot for that smooth texture, but you can whisk really well in a bowl. If you do not blend, expect a more traditional egg texture, still tasty though.

2) Why did my egg bites turn out watery?
Usually it is from watery mix ins like mushrooms or spinach that were not cooked or squeezed dry. Another reason can be undercooking, so give them a little more time.

3) Can I make them without jars?
Yes. Silicone molds work great, usually inside a sealed bag. Just keep the molds level so the mixture does not tilt to one side.

4) What temperature is best?
I like 172 F for a soft but set bite. A little lower gets softer results, a little higher gets firmer results. Once you find your favorite, stick with it for consistent batches.

5) How do I keep them from sticking?
Grease your jars or molds lightly, and let the bites cool for a couple minutes before unmolding. That short rest makes them release easier.

Final thoughts from my kitchen

If you are trying to make mornings easier, sous vide egg bites are honestly one of the most useful recipes you can learn. They are filling, they reheat fast, and you can make them match whatever you are craving that week. I also love that they feel like a treat even when I am eating them standing at the counter with coffee in hand.

If you want a really delicious flavor combo to try next, check out Sous Vide Egg Bites with Bacon and Gruyere – Basil And Bubbly. That bacon and gruyere pairing is one of those dependable, never boring options that makes you feel like you nailed breakfast.

And if you make your own version, do yourself a favor and write down what you used. The best batch I ever made was a total accident, and of course I could not remember what cheese I grabbed. Learn from me on that one.