Who doesn’t love egg bites? This healthy sous vide egg bites recipe is inspired by my friend @everythingerica who–like all of us–fell in love with egg bites but not their store-bought price. She’s figured out a method to help us all make our beloved egg bites from the comfort of our own home. These are a great option for meal prepping for the week. My take on this recipe utilizes fat free cheddar and chives for a cheesy flavorful egg bite.
Egg bites at home!
I’m all for transforming popular “take out” meals to something you can make at home. If you’ve tried my Healthy Cashew Chicken or Lightened-Up Smash Burgers you know what I’m talking about. @everythingerica has done us all a favor with her homemade ‘sous vide’ egg bites. Check out her Instagram highlight linked here where she walks through the recipe.
These egg bites are great because they’re easy to prep and they’re easy to take on the go. Toss a couple of these into your lunch bag or grab them before rushing out the door to get the kid’s to school. You’ll be happy you have these cheesy protein-packed egg bites for those busy days. You won’t miss having to make a trip to the drive-thru!
What do I need to make these Healthy Sous Vide Egg Bites?
The ingredients for this recipe are protein-packed pantry staples you probably already have on hand.
- 2% Cottage Cheese
- Kosher salt
- Fresh cracked pepper
- Fat-free cheddar cheese
- You may opt to use full-fat cheese. If you do–make sure to account for the difference in calories if you’re tracking with WW or another calorie counting platform.
- Fresh chives
How to make these Healthy Sous Vide Egg Bites
Check out @everythingerica ‘s egg bite highlight on her Instagram linked here
Grab your blender and silicon muffin liners and let’s get started!
Start by preheating the oven to 325F. In the blender combine the eggs, cottage cheese, salt and pepper. Stir in the chopped chives.
Storage and reheating
Store the egg bites in an air tight container (or bag) in the refrigerator for 3-4 days. If you plan on eating them beyond that time frame, I recommend freezing them in a freezer storage bag. To heat them, you can either use a microwave, toaster oven, or air fryer (or any combination of the three) depending on if you want them to reheat soft or with a little crunch on top.
How to serve these Healthy Sous Vide Egg Bites
These egg bites are great on their own or paired with breakfast sausages, potatoes and toast for a well-rounded filling breakfast.
- Homemade Maple Chicken Sausage Patties
- My homemade maple chicken sausage patties would pair wonderfully with these cheesy egg bites. If you prep these ahead of time and keep them in your freezer stash, this combo would be the healthiest, easiest homemade breakfast yet!
- Healthy Vanilla Bean Protein Smoothie
- A smoothie is a great choice for pairing with these egg bites. It’s simple to throw together, light and has a great sweetness to balance out the savory egg bite.
- Easy Roasted Sweet Potato and Canadian Bacon Hash
- This homemade hash is savory and flavorful. If you’re serving these egg bites at a brunch or get-together with friends and family you should definitely bring this roasted sweet potato and Canadian bacon hash along with.
- Easy Pancake Bake
- If you’re in the mood for a filling and well-rounded breakfast, you should pair these egg bites with my easy pancake bake. Add potatoes and breakfast sausage on the side for a mouth-watering meal to start your day off right.
Healthy Sous Vide Egg Bites
- silicone muffin liners
- baking dish
- 6 eggs
- 1 cup 2% cottage cheese
- 1/2 tsp kosher salt
- fresh cracked pepper
- 1/2 cup fat free cheddar cheese
- 2 tbsp chives
- Preheat the oven to 325F.
- In the blender, combine the eggs, cottage cheese, salt and pepper. Stir in the chopped chives.
- Arrange the muffin liners in a baking dish.
- Spray the muffin liners with non-stick cooking spray. Pour equal amounts of the egg mixture into each liner, then top each with the shredded cheese.
- Pour water in the baking dish around the muffin liners about 1/2 way up each liner.
- Bake for 35 minutes or until cooked through. Allow to cool, then pop out of the liners.
- 1 WW point each
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