Description
Creamy sous vide egg bites featuring roasted red pepper and feta, perfect for high-protein meal prep and grab-and-go breakfasts. The sous vide method creates an exceptionally light and fluffy texture that’s difficult to replicate with other methods.
Ingredients
- 10 large eggs
- 120g full-fat cream cheese, softened
- 120g full-fat cottage cheese, small curd
- 30ml milk, dairy or unsweetened plant-based
- 5ml alcohol-free white vinegar
- 2.5ml fine sea salt
- 0.5ml black pepper
- 160g roasted red peppers, well-drained
- 80g crumbled feta cheese
- 1 clove garlic, minced
- 5ml dried oregano (1 tsp)
- 15ml olive oil (1 tbsp)
- Pinch of salt and pepper (for swirl)
- 5g fresh oregano, finely chopped (garnish)
Instructions
- Prep the Equipment and Jars: Preheat the sous vide water bath to 77 degrees C (170 degrees F). Lightly grease 6-8 half-pint (250ml) wide-mouth glass jars or silicone molds with non-stick spray or butter.
- Make the Creamy Egg Base: Combine eggs, softened cream cheese, small-curd cottage cheese, milk, alcohol-free white vinegar, fine sea salt, and black pepper in a blender. Blend until completely smooth and frothy (about 30-60 seconds).
- Prepare the Roasted Red Pepper Swirl: In a separate small blender or food processor, combine the well-drained roasted red peppers, crumbled feta cheese, minced garlic, dried oregano, and 1 tbsp olive oil. Blend until a thick, somewhat chunky paste forms, then season with a pinch of salt and pepper to taste.
- Fill and Swirl the Jars: Pour the egg base mixture evenly into the prepared jars or molds, filling each about three-quarters full. Dollop spoonfuls of the red pepper and feta swirl mixture on top of the egg base in each jar. Use a skewer or thin knife to gently swirl the red pepper mixture into the egg base once or twice without overmixing.
- Sous Vide Cook for Perfection: Secure the lids on the jars until finger-tight. Carefully lower the jars or molds into the preheated sous vide water bath and cook for 1 hour.
- Unmold and Garnish: Carefully remove the jars from the water bath and allow them to cool for a few minutes before unmolding. Run a thin knife around the edge of the egg bites to loosen, then invert onto a plate. Serve warm, drizzling with extra virgin olive oil and sprinkling with fresh oregano and feta crumbs.
Notes
Make sure the roasted red peppers are thoroughly drained and patted dry to avoid excess moisture, which can make the sous vide egg bites watery. A silicone trivet in the water bath can help prevent the jars from floating if they are lightly sealed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Sous Vide
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 egg bite
- Calories: 195 calories
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 11 g
- Cholesterol: 250 mg