If you’re like me and you love Starbucks way too much, you’ve probably had their sous vide egg bites before. The bacon and gruyere ones are super addictive, and they’re great to grab on the run if you need a fast-food breakfast. But they do have a lot of fillers and preservatives in them, and at 9 net carbs per serving, you might have to do some adjusting to fit them into your day. Luckily, if you have a sous vide appliance, you can make these yourself, with much cleaner ingredients and lower in carbs. And they’re actually simple to make! The recipe is also incredibly versatile. The ingredients are only limited by your imagination.
You’ll need 10 lidded 4-ounce Mason jars to make these. Amazon has a bunch of different brands of these, but the ones I linked are the ones I trust, because I’ve used them many times and have never had any major leaks or breaks. Most of the things I use these jars for require higher temperatures, so it’s important to ensure that your glass is strong. If you don’t plan on eating these directly out of the jars, you’ll want to coat the insides with a layer of butter. Otherwise, just use the jars themselves. I’ve never bothered eating them outside of the jars because I’m lazy and I don’t want to dirty another dish.
You’ll also need an immersion blender for this unless you want to drag out and dirty your regular blender. I love immersion blenders for small jobs like this, because they’re so convenient. Clean-up is so much easier, especially when you’re on the go and don’t have time to do it immediately. Just rinse it off and save the soaping for later. As long as you don’t let stuff dry on the inside of it, you’re golden.
Now that you have all your supplies together, it’s time to make the magic happen. First, cook six slices of bacon. I like to do mine in the oven by lining a cookie sheet with foil, putting the bacon slices on it, and then putting it in a cold oven. Turn the oven on to 400, and keep an eye on it once it reaches that temperature. About 5 minutes after the oven hits 400 is when it’s done to my personal liking, but your bacon preferences may vary. Put the bacon on a paper-towel lined plate to drain and cool.
Fill your sous vide container with enough hot water to come up to the bottom of the jar lids when all of them are in there. Don’t forget about that water displacement thing or you won’t be a happy camper. I like to put my jars in it as I fill it so I know I have it right. Set your sous vide to 172 degrees Fahrenheit, or between 77-78 degress Celsius. Break a dozen eggs into a large mixing bowl. Add 1/4 cup heavy cream, 1/4 cup pesto, 4 ounces (1 cup) of shredded Italian blend cheese, and black pepper. Using the immersion blender, blend it until the mixture starts to get a little frothy. This took me about a minute.
Now it’s time to prepare the jars. Grease them with butter if you need to, then put bacon in the bottom of each one. You can either crumble it, or use about 1/2 to 2/3 of a slice of bacon per jar. I broke it into pieces and criss-crossed them in the bottom of the jar, kind of like the Starbucks ones. The bacon may float a bit once the eggs are in there. Add the eggs after that, filling up to where the bottom of the lid will be when you put it on. You’ll want to stir up from the bottom of the eggs because the blended up cheese may sink a bit. Once the jars are filled, tighten the lids using your fingertips only. You don’t want them too tight, or else they might explode. Put them in the sous vide container for an hour, then take them out and let them cool for at least 30 minutes before refrigerating them. You can reheat them in the sous vide, or if you’re like me and don’t have time for that, about 45 seconds in the microwave will do. Congrats, you now have enough breakfasts to get two people through an entire work week!
Bacon and Pesto Sous Vide Egg Bites
A copycat of the Starbucks recipe with fewer net carbs and preservatives.
Fill your sous vide container with enough hot water to reach the bottom of the lids of 10 4-ounce glass jars. Remove the glass jars from the water and set your sous vide to 172 degrees Fahrenheit.
Cook the bacon and set aside on a paper towel-lined plate to drain and cool.
In a large mixing bowl, add the eggs, cream, pesto, and cheese. Blend using an immersion blender until it's frothy, about one minute. If you don't have an immersion blender, use a regular blender instead. Add black pepper to taste.
If you want to remove the bites from the jar prior to eating them, grease each jar with butter, then add the eggs. If not, use a ladle to pour the eggs into each jar, making sure to stir from the bottom just in case the cheese sinks. Fill the jars to the bottom of the lids, leaving some space for the mixture to expand as it cooks.
Tighten each jar using your fingertips only, making sure to leave it loose enough for steam to escape so the jars don't explode. Put the jars in the pre-heated sous vide and cook them for an hour. Remove and let cool for at least 30 minutes before refrigerating.
Macros per serving: 195 calories, 1 gram net carbs, 12 grams protein, 16 grams fat.
Keyword breakfast, eggs, keto, lchf, low carb, low-calorie, sous vide
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