Crispy bacon is the perfect punctuation mark for creamy rich egg bites. Our all purpose egg bite recipe consists of cottage cheese, eggs, and shredded cheese for a dense, yet pillowy texture. We pair the bacon with cheddar cheese for a classic combination that will start your morning off on the right foot.
Bacon & Cheddar Egg Bites
Ingredients
- 4 slices thick-cut bacon, chopped
- 3 large eggs
- ⅓ cup full fat cottage cheese
- ⅓ cup grated Cheddar cheese
Directions
1) In a small skillet, heat 4 sliced chopped bacon over medium-low heat. Cook until fat is rendered and bacon is crisp, about 6 minutes, stirring occasionally. Transfer bacon bits to a paper-towel lined plate.
2) In a blender or food processor, combine 3 large eggs, ⅓ cup cottage cheese, ⅓ cup shredded Cheddar, and ¼ tsp ground black pepper. Blend on high for 1 minute, or until combined.
3) Meanwhile, spray a Suvie egg tray with cooking spray and place inside a Suvie pan. Divide bacon evenly between the 4 cups. Pour egg bite mixture evenly over the filling and then tap pan on counter to release any air bubbles.
4) Fill the pan with as much water as possible and then place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 175°F for 2 hours
Top Zone: None
5) After cooking, carefully remove pan from Suvie. Pour off water and gently lift egg tray out of the pan. Invert the egg bites onto a cutting board. Serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 140, Total Fat 8g, Total Carbohydrates 1g, Total Sodium 480mg, Total Protein 12g.
Please update this for the Suvie 3.0 – This version has an egg bite mode, but timer only goes to 1:10. Additionally, if scheduling for morning, unless you add ice to your water bath, your cook will fail because it cannot cool it to holding temperature fast enough (Normal tap water, 72 deg, filled to just below rim of egg tray)
Hi Jeff, this recipe was written and tested for 3.0. We liked the texture we got with Sous Vide for 2 hours at 175°F.