These cheesy egg bites pack a ton of flavor in a small amount of space thanks to sour cream, shredded colby jack cheese, and tender fluffy eggs. Suvie’s egg tray makes these bites a snap to make and the perfect size when you’re on the run. The variations on this recipe are endless: customize your bites by adding 1 tsp cooked, crumbled bacon, roasted red pepper, or minced fresh herbs into the bottom of each egg cup before adding the liquid mixture.

Cheesy Egg Bites

  • Servings: 4
  • Difficulty: 2 hours and 40 minutes
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Ingredients

  • ¼ tsp baking powder
  • 2 tsp all purpose flour
  • 4 large eggs
  • ¼ cup milk, any percentage
  • ¼ cup sour cream
  • 2 oz shredded colby jack cheese

Directions

1) In a large bowl, whisk together the baking powder, flour, ¼ tsp salt, ¼ tsp ground black pepper, eggs, milk, and sour cream until smooth. Stir in the shredded cheese. 

2) Spray Suvie egg tray lightly with cooking spray and pour in the egg mixture. Insert egg tray into a Suvie pan, and fill with water. Insert pan into the bottom zone of your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 175°F for 2 hours

Top Zone: None

3) Remove tray from Suvie, let cool 5 minutes before inverting egg tray and removing egg bites. Serve with hot sauce or red pepper flakes.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 175°F for 1 hour.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 170, Total Fat 13g, Total Carbohydrates 2g, Total Sodium 460mg, Total Protein 11g

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Jason
Jason
4 months ago

I tried this recipe and the egg bites were no where near done by cooking them for 1 hour @ 175* as it notes at the bottom of this recipe page. At the top of this recipe page, it notes this “PREHEAT AND COOK TIME: 2 Hours And 40 Minutes” so what time duration do you click in to the robot as the cooking time; 2 hrs and 40 mins? Or the 1 hour it notes at the bottom? Like I noted, 1 hour was not nearly long enough, so I’ll try this again soon and click in “2 hrs… Read more »

mike@fastdogbrewing.com
mike@fastdogbrewing.com
4 months ago

I did this recipe and cooked for an hour, they were still runny. Cooked for another 30 minutes and still very runny. 1 hour is definitely not enough, unless there is something else that is needed. Next attempt I will go past 2 hours.

Emily
Emily
3 months ago

Followed the instructions and these came out perfect! Are there any variations? I would like to try some other ingredients but don’t want to mess up the ratios.

kat
kat
2 months ago

so I took a cup of ricotta..of course some nutmeg..a pinch of smoked paprika,a splash of cream,some onions cooked in butter, salt and pepper, and 4 eggs with some shredded sharp chedder and bacon pieces…the total filled 7 egg cups…2 hours at 175…delish….my husband liked it too….brunch is on its way….modified custard or quiche lorraine mix…the recipe is not so precious…used upper and lower shelves… i filled the left over egg hole with a small amount of water…japanese chawanmushi should be good this way too…

kat
kat
2 months ago

btw… makes it gluten free…filled the cups with a ladle.. 3/4 full…took a full 3 hours to complete…stayed warm in the cups

kat
kat
2 months ago

shouldn’t assume…I hit two hours cook now and it took 3hours…also I had to use a miniature spatula to release the sides…i will spray olive oil next time and use some thyme….the cheese was pre shredded which has cellulose usually to keep it from sticking so there was a natural thickener…hope this helps..it was my first time to play with these toys and they worked perfectly