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Egg Bites With Bacon And Cheese


Yield: 6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 1 hour

Recipe Type: Breakfast, Gluten-Free


  • 1 1/2 tablespoon butter 
  • 6 eggs, lightly beaten
  • 2 teaspoon cornstarch 
  • 4 tablespoons cottage cheese 
  • 4 tablespoons heavy cream
  • 1/3 cup shredded cheddar cheese
  • 3 slices bacon, cooked and crumbled
  • 1/4 cup broccoli florets, chopped 
  • 3 tablespoons mini red peppers, chopped 
  • Salt and freshly ground black pepper, to taste
  • A pinch of cayenne pepper (or a dash of hot sauce of choice), to taste



Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 176°F/80°C.


Grease 6 (4-oz/115g) mason jars with the butter and set aside.. 


In a bowl, whisk together eggs, cornstarch, cottage cheese, and heavy cream together until smooth. Alternatively, place the ingredients in a food processor or a blender and pulse until smooth. Do not overmix. Season to taste, add cayenne pepper or hot sauce, if using. 


To assemble the egg bites, divide the shredded cheese among the jars, then top with the bacon, broccoli and red peppers. 


Pour the egg mixture on top and close the lids (avoid tightening the lids as the jars may crack in the sous vide). Using kitchen tongs or a slotted spoon, carefully insert the jars into the water and set the cooking time to 1 hour.


When the cooking time is over, remove the jars from the pot and check if the eggs are set (extend the cooking time is necessary). 


Serve at once or store in the refrigerator for up to 5 days. Reheat in the sous vide before serving. 

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