Breakfast Egg Bites

Carlene Thomas RDN
Carlene Thomas RDN
September 24, 2021
If you love the idea of an easy breakfast on the go, you’ll love these egg bites. With an incredibly silky filling and multitude of flavoring possibilities, they make for excellent batch cooking. Use the Anova Precision Oven’s sous vide mode with 100% steam, along with silicone molds, so you can mix and match flavors. Notes: To reheat, place an un-molded egg bite on a plate and microwave on high for 15 to 20 seconds. This recipe makes 2 cups of egg mixture for 24 small individual bites, which serves about 6 people. You can also make these egg bites in miniature or regular-sized muffin tins, but the yield will vary.
Serves
6
Prep Time
00:15
Cook Time
00:45
Breakfast Egg Bites
5 (7)
2282
Ingredients
1 cup
whole milk
¼ cup
heavy cream
6 large
eggs
¼ tsp
kosher salt
Fillings such as shredded cheese, ham, roasted red peppers or sautéed spinach, onions, bacon, or asparagus
Steps

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear

2. Blend Dairy and Eggs

In a countertop blender or using an immersion blender and large bowl, blend the milk, cream, eggs, and salt together until uniform and pale yellow.
Blend Dairy and Eggs

3. Prepare Fillings

If you haven’t already, pre-cook any raw fillings, grate cheese, and dice meats.
Prepare Fillings

4. Add to Molds

Place molds on a sheet pan. Add about 1 tablespoon of filling to each mold.
Add to Molds

5. Add Eggs

Pour the egg mixture into the molds so that it comes to just under the top of each mold.
Add Eggs

6. Cook

Transfer to the oven and cook until set, 35 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear
00:35 Timer

7. Brown

Continue to cook without steam until the tops are browned, about 10 minutes.
Brown
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:10 Timer

8. Serve

Use a spoon to remove the egg bites from the molds. Serve immediately or refrigerate and reheat later (see note).
Serve
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