Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites

Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 55 mins

    TOTAL : 1 hr 10 mins

    SERVING : 6

    YIELD : 6 egg bites

Instructions Checklist
  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer’s instructions.

  • Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.

  • Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.

  • Submerge mason jars into the water bath and set timer for 55 minutes.

  • Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Per Serving: 153 calories; protein 11g; carbohydrates 2.5g; fat 11.1g; cholesterol 203.1mg; sodium 429.2mg.