Sous Vide Bacon Brie Egg Bites stuffed with two types of cheese, bacon and vegetables are perfect in the jar for an on-the-go breakfast, or plated for Sunday brunch.
It's a long weekend here, but if you are eager to start prepping your weekly meals, these Sous Vide Bacon Brie Egg Bites are just the place to begin.
If you have been cooking sous vide for a few years, as we have, you've likely had some version of these omelettes in your repertoire. Likely, long before the ubiquitous coffee chain coined them egg bites and made them popular. So, I won't be insulted if you skipped to another page on my blog.
For those of you who are less familiar (or not at all familiar), let's get cracking, shall we...
Starbucks may have made what they call egg bites popular, but we've been making what we call omelette in a jar for sometime now. Sounds lame, but I just never got around to sharing them on here. You snooze, you lose! 🙁
Eggs were one of the first things we cooked when we first got into sous vide - poached, boiled, scrambled and a few yet to be named messes. Omelettes became a quick winner, as we were able to make and take in handy little jars - version of one of the recipes that we tried in the recipe book that came with our immersion cooker.
We generally make a few flavour combos on Sunday for breakfast on-the-go for the work week. Once made, we refrigerate them and give them a quick spin in the microwave to warm. They can also be warmed in the water bath using the immersion cooker.
When not being inhaled for breakfast on the drive to work, they are perfect for feeding a Sunday brunch crowd.
Sous Vide, Schmous Vide
Simply put, it's cooking vacuumed food in a precise temperature-controlled water bath. Professional chefs and restaurants have relied upon it for decades. However, over the last few years, the equipment has become more accessible and sous vide cooking has been gaining popularity with home cooks.
It's not a fad. It's become a way of life for us over the last four plus years and for good reason - perfectly cooked food!
For the visual learners, here's a quick video of how I made my Sous Vide Bacon Brie Egg Bites!
It's All In The Texture
I've made sous vide egg bites/omelettes a number of times, a number of ways. I've found separating and whipping the egg whites to firm peaks and then incorporating them into the egg yolk mixture, yielded my preferred texture - springy, souffle-like.
If that isn't your preference, you can skip separating the eggs and get to stuffing your face a little sooner!
Mix Up Your Mix-Ins
It's easy to get creative with your flavour combos. Just think of your favourite omelette, frittata, quiche, or even taco recipes and get creative. A few of my faves include:
- mushroom medley, spinach and gruyere
- caramelized onions and gorgonzola (fashioned after this)
- jalapeños, sweet peppers and spinach with a side of salsa and avocado
- goat cheese, chives and tomatoes
- sundried tomatoes, salmon and cream cheese
All can be adjusted for egg white bites. The possibilities are deliciously endless!
What are some of your favourite omelette flavour combinations? Tell me below and tag me @isugarcoatit, #isugarcoatit on Instagram, I'd love to see and share what you've made from my blog!
Ingredients
Equipment:
- Immersion Cooker
- 6 4-oz mason jars
Ingredients:
- 6 slices cooked bacon
- 6 stalks baby asparagus
- 6 eggs separated
- ½ cup aged cheddar grated
- ¼ cup brie
- 1 small sweet red pepper finely diced
- ¼ teaspoon salt
- pepper to taste
Instructions
Bake the bacon:
- Line a rimmed sheet pan with foil and place an oven-safe rack on top. Arrange the bacon in a single layer on the rack and bake in a 400ºF heated oven for 12-15 minutes. Remove from the oven and set aside to cool.
Cook the asparagus:
- Lay the asparagus on a damp paper towel lined plate, cover with another sheet of damp paper towel and microwave for 10-15 seconds. Set aside.
Prepare the jars:
- Use a pastry brush to lightly coat inside the jars with the dripped bacon grease from the baked bacon.
- Line each jar with a strip of bacon and a baby asparagus. Set aside.
Make the eggs:
- Heat the water bath to 77.8ºC/172ºF.
- Whip the egg whites to stiff peaks.
- In a separate bowl, beat the egg yolks until light and fluffy. Add the cheese, peppers and seasoning. Fold in the egg whites until well combined.
- Divide the mixture evenly among the jars using a ladle. Seal the jars, but not too tightly. You should be able to open with your finger tips.
- Stack the jars two-high in the heated water bath and cook for 45 minutes to an hour. Check one at 45 minutes to see if the texture is to your liking. If so, remove them, or leave to cook for an additional 10-15 minutes.
Serve:
- Carefully remove the jars from the bath and unscrew the lids and enjoy straight from the jar. I like a little colour, so I lightly torch the tops.
- If you prefer to plate them, invert onto a plate (some may require a little help releasing - I run a small offset spatula along the inside edge of the jar, if needed), lightly torch or broil and serve with your favourite sides.
2pots2cook says
So creative ! Simple ingredients make the best ! Thank you so much !
jacquee | i sugar coat it! says
They are the perfect answer to a protein-packed breakfast on-the-go!
Barbara says
Is there another way to cook them? I don't have an immersion cooker & most likely will not get one. Thanks
jacquee | i sugar coat it! says
You can try baking them in greased muffin tins at 325ºF for 45-60 minutes.