Sous Vide Egg Bites with Hatch Chile Cheddar Cheese
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Sous vide egg bites, or low-carb egg muffins, are a delicious and healthy breakfast recipe. These light and fluffy egg bites have a creamy texture and can be customized to your family’s taste. Make them on a Sunday night, and enjoy them throughout the week when you need a quick breakfast on busy mornings. They are high in protein, low-carb and gluten-free.
You can eat them like a muffin if you’re on the go, or for breakfast or brunch with a fork. Since I originally published these in 2014, I’ve tweaked the recipe and method many times. I confess, I’d never tasted Starbucks sous-vide egg bites until a few summers ago in an airport. I knew I had to adapt these Hatch chile egg bites using the mock sous-vide technique.
Puree the eggs, cream cheese, cottage cheese, and seasonings in a blender. You want everything nice and very smooth. I puree the egg mixture for about a minute.
You can either divide the mixture into the muffin cups first and then add the diced chiles or before. It doesn’t really matter, as the chiles and onions will sink regardless. I like to add them before because I can divide the ingredients more evenly.
Place the muffin pan in a larger roasting or baking pan . After adding the diced chiles and onions to the muffin tin, pour in the blended egg mixture. Pour boiling water about 1/2 way up the muffin pan. Cover the egg molds or muffin tin tightly with aluminum foil. This allows the egg bites to cook without browning. Carefully place the pan in preheated oven. Remove egg bites from oven while they’re still just a little jiggly.
I’ve discovered the secret to a really creamy center is to not overcook them. I pull the pan at 22-24 minutes and then allow them to cool in the water bath about 5 minutes.
Sous vide egg bites, or low-carb egg muffins, are a delicious and healthy breakfast recipe. These light and fluffy egg bites have a creamy texture and can be customized to your family’s taste. Make them on a Sunday night, and enjoy them throughout the week when you need a quick breakfast on busy mornings. They are high in protein, low-carb and gluten-free.
What are “Egg Bites”?
Egg “bites” or egg “muffins” are a great make-ahead breakfast bites. You’ve probably seen Starbucks sous vide egg bites? These are baked in a muffin tin, but do not contain flour. These egg bites are just eggs, shredded cheese, cottage cheese, and veggies, which makes them naturally gluten free and low-carb. The basic recipe makes it easy to tailor it to your family’s taste. (This post was originally posted on September 8th, 2014, and has been updated. As an Amazon Affiliate, I earn commission on qualifying purchases.)
You can eat them like a muffin if you’re on the go, or for breakfast or brunch with a fork. Since I originally published these in 2014, I’ve tweaked the recipe and method many times. I confess, I’d never tasted Starbucks sous-vide egg bites until a few summers ago in an airport. I knew I had to adapt these Hatch chile egg bites using the mock sous-vide technique.
How do you make sous vide egg bites?
For this version, I use diced Hatch chiles, which are in season in the late summer to early fall. We love to put them in our eggs either in egg bites, this Hatch Chile Casserole, omelettes or scrambled! If you don’t like chiles, substitute green bell peppers, green onions, or sauteed mushrooms. For more protein, add diced ham, prosciutto or breakfast sausage. I use cottage cheese, and shredded cheese for extra creaminess and protein.
What’s the sous vide cooking method?
Sous vide is a French term for “under vacuum”. It involves vacuum sealing food in a bag, then immersing it in a water bath. The temperature stays at a consistent and allows the food to be cooked at a controlled and even temperature.Do I need a sous vide machine to make egg bites?
In a perfect world where we all had enough room to store an assortment of gadgets, a sous vide machine would be fun to have. However, I’m not longer on “team gadget”, so this water bath method works very well.What kind of cheese works best for egg bites?
This version uses sharp cheddar cheese, which I think compliments the spicy chiles, but pepper jack would be delicious too. Gruyere cheese, smoked gouda or Swiss cheese, are great options too. I’ve found after making these dozens of times, to resist putting in too much cheese. The balance between cheesy, and soft and creamy, is the key to their velvety texture. I’ve found that adding extra shredded cheese doesn’t make a better egg bite.Can you substitute canned chiles?
Not everyone has easy access to Hatch chiles. Anaheim, or poblanos can be used as well. If you don’t want to go to the trouble of roasting and peeling them, canned jalapenos canned be substituted.How do you make Egg Bites
The water bath is key to a really creamy center. So the method is exactly the same as making cheesecake. A game changer for me is using a silicone muffin pan. There’s no need to grease a tin, and the egg bites just pop right out.
Puree the eggs, cream cheese, cottage cheese, and seasonings in a blender. You want everything nice and very smooth. I puree the egg mixture for about a minute.
You can either divide the mixture into the muffin cups first and then add the diced chiles or before. It doesn’t really matter, as the chiles and onions will sink regardless. I like to add them before because I can divide the ingredients more evenly.
Place the muffin pan in a larger roasting or baking pan . After adding the diced chiles and onions to the muffin tin, pour in the blended egg mixture. Pour boiling water about 1/2 way up the muffin pan. Cover the egg molds or muffin tin tightly with aluminum foil. This allows the egg bites to cook without browning. Carefully place the pan in preheated oven. Remove egg bites from oven while they’re still just a little jiggly.
I’ve discovered the secret to a really creamy center is to not overcook them. I pull the pan at 22-24 minutes and then allow them to cool in the water bath about 5 minutes.
How long do Egg Bites last?
This recipe makes about 10-12 individual muffins per batch. That’s enough for about 5 or 6 servings. I wrap them well, and refrigerate them for up to 3 days. You can also freeze them and either defrost them the night before and reheat in the microwave the following morning. Frozen egg bites should last about 1 month.Looking for more Hatch Chile recipes?
Here are some of my favorites! Low-carb Hatch Chile Rellenos Casserole Hatch Chile Grilled Cheese Hatch White Chicken Chile
Hatch Chile Cheese Egg Bites
Hatch chile and cheddar egg bites. Nutritional calculation is for 2 Hatch chile bites each.
Ingredients
- 3/4 cup Hatch or Anaheim chiles roasted, peeled, seeded and diced (about 3 chiles)
- 2 green onions sliced
- 8 large eggs lightly beaten, (about 2 cups)
- 1/2 cup cottage cheese
- 1 cup sharp cheddar cheese grated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 300 degrees F.
- In a blender mix eggs, cheddar cheese, cottage cheese, salt and pepper until well blended. About 2 minutes.
- Use silicone muffin pan or lightly grease a muffin pan. Place muffin pan in a larger baking pan.
- Add diced chiles, green onions to muffin pan.
- Pour egg mixture into muffin pan, about 3/4 full. Carefully pour boiling water around muffin pan, about 1/2 way up.
- Bake egg bites for 25 minutes until just barely set. They egg bites should be slightly underdone in the center.
- Remove pan from oven and let egg bites cool for about 5 minutes in the water bath. They will continue to cook after coming out of the oven.
- Serve warm.
- Refrigerate for up to 3 days, or cool to room temperature and freeze in zip-lock bags for up to 1 month.
- To re-heat, wrap lightly in paper towel and cook in microwave on high for 30 seconds per egg bite.
- Makes about 12 egg bites.
Notes
Nutritional information is for one egg bite. Figure 2 egg bites per person.
Egg bites are best with a slightly creamy center, so don't overcook them!
Egg bites will last about one month in the freezer if well wrapped.
Canned chiles can be used as well. You'll need about 6 ounces or 3/4 cup.
Nutrition
Serving: 1pieceCalories: 92kcalCarbohydrates: 1gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 120mgSodium: 309mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 285IUVitamin C: 2mgCalcium: 93mgIron: 1mg
Tried this recipe?Let us know how it was!
These sound delicious and right up my alley! Pinning!
Oh these look really good! I a huge fan of eggs with a kick! Pinning! Thanks for sharing at Saturday Dishes!
Thanks so much for hosting!
DELICIOUS!!!
I made this recipe a few weeks ago and I will make it again this weekend. It was delicious! I think I might add hot sausage to the mix this time. Thank You for posting a great recipe!
Love this idea and I love Hatch chiles! This is perfect any day of the week for a quick and healthy breakfast bite!
These are THE most adorable little quiche bites! And I bet they pack a nice little punch with those chiles!
These look great…love Hatch chiles! And these little quiche bites are so cute!
I LOVE green chiles with eggs! It’s the perfect combo.
These are so cute!! I’d love one or five 😉
What a perfect start to your day! Love the addition of the cottage cheese with the sharp cheddar. And your roasted chilies really take it over the top. And they’re cute too!!
I so so love these! I have a 17 year old who is always in a hurry in the mornings and I know she sure would love these adorable bites!
Could you tell me where I might buy this fluted tin?
I believe I bought those at Cost Plus World Market about 4 years ago. But I’m sure you could find them at any cooking store. They’re made of silicon.
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Hi LB, I apologize, I was not aware that I had a political ad of any sort. Next time you see it can you please let me know by reporting it? I can notify my ad company.
Hi Cynthia. Very good egg bites. I do add precooked breakfast sausage or minced up ham. Also I go with 6 eggs, 1 cup of a Mexican blend shredded cheese. I have Hatch chile powder so I add that with my reg grn chile’s I grew myself. Added a jalapeno and instead of cottage cheese (I did that once, didn’t like it) I used 1/3 C ricotta. Also a few additional spices and this is definitely a recipe you can personalize. I didn’t have green onion so used some chives & onion powder. Love it – thanks for the inspiration with your original recipe and for hosting.
Yes, you can totally personalize them! Mine are never the same twice. It’s also a great way to use up extra veggies.
nice recipe looking good thank you for shearing keep it up.
Thank you!
I make the sous-vide egg bites in 4 oz Mason jars for the two of us.
We don’t have fresh Hatch chiles here but wondered if I could use drained and patted dry canned Hatch chiles?
I’ll put a little cheddar in the bottom so when they flip out the tops are cheddar.
My sous-vide jars seal with a “ping” so I can keep them in the fridge for several weeks and pop them out as we need them.
sure! I use canned chilies when I don’t have fresh ones.
This sounds delicious!!! I love hatch Chile’s so this is something I could definitely eat for breakfast everyday!
There is nothing better than hath chiles. I love them so much. I love that they roast them in front of super markets here, my fave season 😉
Oh yum these look delicious. I’m always looking for tasty low carb bites and love anytime with cottage cheese in it so will have to give these a whirl.
These are really good. I did make some changes. I added only 1 cup of cheese and reduced the salt to 1 teaspoon. I added diced turkey bacon and 2 teaspoons of tapatio to give a little more heat. For the chilies, I used 2 cans of diced chilies. I drained them very well and patted them with a paper towel before adding. I did have to increase the cooking time of the egg bites to 35 minutes, probably because the chilies were a little wet since they came froma can. The egg bites received rave reviews! This recipe has moved to the top of the list for egg bite recipes I like to make.
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My friend made these and now I have to, too! They are THAT good! Thanks for the recipe!
Glad you both like them!
These sound like they’d be tasty and healthy. I really love that you used chilis in them for a nice kick!!!