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. Egg bites on tray

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.)  egg bites on tray 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. Hatch chile sous vide egg bites

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. Egg bites

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. ingredients for egg bites 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. pureeing the ingredients 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. chiles and onions in muffin pan 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. sous vide egg bites 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. Hatch Chile and Cheddar egg bites

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
sous vide egg bites.

Hatch Chile Cheese Egg Bites

Hatch chile and cheddar egg bites. Nutritional calculation is for 2 Hatch chile bites each.
4.97 from 59 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Southwestern
Servings 12 servings
Calories 92 kcal


  • 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


  • 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.


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.


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!

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  1. Oh I love these! I don’t know what’s wrong with me, but I don’t know how different fresh Hatch chile peppers are from Anaheim’s or Poblanos. Especially after they’re roasted. But, all roasted chiles are great, and I really love this recipe.

  2. 5 stars
    Your article is very interesting. And you have decorated your art beautifully. It inspires people a lot. If the subject is good, then it is also fun to read and this is what people want nowadays, your post is really interesting. Inspired by you, I too think I should write an article on a fun subject.

  3. 5 stars
    This is amazingly delicious and so easy!! I put the filling ingredients in after the egg and they didn’t sink to bottom.

  4. 5 stars
    These egg bites are simply delicious. So smooth and creamy. I love the way they are made similar to the sous vide way of cooking.

  5. 4 stars
    I made these last night but 25 minutes at 300 in my gas oven was not enough. I cooked them twice at 5 additional minutes each. They still were liquidy (I was going for creamy but cooked). I ended up leaving them in the oven overnight (not on). When I got up they were still runny! I cranked up the oven to 300 again, cooked another 5 min to no avail so I bumped it to 350 for 10 minutes. Just took them out and there is no more run! I tried one and probably should have just cooked for 5 minutes instead of 10 but they taste great.

    I think the cottage cheese and prepping them in the blender makes the difference. I’ll try them again in a water bath but will start at 350 degrees and just watch the time closely.

    1. Sorry for the late reply, I was on holiday in Scotland for two weeks. I can’t imagine what went wrong! I’ve made them literally dozens of times and my biggest fear is going over a minute or two and losing that super creamy inside! I’m confused by your last comment, did you mix it in the blender? Letting them sit overnight in the oven probably isn’t safe.

4.97 from 59 votes (41 ratings without comment)

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