Busy mornings? We’ve got you covered! These nutritious egg bites are the perfect on-the-go breakfast!
Base ingredients
For the base of all egg bites:
- 6 eggs
- ½ cup (125 mL) cottage cheese or cream cheese
- 1 cup (250 mL) shredded cheese of your choice (see below)
- ¼ tsp (0.5 mL) salt
- ¼ tsp (0.5 mL) pepper
Flavour variation ingredients
For chive and onion egg bites:
Add the following to the base recipe:
- 1 cup (250 mL) shredded havarti or mozzarella cheese
- ¼ cup (60 mL) finely chopped fresh chives
- ¼ tsp (0.5 mL) onion powder
For broccoli cheddar egg bites:
Add the following to the base recipe:
- 1 cup (250 mL) sharp cheddar cheese
- ½ cup (125 mL) finely chopped broccoli heads
- ¼ tsp (0.5 mL) garlic powder
For spinach and roasted red pepper egg bites:
Add the following to the base recipe:
- 1 cup (250 mL) tex-mex cheese blend
- 1 tsp (5 mL) red roasted pepper seasoning
- ½ cup (125 mL) finely chopped, roasted red peppers
- A handful of finely chopped spinach, about 1 cup (250 mL)
Preparation
The key to making these egg bites soft and fluffy is by using a sous vide method of cooking. Read on to find out how easy it is to achieve this taste!
- Preheat the oven to 325°F (160°C).
- Spray a 24-cup mini silicone or mini metal pan with cooking spray. Place it on a rimmed metal baking sheet; set aside.
- Boil water in a kettle; set aside.
- Crack the eggs and place them in a large, glass measuring cup.
- Add the cottage cheese, shredded cheese of your choice, salt, and pepper.
- Give the mixture a quick whisk to incorporate all ingredients.
- Pour the mixture into a blender.
- Blend on high speed for about 30 seconds.
- Depending on your preferred flavour variation, add the remaining ingredients to the bottom of each cup equally.
- Pour the egg mixture into each cup.
- Pour the boiling water from the kettle onto the baking sheet until it covers the bottom.
- Very carefully place the baking tray in the oven and bake for 18 to 20 minutes.
- The egg bites are done once firm to the touch.
- Remove them from the oven and let them cool for a few minutes before removing the pan to a wire rack. The egg bites will pop out very easily if using a silicone baking pan.
- Once the water is no longer hot in the baking sheet, bring it to the sink and pour out.
- Enjoy the egg bites warm for the perfect on-the-go breakfast!
- Store the remaining egg bites in an airtight container in the refrigerator for up to five days. The egg bites can be eaten cold or reheated for a few seconds in the microwave. They can also be frozen for up to two months.
Why sous vide?
Sous vide is a French cooking technique where food is vacuum-sealed and slowly heated at an exact temperature in a water bath. In this recipe, filling the baking sheet with boiling water that the pan sits in will create a steam bath for your egg bites while they are baking in the oven. This will create smooth textured egg bites.
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