Ham and Cheddar Sous Vide Egg Bites

Sep 19, 2025
by Adrianna Luettgen
- 4.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

1 hrs
TOTAL TIME

1 hrs 25 mins
SERVING

6 People
VIEWS

3

Elevate your breakfast routine with these velvety smooth sous vide egg bites, infused with savory ham and sharp cheddar. Prepare them ahead for a grab-and-go, protein-packed delight that will transform your mornings.

Ingridients

Adjust Servings

6 (4-ounce) Mason jars

3 tablespoons coconut oil, or as needed

2 ounces Black Forest ham, finely diced

1/4 cup red bell pepper, finely diced

6 large eggs

1/4 cup 10% cream

1/2 cup shredded medium Cheddar cheese

1/2 teaspoon sea salt

1 pinch freshly ground nutmeg

Nutrition

Carbohydrate

1 g
Cholesterol

215 mg
Fiber

0 g
Protein

11 g
Saturated Fat

12 g
Sodium

446 mg
Sugar

1 g
Fat

20 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Water Bath: Fill a large stockpot with enough water to fully submerge the jars. Attach a sous vide immersion circulator to the pot and set the temperature to 172°F (77°C). Allow the water to heat completely. (Approximately 15-20 minutes)

02

Step

Prepare the Jars: Generously grease the inside of each Mason jar with coconut oil to prevent sticking. Distribute the diced ham and red bell pepper evenly among the jars, creating a flavorful base. (Approximately 5 minutes)

03

Step

Mix the Egg Mixture: In a mixing bowl, whisk together the eggs and cream until thoroughly combined and slightly frothy. Gently stir in the shredded Cheddar cheese, salt, and freshly ground nutmeg. (Approximately 5 minutes)

04

Step

Fill the Jars: Carefully pour the egg mixture into the prepared jars, dividing it evenly. Leave a little room at the top of each jar to allow for expansion during cooking. Gently close the jars with their lids and metal bands, tightening them fingertip-tight. Avoid over-tightening to prevent cracking. (Approximately 10 minutes)

05

Step

Sous Vide Cooking: Gently lower the filled and sealed jars into the preheated water bath, ensuring they are fully submerged. Cook for 1 hour to achieve a perfectly creamy texture. (Approximately 60 minutes)

06

Step

Cooling and Resting: After 1 hour, carefully remove the jars from the water bath using tongs and place them on a heat-resistant surface. Allow the jars to rest for 10 minutes before opening. This allows the egg bites to settle and prevents them from deflating. (Approximately 10 minutes)

07

Step

Serving: After resting, carefully open the jars and serve the egg bites warm. Alternatively, store cooled egg bites in the refrigerator for up to 5 days. Reheat gently before serving.

For a richer flavor, consider using Gruyere or sharp white cheddar cheese.
Add a dash of hot sauce or a sprinkle of fresh herbs (chives, parsley) after cooking for an extra touch of flavor.
Ensure the jars are fingertip-tight to prevent water from entering during the sous vide process, but not so tight that they crack from the heat.
If you don't have mason jars, ramekins covered tightly with foil can work. You may need to adjust cooking time slightly.
For meal prep, these can be made in advance and reheated. Reheat gently to maintain texture.

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Adrianna Luettgen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.