Spinach Mushroom Sous Vide Egg Bites
These Spinach Mushroom Sous Vide Egg Bites are creamy, protein-packed breakfast bites with fresh spinach and earthy mushrooms, cooked to perfection using the sous vide method.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Sous Vide
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1/4 cup cottage cheese
- 1/4 cup shredded Gruyère cheese
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Butter, for greasing the molds
Instructions
- Preheat your sous vide water bath to 172°F (78°C).
- In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add chopped mushrooms and cook until tender, about 3-4 minutes. Stir in chopped spinach and cook until wilted. Remove from heat.
- In a blender or mixing bowl, combine eggs, cottage cheese, Gruyère cheese, salt, and pepper. Blend or whisk until smooth.
- Stir in the cooked spinach and mushroom mixture.
- Lightly butter the ramekins or silicone molds and pour the egg mixture evenly into 6 molds.
- Seal the molds tightly with aluminum foil to prevent water from entering.
- Submerge molds in the sous vide water bath and cook for 45 minutes.
- Carefully remove molds from the water, let cool slightly, then unmold the egg bites.
- Serve warm or refrigerate for up to 3 days. Reheat gently before serving.
Notes
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce before serving. These egg bites also freeze well for a quick grab-and-go breakfast.