Cheesy Egg Bites

Name: Cheesy Egg Bites with Sour Cream
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: ¼ tsp baking powder; 2 tsp all purpose flour; ¼ tsp salt; ¼ tsp ground black pepper; 4 large eggs; ¼ cup milk, any percentage; ¼ cup sour cream; 2 oz shredded colby jack cheese

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Cheesy egg bites are fluffy, savory bites combining eggs, sour cream, and melted colby jack cheese in a tender crumb. They're grab-and-go friendly and endlessly customizable.

🌍American 🥗Vegetarian 🏷️Breakfast 🏷️Eggs 🏷️Cheese 🏷️Suvie Sous vide

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Total

2h 40m

Servings

Recipe Source

View original recipe

From Recette Magazine

Ingredients

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¼ tsp baking powder
2 tsp all purpose flour
¼ tsp salt
¼ tsp ground black pepper
4 large eggs
¼ cup milk, any percentage
¼ cup sour cream
2 oz shredded colby jack cheese

8 Ingredients

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Instructions

1
In a large bowl, whisk together the baking powder, flour, ¼ tsp salt, ¼ tsp ground black pepper, eggs, milk, and sour cream until smooth. Stir in the shredded cheese.
2
Spray Suvie egg tray lightly with cooking spray and pour in the egg mixture. Insert egg tray into a Suvie pan, and fill with water. Insert pan into the bottom zone of your Suvie, input settings, and cook now or schedule.
3
Set Bottom Zone: Sous Vide at 175°F for 2 hours. Top Zone: None.
4
Remove tray from Suvie, let cool 5 minutes before inverting egg tray and removing egg bites. Serve with hot sauce or red pepper flakes.

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Tips & Notes

Pro tips

Don't overmix the batter—stir just until combined. Overmixing develops gluten and makes bites tough instead of fluffy.
Use room-temperature eggs and milk for a smoother, more uniform batter that cooks evenly.
Underbake slightly (center still faintly jiggly) and let carryover heat finish cooking—they'll stay tender. Overbaking dries them out.
Distribute cheese evenly throughout the batter so each bite has a consistent cheese-to-egg ratio.

Substitutions

sour cream → Greek yogurt or crème fraîche (maintains moisture and tang, use 1:1 ratio)
colby jack → sharp cheddar or gruyere (adjust salt slightly with sharper cheeses)
milk → heavy cream (richer result; use 3 tbsp instead of ¼ cup)

Storage & make-ahead

Store cooled egg bites in an airtight container in the fridge for up to 4 days; reheat at 350°F for 5–7 minutes or enjoy cold. Freeze up to 2 months.

Equipment

muffin tin · muffin liners (optional but recommended)

Common Questions

Can I make these egg bites ahead of time?

Yes. Bake, cool completely, refrigerate in an airtight container for up to 4 days, then reheat at 350°F for 5–7 minutes or eat cold.

What can I substitute for colby jack cheese?

Cheddar, monterey jack, or any mild semi-hard cheese works. Avoid soft cheeses like brie, which won't melt evenly.

Can I freeze egg bites?

Yes. Cool completely, wrap individually in plastic wrap, freeze up to 2 months. Thaw overnight in the fridge and reheat, or reheat from frozen at 350°F for 10–12 minutes.

How do I know when egg bites are done?

A knife inserted in the center should come out clean with no wet egg. The edges should be set but the center still slightly jiggly—carryover cooking finishes them.