If you love those creamy, fluffy egg bites from the coffee shop but don’t love the price tag, then these Fake Out Sous Vide Veggie Egg Bites recipe is for you! These oven baked egg bites are blended for that signature silky texture, baked gently in a water bath to mimic sous vide cooking, and packed with spinach, Gruyère, and fresh chives for big flavor in every bite. They’re high in protein, meal prep friendly, freezer friendly, and perfect for busy mornings. Truly your next breakfast staple.
Each bite delivers that soft, custardy center with savory, cheesy goodness—without needing fancy equipment. Just a blender, a silicone muffin mold, and your oven.
Whether you’re meal prepping for the week, fueling up post workout, or just want a grab and go breakfast that actually satisfies, these veggie egg bites check every. single. box.
Why you’ll love this recipe!
What ingredients do I need?
- Large eggs: The base of the recipe. Eggs provide structure, protein, and that classic fluffy texture.
- Cottage cheese: The secret to ultra creamy egg bites. When blended, it creates a smooth, custardy texture.
- Whole milk: Adds richness and helps soften the egg mixture.
- Garlic powder: Adds subtle savory depth without overpowering.
- Paprika: Adds warmth and a hint of smoky color.
- Salt and black pepper: Essential for balanced flavor.
- Gruyère or Swiss cheese: Nutty, melty, and rich. Gruyère gives that classic coffee shop flavor.
- Chopped spinach: Adds nutrients, color, and veggie goodness. Must be well drained.
- Fresh chives: Bright, mild onion flavor that complements the cheese beautifully.
- Optional garnish (extra chives or paprika): Adds fresh color and flavor just before serving.
Recipe Variations
- Southwest: Add black beans, corn, diced green chiles, and pepper jack cheese.
- Mediterranean: Swap spinach for kale, add sun dried tomatoes, and feta.
- Herb forward: Add parsley, dill, or thyme as well.
- Bacon cheddar: Add cooked crumbled bacon and cheddar cheese.
- Mushroom Swiss: Add sautéed mushrooms.
- Everything bagel: Sprinkle some everything seasoning on top before baking.
Pro Tips
- Drain spinach extremely well. Squeeze out all moisture using paper towels or a clean towel so egg bites are not watery.
- Blend the egg mixture until completely smooth. The smoother the base, the creamier the texture.
- Use silicone muffin molds for easy removal. If using metal tins, grease well.
- Do not skip the water bath. It keeps heat gentle and prevents rubbery eggs.
- Use hot water in the water bath so cooking starts evenly.
- Do not overbake! The centers should look slightly soft when removed from oven.
- Let egg bites cool 5 to 10 minutes before removing so they set properly.
- For extra creaminess, replace one quarter cup cottage cheese with Greek yogurt.
- For deeper flavor, combine Gruyere and Parmesan.
- If tops brown too quickly, tent the top loosely with foil.
- Lightly spray molds even if they are nonstick to ensure they come out easily without breaking.
- If egg bites puff and deflate, that is normal and they will still be creamy.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cottage cheese: can be replaced with plain Greek yogurt.
- Whole milk: can be replaced with 2 percent milk or half and half.
- Gruyere: can be replaced with Swiss, Monterey Jack, cheddar, or mozzarella.
- Spinach: can be replaced with kale, broccoli, or diced bell peppers.
- Chives: can be replaced with green onions or sautéed shallots.
Dietary Substitutions
- Dairy free: Use dairy free cheese and dairy free yogurt alternative.
- Higher protein: Add 2 to 3 tablespoons unflavored protein powder if desired.
Leftovers and Storage
- Fridge: Store in airtight container up to 5 days.
- Freezer: Wrap individually and freeze up to 3 months.
- Reheat: Microwave 30–60 seconds from the fridge or 1–2 minutes from the freezer.
But, I Still Have A Few Questions…
What makes these “fake-out sous vide”?
They mimic sous vide texture by using a blender and cooking in a water bath in a regular oven.
Can I use fresh spinach instead of frozen spinach in egg bites?
Yes! Just sauté 4–5 cups of fresh spinach until wilted, let it cool, then squeeze out as much liquid as possible and chop it before adding to your egg bite mixture. This keeps your egg bites fluffy instead of watery.
Why use a water bath?
It ensures gentle, even heat and prevents overcooking.
Can I skip the water bath?
You can, but texture may be slightly firmer and less custardy.
Can I use a metal muffin tin?
Yes, but grease well and monitor baking time.
Can I make these ahead of time?
Yes. They’re ideal for meal prepping for easy on the go meals during the week.
Why are my egg bites watery?
The spinach likely wasn’t drained thoroughly enough.
Why did they puff up and then deflate?
That is completely normal as they cool.
Can I add meat?
Yes, you can! Cooked bacon, sausage, or diced ham work well.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Fake Out Sous Vide Veggie Egg Bites
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese
- 1/4 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup shredded Gruyere or Swiss cheese divided
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 2 to 3 tablespoons diced fresh chives plus extra for garnish optional
Instructions
- Preheat oven to 325 degrees F.
- In a blender combine eggs, cottage cheese, milk, garlic powder, paprika, salt, and pepper. Blend until smooth.
- Add the mix to a large bowl and fold in spinach, shredded cheese, and chives.
- Place a silicone muffin cold into larger deep baking pan and grease the muffin wells.
- Pour mixture evenly into silicone muffin molds.
- Pour hot water into the larger baking pan to surround the silicone mold. Carefully place in the oven.
- Bake 35 to 40 minutes until set but slightly creamy in the center.
- Cool 5 to 10 minutes before removing from molds.
- Garnish with extra chives or paprika if desired.
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May I substitute raw spinach instead of frozen? Just curious…😊
Yes, you can! I would just chop it up and then sauté a little to bring out some of the moisture and drain well (otherwise the egg bites may be watery). You will need around 4 cups of fresh spinach. I will add that to my FAQ section. Thank you 🙂