Bacon Gruyère Egg Bites

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Makes 6


  • 3 slices bacon, cut in half
  • 6 eggs
  • 1/2 cup grated gruyère
  • 1/4 cup small curd cottage cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon chopped fresh parsley for garnish, if desired

Have on hand: Six 4-ounce/125ml canning jars with screw-on lids


  1. To fill the SousVide Supreme water oven to the appropriate level:
    1. Remove the universal rack and set aside.
    2. Elevate the perforated bottom grill on a non-rusting baking rack.
    3. Fill the canning jars with water to within 1/2-inch of the rim and set on the elevated platform.
    4. Fill the water oven to within 1/2-inch of the rims of the jars.
    5. Remove each jar, empty, dry and set aside.
  2. Preheat the water oven to 167F/75C.
  3. Cook the bacon in the microwave for about 2 minutes on high. It should still be quite pliable and not completely cooked.
  4. Combine eggs, cheeses, and salt and pepper in a blender jar and blend until smooth.
  5. Put half a slice of bacon into the bottom each mason jar.
  6. Pour the egg and cheese mixture, evenly divided, among the jars.
  7. Finger tighten the lids onto the jars. Do not over-tighten or the jars may shatter during cooking.
  8. Set the jars onto the perforated grill platform in the water bath to cook for 1 hour.
  9. Remove from the bath and enjoy immediately straight from the jar if desired! Or run a warm knife around the edge, invert over a plate, and tap the base to release.
  10. Garnish with a sprinkle of chopped parsley, if desired.
  11. NOTE: Quick chill any jars you don’t intend to use right away in an ice water bath and refrigerate for up to 3 days. To reheat, remove metal rings, cover with a piece of paper towel, and microwave on defrost setting (30% power) for 1-2 minutes. Check temperature and heat longer as desired.
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This recipe is perfect for the SousVide Supreme!

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2 Responses to Bacon Gruyère Egg Bites

  1. Greg Hlavaty says:

    Where is the muffin tin. The photo of the bites is obviously made in a muffin tin. The email tickler says use a muffin tin. The recipe describes using mason jars.

  2. SousVide Supreme says:

    You can use any sort of container. Small mason jars are fine (they’re just ‘individual muffin cups with lids’) as are muffin tins. You do have to be sure with the muffin tin to make sure that the water level is below the rim, by elevating the tin on a raised platform, usually. We have a silicone muffin tin with steel rim that is stable and works really well.

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