Zucchini, Red Pepper, and Feta Sous Vide Egg Bites

Homemade sous vide egg bites are just as delicious as the Starbucks version at a fraction of the cost! This zucchini, red pepper, and feta egg bite recipe is low carb, gluten-free, and perfect for meal prep.

Course Healthy Breakfast Recipes

Cuisine American

Keyword egg bites, egg muffins, sous vide eggs

Prep Time 10

Cook Time 1

Total Time 1 10

Servings bites (2 per serving)

Calories 209kcal

Author Lauren Keating

Ingredients

12 eggs
⅓ cup cottage cheese
Cracked black pepper
2 cup diced zucchini
2 roasted red peppers chopped
⅓ cup feta

Instructions

Heat your oven to 325F. Grease a 12 cup muffin tin or popover pan. Place the pan inside of a roasting pan. Pour 1.5 to 2 cups of water into the roasting pan, around the muffin pan. The water should come up the side of the muffin cups, but not so high that it spills into them.
Add the eggs and cottage cheese to a blender. Blend 30-40 seconds, or until smooth and frothy. Season with cracked black pepper.
Divide the zucchini, roasted red pepper, and feta among the muffin cups, filling each cup about 1/3 of the way. Pour the egg mixture over the vegetables, filling each cup.
Cover the pans securely with foil or parchment to help keep the steam inside. Carefully transfer to the oven and bake for 60 minutes, or until the eggs are set. Remove from the oven and run a sharp knife around the edge o each muffin cup to help the eggs release. Let cool slightly, then remove the egg bites from the muffin pan.
Eat immediately, or cool completely and then refrigerate for later.

Nutrition