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Fluffy Baked Bacon and Cheddar Cheese Egg Bites (Sous Vide Style)

Achieve perfectly moist, fluffy egg bites similar to the popular coffee shop version by baking them gently in a water bath (bain-marie), loaded with sharp cheddar and crispy bacon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Meal Prep
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Egg Base and Seasoning
  • 12 Large Eggs Grade A or AA
  • 1/2 cup Heavy Cream (or Half-and-Half for lighter option)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Garlic Powder (optional)
Fillings and Preparation
  • 6 slices Thick-Cut Bacon cooked crispy and finely crumbled
  • 1 1/4 cups Shredded Sharp Cheddar Cheese Reserve 1/4 cup for topping
  • Cooking spray or butter for greasing the muffin tin

Equipment

  • Standard 12-cup Muffin Tin
  • Large Roasting Pan (for water bath)
  • Whisk
  • Large Mixing Bowl

Method
 

Preparation and Preheating
  1. Preheat your oven to a gentle 325°F (160°C). Thoroughly grease a standard 12-cup muffin tin using butter or non-stick cooking spray, ensuring the sides are well coated. Place the greased muffin tin inside a larger baking dish or roasting pan for the water bath (Bain-Marie).
  2. If not already done, cook the 6 slices of bacon until very crisp. Drain the fat, and crumble the bacon into small, bite-sized pieces. Set aside a small amount of crumbled bacon and the reserved 1/4 cup of cheddar cheese for topping.
Mixing the Egg Base and Fillings
  1. In a large mixing bowl, crack the 12 large eggs. Whisk them vigorously until the yolks and whites are completely combined and slightly frothy (about 1–2 minutes).
  2. Pour in the heavy cream, salt, black pepper, and garlic powder (if using). Whisk again briefly, just until the cream is fully incorporated into the egg mixture. Avoid over-whisking at this stage.
  3. Gently fold 1 cup of the shredded cheddar cheese and the majority of the crumbled bacon into the egg mixture until the ingredients are evenly distributed.
Baking and Water Bath Setup
  1. Carefully pour the egg mixture into the prepared muffin tin cups, filling each cup about 3/4 full. Sprinkle the reserved shredded cheese and bacon bits over the top of each egg bite.
  2. Boil a kettle of water. Carefully pour the hot water into the large baking dish surrounding the muffin tin, until the water level reaches about halfway up the sides of the muffin tin cups. Be careful not to splash water into the egg mixture.
  3. Carefully transfer the entire setup (muffin tin in the water bath) to the preheated 325°F (160°C) oven. Bake for 22 to 28 minutes. The egg bites are done when they are set in the center and bounce back lightly when touched.
Cooling and Serving
  1. Remove the large baking dish from the oven. Carefully lift the muffin tin out of the hot water bath and place it on a cooling rack. Allow the egg bites to cool in the pan for 5 to 10 minutes (they will deflate slightly).
  2. Run a thin, sharp knife around the edge of each egg bite to loosen it from the cup. Serve warm immediately, or allow them to cool completely before storing for meal prep.

Notes

Using the water bath (bain-marie) is essential for achieving the sous vide texture. If you skip the water bath, the baking time may be slightly shorter (around 20 minutes) but the texture will be firmer and less creamy. These bites are excellent for freezing; thaw them overnight in the refrigerator and reheat in the microwave or toaster oven.