Healthy Sous Vide-Style Egg Bites with Bacon (Made in Oven, Whole30, Paleo)

Learn how to make healthy sous vide-style egg bites in the oven, a perfect Whole30 and Paleo breakfast recipe! These egg bites are packed with protein from eggs and bacon, plus creamy cashews for a velvety texture. Made without dairy or gluten, they’re an ideal option for meal prep, quick breakfasts, or snacks on the go. Customize with your favorite toppings or keep it simple with this easy, foolproof recipe. Ready in your oven with a sous vide-inspired water bath for perfectly cooked, fluffy egg bites every time.

Ingredients

• 10 large eggs
• ½ cup raw cashews (soaked in hot water for 30 minutes, then drained)
• 1 teaspoon tahini
• 4 teaspoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• ½ cup water
• 6–8 slices of bacon
• 1 teaspoon salt
• Refined coconut oil spray or avocado oil spray

Instructions

1. Preheat the Oven
   Preheat your oven to 200°F (93°C).
2. Prepare the Cashew Mixture
   In a high-speed blender, blend the soaked cashews, tahini, lemon juice, apple cider vinegar, and water until completely smooth.
3. Combine with Eggs
   In a large mixing bowl, whisk the eggs thoroughly. Add the cashew mixture and salt, then stir until well combined.
4. Prepare the Muffin Pan
   Spray a mini muffin pan with refined coconut oil or avocado oil. Alternatively, use a silicone mini muffin pan to skip the oil spray. Place the muffin pan on a rimmed baking sheet.
5. Fill the Muffin Pan
   Pour the egg mixture into the muffin pan, filling each cavity slightly more than ¾ full. Place a small piece of bacon, cut to fit, on top of each egg bite.
6. Set Up a Water Bath
   Pour water into the baking sheet, filling it about halfway up the sides of the muffin pan. This water bath creates a sous vide-style environment for even cooking.
7. Bake the Egg Bites
   Carefully place the baking sheet in the oven and bake for 90–180 minutes, depending on your oven. Check after 90 minutes and every 30 minutes thereafter. The egg bites are done when they feel firm but slide easily in the pan and are no longer liquid.
8. Cool and Serve
   Allow the egg bites to cool slightly before removing them from the muffin pan. Serve warm or store for later.

Tips

• Use a silicone muffin pan for easy removal and minimal cleanup.
• For extra flavor, try adding herbs like chives, parsley, or a pinch of smoked paprika.
• If your bacon is thick-cut, pre-cook it slightly to ensure it cooks through in the oven.

Variations and Substitutions

• Vegetarian: Skip the bacon and add chopped vegetables like spinach, bell peppers, or mushrooms.
• Nut-Free: Substitute the cashews with a dairy-free cream alternative or coconut cream.
• Cheesy: For non-Whole30 versions, sprinkle shredded cheese on top before baking.

FAQs

How do I store these egg bites?
Store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.

Can I freeze egg bites?
Yes! Place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat.

Why is the baking time so long?
The low oven temperature mimics the sous vide cooking method, ensuring a custard-like texture. Ovens vary, so start checking for doneness after 90 minutes.

Serving Suggestions

• Pair these egg bites with a side of fresh fruit or a green salad for a balanced meal.
• Serve with avocado slices or a drizzle of hot sauce for extra flavor.
• Enjoy as a protein-packed breakfast or snack on the go.

Why You’ll Love This Recipe

• Healthy and Wholesome: Perfect for Whole30, Paleo, and other clean-eating diets.
• Customizable: Easily swap ingredients to suit your taste or dietary needs.
• Meal Prep Friendly: Make a batch ahead of time for quick breakfasts or snacks during the week.

Healthy Sous Vide-Style Egg Bites with Bacon (Made in Oven, Whole30, Paleo)

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• 10 large eggs

• ½ cup raw cashews (soaked in hot water for 30 minutes, then drained)

• 1 teaspoon tahini

• 4 teaspoons fresh lemon juice

• 1 teaspoon apple cider vinegar

• ½ cup water

• 6–8 slices of bacon

• 1 teaspoon salt

• Refined coconut oil spray or avocado oil spray

Directions

• Preheat the Oven
• Preheat your oven to 200°F (93°C).
• Prepare the Cashew Mixture
• In a high-speed blender, blend the soaked cashews, tahini, lemon juice, apple cider vinegar, and water until completely smooth.
• Combine with Eggs
• In a large mixing bowl, whisk the eggs thoroughly. Add the cashew mixture and salt, then stir until well combined.
• Prepare the Muffin Pan
• Spray a mini muffin pan with refined coconut oil or avocado oil. Alternatively, use a silicone mini muffin pan to skip the oil spray. Place the muffin pan on a rimmed baking sheet.
• Fill the Muffin Pan
• Pour the egg mixture into the muffin pan, filling each cavity slightly more than ¾ full. Place a small piece of bacon, cut to fit, on top of each egg bite.
• Set Up a Water Bath
• Pour water into the baking sheet, filling it about halfway up the sides of the muffin pan. This water bath creates a sous vide-style environment for even cooking.
• Bake the Egg Bites
• Carefully place the baking sheet in the oven and bake for 90–180 minutes, depending on your oven. Check after 90 minutes and every 30 minutes thereafter. The egg bites are done when they feel firm but slide easily in the pan and are no longer liquid.
• Cool and Serve
• Allow the egg bites to cool slightly before removing them from the muffin pan. Serve warm or store for later.