Directions:
Recently, my husband scored a sous vide machine for just $30 at Walmart, and he’s been putting it to great use for our family. One of his latest creations? A homemade version of Starbucks Egg Bites — and honestly, they’re even better than the original!
These egg bites are creamy, flavorful, and incredibly versatile. Plus, they’re made in 4 oz mason jars using the sous vide method, which gives them that perfect, velvety texture every time.
Here’s how he makes them:
Ingredients:
• 10 eggs
• 1/4 cup full-fat cottage cheese
• 6 oz Guyeré cheese (Cheddar and Swiss work great too!)
• 6–8 slices of bacon, cooked until crisp and crumbled
• 1 tsp pepper
• 1 tsp salt
• 1/2 tsp garlic powder
• Optional add-ins: chives, tomatoes — get creative!
Instructions:
1. Blend the eggs, cottage cheese, cheese, and seasonings until smooth.
2. Spray 4 oz mason jars with nonstick oil to prevent sticking.
3. Add fresh bacon bits (and any other add-ins you like) to the bottom of each jar.
4. Pour the egg mixture over the add-ins, leaving some space at the top.
5. Seal the jars (finger-tight, not too tight!) and place them in the sous vide bath at 172°F for about an hour.
6. Once done, let them cool slightly, pop them open, and enjoy!
These egg bites are perfect for breakfast on busy mornings or as a protein-packed snack throughout the day. Give them a try and see if you agree that they’re even better than Starbucks!
Ingredients:
Directions:
INGREDIENTS:
DIRECTIONS:
Original recipe is here. Crockpot version is available here.
INGREDIENTS:
DIRECTIONS:
Day One:
In a large mixing bowl, whisk together flour, yeast, salt, cinnamon, and brown sugar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.
Day Two:
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
INGREDIENTS:
DIRECTIONS:
Day One:
In a large mixing bowl, whisk together flour, yeast, salt, jalapeños, and cheddar. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.
Day Two:
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.
INGREDIENTS:
DIRECTIONS:
Day One:
In a large mixing bowl, whisk together flour, yeast, salt, cranberries, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 hours (up to 24). Overnight works great.
Day Two:
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.
Ingredients:
Ingredients
Directions
Yield: 12 muffins