Sous Vide Style Egg Bites

Name: Sous Vide Style Egg Bites
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Ingredients: 2 Egg; 80 g Cottage cheese; 20 g Gruyere, grated; 30 g Spinach, chopped; 1 tsp Olive oil; ¼ tsp Salt; 0.13 tsp Black pepper, ground

Sous Vide Style Egg Bites · ready in 23 min · 2 servings · 170 kcal per serving · easy · 7 ingredients

Soft, cafe style steamed egg bites made with cottage cheese for a custardy texture, nutty gruyere, and tender spinach.

Prep: 8 min
Cook: 15 min
Total: 23 min
Serves: 2
kcal: 170
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Egg
80 gCottage cheese
20 gGruyere, grated
30 gSpinach, chopped
1 tspOlive oil
¼ tspSalt
0.13 tspBlack pepper, ground

Equipment

stovetop, blender, skillet, steamer pot, lid, spoon, mold, measuring spoon, spatula, mixing bowl, serving plate

Instructions

Prepare Ingredients
Gather eggs, cottage cheese, gruyere, spinach, olive oil, salt, and black pepper; set out a blender, skillet, steamer pot, lid, spoon, and 4 molds. · 4 min
What to look for: All ingredients are measured and tools are within reach.
Wilt Spinach
Heat olive oil in a small skillet, add spinach, and cook just until wilted; press out extra moisture with the spoon. · 3 min
What to look for: Spinach is bright green, soft, and no longer watery.
Blend Custard
Blend eggs, cottage cheese, salt, and black pepper until mostly smooth, keeping the blender brief so the mixture stays light. · 2 min
What to look for: Mixture looks pale yellow with only tiny cottage cheese flecks.
Fold Filling
Fold gruyere and wilted spinach into the egg mixture with a spoon, leaving small cheese flecks for a tender cafe style bite. · 2 min
What to look for: Spinach and cheese are evenly suspended in the custard.
Fill Molds
Grease 4 small molds with a little olive oil and pour in the mixture evenly, filling each mold about 75 percent full. · 3 min
What to look for: Each mold is evenly filled with space at the top for gentle expansion.
Steam Bites
Steam the molds over gently simmering water with the pot covered until the centers are set but still slightly springy. · 12 min
What to look for: Tops look set, moist, and softly puffed.
Rest Bites
Rest the bites in the molds for 3 minutes, then loosen the edges with a spoon and lift them out while warm. · 3 min
What to look for: Bites pull away cleanly from the mold edges.
Serve Warm
Serve 2 warm egg bites per person, plain and soft, while the gruyere is fragrant and the spinach stays bright. · 1 min
What to look for: Egg bites are warm, glossy, and tender.

Nutrition (per serving)

kcal	170
Protein	14 g
Carbohydrates	2 g
of which sugars	1 g
Fat	12 g
of which saturated	5 g
Fibre	0 g
Sodium	595 mg

Nutri-ScoreC

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 1 months
Reheat gently until hot in the center, checking that the texture stays moist and not rubbery.

Ingredient substitutions

Egg

Large egg: Use fresh large eggs for the same set and texture.

Gruyere

Cottage cheese: Use the same weight for a softer bite with less nutty flavor.

Olive oil

Butter: Butter gives a richer dairy aroma and helps release the bites from the molds.