These tender sous vide egg bites combine sweet corn, jalapeño, scallions, tangy feta, and fresh cilantro with a creamy egg-and-cottage-cheese base.

Cooking them gently in 4-ounce Mason jars produces a soft, custardy texture without the browned edges or rubberiness that can develop with conventional baked egg bites. A quick sauté of the vegetables concentrates their flavor and prevents excess moisture from watering down the eggs.

Ingredients

• 8 large eggs
• 1 cup full-fat cottage cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup corn kernels, fresh or frozen and thawed
• 1 jalapeño, seeded and finely diced
• 3 scallions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon unsalted butter
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• Butter or nonstick cooking spray, for the jars

Instructions

1. Preheat the sous vide water bath to 172°F (77.8°C).
2. Melt the butter in a skillet over medium heat. Add the corn, jalapeño, and scallions and cook for 3–4 minutes, until slightly softened and any excess moisture has evaporated. Remove from the heat and let cool for several minutes.
3. Lightly grease eight 4-ounce wide-mouth Mason jars.
4. Add the eggs, cottage cheese, smoked paprika, and black pepper to a blender. Blend for 30–45 seconds, until completely smooth and slightly frothy.
5. Divide the sautéed corn mixture, feta, and cilantro evenly among the prepared jars.
6. Pour the egg mixture evenly into the jars, leaving about 1/2 inch of headspace at the top.
7. Wipe the jar rims clean. Place the lids and bands on the jars and tighten them only fingertip-tight. Do not overtighten.
8. Carefully lower the jars into the 172°F water bath.
9. Cook for 70 minutes, until the egg bites are fully set but still soft and custardy.
10. Carefully remove the jars with tongs and let them rest for about 5 minutes.
11. Remove the lids and serve directly from the jars, or run a thin knife around the edge and gently turn the egg bites out onto plates.

Cook’s Notes

• Blending the eggs with cottage cheese creates the smooth, creamy base. Keep the corn, feta, jalapeño, scallions, and cilantro separate so the finished bites retain visible pieces of filling.
• Removing the jalapeño seeds and ribs gives gentle heat. Leave some in for a spicier version.
• Fresh corn is excellent when available. Frozen corn works well but should be thawed before sautéing.
• The smoked paprika adds subtle warmth and depth without overpowering the corn, jalapeño, or feta.
• Feta is naturally salty, so the recipe does not include additional salt. Taste after cooking and season only if needed.
• Tighten the Mason jar lids only fingertip-tight. Do not crank them down firmly.
• The egg bites can be cooked for 60–75 minutes depending on how softly set you prefer them; 70 minutes is the recommended starting point.
• Cool completely before refrigerating. Store covered in the refrigerator for up to 3 days.
• Reheat refrigerated jars in a 140°F sous vide bath for about 20 minutes, or remove the lid and microwave gently in short intervals.

Serving Suggestions

Serve the egg bites warm with:

• Fresh fruit
• Avocado
• Salsa verde
• Pico de gallo
• Sliced tomatoes
• Breakfast potatoes
• Toasted sourdough
• Warm tortillas

For brunch, serve two egg bites per person with avocado, fresh fruit, and a lightly dressed green salad.

For a more substantial breakfast, pair them with crisp bacon, breakfast sausage, or roasted potatoes.

Beverage Suggestions

Coffee: Medium-roast coffee, café au lait, or cold brew.

Tea: English breakfast tea, green tea, or lightly sweetened iced tea.

Cocktail: Bloody Mary, Michelada, or a classic mimosa.

Non-Alcoholic: Fresh orange juice, sparkling water with lime, or tomato juice with lime and a dash of hot sauce.