Sous Vide Egg Bites Recipe

Sous vide, which involves vacuum-sealing foods and cooking them in a temperature-controlled water bath, is a go-to technique for restaurant chefs that results in extra-accurate internal temps for the finished dishes. But it can feel a bit more cumbersome to pull off at home. Enter the Instant Pot. These egg bites—spiked with MCT oil for an energy boost—are the perfect quick breakfast or a post-workout snack, We made them in both keto and Paleo versions so you can enjoy them two different ways (or whip them up for family members with different diets).

Keto Sous Vide Eggs

Amount: 7 servings
Active time: 10 minutes
Total time: 35 minutes

Ingredients:
10 eggs
2 tablespoons Thrive Market Organic MCT Oil
½ cup unsweetened almond milk
1 teaspoon sea salt
½ cup Gouda cheese, shredded
7 slices cooked bacon, finely chopped
Special equipment: Silicone molds

Instructions:
Add eggs, MCT oil, almond milk, and salt to a blender; blend until smooth. Distribute Gouda and bacon evenly into the compartments of the silicone mold and cover with egg mixture; secure foil over the top.

Add 1 cup water to the inner pot of an Instant Pot, then place the trivet inside the pot. Place filled silicone mold on top of the trivet. Lock the lid in place and seal the pressure valve. Press the “Steam” button and set the timer to 8 minutes. Let the pressure release naturally for 8 minutes, then release any remaining steam before unlocking the lid. Remove the silicone mold and let stand for 2 minutes before serving.

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Paleo Sous Vide Eggs

Amount: 7 servings
Active time: 10 minutes
Total time: 35 minutes

Ingredients:
10 eggs
2 tablespoons Thrive Market Organic MCT Oil
½ cup unsweetened almond milk
1 teaspoon sea salt
½ cup spinach, coarsely chopped
¼ cup sundried tomatoes, finely chopped
Special equipment: Silicone molds

Instructions:
Add eggs, MCT oil, almond milk, and salt to a blender; blend until smooth. Distribute spinach and tomatoes evenly into the compartments of the silicone mold and cover with egg mixture; secure foil over the top.

Add 1 cup water to the inner pot of an Instant Pot, then place the trivet inside the pot. Place filled silicone mold on top of the trivet. Lock the lid in place and seal the pressure valve. Press the “Steam” button and set the timer to 8 minutes. Let the pressure release naturally for 8 minutes, then release any remaining steam before unlocking the lid. Remove the silicone mold and let stand for 2 minutes before serving.