Breakfast

Carnivore Egg Bites (Sous-Vide Style)

Name: Carnivore Egg Bites (Sous-Vide Style)
Prep time: 10 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Carnivore
Ingredients: 6 large eggs; ½ cup full-fat cottage cheese; ¼ cup shredded cheddar cheese; 1 tbsp butter (for greasing); ½ tsp salt

By Nathan Kim · Korean BBQ Adapter

Silky sous-vide style egg bites baked in a water bath. Smoother texture than muffin-tin egg cups. 6 bites in 35 minutes for the week's breakfasts.

Six silky carnivore egg bites in a white silicone mold, glossy custardy tops with visible cheese flecks

Carnivore egg bites are a softer, silkier version of baked egg cups, made by water-bath baking instead of dry baking. 6 large eggs blended with ½ cup of cottage cheese (the secret to sous-vide texture) and ¼ cup of shredded cheddar are poured into a 6-cup silicone mold or muffin tin set in a 9x13 baking dish filled with hot water. Baked at 300°F for 30 minutes. The water bath holds the temperature low and steady, so the egg proteins set without curdling — producing the smooth Starbucks-style egg bite texture. Each bite is 24g protein, 18g fat, 1g carbs, and 260 calories. Stores 5 days refrigerated and reheats in 30 seconds without going rubbery (the lower bake temperature is what protects them). A batch of 6 bites costs about $2.50 in eggs, cottage cheese, and cheddar — under $0.45 per bite. The water bath is the only special technique; you don't need a sous-vide circulator or fancy mold to get the silky texture.

Prep Time

10 min

Cook Time

30 min

Protein

24g

Calories

260

Ingredients

Ingredient	Protein	Fat	Calories
1 large egg (per bite)	6g	5g	70
1.3 tbsp full-fat cottage cheese (per bite)	3g	1g	30
0.7 tbsp shredded cheddar (per bite)	2g	3g	40
½ tsp butter (greasing, per bite)	0g	2g	18
Salt	0g	0g	0
Per serving	24g	18g	260

Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.

Instructions

1
Preheat oven to 300°F. Boil 4 cups of water and keep it hot.
2
In a blender, combine eggs, cottage cheese, salt, and shredded cheddar. Blend on high for 30 seconds until smooth and slightly frothy.
3
Grease a 6-cup silicone egg-bite mold or muffin tin generously with butter.
4
Pour the egg mixture into the cups, filling each about ¾ full.
5
Place the mold inside a 9x13 inch baking dish. Carefully pour the hot water into the outer dish until it reaches halfway up the sides of the mold.
6
Bake at 300°F for 28-30 minutes, until the centers are just set with a slight jiggle.
7
Remove the mold from the water bath. Let cool for 5 minutes, then run a knife around each bite and unmold.
8
Eat fresh, or refrigerate in a sealed container for up to 5 days. Reheat in a 350°F oven for 4 minutes or microwave at 50% power for 30 seconds.

Nutrition per Serving

260

Calories

24g

Protein

18g

Fat

Carbs

Frequently Asked Questions

What's the difference between these and muffin-tin egg cups?

Texture. Muffin-tin baked egg cups (like the Egg & Cheese Cups recipe on this site) are firmer and slightly drier. Water-bath egg bites are silkier, more custardy, and don't go rubbery on reheats. The water bath holds the bake temperature steady at 300°F so proteins set gently. Same macros, different mouthfeel.

Why cottage cheese instead of regular cheese?

Cottage cheese is what gives the bites their custardy texture — its higher water content keeps the eggs from drying out. Starbucks egg bites use cottage cheese for the same reason. If you skip it (using only shredded cheddar), the bites turn out denser and more like a frittata. The cottage cheese flavor doesn't come through in the final product.

Can I add bacon or sausage?

Yes. Cook ¼ lb of bacon or sausage first, crumble it, and divide between the cups before pouring the egg mixture on top. Adjust macros accordingly: each bite gains roughly 6g protein and 6g fat from added meat. The extra fat helps but check that the cups don't overflow.