Meal prep for sous vide egg bites

I’m trying to get better about prepping on the weekend, to make the week easier. I’ve become a big fan of sous vide egg bites, and have three variations I keep in rotation now. Eggs with onion, green chili and cream cheese (Sri Lankan style!); eggs with broccoli and cheddar (vegetables at breakfast, mmm….), and eggs with onions, mushrooms, and swiss. All yum.

Pictured here is an egg scramble I made on a Sunday, after sauteeing a big batch of onions and mushrooms; the rest went into the canning jars, along with beaten eggs seasoned with salt and pepper, plus a nice slice of swiss cheese, making breakfasts for the rest of the week.

So satisfying to pull an egg bite out of the fridge, microwave for 30 seconds, and eat with a spoon. I’ve been trying to find more easy savory low-carb breakfasts; thank goodness for eggs. .

The only downside is that I don’t find that they freeze well; the consistency changes in ways I don’t like, moisture separating out from the eggs. So next plan is to try some of these flavor combos in a baked frittata; I think those freeze better. Will report back…


My new Sri Lankan cookbook, A Feast of Serendib, launches on March 6, 2020, but we’re doing a long, slow pre-launch of the special Kickstarter edition in the interim. Right now, we still have discounted Kickstarter pricing available for pre-orders, along with Kickstarter goodies — you can pre-order here:

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