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5 from 1 vote

High Protein Sous Vide Sausage and Cheese Egg Bites

My love for fluffy, delicious egg bites knows no bounds. They are the easiest grab and go breakfast, so versatile, and reheat great. These egg bites I made recently have been my go to! 1 point each on Weight Watchers with 12g of protein per bite! I have 2 for a serving which packs 24g of protein in two of these egg bites!
WW Points*1
Calories93
Course: Breakfast, Main Course
Cuisine: American
Keyword: brownie sundae, lightened up brownie sundae, low point dessert, egg bites, high protein
Servings: 12

Equipment

  • 1 silicone muffin tin You can do it in a metal tin but it will not be the same! Definitely suggest getting a silicone one for these!
  • 1 rimmed baking sheet
  • 1 blender

Ingredients

  • 7 eggs
  • 3 egg whites ((or replace the 3 egg whites with 1 egg))
  • 1 cup cottage cheese (I prefer 2% good culture. For the record, I do not count this as points on the WW program but if you do and want to keep it low point, use fat free cottage cheese here.)
  • 2 oz part skim mozzarella cheese
  • 6 chicken sausages (You can use any breakfast sausage here, just adjust your WW points in the recipe builder!)

Instructions

  • First, place the 6 sausages on a microwave safe plate and cook about 1-2 miuntes, enough to soften them to be able to cut. Then, cut them into small pieces.
  • In a blender, add 7 eggs, 3 egg whites, and 1 cup of cottage cheese and blend until smooth
  • Place the silicone muffin tin on top of the rimmed baking sheet.
  • Spread the mozzarella cheese out to the bottom of each cup.
  • Add the cut up chicken sausage next.
  • Pour the egg mixture evenly. about 3/4 of the way full.
  • Add 3-4 cups of water to the rimmed baking sheet, covering the bottom of the muffin tin.
  • Bake 350 about 35-40 minutes. Check with a toothpick or knife to make sure nothing comes off on it.
  • Let rest about 5-10 minutes before popping each one out. They should come out easily.

Notes

If swapping out ingredients, always double check your points in the Weight Watchers app. 
Store in an air tight container in the fridge up to 3-4 days. Reheat in the microwave about 60-90 second or bake/air fry them for a few minutes.
If you want to freeze the you can do so. Allow them to completely cool then store in an air tight freezer bag or container. They keep approx 2-3 months. Thaw overnight in the fridge then microwave to reheat.

Nutrition

WW Points*: 1pts | Calories: 93kcal | Carbohydrates: 2g | Protein: 12g | Saturated Fat: 1.6g | Cholesterol: 116.9mg | Sodium: 190mg | Fiber: 0g | Sugar: 1g

Important WW Notes

*Always double check your points if swapping out any ingredients. WW Points are accurate as of recipe publish date.

Did you make this recipe?Rate below and tag @ashleytrackspoints on Instagram!