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Make Your Breakfast Of Champions!


Sous vide egg bites have become a new trendy breakfast of champions. Packed with protein and flavor, these bites help keep you full and satisfied without being too heavy.

However, not every champion wants to wait in line at Starbucks and fork over another $5 every morning. To keep you energized and saving your cash, we’ve developed our own sous vide egg bite recipes at Dash. Make them ahead and grab one for breakfast or a quick snack during the week. You’ll be saving money and time, plus they’re so much more delicious than an artificially processed granola bar.


Since homemade egg bites cost a quarter of the Starbucks egg bites, even if you don’t already have a sous vide circulator it will pay for itself in just a few weeks!

We’ve included 2 bonus recipes for better breakfasts on the go, and snack options when you’re craving something more substantial. So check out the ideas and don’t forget to subscribe to the email list for more unprocessed versions of your favorites!


Makes 4 egg bites


4 large eggs

¼ cup crumbled feta cheese

¼ cup whole milk

1 ½ tsp kosher salt

¼ tsp ground white pepper

¼ cup tomato, diced

1 tbsp sun dried tomato, minced

1 tbsp oregano, minced

Temperature: 172ºF

Time: 90 minutes


Combine eggs, feta, milk, salt, pepper in a blender and blend until smooth like a purée. Stir gently to remove bubbles from the top of the purée. Divide the tomato, sun dried tomato, and oregano across 4 (4 oz) mason jars. Pour the egg purée on top of the mixture. Stir gently to distribute the egg purée. Screw on mason jar lids tightly. Place in a sous vide bath and cook. Remove and let cool 2 minutes before unscrewing the lids. Serve in jars.

Eggless French Toast


1 cup almond milk

2 tablespoons almond flour

1 tablespoon nutritional yeast

1/4 teaspoon sea salt

2 tablespoons maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

Stale bread


Whisk together the almond flour, nutritional yeast, cinnamon, and sea salt. Add the maple syrup, vanilla, and almond milk and mix until well combined. Soak each slice of stale bread in mixture and cook over medium heat in the Dash skillet, greased with coconut oil. Serve with maple syrup and fresh fruit.

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Max Schneider