Sous Vide Egg Bites in Jars
Silky egg bites with bacon and Gruyere cooked in a water bath in small canning jars.
Ingredients
Main Ingredients
- 10 large eggs
- ½ cup full fat cottage cheese 4 percent
- 3 tbsp Neufchatel or cream cheese about 1 ounce
- ¾ cup shredded Gruyere cheese
- ½ tsp salt
- 6 strips bacon cooked crisp and crumbled
- cooking spray for the jars
Instructions
Cooking
- Set the sous vide cooker to 170 degrees F.
- Spray ten 4 ounce canning jars with cooking spray and place a scant tablespoon of crumbled bacon in the bottom of each.
- Blend the eggs, cottage cheese, Neufchatel, Gruyere, and salt until perfectly smooth.
- Pour the mixture into the jars, filling each one to the bottom of the threads for the lid.
- Screw on the lids until finger tight. Do not over tighten.
- Lower the jars into the water bath and cook for at least 1 hour.
- Run a knife around each egg bite and flip it onto a plate. For a golden top, broil on high for 3 to 4 minutes before serving.
Notes
Nutrition is an estimate for 1 egg bite (1 of 10 servings). Cook time includes the 1 hour water bath plus the optional 3 to 4 minute broil. Egg dishes keep 3 to 4 days in the refrigerator.