Best Ham And Cheddar Sous Vide Egg Bites Recipes

HAM AND CHEDDAR SOUS VIDE EGG BITES

Ham and Cheddar Sous Vide Egg Bites image

Like most people, my mornings are rushed. I love to make these on the weekend for a quick, protein-filled breakfast during the week. They reheat well and are good for 5 days in the fridge. The texture is light and airy.

Provided by Bren

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

6 jam jars
3 tablespoons coconut oil, or as needed
2 ounces black forest ham, diced
¼ cup diced red bell pepper
6 large eggs
¼ cup 10% cream
½ cup shredded medium Cheddar cheese
½ teaspoon salt
1 pinch freshly ground nutmeg

Steps:

Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

Nutrition Facts : Calories 228 calories, Carbohydrate 1.2 g, Cholesterol 214.7 mg, Fat 20.4 g, Fiber 0.2 g, Protein 10.6 g, SaturatedFat 12.4 g, Sodium 446.2 mg, Sugar 0.7 g

STARBUCKS HAM AND CHEDDAR SOUS VIDE EGG BITES | COPYKAT RECIPES

Starbucks Ham and Cheddar Sous Vide Egg Bites | CopyKat Recipes image

Starbucks Ham and Cheddar Egg Bites easy copycat recipe. Learn how to make the best sous vide egg bites with ham, cheese, and red pepper.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

4 eggs
4 tablespoons cottage cheese
1/4 cup shredded Monterey Jack Cheese
1/4 cup shredded Cheddar cheese
1/4 teaspoon salt
1 1/2 tablespoons thinly sliced ham
1 teaspoon minced red bell pepper
1/4 cup shredded Gruyere cheese (used to broil)

Steps:

Set your sous vide for 167 degrees. This will take some time to heat.
So prepare the recipe while this heats up. Into a blender add 4 eggs, 4 tablespoons cottage cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Cheddar cheese, and salt.
Toss in 1 small piece of red bell pepper, and allow the blender to chop up the red bell pepper.
Puree until it is a uniform mixture. Turn off the blender and sprinkle in the chopped ham.
Spray 4 small canning jars (I use half-pint jelly jars) with a non-stick spray. Pour egg mixture into jars. Wipe the rim of the jar to make sure it is clean, then place the lid on the jar. Place jars into the sous vide.
Once the sous vide has reached 167 degrees, cook eggs for about 35 minutes or until they are completely set. If you do not wait until the sous vide has reached proper temperature the eggs may not set fully. If the eggs are soft or appear to be undercooked, cook for an additional 5 minutes.
Remove eggs from the jars when they are done.
If desired pop the sous vide egg bites under a broiler, place a bit of the shredded Gruyere cheese on top of each egg bute, and cook until the cheese begins to brown just before serving.