BACON AND GRUYERE SOUS VIDE EGG BITES
Similar to what you'd find at a famous coffee shop, these sous vide eggs bites are double the size and have a velvety, creamy texture. They are the perfect grab-and-go breakfast on those busy weekday mornings.
Provided by France C
Categories Breakfast and Brunch Eggs
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.
- Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
- Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 1.2 g, Cholesterol 214.3 mg, Fat 13.8 g, Protein 14.2 g, SaturatedFat 6.1 g, Sodium 420.3 mg, Sugar 0.5 g
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