HAM AND CHEDDAR SOUS VIDE EGG BITES
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
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
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