SOUS VIDE EGG BITES

Sous Vide Egg Bites image

Provided by Sherry Blizzard

Categories Eggs

Time 53m

Number Of Ingredients 11

5 eggs
1 Tbsp dried 1/41/1parsley
1/4 c milk, half and half, or cream (i used cream)
1/4 c asparagus, crisp/tender cut on the diagonal 1/2"
3 Tbsp red bell pepper diced
2 stick green onion, diced
4-6 slice bacon, crisp fried and chopped
1/4 c cheese, grated (anything you like)
salt and pepper
1 Tbsp coconut oil, for the egg bite mold
ANYTHING GOES! THINK OF YOUR FAVORITE OMELET INGREDIENTS.

Steps:

1. Steam asparagus in the IP for 1 min manual, then quick release and remove. This is the very best way I have ever found to cook asparagus, not over done or mushy. Perfect every time!
2. Fry the bacon until crisp, then chop. Slice the asparagus 1/2" on the diagonal set aside. Next slice the green onions, garlic, red bell pepper and chop all. I used shredded Monterey Jack cheese, and it was good, but next time I will try gruyere, Swiss or Jarlsberg.
3. Use a pastry brush and coconut oil to lightly oil the silicone egg bite mold.
4. In your egg mold, distribute evenly bacon and asparagus.
5. Whisk together the eggs, cheese, salt, pepper, and other veggies. Pour over the top of your bacon and asparagus just to the rim of the molds.
6. Pour 1 cup water in the IP, place the trivet on the bottom. I have a sling that I use to lower the egg bite mold into the IP. Adjust IP lid, Steam for 8 minutes. Natural Release (NR) for 10 minutes, then Quick Release (QR) and remove the lid. Let them sit for 5 min. while you make toast. Serve with some more sliced green onions for color.