Egg Bites (Sous Vide)

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

240g eggs (about 5 large eggs)

240g gruyère cheese, shredded

3-4 bacon strips

salt

Directions

Add ~3” of water to a container large enough to place all mason jars in a single layer, and set sous vide to 172 deg F, note that water level will rise after placing jars in container. While water is heating, prepare egg bites.

Spray bottom and sides of 8 - 4-oz mason jars with cooking spray (or use coconut oil on a paper towel).

Cook bacon to desired texture (or use pre-cooked), slice into bits or smaller slices.

Shred cheese.

Crack eggs into a Pyrex measuring cup and whisk eggs until scrambled.

Add 30g of cheese, 30g of eggs, portion of bacon bits, and a pinch of salt to each jar.

Use a fork to gently stir mixture together.

Screw lids onto jar tightly, then unscrew lid ring 1/4 turn to allow for expansion while cooking (*important, jar can explode if you do not unscrew the ring*).

Submerge jars into sous vide bath and cook for 1 hour, bubbles appearing from jars into bath is normal.

Remove jars from bath with tongs, allow to cool for about 20 minutes, screw lids back on tight, and store in refrigerator.

Notes

Use a butter knife to go around outside edge of the Mason jar to loosen the egg bite from the jar, then gently pry outward in 4 corners to remove it.

Microwave on high for 30 seconds to reheat.