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
BASIC SOUS VIDE EGG BITES RECIPE (+VIDEO)
Sous Vide Egg Bites are healthy, nutritious, and flavorful with a velvety texture - perfectly cooked EVERY TIME! Whether you need something quick to grab and go, or you're on a low carb or Keto diet, these DIY Starbucks sous vide egg bites are delicious breakfast ideas great for Meal Prep!
Provided by Izzy
Categories Breakfast
Time 1h5m
Number Of Ingredients 6
Steps:
- Spray each mason jar generously with non-stick oil spray.
- Add chopped green onions and cheese to each mason jar (you can customize with your favorite ingredients), filling about 1/3 full.
- In a large measuring cup, whisk together eggs, salt, and pepper.
- Pour the egg mixture to the jar, leaving about 1/2 inch from the top. (If you don't pour enough mixture to the jar, the mason jars may float in the water bath.)
- Close the lid "fingertip tight". (You can easily open with 2 fingers).
- Fill the container or pot with water and set the temperature of the sous vide circulator to 172°F (73°C). (Place a trivet mat beneath the pot to help protect your countertop!)
- Place the mason jars in the water before the water gets hot. Set the timer for 1 hour.
- When the timer goes off, remove the jars from the water, and let cool for about 10 minutes.
- Run a knife around the edges of each jar to loosen. Remove them from the jars and serve warm immediately (or freeze for meal prep).
Nutrition Facts : Calories 156 kcal, Carbohydrate 2 g, Protein 13 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 261 mg, Sodium 414 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SOUS VIDE EGG BITES
Steps:
- Gather the ingredients. Set your sous vide machine in a large pot of water to 172 F.
- Bake, fry, or air fry the bacon until crisp.
- Add the eggs, grated cheese, heavy cream, cream cheese, salt, and pepper to your blender.
- Blend the ingredients until completely smooth.
- Grease six 4-ounce jars or ramekins with cooking spray. Cut the bacon in half and add a half to the bottom of each glass jar.
- Pour an equal amount of the egg mixture into each glass jar.
- Seal each jar with its lid until just "two-finger twist tight," meaning you can easily untwist the jar with just two fingers. Any tighter and you run the risk of the jar exploding in the water bath.
- Place the jars in the water bath (completely submerged) and cook for 1 hour. Remove from the water bath with tongs.
- Slide a knife around the edge of the egg to release.
- Flip out of the jar onto a plate, Serve with chopped chives.
Nutrition Facts : Calories 187 kcal, Carbohydrate 1 g, Cholesterol 218 mg, Fiber 0 g, Protein 12 g, SaturatedFat 7 g, Sodium 340 mg, Sugar 1 g, Fat 15 g, UnsaturatedFat 0 g
EASY OVEN EGG BITE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
- Spray a 12-well muffin tin with cooking spray.
- In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.
- Add the diced tomatoes, spinach, and green onions; stir to combine.
- Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.
- Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).
Nutrition Facts : Calories 134 kcal, Carbohydrate 2 g, Cholesterol 200 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, Sodium 387 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 0 g
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 Breakfast 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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