Homemade Sous Vide Egg Bites Without The Sous Vide Machine Recipes
SOUS VIDE EGG BITES
These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! Feel free to eat them plain, they are just as tasty!
Provided by France C
Categories Breakfast and Brunch Eggs
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
- Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide egg mixture between each jar. 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 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 108.3 calories, Carbohydrate 1 g, Cholesterol 195.6 mg, Fat 7.7 g, Protein 8.7 g, SaturatedFat 3.2 g, Sodium 341.6 mg, Sugar 0.4 g
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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