Ham And Cheddar Sous Vide Egg Bites 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

Sous Vide Egg Bites image

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

Ingredients

6 large eggs
½ cup cottage cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

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

Ham and Cheddar Sous Vide Egg Bites image

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

Ingredients

6 jam jars
3 tablespoons coconut oil, or as needed
2 ounces black forest ham, diced
¼ cup diced red bell pepper
6 large eggs
¼ cup 10% cream
½ cup shredded medium Cheddar cheese
½ teaspoon salt
1 pinch freshly ground nutmeg

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CHEESY SOUS VIDE EGG BITES - FIT FOODIE FINDS

Web Aug 20, 2020 These delicious and cheesy sous vide egg bites are little bites of heaven. This sous vide eggs recipe is made with 3 main …
From fitfoodiefinds.com
Ratings 22
Calories 103 per serving
Category Breakfast

First, fill a large stockpot halfway up with water. You’ll want to be able to submerge all of your mason jars with water, so keep that in mind.
Next, screw your Sous Vide (HERE is the one we have!) to the side of your pot and turn to 172ºF. While your water bath is heating up, prepare egg bites.
Spray 9 4-oz. mason jars with nonstick cooking spray. Then, spoon about a tablespoon of shredded cheese onto the bottom of each mason jar.

Ham And Cheddar Sous Vide Egg Bites 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!

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.

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