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Bacon and Gruyere Sous Vide Egg Bites

5

0 min

Bacon and Gruyere Sous Vide Egg Bites

Bacon and Gruyere Sous Vide Egg Bites Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

186

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • slices bacon: 4 piece
  • eggs: 6 piece
  • cottage cheese: 0.5 cup
  • Gruyère cheese: 0.5 cup (shredded)
  • heavy cream: 2 Tbsp
  • salt: 0.25 tsp
  • (4-ounce) mason jars: 6 piece
  • serving cooking spray: 1 piece

Metric Conversion

Stages of cooking

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  1. 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.
    Bacon and Gruyere Sous Vide Egg Bites Photo 2
  2. 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.
    Bacon and Gruyere Sous Vide Egg Bites Photo 3
  3. Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.
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  4. 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.
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  5. 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.
    Bacon and Gruyere Sous Vide Egg Bites Photo 6

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