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Ham and Cheddar Sous Vide Egg Bites

4

0 min

Ham and Cheddar Sous Vide Egg Bites

Ham and Cheddar Sous Vide Egg Bites Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

228

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • jam jars: 6 piece
  • coconut oil: 3 Tbsp (or as needed)
  • ounces Black Forest ham: 2 piece (diced)
  • red bell pepper: 0.25 cup (diced)
  • eggs: 6 piece
  • 10% cream: 0.25 cup
  • medium Cheddar cheese: 0.5 cup (shredded)
  • salt: 0.5 tsp
  • pinch freshly ground nutmeg: 1 piece

Metric Conversion

Stages of cooking

Ham and Cheddar Sous Vide Egg Bites Photo 21
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  1. 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).
    Ham and Cheddar Sous Vide Egg Bites Photo 2
  2. Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
    Ham and Cheddar Sous Vide Egg Bites Photo 3
  3. 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.
    Ham and Cheddar Sous Vide Egg Bites Photo 4
  4. 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.
    Ham and Cheddar Sous Vide Egg Bites Photo 5

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