Bacon & Gruyère Egg Bites, With hatch green chili
I love to cook really good food I’m new to this sous vide thing, so let the fun begin
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Ingredients for 4
8 eggs
1 small can hatch green chilies diced
1 cup shredded Monterey Jack or cheddar cheese
2 ounces shredded Gruyere cheese
2 tablespoons softened butter
8 pieces cooked bacon
3-4 dashes have your favorite hot sauce (Optional)
Nonstick cooking spray
8-4oz Mason jars with two part lids
Directions
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Step 1
Preheat an ANOVA sous vide water bath to 172°
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Step 2
Cook bacon slightly under done, drain and set aside I use Kirkland pre-cooked which is perfect
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Step 3
Combined eggs cottage cheese Monterey jack cheese butter chilies and Tabasco and blend with an immersion blender until creamy smooth
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Step 4
Spray mason jars with cooking spray. divide Gruyere Cheese among the bottom of the eight jars
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Step 5
Break up bacon as desired and place one four piece per jar on top of Gruyere cheese
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Step 6
Divide egg mixture evenly among jars leaving a quarter inch headspace. Hand tighten lids do not over tighten the jars will break. Place in sous vide bath
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Step 7
Remove jars after two hours
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Step 8
Optional preheat oven or toaster oven to 450°. When cool enough to handle invert jars onto a parchment line baking sheet and bacon till lightly brown. 
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Finishing Steps
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Step 0
Notes, you should see tiny bubbles emerge from each jar as you lower them into the water. This is OK as it is releasing its pressure. This is why you don’t want to over tighten the lids. On another note, Should not see egg mixture In the water. If you do pull that jar and tighten slightly