Doug’s Egg Bites

These egg bites have roasted Jalapeños, which makes them a cut above Starbucks.

Author

Doug Kinion

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• 11 Large Eggs
• 6 thick slices cooked bacon
• 1 1/2 cups shredded Gruyere cheese
• 1/2 cup heavy cream
• 1 roasted Jalepeño pepper, diced.
• Parmesan cheese, to sprinkle on top before cooking
• Salt and pepper
• Two heaping Tablespoons cottage cheese

Directions

1. Set your Anova Sous Vide Precision Cooker to 172.0ºF / 77.8ºC.
2. Cook bacon and cool. Cut six strips in half and place 1/2 a strip into 12 four ounce Mason Jars. Dice the two remaining strips of bacon.
3. Blend eggs, salt and pepper, Gruyere, cream, diced bacon, cottage cheese, and diced Jalepeño.
4. Pour egg mixture into the Mason jars with the bacon. Fill to about 1/8 “ from the top. Add a pinch of Parmesan to each jar, put the lids on, and finger tighten.
5. Cook in Sous Vide cooker at 172degrees for one hour.

1. After cooking for one hour at 172 degrees, use kitchen tongs to remove jars from water bath. They don’t leak.
2. Let hot jars stand for 10 minutes, open, and enjoy.