Savory Custard Egg Bites

Creamy, healthy and keto friendly egg bites

Author

Jennifer L

From frozen pizza rolls to 3 star Michelin, I am a food enthusiast. New to Sous Vide but experimenting where I can.

Prep Time: 00:05

Recipe Time: 00:35

Temperature : 167F / 75C

Ingredients

• 12 tbsp full fat cottage cheese
• 1/4 cup heavy cream
• 12 eggs
• 1 cup shredded Asiago
• Salt and pepper to taste
• 12 cherry tomatoes
• 3 cloves of garlic
• 1/4 sweet vidalia onion
• Olive oil
• 1 cup chopped spinach
• 1/4 cup protein (bacon, turkey, deli meat, etc)

Directions

1. In a Vitamix or other blender, add the eggs, cottage cheese, heavy cream, shredded cheese and salt and pepper and blend for 2 rounds of 20 seconds
2. Slice the sweet onion and heat olive oil on stove top on medium-low heat. add sliced sweet onions, salt lightly and heat until onions begin to sweat. Keep on heat, stirring occasionally for roughly 10-15 minutes or until carmelized to a golden brown.
3. Heat olive oil on high heat, add chopped garlic, halved sweet tomatoes and stir until the tomato seeds have become “thick”, add the spinach until fully wilted and set pot aside
4. Spray 12, 4 oz jelly jars or whatever containers you have with olive oil and brush the entire inside until coated evenly
5. Pour the blended egg base into each jar (if pepper has settled, pulse in blender again until evenly incorporated).
6. Add chopped protein, carmelized onions, and spinach tomato in each container on top of the egg base
7. Add jarring lids and tighten lightly using fingertips. This should be tight enough to seal but not air tight. This allows ample space for the remaining air inside the jar to escape without allowing water in.
8. Cook the jars at 167F for 35 minutes
10. Enjoy, straight from the jar!

Finishing Steps

1. (Optional) Gently remove the egg bites using a spatula and place on a lined baking sheet. Top with extra cheese and broil for 1-2 minutes to melt the cheese