Sous Vide Spinach Eggs

Great for breakfast or snack. Quick heat up in microwave.

Author

Dixie Mahoney Taylor

Newbie with the Sous Vide

Prep Time: 00:10

Recipe Time: 01:15

Temperature : 172F / 77.8C

Ingredients

• 10 eggs
• 1 cup chopped spinach
• 2 Tblsp cottage cheese
• 1 cup Gruyère cheese, shredded
• 1/2 cup 2% milk or whole milk
• Salt and pepper to taste

Directions

1. Preheat sous vide to 172 degrees. Whisk together all ingredients. Spray 8-10 small mason jars (4 ounce) with cooking spray. Divide egg mixture among mason jars and screw lid on top so they are secure but not too tight. ( see recipe notes regarding lids ) Place fully submerged in the water bath and cook for about an hour and 15 minutes or until eggs are fully set. Remove from the water bath and run a knife along the inside of the jar to remove the egg bites, then enjoy warm. Store any leftover sous vide egg bites in the fridge for up to three days. Reheat in the microwave for 30-45 seconds.
2. Recipe Notes The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.