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Egg Bites With Bacon And Cheese

 

Yield: 6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 1 hour

Recipe Type: Breakfast, Gluten-Free

INGREDIENTS

  • 1 1/2 tablespoon butter 
  • 6 eggs, lightly beaten
  • 2 teaspoon cornstarch 
  • 4 tablespoons cottage cheese 
  • 4 tablespoons heavy cream
  • 1/3 cup shredded cheddar cheese
  • 3 slices bacon, cooked and crumbled
  • 1/4 cup broccoli florets, chopped 
  • 3 tablespoons mini red peppers, chopped 
  • Salt and freshly ground black pepper, to taste
  • A pinch of cayenne pepper (or a dash of hot sauce of choice), to taste

METHOD

1

Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 176°F/80°C.

2

Grease 6 (4-oz/115g) mason jars with the butter and set aside.. 

3

In a bowl, whisk together eggs, cornstarch, cottage cheese, and heavy cream together until smooth. Alternatively, place the ingredients in a food processor or a blender and pulse until smooth. Do not overmix. Season to taste, add cayenne pepper or hot sauce, if using. 

4

To assemble the egg bites, divide the shredded cheese among the jars, then top with the bacon, broccoli and red peppers. 

5

Pour the egg mixture on top and close the lids (avoid tightening the lids as the jars may crack in the sous vide). Using kitchen tongs or a slotted spoon, carefully insert the jars into the water and set the cooking time to 1 hour.

6

When the cooking time is over, remove the jars from the pot and check if the eggs are set (extend the cooking time is necessary). 

7

Serve at once or store in the refrigerator for up to 5 days. Reheat in the sous vide before serving. 

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