Like most people, my mornings are rushed. I love to make these on the weekend for a quick, protein-filled breakfast during the week. They reheat well and are good for 5 days in the fridge. The texture is light and airy.

Bren

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 egg bites
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).

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  • Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.

  • Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.

  • Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

Cook's Note:

It is normal to see tiny bubbles escape from the jars as they heat.

Nutrition Facts

228 calories; protein 10.6g; carbohydrates 1.2g; fat 20.4g; cholesterol 214.7mg; sodium 446.2mg. Full Nutrition
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