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Ham and Cheddar Sous Vide Egg Bites

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"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."
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Ingredients

1 h 25 m servings 228
Original recipe yields 6 servings (6 egg bites)

Directions

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  1. 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).
  2. Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • It is normal to see tiny bubbles escape from the jars as they heat.

Nutrition Facts


Per Serving: 228 calories; 20.4 1.2 10.6 215 446 Full nutrition

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