Ham and Cheddar Sous Vide Egg Bites

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 228 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup diced red bell pepper
• 6 large eggs
• ½ cup shredded medium Cheddar cheese
• 1 pinch freshly ground nutmeg
• 6 jam jars
• 3 tablespoons coconut oil, or as needed
• 2 ounces black forest ham, diced
• ¼ cup 10% cream

Recipe Instructions

Step 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).

Step 2

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

Step 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.

Step 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.