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Ham and Cheddar Sous Vide Egg Bites

Ham and Cheddar Sous Vide Egg Bites

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Equipment

    • 6 jam jars
    • 1 sous vide immersion cooker
    • Stockpot

  • Wet Ingredients

    • 3 tablespoons coconut oil
    • 🥚 6 large eggs
    • ¼ cup 10% cream

  • Dry Ingredients

    • 2 ounces black forest ham, diced
    • ¼ cup diced red bell pepper
    • ½ cup shredded medium Cheddar cheese
    • 🧂 ½ teaspoon salt
    • 1 pinch freshly ground nutmeg

STEPS

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 the temperature to 172°F (77°C).

2

Generously oil the inside of each jar with coconut oil. Add diced ham and red bell 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 the egg mixture among the jars.

4

Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.

5

Immerse jars in the water bath and cook sous vide for 1 hour.

6

Carefully remove the jars using tongs to a heat-resistant surface. Let rest for 10 minutes before opening the jars.

NUTRIENTS

Per 1 serving

🔥

228

Calories

  • 11
    Protein
  • 1
    Carbs
  • 20
    Fats

💡 These egg bites can be stored in the fridge for up to 5 days and reheated as needed.Make sure not to over-tighten the jar lids; the air needs to escape during the sous vide process.Experiment with different mix-ins like cooked bacon, spinach, or mushrooms for variety.