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Sous Vide Egg Bites

Print Recipe
Included with Cheese and Ham
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 115

Ingredients

  • 6 large whole eggs
  • 1/4 cup half and half
  • 1/2 cup shredded gruyere cheese
  • 1/2 cup diced cooked ham
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • Extra virgin olive oil or softened butter

Instructions

  • Fill a large stockpot, Dutch oven, or sous vide machine with about 2-1/2 inches of water. Turn on the immersion circulator or sous vide mechanism to 172°F. While the water bath is preheating, prepare the jars and the eggs.
  • Coat all interior surfaces of six 4-ounce mason jars lightly with olive oil or softened butter.
  • In a large mixing bowl, whisk together the eggs with the half and half, salt, and pepper until frothy. Fold in the shredded cheese and ham.
  • Ladle or spoon the egg mixture into the mason jars so that each jar is 3/4 full. You want to leave enough room for the eggs to expand or rise. Screw the lids on each jar until secured but not overly tight.
  • Using tongs, transfer the jars to the preheated water bath. The water should be higher than the jar lids so they are fully submerged. Cook for 1 hour or until the eggs are fully set.
  • Remove the jars with the tongs and place them on a sheet pan or wire rack to rest until cool enough to handle.
  • Unscrew the lids. Run a dinner knife around the inside perimeter of each jar to loosen the egg bites. Overturn the jars over a plate and tap to drop the egg bites out. Or, you can eat them right out of the jar. Enjoy while warm.

Nutrition

Calories: 115kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 177mg | Sodium: 227mg | Potassium: 81mg | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg