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Sous Vide Egg Bites by Thyme & Table

Sous Vide Egg Bites

  • 1 hr & 15 min
  • 7 servings

4 eggs

½ cup gruyere – shredded

½ cup cottage cheese

1 green onion – chopped

¼ cup jarred roasted red peppers – chopped

¼ cup baby spinach, chopped

  1. Attach sous vide to the edge of the stockpot and fill with water halfway. Set sous vide to 172ºF and press start.
  2. In a blender, process gruyere, cottage cheese and eggs until smooth. Add green onion, red peppers,spinach and salt and pepper to taste. Stir to combine.
  3. Spray 4-oz mason jars well with cooking spray and fill with egg mixture. Screw on lids, then unscrew one turn to ensure they are not too tight and the pressure doesn’t get trapped inside the jars.
  4. Place jars into stock pot in an even layer at the bottom. Cook for 1 hour.
  5. Once cooked, remove the mason jars from the stock pot and allow them to cool for 10 minutes. Use a knife to carefully remove eggs from mason jars.

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