Description
Light and easy, packed with protein
Ingredients
7 large eggs (or 6 extra large)
1/2 cup grated cheese, divided
1/4 cup cottage cheese
2 Tbsp half & half, or heavy cream
2 Tbsp butter, softened
1 tsp arrowroot powder
1/2 tsp salt
1/4 tsp black pepper
2 slices turkey bacon, finely chopped
Instructions
Preheat water in a stockpot, remove from the heat and insert sous vide stick with temperature set to 170℉
Blend eggs, cream, cottage cheese, half the shredded cheese, arrowroot powder, salt and pepper together just until combined — do not over-blend
With a pastry brush, generously butter the inside of 6 quarter-pint jars
Divide chopped turkey bacon and remaining shredded cheese between the jars, then pour in equal amounts of the egg mixture
Cover each jar with a lid and ring, tighten until it stops, then go back a quarter turn (do not over-tighten!)
Gently lower into the hot water, and cook for 55 minutes at 170℉
Remove from the stock pot and cool on a wire rack for 5-10 minutes, then using an offset spatula, loosen egg bites from the jars and invert on a plate
Notes
Cool completely before refrigerating or freezing, then reheat in the microwave
Using full fat cottage cheese and heavy cream makes a more decadent egg bite, while low fat cottage cheese and half & half makes them lighter
If you like flavor, sprinkle some garlic salt along the insides of the buttered jars before adding ingredients
- Prep Time: 10 minute
- Cook Time: 55 minutes
