I tried the egg bites cold yesterday. Was not a fan of the texture.
Today I Seared them off and splashed cholula on them. Delectable.
recipe:
(I did a lot of eyeballing after getting confused looking at a bunch of other recipes)
To fill 12, 4 oz Mason Jars.
- Bake bacon @350°F , dabbed grease with paper towel, chopped
- 15 eggs
- 4 oz fresh shredded gruyere
- 4 oz fresh shredded sharp cheddar
- 1 diced shallot (onion is fine too. I just had a bunch of shallot)
- Handfull of chopped frozen spinach
- 3 oz Roasted tomatos (bought the ones at the olive bar for ease. Squeezed out oil)
- Splash of milk (just a bit)
- S+P
Mix this all up with a wisk.
Spray jars with oil.
(My favorite is chosen avocado oil 2 packs from Costco)
Put evenly into mason jars
(will need to distribute the solids manually because they sink to the bottom of the mixing bowl.)
Sous vide in jars at 171 for 1 hour.
I am going to try low fat breakfast sausage and cooked grits in my next batch to emulate a breakfast casserole my mom makes.
by josherman61791
4 Comments
I would gladly devour something that looks like that. Pardon my ignorance, but how do you get it out of a mason jar in one piece? If you have to distribute the solids manually, would it work to put the mixed egg into the jars and then add the solids?
That is a work of art. The olive bar hack is a bonus.
Awesome. How did you sear them?
Thanks for sharing. I like using the Bonne Maman preserves empties. My wife keeps them and I finally found a use.