- 1/4 cup Bell Pepperdiced
- 1/4 cup Sweet Oniondiced
- 1/2 cup Apple Sausagecooked
- 2 Large eggs
- 1/2 cup Heavy Whipping Creamcan substitute with milk (any type)
- 3 tablespoons Sharp Cheddar Cheeseoptional
- just a pinch Salt and Pepper
- 6 1/2 Pint Canning Jars
Every Sunday I make a big breakfast for Bob and I and we enjoy every bite of it. During the week I will go to the cafeteria at least 2 or 3 times a week anticipating something new or yummy will be there for me to eat, and 2 or 3 times a week I get let down. The food isn’t bad, but it isn’t anything that ‘titillates’ the senses. Remember, I gloriously embrace the title of Food Snob and this Egg Bite, well.. let me tell you.
When I received the Anova Sous Vide for Christmas it opened a door I’d never been through. I scoured the internet looking for information and recipes and then one day I searched FaceBook for Sous Vide; low and behold there are some very big Sous Vide groups. When I joined them I started learning all the different things that I could cook through water immersion including breakfast. I still venture down to the cafeteria at least once a week (I need to leave my desk occasionally) but about twice a month I will make these little egg bites and take them into work.
Between the music that I constantly play at my desk, the egg bite and a good cup of coffee my cube turns a small piece of heaven for at least a few minutes a day, a few times a week. Sometimes I bring in extra and share with my peeps, sometimes not so much.
The Anova has definitely opened new avenues of cooking for me that were not previously unknown. My hope is that if you haven’t tried this new type of cooking, I’ll intrigue you enough to try.
Pre-heat the water to 172F/78C with your Sous Vide equipment to the proper temperature. Make sure there is enough water to fully immerse the 1/2 pint canning jars.
You do not need to use the specific ingredients that have been listed here. Use the types of breakfast meats that you like, just keep in mind that the jars are not big, so you don't need to cook a whole lot of your meat of choice, only enough for about 1 tablespoon of meat to go into each jar.
Remove cooked meat from pan, drain grease but do not wipe down the pan.
As stated you do not need to use the vegetables in this recipe. Use whatever you have in your fridge that suits you and your family.
Sauté in the same pan as the meat until soft and/or translucent. Remember you're only going to need about a tablespoon of the sautéd vegetables into each jar so don't cook too much.
Set aside when cooked through.
I highly recommend using a hand blender or a electric whisk when blending the eggs and whip cream. The more air you incorporate into the egg custard the more creamy and rich the egg bite will be. Whip it for 30-40 seconds at high speed until everything is fully incorporated and the mixture is smooth and pale yellow.
Carefully remove the hot jars from the water. I use tongs and a hot glove, some people have special tools to remove mason jars from hot water. Just be careful not to burn yourself or drop a jar.
These can be eaten immediately or placed in the refrigerator and heated in the microwave (minus the ring and lid) for 45 - 90 seconds each. Add salt and pepper as needed.