Don't let the fancy name fool you!
These perfectly-portioned bacon and cheese egg cups are the definition of foolproof. Your trusty sous vide cooker will heat the on-the-go breakfast bites to perfection while you go about your day. So you can have protein-packed snacks at the ready all week long. Slow and steady wins the meal prep race!
Directions
- Pour about 6 quarts of water in a 12-quart sous vide container or pot. Insert sous vide cooker and preheat water to 172F.
- Place eggs, heavy cream, and 3/4 cup of the cheese in a blender or food processor and pulse until cheese is fully incorporated.
- Add a pinch of the remaining 1/4 cup cheese and half of a strip of bacon to each jelly jar. Fill each about 3-quarters full with egg mixture. Cover each jar with lid.
- Using tongs, carefully place jars in water bath and set a timer for one hour.
- After one hour, turn off the sous vide cooker, remove jars from the water using tongs, and let rest for about 5 minutes. Serve or store in the refrigerator for up to 3-4 days.
Nellie's Notes
To re-heat egg cups, place jars (without the lid) in the microwave for about 25-30 seconds.
