meal — omnivore

Sous Vide Bacon and Cheese Egg Cups

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prep time 15 minutes
cook time 1 hour

Overview

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!

BY:Dad With A Pan

Ingredients

  • 12 Nellie's Free Range Eggs
  • 1 cup heavy cream
  • 1 cup cheese of your choice, shredded (1/4 cup reserved)
  • 6 strips bacon, cooked
  • 1/2 teaspoon sea salt
  • Special equipment: sous vide cooker, 12-quart sous vide container or pot, twelve 4-ounce glass jelly jars with airtight lids, blender or food processor

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.

Note:

To re-heat egg cups, place jars (without the lid) in the microwave for about 25-30 seconds.

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Overview

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!

BY:Dad With A Pan

Ingredients

  • 12 Nellie's Free Range Eggs
  • 1 cup heavy cream
  • 1 cup cheese of your choice, shredded (1/4 cup reserved)
  • 6 strips bacon, cooked
  • 1/2 teaspoon sea salt
  • Special equipment: sous vide cooker, 12-quart sous vide container or pot, twelve 4-ounce glass jelly jars with airtight lids, blender or food processor

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.

Note:

To re-heat egg cups, place jars (without the lid) in the microwave for about 25-30 seconds.