meal — omnivore

Sous Vide Bacon and Cheese Egg Cups

Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch. Fill 1 Created with Sketch.
Shares:0
Egg Recipe Image pinterest Created with Sketch.
Shares:0
prep time 15 minutes
cook time 1 hour
yield 12 egg cups

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.

Triangle Created with Sketch. Back to all recipes
Share:
Print:
Kitchen Tunes Accent Kitchen Tunes

Find our free range eggs near you

egg carton egg carton shadow
Comments Reviews

Kristin Warring—March 01, 2019

Can you do this in the oven in a water bath? (Like a custard)

Nellie's

We haven't given that a try, Kristin, and that could be a bit harsher heat in the oven, even with the water bath, so we would recommend searching for our "Bacon, Egg, and Cheese muffins" recipe instead which was designed to only need an oven, and makes a similarly delicious treat. If you do give it a try in the oven, we'd love to know how it goes!

M. D.—January 14, 2019

25 - 30 seconds each, per dozen, Is this after refrigeration only?

Nellie's

Correct - the egg cups should be reheated for 25-30 seconds after being fully cooked sous vide style. We hope that helps!

How much did you like this recipe?

Related Recipes

Image Accent

-vegetarian-

Ham and Cheese Brunch Bake
Image Accent

-gluten-free-

Bacon, Egg, and Cheese Muffins

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.