Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
Recipe by France C from allrecipes.com
Breakfast 1 Hr. 10 Mins.
Ingredients
6
6 servings
- •¼ cup oil-packed sun-dried tomatoes
- •1 teaspoon balsamic vinegar
- •⅛ teaspoon garlic powder
- •salt and ground black pepper to taste
- •6 large eggs
- •½ cup cottage cheese
- •2 ounces goat cheese
- •2 tablespoons heavy cream
- •½ teaspoon salt
- •6 (4-ounce) mason jars
- •cooking spray
Instructions
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
- Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
- Submerge mason jars into the water bath and set timer for 55 minutes.
- Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
Nutritional Facts
Per 6 servings
- Calories: 153
- Carbohydrate: 3g
- Fat: 11g
- Fiber: 0g
- Protein: 11g
- Sugar: 1g
Related Recipes
Sous Vide Egg Bites
Bacon and Gruyere Sous Vide Egg Bites
Ham and Cheddar Sous Vide Egg Bites
Goat Cheese Stuffed Tomatoes
Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce
Balsamic Goat Cheese Stuffed Chicken Breasts
Sous Vide Crispy Carnitas
Sous Vide Pork Tenderloin
Sun-Dried Tomato Dip
One-Pot Chicken, Bacon, And Goat Cheese
Basil and Sun-Dried Tomato Dip
