Ingredients
6
6 servings
- •6 jam jars
- •3 tablespoons coconut oil, or as needed
- •2 ounces black forest ham, diced
- •¼ cup diced red bell pepper
- •6 large eggs
- •¼ cup 10% cream
- •½ cup shredded medium Cheddar cheese
- •½ teaspoon salt
- •1 pinch freshly ground nutmeg
Instructions
- Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
- Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
- Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
- Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.
Nutritional Facts
Per 6 servings
- Calories: 228
- Carbohydrate: 1g
- Fat: 20g
- Fiber: 0g
- Protein: 11g
- Sugar: 1g
Related Recipes
Sous Vide Egg Bites
Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
Ham, Egg, and Cheese Quesadillas
Bacon and Gruyere Sous Vide Egg Bites
Ham and Egg Breakfast Bake
Deep-Fried Sous Vide Egg Yolks
Ham & Cheese Egg Dippers
Honey Baked Ham By Alvin
Cheesy Ham and Corn Chowder
Ham and Cheese Picnic Bread
Ham and Cheese Chop Chop
