Prep Time::15 mins
Cook Time:: 1 hr
Additional Time::10 mins
Total Time:: 1 hr 25 mins
Servings::6
Yield::6 egg bites
Ingredients
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
Directions
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.
Cook's Note:
It is normal to see tiny bubbles escape from the jars as they heat.