Sous Vide Bacon and Gruyère Egg Bites

Steps

1. Step 1

   Fill a large pot or container with water, clip in the sous vide cooker and set it to 172°F. Let it come up to temperature while you prep.

   15 min, hands-off · 172°F

2. Step 2

   Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, turning once. Drain on paper towels, then chop into small pieces.

   10 min

   • 6 slices bacon
3. Step 3

   Rub the inside of six 4-ounce canning jars with the softened butter so the bites release cleanly.

   3 min

   • 1 tbsp butter
4. Step 4

   In a blender, combine the eggs, cottage cheese, heavy cream, salt, black pepper and cayenne. Blend on high for about 30 seconds, until completely smooth and slightly frothy.

   2 min

   • 6 large eggs
   • 1/2 cup cottage cheese
   • 1/4 cup heavy cream
   • 3/4 tsp kosher salt
   • 1/8 tsp black pepper
   • 1 pinch cayenne pepper
5. Step 5

   Divide the bacon and shredded Gruyère among the jars, then pour in the egg mixture, filling each jar about three-quarters full. Screw the lids on fingertip-tight only (just barely snug) so air can escape.

   5 min

   • 6 slices bacon
   • 3 oz Gruyère cheese
6. Step 6

   Lower the jars into the 172°F water bath, making sure they are fully submerged and sitting upright. Cook for 1 hour.

   1 hr, hands-off · 172°F

7. Step 7

   Lift the jars out with tongs and let them rest 5 minutes. Eat warm straight from the jar, or run a thin knife around the edge and turn the bites out onto a plate.

   5 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026