Chef Shayna: Sousvide Egg Bites

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Yield: to make 10, 4 oz jars

Here's something tasty to try this weekend!

- 2 Tb butter
- 10-12 eggs

- 1/2 cup cottage cheese
- 1/2 cup heavy cream
- 1 cup grated cheese, I use cheddar (pick your favorite)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- Optional Add Ins:
- Veggies such as roasted red peppers
- Cooked bacon

Set sousvide to 172
In a food processor or blender, combine eggs, cottage cheese, heavy cream, salt, pepper, & garlic powder and blend until combined.

Coat the inside of 10 mason jars with the butter.
Sprinkle the cheese in the bottom & any add-ins, including the veggies &/or bacon.
Pour in the egg mixture & sprinkle in a little more cheese.
Screw on the lid making sure to not close it too tight.
Use tongs to slowly lower it down into the water.
Let cook for 60 minutes. If you plan to store them & reheat for later, cook them for 50 minutes.
You can let them cool, keep them in the jars & store in the fridge for a week.

- Egg Muffins
- 12 slices of bread
- Same egg mixture from above

- Any add ins

Preheat the oven to 350
Use a rolling pin to flatten the bread into thin slices.
With a larger cup cut the bread into circles.
Spray the inside of a muffin tin to lightly coat.
Gently press the bread into the cup to make a little bowl.
Pour in the egg mix & sprinkle on any cheese or veggies.
Bake for 15 minutes.
Remove from the oven & let cool. Gently remove the muffins.
Enjoy warm or store in the fridge to enjoy at a later time.
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foodChef Shayna
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