Sous Vide Egg Bites with Bacon and Cheddar

Name: Sous Vide Egg Bites with Bacon and Cheddar
Prep time: 10 min
Cook time: 10 min
Ingredients: 4 large eggs; 2 oz shredded white cheddar cheese (about 1/2 cup shredded); 2 tablespoons heavy whipping cream; 1/4 teaspoon black pepper; 1/4 teaspoon onion powder; 3 strips beef bacon (cooked until crispy and chopped small); 2 scallions (green and white parts, thinly sliced); 7 cherry tomatoes (halved); Fresh parsley (minced, for garnish (optional))

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Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 7

Cost: $6.37 /serving

Author : Faith Gorsky

Sous Vide Egg Bites with Bacon and Cheddar

Ingredients

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4 large eggs2 oz shredded white cheddar cheese (about 1/2 cup shredded)2 tablespoons heavy whipping cream1/4 teaspoon black pepper1/4 teaspoon onion powder3 strips beef bacon (cooked until crispy and chopped small)2 scallions (green and white parts, thinly sliced)7 cherry tomatoes (halved)Fresh parsley (minced, for garnish (optional))

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Instructions

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Step 1

Add the eggs, cheddar, cream, black pepper, and onion powder to a food processor and process until smooth. Add the bacon, scallion, and tomato, and pulse 5 times. Pour the egg mixture into a silicone egg bites mold for Instant Pot (you should get 7 egg bites).

Step 2

Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water. Cover the top of the egg bites mold with aluminum foil (to prevent condensation from dripping in), and place the mold on top of the trivet (the mold should fit into a 6 or 8 quart capacity Instant Pot).

Step 3

Turn the pot on “Steam” for 10 minutes, and then do a natural pressure release for 10 minutes. Release any remaining pressure, and then carefully remove the egg bites mold. The egg bites should come out easily without the need to grease the mold.

Step 4

Store the egg bites covered in the fridge for up to 5 days.