Ingredients
6 eggs
4 ounces cream cheese (or neufchâtel, mascarpone, cottage, ricotta)
1/4 cup cream ( or whole milk, low-fat, almond, coconut)
salt & pepper
Cheese of your choice finely grated or chopped
Meat if you like bacon, ham, prosciutto, pancetta finely chopped
Veggies mushrooms, asparagus, peppers, mushrooms, sun dried tomatoes, what ever you like finely chopped
Instructions
Preheat water in the Sous Vide to 170*
Egg Mixture – In blender add the eggs, cream cheese, cream, pinch of S & P. Blend until smooth.
Mason Jars – spray jar with olive oil, sprinkle some topping in the bottom. Do not over fill, remember these are 4 ounce jars and you need room for the egg mixture. If prepping for the week make two of one flavor, two of another etc so that you have a variety. Asparagus, sun-dried tomato & parmesan – ham, red pepper & cheddar – bacon, mushroom & mozzarella.
Place the lids on the mason jars, just using to fingers tighten. Do not over tighten, if you do the bottom of the jar will break in the hot water. Yes I have done this…… its not the end of the world, but you would like to avoid it.
Place jars in the preheated water 170* and cook for 45 minutes. Remove the jars from the water and let cool for a few minutes. Open the jar, take a knife and run around the edge to un mold. Serve with toast, arugula tomato salad & avocado slices.
Notes
To re – heat, remove the lid of the mason jar and place in the microwave. Heat at 20 second intervals. Check, it should not take long.