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These egg cup bites were first popularized by Starbucks but are really easy to make at home. You can use any ingredients you want to flavor them but I always enjoy broccoli and cheddar cheese. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser end result.
You can make them in any glass container but a 1/4 pint or 1/2 pint works really well, just make sure to only finger-tighten the lid so the gases can escape. I've also made them in ramekins which create a unique shape for the egg. These egg bites will last in the refrigerator for about a week without losing any quality.
Note: You can learn more about eggs from my sous vide egg articles.
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Preheat a water bath to 170°F (76.6°C).
Whisk or blend together the eggs, cheese, cream, salt and pepper. Evenly distribute the remaining ingredients between your Mason jars. Add the egg mixture evenly to the jars. Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. this will allow some air to escape during the sous vide process and help prevent breakage.
Shake the jars well so the ingredients will combine. Place in the water bath and cook for 60 minutes.
Remove the jars from the water bath and serve by running a knife along the inside of the jar or
for a more fun and casual presentation, you can serve the broccoli egg cup bites right in the Mason jars.
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