Sous Vide Veggie and Gruyère Egg Cup Bites Recipe
To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor.
Note: For more information you can view all my sous vide egg articles here.
Ingredients for Sous Vide Veggie and Gruyère Egg Cup Bites
- 6 eggs
- 1/2 cup shredded Gruyère cheese
- 1/4 cup cream cheese
- 1/4 cup heavy cream
- 1/2 cup diced bell peppers
- 1/2 cup diced mushrooms
- 1/2 cup cherry tomato halves
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Cooking Instructions for Sous Vide Veggie and Gruyère Egg Cup Bites
Preheat a water bath to 170°F (76.6°C).
Whisk or blend together the eggs, cheeses, cream, salt and pepper in a bowl. Evenly distribute the remaining ingredients between your Mason jars. Add the egg mixture evenly to the jars then finger tighten the lids. Shake the jars well so the ingredients will combine. Place in the water bath and cook for 60 minutes.
Remove from the water bath and serve by running a knife along the inside of the jar.
Nutritional Information for Sous Vide Veggie and Gruyère Egg Cup Bites
- Calories: 276
- Fat: 22g
- Protein: 15g
- Carbohydrate: 4g
- Fiber: 1g
- Sugar: 3g
- Cholesterol: 325mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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