Bacon and Cheese Sous Vide Egg Cups
Sous Vide Egg Cups are a great way to make an easy breakfast for the family ahead of time.
They stay good in the fridge for up to a week, and more importantly, are extremely delicious and have creamy texture that is to die for!
My kids LOVE eggs, and it’s a quick and easy breakfast to make. With having to rush out of the house in the morning, these sous vide egg cups make breakfast even quicker, and the kids have bellies full of nutritious food!
Plus, Nellie’s Free Range Eggs come from happy, healthy Certified Humane Free Range hens that are raised in a wide-open, grassy pasture, so I feel good about starting my day with them. Â
I blended a dozen Nellie’s Free Range Eggs with cheese and about a cup of heavy whipping cream. It makes for a creamy texture that everyone is going to love.
Then after filling them in twelve 4 oz jelly jars that had a little extra cheese and a half strip of cooked bacon, I tightly shut the lids, then placed them in my sous vide container.
After about an hour in a 172F water bath they’re perfectly done!
I made these at night, then store in the fridge. You can microwave them for about 30 seconds. Grab a cup or two in the car on the way out the door and save yourself some time and cash from sitting in the drive through for breakfast!
Be sure to check out the full recipe over at Nellie’s website!
Bacon and Cheese Sous Vide Egg Cups
Ingredients
- 1 dozen Nellie's Free Range Eggs
- 1 cup Heavy Cream
- 1 cup shredded cheese 1/4 cup reserve
- 6 strips cooked bacon
- 1/2 tsp sea salt
Notes
