Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites

These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Extra egg bites last in the fridge for 1 week and they are keto.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 153 Calories

Ingredients

• 2 tablespoons heavy cream
• salt and ground black pepper to taste
• 6 large eggs
• cooking spray
• 1 teaspoon balsamic vinegar
• 2 ounces goat cheese
• 6 (4-ounce) mason jars
• 0.5 teaspoon salt
• 0.125 teaspoon garlic powder
• 0.5 cup cottage cheese
• 0.25 cup oil-packed sun-dried tomatoes

Recipe Instructions

Step 1

Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.

Step 2

Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.

Step 3

Submerge mason jars into the water bath and set timer for 55 minutes.

Step 4

Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Step 5

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.