I’ve never had “egg bites” but I’ve heard rave reviews so I found a recipe for them and made them yesterday and they are definitely all they’re cracked up to be! 🙂
I made mine in the little 4 ounce Mason jars. I started with 7 eggs, added a bit of cream, Lawry’s seasoning, Cajun Redhead seasoning and crumbled bacon. Using a paper towel, I oiled the insides of five of the little jars, placed about a tablespoon of grated cheese in each jar, then filled to about 1/2 to 3/4″ from the top, put the lids and rings on, and used the sous vide at 172 for one hour.
Yesterday’s breakfast was delicious but I figured I’d wait to write about them til I had heated one up because no way would I make them and cook them for one hour if they were only good fresh.
This morning, I took a jar from the fridge, slid it out of the jar, sliced it and heated it in a skillet with a little butter.
They were perfect. Tasted just as good as they did yesterday.
I sauteed peppers and onions, added those and grated cheese, then topped with salsa verde and the mushroom powder (which wasn’t on yet in the picture). Absolutely amazing!
Sliced and heated, these would make a great breakfast sandwich on toast, bagels or muffins, with bacon or ham.
I was almost finished eating and realized there was bacon remaining but all the egg was gone. That may be a first. I usually run out of bacon first! Those eggs are good!
My experiment now is to take two of the remaining three, flash freeze them, vacuum seal them, leave them in the freezer for a few days, taken them out the night before I want to cook them and see if the texture/flavor changes after having been frozen.
My big container should be here this week and if I have good results from the freezer, I’ll probably be able to put two dozen jars in the big container and that will give me a lot more egg bites for that one hour running time.