Bacon and Cheese Egg Bites

• servings: 5 servings
• active time: 20 minutes
• total time: 1 hour 25 minutes

Ingredients

5 large eggs

1/2 cup (120ml) small-curd cottage cheese

1 ounce (28g) Gruyère cheese, shredded (about 1/4 cup)

1 ounce (28g) Monterey Jack cheese, shredded (about 1/4 cup)

1 1/2 teaspoons rice starch or cornstarch

1/2 teaspoon hot sauce

1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

1/3 cup cooked and chopped bacon (from about 5 slices)

Five 4-ounce canning jars with lids and bands

Directions

Prepare an immersion circulator and water bath according to manufacturer's directions (you can use a 18-by 12- by 9- inch plastic container such as a Cambro, large Dutch oven, or large pot). Set circulator to 172°F (78°C), and allow water bath to come up to temperature.

Once water reaches temperature, process eggs, cottage cheese, Gruyère, Monterey Jack, rice starch, hot sauce, and salt in a blender on medium speed until smooth, about 25 seconds.

Divide bacon among five 4-ounce canning jars with lids and bands. Pour blended egg mixture evenly over bacon mixture in jars. Cover with metal lids and screw on bands until just fingertip tight (i.e., only as tight at you can get the jars using just your fingertips). Do not screw on too tight.

Using tongs, carefully lower jars into the water bath and cook for 1 hour. Use tongs to transfer jars to a wire rack and let cool for 5 minutes. Carefully remove the lids. The egg bites can be served directly out of the jar, or run a knife along the edges of the jars to loosen the egg bites and invert onto a small plate before serving.

Nutrition

• Calories: 165 kcal
• Total Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 206 mg
• Sodium: 373 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 13 g