Bacon and Cheese Egg Bites

• 份量: 5 servings
• 准备时间: 20 minutes
• 总时间: 1 hour 25 minutes

配料

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

步骤

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.

营养

• 卡路里: 165 kcal
• 总脂肪: 11 g
• 饱和脂肪: 5 g
• 不饱和脂肪: 0 g
• 胆固醇: 206 mg
• 钠: 373 mg
• 总碳水化合物: 2 g
• 膳食纤维: 0 g
• 总糖: 1 g
• 蛋白质: 13 g