Bacon and Pesto Sous Vide Egg Bites
A copycat of the Starbucks recipe with fewer net carbs and preservatives.
Equipment
- Sous vide
- Blender or immersion blender
- 4-ounce glass jars with lids
Ingredients
- 6 slices bacon
- 12 large eggs
- 1/4 cup heavy cream
- 1/4 cup pesto
- 4 ounces shredded Italian cheese blend
- black pepper to taste
Instructions
- Fill your sous vide container with enough hot water to reach the bottom of the lids of 10 4-ounce glass jars. Remove the glass jars from the water and set your sous vide to 172 degrees Fahrenheit.
- Cook the bacon and set aside on a paper towel-lined plate to drain and cool.
- In a large mixing bowl, add the eggs, cream, pesto, and cheese. Blend using an immersion blender until it's frothy, about one minute. If you don't have an immersion blender, use a regular blender instead. Add black pepper to taste.
- If you want to remove the bites from the jar prior to eating them, grease each jar with butter, then add the eggs. If not, use a ladle to pour the eggs into each jar, making sure to stir from the bottom just in case the cheese sinks. Fill the jars to the bottom of the lids, leaving some space for the mixture to expand as it cooks.
- Tighten each jar using your fingertips only, making sure to leave it loose enough for steam to escape so the jars don't explode. Put the jars in the pre-heated sous vide and cook them for an hour. Remove and let cool for at least 30 minutes before refrigerating.
- Macros per serving: 195 calories, 1 gram net carbs, 12 grams protein, 16 grams fat.