Here’s another sous vide egg bites recipe made in the Instant Pot Pro. They come out fluffy & delicious! To get a crispy top place them under the broiler just before serving. have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: Butcherbox I know you’ll just love it!
Dairy-free, Gluten-free, Paleo, Whole30
Ingredients
You’ll need 6 canning jars & lids in the 4 oz. size
- 1/2 c. Chopped mushrooms
- 1 Green onion, chopped both the onion and the green
- 3 Slices of cooked ButcherBox bacon, crumbled
- 5 Eggs
- 1/3 c. Egg whites
- 1/3 c. Unsweetened coconut milk
- 1/4 tsp. Salt
- Dash of pepper, garlic powder & cumin
- Coconut oil for cooking
Set the sous vide cooker to 172 degrees.
Add a little coconut oil to a sauté pan and cook the onions over medium-low heat. Once the onions start to soften, add a pinch of salt & stir in the mushrooms. Cook 1-2 minutes and remove from heat.
Add the vegetables and bacon evenly amongst the jars.
Whisk together the eggs, coconut milk & seasonings until blended & creamy.
Pour the egg mixture into the 6 jars, dividing evenly.
Place the lids and rings on to fingertip tightness. It is important that the lids are not over tightened.
Submerge the jars in the cooker an set the timer for 1 hour.
You can enjoy the eggs bites straight from the jar or run a knife around the edge to remove. An option for reheating is to broil them for a minute to get a golden top.