These are easy to put together and they give you several breakfasts. I used the Instant Pot Pro Sous Vide setting to make these delicious bites.
Paleo, dairy-free, gluten-free, Whole30
Ingredients
You’ll need 6 canning jars & lids in the 4 oz. size
- 1 c. Chopped spinach
- 1 Green onion, chopped both the onion and the green
- 2 Slices of cooked bacon, crumbled
- 6 Eggs
- 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 spinach. Cook 1-2 minutes and remove from heat.
Whisk together the eggs & seasonings until blended & creamy.
Pour the egg mixture into the 6 jars, dividing evenly.
Add the vegetables and bacon evenly amongst the jars.
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.
