Egg White Bites

Sous Vide Egg White Bites

Print Recipe

Prep Time 5

Cook Time 1

Total Time 6

Course Breakfast

Servings 6 egg whites

Ingredients

6 egg whites about 1 1/4 cups
1/2 cup cottage cheese
2 ounces Neufchatel/cream cheese
2 green onions green parts only, finely chopped
2 tbsp red pepper Roasted and finely chopped
1/4 tsp salt
1/4 tsp black pepper freshly ground

Instructions

Set sous vide to 172°.
In a blender combine egg whites, cottage cheese, cream cheese, salt, and pepper. Blend at medium-high until smooth.
Divide the mixture evenly among the jars.
Add 1 teaspoon of the red peppers and the green onions to each jar.
Stir the fillings with a butter n=knife to spread ingredients around.
Attach two-part canning lids "fingertip tight" - when attaching the ring, use only fingertips to close it. Over-tightening will lead to pressure within the to shatter the jar. You want air bubbles to be able to escape.
Submerge the jars in the heated bath for one hour.

Notes

You'll need 6 4ounce canning jars for this recipe. If you are not eating them, they can be refrigerated for two weeks. To serve, use a knife to loosen the edges, pour out onto plate and microwave for 30 seconds.