Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites Recipe

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.

Drain oil from tomatoes reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil vinegar garlic powder salt and pepper. Stir to combine and set aside. Combine eggs cottage cheese goat cheese heavy cream and 1/2 teaspoon salt in a blender; mix until thoroughly blended 15 to 20 seconds.

Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.

Submerge mason jars into the water bath and set timer for 55 minutes.

Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate or eat directly from the jar. Let any remaining jars cool then refrigerate for up to 1 week.