A wonderful summer cake with fresh peaches for gatherings with friends and family. This cake is for those who only have a little sweet tooth.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- 2 tablespoons heavy cream
- ½ teaspoon salt
- 6 (4-ounce) mason jars
- 1 serving cooking spray
Instructions
- 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 directions.
- Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
- Spray mason jars with cooking spray. Divide egg mixture between each jar. 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. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
- To add cheese flavor, blend 1/2 cup of your favorite shredded cheese in with the egg mixture. You can also add 1 tablespoon of cooked add-ins to the bottom of each jar before pouring in the egg mixture. Some favorite combos include broccoli and cheddar, ham and Swiss, or roasted red pepper and feta.
- Reheat in the microwave at low power (30%) for about 1 minute, or in a sous vide bath for 10 to 15 minutes at 150 degrees F (65 degrees C).
Reviews
It is super easy to make. The recipe is creamy and delicious. I added emmental cheese and mushrooms. All members of the family loved it. Thank you.
This is a great recipe. We make 24 at a time in small ball jars. We then freeze them for later use, take them out the day before. Reheat them the next day in the microwave. You need to experiment with the microwave time based on your unit. We make some with asparagus, ham, or bacon, and some with Pico de Gallo. All are really good. One note you should tighten the lid the back off a little bit to allow for the egg to expand.
This is a fantastic recipe. I misread and put 2tbs of toppings in the first time, but it worked out and now I do this for most batches. The flavor combos are endless to keep these bites interesting for weekday breakfast meal prep.
Fantastic flavor in this recipe, and adding fillings is super easy…you need not pre-saute onions, peppers, mushrooms, etc…they cook just fine along with the eggs. I added Gruyere cheese along with miscellaneous veggies and they were hard to put down. HERE’S A TIP – instead of troubling with the jars, just make the entire batch in a zip-lock bag and divide it up when eating. Eliminates clean-up.
Thank you for a great recipe! I make ours in the small jelly jars. Several times I taken a few out early while they are still slightly runny so when they are reheated they don’t over cook.
Solid recipe (I have used several) with clear instructions for those who are new to the method. I substitute Ricotta (my Italian heritage!) for the cottage cheese, and it seems to blend in more smoothly. I always do a few without extras, then diversify with various dairy, meat and/or veggie add-ins for the rest depending on what I have in the fridge.. As an ICU nurse working 12+ hour shifts, this works nicely for me to make ahead and enjoy throughout the week; I always double the batch.