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Ingredients
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6 jam jars
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3 tablespoons coconut oil, or as needed
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2 ounces black forest ham, diced
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¼ cup diced red bell pepper
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6 large eggs
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¼ cup 10% cream
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½ cup shredded medium Cheddar cheese
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½ teaspoon salt
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1 pinch freshly ground nutmeg
Directions
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Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
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Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
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Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
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Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.
Cook's Note:
It is normal to see tiny bubbles escape from the jars as they heat.
Nutrition Facts (per serving)
228 | Calories |
20g | Fat |
1g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 228 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 12g | 62% |
Cholesterol 215mg | 72% |
Sodium 446mg | 19% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 11g | 21% |
Vitamin C 11mg | 12% |
Calcium 102mg | 8% |
Iron 1mg | 6% |
Potassium 126mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.