Multicooker Ham & Cheese Egg Bites


6 large eggs
½ cup cottage cheese
4 oz Cheddar, Gruyere, or Swiss cheese, grated
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup minced ham or cooked bacon
3 tablespoons minced chives


Fill steel pot with about 4 inches of water (exact amount is not important, you just need to be able to fully submerge the jars).

Press “Sous Vide” button once and use Up and Down arrow buttons to adjust temperature to 185°F. Press “Sous Vide” button again and use Up or Down arrow buttons to adjust time to 25 minutes.  

While water heats to correct temperature, blend eggs, cottage cheese, Cheddar cheese, salt and pepper until just smooth. Do not overblend or eggs will not cook correctly.  

Divide ham (or bacon) and chives between seven 4-ounce glass jars with lids. Pour egg mixture over top. Screw lid on tightly, then loosen a tiny bit.  

When water reaches the correct temperature, lower the jars into pot. Jars will bubble a tiny bit when submerged.  

When time elapses, use tongs to carefully remove jars from water.  

Enjoy immediately, or refrigerate for up to 1 week. To reheat, place in oven at 350°F with the lid off for 5 minutes.  

Note: If you cook these for 20 minutes, you’ll get a custardy scrambled egg consistency. Also delicious!