Ingredients
- 6 large eggs
- 1 tablespoon sour cream
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon dried crushed red pepper
- 1/4 cup finely chopped roasted red peppers
- 2 tablespoons finely chopped fresh basil
- Equipment needed: 6 (4-ounce) canning jars with lids
Directions
- Select sous vide mode on slow cooker and set temperature to 172°F. Set timer for 1 hour.
- To a blender or food processor add eggs, sour cream, feta, salt, black pepper and crushed red pepper. Blend or process at medium speed until mixture is smooth, about 20 seconds.
- Add the roasted red peppers and basil to the egg mixture and pulse briefly to combine.
- Spray the inside of the jars with nonstick cooking spray.
- Divide egg mixture evenly among the jars. Seal the jars with the lids.
- When water reaches set temperature, add the jars to the water bath and press start.
- When cooking time has ended, remove the jars from water bath and open.
- If desired, remove egg bites from the jars by gently sliding a butter knife around the edge of the jar and inverting onto a serving dish. Egg bites may be placed under a broiler for a few minutes if a browned surface is desired.
Serves: 6
