Sous Vide Egg Bites

Fill a pot with water and place it in the sous vide cooker.

 Plug in the sous vide cooker and bring to 78 °C (172 °F). 

Using a blender, mix the egg whites, cream cheese, cottage cheese, salt, and pepper at maximum power for about 20 seconds.

Split the bell peppers and green onions in 6 small mason jars or 6 glass egg cups with lids and metal clips. Add the egg preparation and cheese.

Mason jars: Secure the lid up to the point of resistance. Do not close too tightly or the air pressure won’t be released during cooking, which could break the eggs.

Submerge the jars in the water and cook 1 hour 15 minutes. 

Finally, unmold the egg bites once cooled.

Preheat the oven to 150 °C (300 °F). Using a cooking oil spray, grease 6 cups of a muffin tin.

In a blender, mix the egg whites, cream cheese, cottage cheese, salt, and pepper at maximum power for about 20 seconds.

Split the preparation between the muffin cups, filling them almost to the edge. Then, add the bell peppers and green onions.

Cook in the oven for 35 minutes or until the center of the egg bites is firm.

Finally, unmold the egg bites once cooled.