Ingredients
- 20 eggs (large or XL)
- 8oz. / 1 package cream cheese, softened (see Note)
- 1 cup heavy cream
- Onion powder
- Garlic powder
- Salt and Pepper, to taste
Optional add-ins:
- Cooked bacon, crumbled
- Italian sausage
- Breakfast sausage
- Cheddar cheese
- Mozzarella cheese
- Feta cheese
- Hot sauce
Equipment:
- Sous vide
- Powerful blender
- 12 8oz. canning jars with lids
Directions
- Set sous vide to 172 degrees F.
- Combine cream cheese and heavy cream in blender. Add eggs and blend until fully combined.
- Season mix with onion powder, garlic powder, salt and pepper. Other spices can be added here if needed. Note: I do not yet have each amount recorded, so I’ve been adding 1 teaspoon or so of each, blending, then cooking a small amount of the “batter” on the stovetop. Then adjusting the spices from there until I find what tastes right. We can edit this page once we get a better idea!
- Prepare jars – put add-in ingredients into the jars. You can use about 1-2 tablespoons of any add-in ingredient in each jar. It’s recommended to put meat in the bottom of the jars and then any cheese on top, so the cheese is in the middle.
- Pulse the blender mix again to redistribute spices, and fill each jar as evenly as you can. Be sure to leave at least 1/2 inch of space between the liquid and top of jar lip. Close jars with lids, tightening bands just until you feel resistance.
- Cook for one hour.
Note
- Cream cheese can be softened by removing it from the package, and microwaving in 10 second intervals, until softened completely.