Bacon and Gruyere Sous Vide Egg Bites

1. Prepare a sous vide immersion cooker according to the manufacturer's directions, and set the temperature to 170 degrees F (75 degrees C).

2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Let cool, then chop each slice into 4 to 5 pieces.

3. Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender. Blend until well combined, 15 to 20 seconds.

4. Spray mason jars with cooking spray. Divide bacon between jars. Pour egg mixture over bacon. Screw on the lids until just barely tightened. Do not over-tighten, as the jars can burst in hot water.

5. Submerge jars into water bath and set timer for 55 minutes. When time is up, remove jars and transfer to a cooling rack.

6. If serving immediately, run a knife along outer edge of bites and invert onto a plate, or serve in jars. Let any remaining jars cool, then refrigerate for up to 1 week.

Cook's Note:

Reheat in the microwave at low power (30%) for about 1 minute or in a sous vide bath for 10 to 15 minutes at 150 degrees F (66 degrees C).