Ingredients

• 6 jams jars
• 3 tablespoons coconut oil , or as needed
• 2 ounces black forest ham , diced
• 0.25 cups diced red bell pepper
• 6 large eggs
• 0.25 cups 10% cream
• 0.5 cups shredded medium Cheddar cheese
• 0.5 teaspoons salt
• 1 pinch freshly ground nutmeg

Instructions

1. 1 Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
2. 2 Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
3. 3 Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
4. 4 Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

Nutrition per serving