Sous Vide Bacon Brie Egg Bites stuffed with two types of cheese, bacon and vegetables are perfect in the jar for an on-the-go breakfast, or plated for Sunday brunch.
Line a rimmed sheet pan with foil and place an oven-safe rack on top. Arrange the bacon in a single layer on the rack and bake in a 400ºF heated oven for 12-15 minutes. Remove from the oven and set aside to cool.
Cook the asparagus:
Lay the asparagus on a damp paper towel lined plate, cover with another sheet of damp paper towel and microwave for 10-15 seconds. Set aside.
Prepare the jars:
Use a pastry brush to lightly coat inside the jars with the dripped bacon grease from the baked bacon.
Line each jar with a strip of bacon and a baby asparagus. Set aside.
Make the eggs:
Heat the water bath to 77.8ºC/172ºF.
Whip the egg whites to stiff peaks.
In a separate bowl, beat the egg yolks until light and fluffy. Add the cheese, peppers and seasoning. Fold in the egg whites until well combined.
Divide the mixture evenly among the jars using a ladle. Seal the jars, but not too tightly. You should be able to open with your finger tips.
Stack the jars two-high in the heated water bath and cook for 45 minutes to an hour. Check one at 45 minutes to see if the texture is to your liking. If so, remove them, or leave to cook for an additional 10-15 minutes.
Serve:
Carefully remove the jars from the bath and unscrew the lids and enjoy straight from the jar. I like a little colour, so I lightly torch the tops.
If you prefer to plate them, invert onto a plate (some may require a little help releasing - I run a small offset spatula along the inside edge of the jar, if needed), lightly torch or broil and serve with your favourite sides.