Ingredients:

  • 12 large eggs
  • 1.5 cups full-fat cottage cheese
  • 1.5 cups grated Gruyère cheese
  • 0.5 tsp kosher salt
  • 0.25 tsp white pepper
  • 6 strips thick-cut bacon, cooked and chopped
  • 2 tbsp fresh chives, minced

Instructions:

  1. Fill a 12-quart water container with water and attach the immersion circulator. Set the temperature to 172°F (78°C).
  2. In a high-speed blender, combine the 12 eggs, cottage cheese, salt, and white pepper.
  3. Blend on high speed for 30-60 seconds until the mixture is completely smooth and slightly aerated.
  4. Pulse in the 1.5 cups grated Gruyère cheese just until combined but not totally liquefied.
  5. Distribute the chopped crispy bacon and minced chives evenly into 12 (4-ounce) wide-mouth mason jars.
  6. Pour the egg mixture into each jar, leaving approximately 1/2 inch of headspace at the top.
  7. Seal the jars until they are 'finger-tight'—tighten until you feel resistance, then back off slightly to allow air bubbles to escape during cooking.
  8. Use canning tongs to carefully lower the jars into the preheated water bath.
  9. Cook for 60 minutes. Once finished, remove jars from the water and let cool for 10 minutes before serving or refrigerating.