Not everything on this site involves a smoker, and this is one of those — sous vide egg jars I got into a few years back as a make-ahead breakfast. I made a few batches of these, five or six times total, using a custom rig built out of a cooler with a notched lid — the same homemade sous-vide setup I’ve used for other cooks — big enough to hold up to a dozen jars at once.

I made two versions. The original was bacon and Gruyere: 6 eggs, 4 oz cubed Neufchatel cheese, 3.5 oz shredded Gruyere, 4 strips of bacon fried crisp, a dash of salt, and 3 tablespoons of cream, blended together and split across six 4 oz canning jars. But the version I actually made more often swapped in turkey sausage for the bacon, cottage cheese for the Neufchatel, and fat-free cheddar for the Gruyere — mostly because it was the cheaper of the two to put together.put together.

Either way, the process is the same. Preheat the sous vide to 172°F. Spray the jars with a little cooking spray, blend the egg mixture, and pour it in — lids finger-tight only, no tighter, or you risk the jar exploding under heat. Let the jars sit in warm tap water for a minute before they go in the bath, so they don’t crack from the temperature jump, then lower them in gently with tongs — you’ll see air bubbles escape as they go under. An hour at temperature, then cool and refrigerate. They’ll keep up to a week, and a quick 30 seconds in the microwave gets one ready to eat.

I haven’t made a batch of these in a while, honestly for no particular reason — it just fell out of rotation. But it’s the same cooler-and-jars approach I use for Smoke-Free Sous Vide Chuck Roast, just scaled down to breakfast-size portions, and it’s still one of the easiest make-ahead breakfasts I’ve put together on this site.