Preparation Steps

• Fill a large stockpot halfway with water. Ensure it's deep enough to fully submerge the mason jars.
• Attach the sous vide device to the side of the pot and set the temperature to 172°F (78°C). Allow the water to heat while preparing the egg mixture.
• Thoroughly spray the inside of 9 4-oz mason jars with nonstick cooking spray. Place about 1 tablespoon of shredded Colby jack cheese into the bottom of each jar.
• In a medium bowl or Pyrex measuring cup, crack 10 large eggs and add the milk. Whisk vigorously until fully blended and slightly frothy.
• Fill each jar about 3/4 full with the egg mixture. Stir each one lightly with a fork to blend the cheese into the eggs. Season the top of each with salt and pepper to taste.
• Carefully screw the lids onto the mason jars, but do not fully tighten. Unscrew them just one turn to allow pressure to escape and prevent breakage during cooking.
• Gently submerge the jars into the preheated water bath. You should see bubbles rising—this is normal and indicates proper pressure release.
• Set the timer for 60 minutes and allow the eggs to cook undisturbed.
• After the timer goes off, carefully remove the jars using tongs (they will be hot). Unscrew the lids. The egg bites should have a firm, custard-like texture similar to a soufflé. If runny, return to the water bath for 5–10 more minutes.
• Let cool for 2–3 minutes before serving. Enjoy warm with a fork straight from the jar or remove and serve on a plate.