{"id":4496,"date":"2024-09-06T12:40:04","date_gmt":"2024-09-06T12:40:04","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4496"},"modified":"2024-09-06T13:09:19","modified_gmt":"2024-09-06T13:09:19","slug":"savory-sous-vide-egg-muffin-recipe-with-bacon-gruyere-and-jalapeno","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4496","title":{"rendered":"Savory Sous Vide Egg Muffin Recipe with Bacon, Gruyere, and Jalapeno"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

What a rock and roll week! In the office, dealing with all forms of network chaos, running many experiential learning events with the apprentice, moving some projects forward, and killing one that was so promising but had a fatal blocker.<\/p>\n\n\n\n

Returning home upstate, I find Madam BadWolf must do TDY as grandmother and I have a stacked operations plan for the next week. Perhaps I need to do a bit of meal prep so that I only need to throw something into the microwave for 2-3 minutes to grab and go.<\/p>\n\n\n\n

Now, a chain of coffee shops offers an interesting breakfast take: sous vide\/steamed eggs in mini muffin tins. Hmm, I think I can do better. Perhaps treat this as a quiche or frittata, and bake in a steamed oven for that gentle cook.<\/p>\n\n\n\n

First, I’ll pick a protein. I am partial to thick-cut smoked bacon, but you can use sausage or even shredded ham deli meat.<\/p>\n\n\n\n

Now, Gruyere is the cheese of choice, but cheddar, Monterrey jack, or another smooth melter will work.<\/p>\n\n\n\n

And just for the RogueChef twist, I’ll dice a jalapeno and add it with the bacon to the bottom of the muffin tins. A red bell pepper will also work here.<\/p>\n\n\n\n

Once these are done and cooled, I can toss any remaining muffins into a Ziploc and chill them. Then, when I want breakfast or a snack, I can pop a couple into the microwave for a minute at 50% power.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Sous vide ; French for ‘under vacuum’), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.<\/em><\/p>\n\n\n\n

The temperature is much lower than usually used for cooking, typically around 55 to 60 \u00b0C (130 to 140 \u00b0F) for red meat, 66 to 71 \u00b0C (150 to 160 \u00b0F) for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.<\/em><\/p>\n\n\n\n

And:<\/p>\n\n\n\n

Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods.<\/em><\/p>\n\n\n\n

Compared to full immersion in boiling<\/a> water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam.<\/em><\/p>\n\n\n

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n
\n
\n \n <\/div>\n

Bacon, Egg, Cheese, Jalapeno Muffins<\/h2>\n
<\/div>\n \n
<\/div>\n
Copy cat from St*rB*cks, but with that rogue chef twist, pseudo sous vide<\/span><\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings: <\/span>12<\/span> mini muffins<\/span><\/span><\/div><\/div>
Course: <\/span>Breakfast<\/span><\/div><\/div>
Cuisine: <\/span>American, British, French, Global<\/span><\/div><\/div>
Calories: <\/span>56<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Equipment<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Nutrition<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>