Sous-Vide Kale and Mushroom Egg Bites

Instructions

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1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions (you can use a 18-by-12-by 9-inch plastic container such as a Cambro, large Dutch oven, or large pot). Set circulator to 172°F (78 °C), and allow water bath to come up to temperature.
2. 2 Once water reaches temperature, process eggs, cottage cheese, Swiss cheese, hot sauce, salt, black pepper, and garlic powder in a blender on medium speed until smooth, about 25 seconds.
3. 3 In a small skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add mushrooms, and cook, stirring often, until lightly browned, about 3 minutes. Transfer to a small bowl. Add remaining 1/2 tablespoon oil to now-empty skillet. Reduce heat to medium, and add kale. Cook, stirring often, until wilted, about 3 minutes. Add rice starch or cornstarch and stir until evenly distributed and heated through, about 30 seconds. Scrape kale mixture into egg mixture in blender. Process on medium speed until kale is very finely chopped, about 10 seconds; pour into a liquid measuring cup. Stir reserved mushrooms into kale-egg mixture.
4. 4 Divide kale-egg mixture evenly among five 4-ounce canning jars. Cover with metal lids and screw on bands until just finger-tip tight (i.e., only as tight at you can get the jars using just your fingertips). Do not screw on too tight.
5. 5 Using tongs, carefully lower jars into the water bath and cook for 1 hour. Use tongs to transfer jars to a wire rack and let cool for 5 minutes. Carefully remove the lids. The egg bites can be served directly out of the jar, or run a knife along the edges of the jars to loosen the egg bites and invert onto a small plate before serving.