Set your sous vide to 167 degrees. This will take some time to heat, so it's best to prepare everything else while it warms up.
In your blender or food processor, add 8 egg whites, 5 tablespoons of cottage cheese, 1/4 cup shredded Monterey Jack cheese, 1 tablespoon feta cheese, 1 tablespoon cold butter, 1 teaspoon cornstarch, and 2 dashes of Tabasco. Blend this mixture thoroughly until smooth.
Add in the red bell pepper and green onion tops. Pulse the blender a few times to chop these vegetables finely. This will add a burst of flavor and nutrition.
Prepare your jars by spraying 4 small canning jars with a non-stick spray to ensure the egg bites don’t stick.
Carefully pour the egg mixture into the jars. Fill them about three-quarters full to allow for expansion, and wipe the rim of each jar to ensure a clean seal.
Place the lids on the jars, tightening them just enough to be secure but not overly tight, as you want air to escape during cooking.
Once your sous vide has reached the desired temperature, carefully place the jars into the water bath. Keep an eye on the temperature to ensure they cook properly.
Cook the egg bites for about 60 minutes, or until they are set. If you're unsure, you can check them at the 50-minute mark.
If the egg bites appear soft or undercooked, cook them for an additional 5 minutes until they are fully set. The key is to be patient and let them cook through.
When they’re done, remove the jars from the sous vide. For an extra touch, you can pop them under the broiler for a minute until the cheese starts to brown just before serving.
