Super delicious sous vide scrambled eggs—loaded with tomatoes, fresh mozzarella, and basil. Great for weekend brunches or make ahead weekday breakfast.

Serves 4

Instructions: 

1. Set sous vide, following manufacture’s instruction, to 165°F.
2. In a medium bowl, whisk eggs until beaten. Fold in mozzarella, tomatoes, basil, salt, and pepper.
3. Pour mixture into a zipper bag, removing as much air a possible, and gently place into the sous vide.
4. Cook for 30 minutes, remove from sous vide, and massage the bag, breaking up the eggs slightly, and serve.

Tip: For a make ahead, grab-and-go breakfast, portion egg mixture into 4 ounce mason jars, seal with lid, and cook in the sous vide for 30 minutes. These will keep for 4 days—just reheat in the microwave.