Slow carb breakfast has always been a hard one for me. I am NOT a morning person so the thought of waking up and making and consuming a 30 g protein breakfast is reminiscent of visiting the DMV or having to call your insurance hotline, something I don’t want to do.

In the past I had made breakfast bakes or egg muffins for the week. This was an ok compromise. I could make them ahead of time and simply reheat but, to be honest, they were never as tasty as a fresh scramble and were always difficult to eat by the end of the week. Also, I sucked at incorporating veggies (this has been a lifelong struggle for me).

Times have changed though and I have discovered something better, sous vide eggs!!!! The texture is better, the flavor is better, and they hold up better!!! These easily hold up for at least a week and are just as tasty as they were fresh out of their hot water soak.

So here’s the recipe for buffalo chicken breakfast in a jar but I’ll include some variations at the end.

This makes 5, 16 oz jars with at least 30 g protein from the chicken and eggs. Different combinations should still easily land you at 30 g. Also, when not taking pictures for my new fancy recipe blog, I cook more than 5 so this recipe can easily be doubled for two or for those of you who only want to prep breakfasts every other week.

Ingredients

15 large eggs

20 oz chicken, I used boneless skinless thighs (technically I prepare way more than this and I weigh out the 20 oz after its cooked so I have extra for other meals throughout the week)

10 tbsp pinto beans, drained and thoroughly rinsed

1 lb cauliflower florets

5 tbsp butter melted

1 cup Frank’s Red Hot

Directions

1. Preheat oven to 450 and warm up your grill. Marinate your chicken in 1/2 cup of hot sauce. Set up your sous vide and get the water to 172 F or 77 C. Make sure to leave enough room for the water to be displaced by whatever you’re cooking.

I use a cooler with a hole cut in the top. This works best for me because I can cook a lot at one time, it helps prevent evaporation from longer cooks (brisket and ribs are 24-36 hours), and the cooler is insulated and helps retain the heat better.

2. Combine the cauliflower, 1/4 cup hot sauce, and 2 tbsp butter in a bowl and toss to coat. Spread cauliflower onto a baking sheet and cook for approximately 10 minutes. Time will vary but the goal is to bake in the hot sauce and dry out the florets. The cauliflower will still be fairly firm which is fine because it is cooking in the eggs too.

3. Grill the chicken till it reaches 165. Remove from the grill and dice into small cubes (think a little smaller than bite sized). Toss the chicken with the remaining 1/4 cup hot sauce.

4. Put all 15 eggs into the blender and mix until thoroughly combined (I do about 30 seconds). At the end slowly pour in the remaining butter and blend another 10-15 seconds.

5. Start assembling your ingredients in your clean sanitized jars** (a wash in the dishwasher works). Each jar should have 2 oz chicken and 2 tbsp beans with cauliflower split as equally as possible. Once all the other ingredients are in the jars, evenly distribute your blended egg mixture. Twist the lids until they are “finger tight.” This is basically tightening till you start to feel resistance and then only doing a quarter turn more. This is important! Air needs to be able to escape from the jar during the heating process or your glass jars might explode. Also don’t put cold glass jars in hot water or, again, your jars may explode.

6. Place the jars into your sous vide bath and cook for an hour. Pull them out (I use tongs because that water is hot) and let them cool before placing in the fridge or eat right away.

Simply reheat in the microwave (without the lid because that’s metal, metal in microwaves is bad). Run a butter knife around the inside edge of the jar and invert the omelette onto your plate. Alternately you could just eat it out of the jar.

** I use Kerr brand wide mouth jars because they have straight sides with large openings which is important for getting your yummy eggs out. Plus I don’t have patience in the morning for fighting some stupid jar for my breakfast.

Variations

use broccoli, 2 oz ham, and 2 tbsp white beans

use sautéed red peppers and onion, 2 oz sausage, and 2 tbsp black beans

Also in the beginning you might have noticed a tiny jar, those are 8 oz jars. You can easily cut the ingredients in half (1 oz meat, 1 tbsp beans) and create smaller versions but you will need 2 in order to get the protein needed. One benefit of this is you can have multiple flavors for breakfast. Do what works best for you.