Start by gathering all your ingredients. Crack the 6 large eggs into a mixing bowl, and add the cottage cheese, heavy cream, shredded Monterey Jack cheese, and salt.
Using a blender or immersion blender, blend the mixture until it is smooth and creamy. This step is crucial as it ensures that the cottage cheese is fully incorporated, resulting in a uniform texture.
Spray your glass jars or silicone molds with cooking spray to prevent sticking. If using jars, fill each one about halfway with the egg mixture.
Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 172°F (78°C).
Once the water has reached the desired temperature, carefully lower your jars or molds into the water bath. Cook for 1 hour.
Once cooked, remove the jars or molds from the water bath. Let them cool slightly before removing the egg bites. You can garnish with fresh herbs like chives or parsley for a pop of color and flavor.
