Step 1: Fill a large pot with water, attach the sous vide immersion circulator, and set it to 172°F (78°C).

Step 2: In a blender, combine the eggs, cottage cheese, shredded cheese, salt, and pepper. Blend until smooth and creamy.

Step 3: Stir in the cooked bacon or sausage and chopped vegetables until evenly distributed.

Step 4: Lightly grease small mason jars or silicone molds with oil or cooking spray to prevent sticking.

Step 5: Pour the egg mixture into the prepared jars, filling each about 3/4 full to allow room for expansion.

Step 6: Screw on the jar lids until fingertip-tight, allowing steam to escape during cooking.

Step 7: Submerge the jars in the preheated water bath and cook for 1 hour at 172°F (78°C).

Step 8: Carefully remove the jars from the water bath and let them cool slightly before serving or storing.