Clip Sous Vide cooker to the side of a large pot. Add water and set temperature to 171°.
While water is coming up to temperature, prepare glass jars by spraying them with non-stick cooking spray.
Divide the diced roasted red peppers evenly amongst the prepared glass jars. Set aside.
Place remaining ingredients in a mixing bowl.
Using an immersion blender or food processor, puree eggs, shredded Gruyere, cream and salt together until you have a smooth, thick batter.
Pour egg/cheese batter into each jar.
Place lid on each jar and finger tighten.
Shake jars gently to distribute the roasted red peppers throughout the batter.
Once the water temperature reaches 171°, using tongs, gently place each jar in the hot water making sure each jar is completely submerged.
Cook for one hour.
Remove jars from hot water using tongs. Run a knife along the edges of each jar and turn out cooked egg bites, or eat directly from the jar.
Serve with toasted english muffins and fresh fruit for a complete meal.
