Set the sous vide cooker to 76°C / 170°F.
In the meantime, create the egg mixture. Break 6 eggs inside a blender, and add the two egg whites.
Add a pinch of salt (1 tsp salt) and start to blend.
Warm up the bacon dices in a small pan, we want it to sweat and release all of the fat.
After the bacon has become crunchy and browned we can stir away all of the fat.
Add the cheese in the blender, and blend for 30 seconds.
Pour everything in a bowl.
Cut and add the mushrooms and the tomato in the bowl with the eggs.
Whisk for a minute until the egg starts to mount and proceed to fill the small glass cups.
Sprinkle bacon on top and close the jar’s lid. When the Sous Vide Cooker is at the right temperature of 76°C (170°F), insert the mason jars in the Sous Vide Container and cook for 15 minutes (if you like your egg bites more soft) to 18 minutes (for a firmer consistency).
When they’re ready, take the jars out of the water bath, and let the egg bites rest until they’ve cooled down.
Take them out of the cups and serve cold or slightly warmed up in the microwave.