Heat a large pot of water with the sous vide to 175-185F. If using a slow cooker, fill the cooker with water about 2/3rd's of the way full and begin heating on high heat (eggs set and coagulate best for this with a temperature above 165F)

Prepare your add ins - If making the red pepper bites, dice the pepper and saute for 4-6 minutes in a frying pan with your oil till it becomes tender and slightly browned/ charred or cook the bacon until crispy and drain onto a paper towel. Diced the bacon into pieces and set aside.

Grate your desired cheese and set aside.

In a blender, combine the 5 eggs, a splash of heavy cream or milk, seasonings, and the sour cream. Pulse the mixture together until it is thoroughly mixed and a little frothy. Fold in the cheese and the red pepper or bacon.

Pour the mixture into the 6 jars and fill each jar about 3/4th's of the way full (the egg will expand slightly as it cooks).

Secure the tops and lids onto the jars thoroughly and place into the slow cooker.

Add the jars to the hot water carefully for both methods. The water should cover the tops of the jars. If using a slow cooker, place the lid onto top and allow them to cook on high heat for 2 hours.

When they are set, remove from the sous vide / slow cooker carefully with tongs and set them on a heat proof surface. Allow them to cool slightly before opening. Eat right away or store in the fridge for up to 7 days. To reheat, remove the metal lid and microwave for 60 seconds on half power in the microwave to encourage even heating.