Prep your ingredients

• Coarsely chop mushrooms. If you dice them up too small, they'll almost disappear in the end. These (pictured) were a bit too small, in my opinion.
  
• Dice the red bell pepper.
  
• Dice the onion.
  
• Slice a full pack of bacon into ~½" strips.
  
• Fry bacon over high heat until moisture evaporates fully. Unless you have dry cured bacon (which is awesome, btw), there is always extra liquid in bacon.
• Reduce heat to medium-high and continue to fry until all of your bacon is brown and crispy.
  
• Taste a piece or three to ensure quality. (optional)
• Remove bacon to bowl and add all of your diced veggies to the pan. Do NOT drain the bacon fat first … unless you have some medical reason to avoid all that flavour. That's forgivable, I guess.
  
• Sautee vegetables for 3 minutes over medium-high heat, adding some ground black pepper and the minced garlic about half-way through.
• Remove veggies to a bowl, and turn off the stove so you don't set your kitchen on fire.
• In the mixing bowl, crack all of your eggs, fishing out any bits of shell you manage to drop in there. If you need extra calcium, try a supplement instead.
  
• Once the egg shells are fished out, dump in the whole container of cottage cheese.
• Question what it is you're looking at, but tell yourself it will be worth it. (optional)
• Add a half teaspoon of kosher salt. If your salt isn't kosher, that's kosher too. Hmmmm …
• Break out the immersion blender and whizzzzzzzzzzzzzzzzzzzzzzzzzzz it all together until it's a uniform smooth, creamy mix. If you don't have a stick blender, you could try a regular blender … I guess. A whisk wouldn't be great here though, because you want all the chunks of cottage cheese to become one with the egg goo.
  
• Prep 8 250mL wide mouth Mason jars. That means take off the lids and make sure they're clean. Particularly important when re-using jars/lids.
• Add a healthy pinch of bacon to each jar. Basically you're trying to divide it all up pretty evenly. But no need to measure. Just eyeball it. This isn't science, it's cooking! Be sure to leave a little bit of the bacon for later. You're going to sprinkle the tops with it like it's a fancy, meaty salt.
• Add a couple of heaping forkfuls (unless you're using a spoon … then, spoonfuls) of the sauteed veggies to each jar.
  
• Using a 1/3 cup measuring cup, add two scoops of raisins … wait, that's the cereal. Add two scoops of the egg mixture to each jar. This amount worked out EXACTLY for my 8 jars, by complete and absolute coincidence. It wasn't planned, just a Bob Ross-style happy little accident. But it works. I was shook.
• If you have more veggies left (I did) and want more in your jars, go for it. Who am I to tell you what to do with your food? Just be sure to leave space in the top of your jars for cooking expansion.
• Take your fork/spoon and give everything in the jars a bit of a stir. Otherwise all of your bacon will remain settled on the bottom of the jars and they'll be like that fruit at the bottom yogurt stuff. Nobody wants that. Although I'd rather have bacon at the bottom, if I had to choose.
• Take those last little bacon crumbs you saved (you DID save some, right?) and add a few to the top of each jar.
  
• Add the lids to your jars, just finger tight. Don't crank them on too tightly. You want expanding gasses to be able to escape while they're in the water bath. It's just like canning that way … in fact, the jars should seal JUST like when you're canning.
• Add your jars to the sous vide container.
• Fill container with hot water.
• Set your sous vide appliance to 178° and the timer to 1 hour. I used the Anova app with my Nano. Super easy, and I could keep an eye on things from my phone on the other side of the house while doing other things.
  
• Put the lid on your container (or don't … if you need the humidity inside) and … wait.
• When the hour (at temp) is up, grab some tongs and pull your jars out to dry off and cool down.
• Crack one open to … "ensure product quality."