Blend eggs, cream, and cheese in a blender.
Pour into jars with lids. I used 8 oz Mason jars. Straight sides would have been better. Seal until just closed - you don't want it too tight, so that air can escape, but you don't want it too loose so that egg mix can escape.
Sous vide at 185F for 30 minutes.
Remove from water, top and enjoy!