Get water bath warming to 170° per manufacturer directions.

Warm the jars so they aren't cold when you submerge them into the water. I just ran mine through the dishwasher because I was doing dishes anyway.

Lightly cook the peppers and onions in a skillet until the onions are translucent. I used poblano, sweet onion and shallot because that's what I had fresh from my garden. You can also skip this step if you what them to have a bit of a crunch.

Whisk the eggs, water, sriracha, dill, parmesan cheese, cheddar cheese and cilantro in a large mixing bowl.

Use a paper towel and lightly coat the inside of the jars with the Crisco. I used 8oz jars instead of the 4oz jars like I saw in most recipes so I increased the cooking time a bit.

Divide out the peppers and onions evenly throughout the jars. Also add a generous pinch of the Italian cheese to each jar.

Pour the egg mixture evenly into each jar. This should leave about 1/4 to 1/2 inch of space between the eggs and top of the jar.

Screw the lids on finger tight and submerge into the water bath. Set the timer for 50 minutes.

Leave in the warm water until ready to eat unless it's going to hours of time or longer. If longer move to an ice bath and keep in the refrigerator.

They come out with a quiche like consistency, doesn't make the prettiest picture in the larger jars but they taste amazing.