This is the Best Starbucks Egg Bites Recipe! All you need is an oven and a silicone egg tray for the perfect sous vide egg bites
Ingredients
Egg White and Red Pepper
- 1 tbsp olive oil or butter (to grease egg tray)
- 3 cups egg whites
- 1 cup cottage cheese
- 1/2 cup roasted red peppers, diced
- 1 cup spinach, finely chopped
- 1 cup monterey jack cheese, shredded
Bacon and Gruyere
- 1 tbsp olive oil or butter (to grease egg tray)
- 8 eggs, whisked
- 1 cup cottage cheese
- 4 slices bacon or turkey bacon, cooked and chopped
- 1 cup gruyere cheese or aged cheddar, shredded
Instructions
- Note: Pick one version for this recipe; if you wish to do both versions (like in the video), cut each of the ingredients in half.
- Preheat oven to 325 F. Grease a 12-count silicon egg tray with olive oil or butter. Fill a 9×13 glass pyrex baking dish halfway with warm water, then silicone egg tray overtop.
- Add either egg whites and cottage cheese, or eggs and cottage cheese to a blender, blending on high until well combined and creamy.
- Divide toppings of choice and cheese (either monterey jack or cheese) among egg cups, then fill the rest of the way full with egg/egg white mixture. Bake in the oven for 60 minutes or until eggs are set.
- Remove egg bites from molds once cool and serve and enjoy!
Notes
*Nutrition info is for one regular egg bite; each of the egg white bites is 96 calories (1 g carbs, 5 g fat, 2 g saturated fat, 11 g of protein).
Swap out the cottage cheese for cream cheese.
Don’t over-blend the mixture! Blend on high until well combined and creamy.
Try out different flavours and mix-ins like cold cuts, tempeh, paprika or BBQ seasoning.
Store the leftovers in the fridge for 3-5 days. Eat them cold or reheat in the microwave for 30 seconds.
Freeze these egg bites for 1-2 months. Defrost in the fridge overnight then reheat as normal.
