Starbucks Egg White Bites Recipe Without Sous Vide Machine
Here's a a tasty copycat recipe for Starbucks Egg White Bites, a delicious breakfast recipe that's easy to make at home for busy mornings or meal prep.
Why You'll Love This Recipe
Love those little egg white bites from Starbucks? We can make them easily at home with no special equipment or ingredients.
Here's some good reasons to make this easy breakfast recipe:
These little egg white bites are truly delicious, great for grab and go breakfasts, snacks, lunches.
No special equipment needed! (In case you aren't familiar, sous vide is the process of vaccum-sealing food in plastic pouches that are slowly cooked in a temperature controlled water bath.)
We'll use a standard-size muffin tin or silicone egg bite molds are what we'll use in this homemade version of this Starbucks copycat recipe.
This is an easy recipe, and I'll show you the best way to get the same creamy egg texture of sous vide eggs (for less money, tailored to home cooks).
Ingredients You’ll Need:
Roasted Red Peppers: This bell pepper comes already roasted in a small jar, and gives a big flavor punch to this recipe.
Egg Whites: The equivalent of six whole eggs. You can buy a carton of only egg whites at most grocery stores, or separate the eggs yourself.
Cheese: Parmesan, plus low-moisture mozzarella cheese or Monterey Jack cheese.
Onion: Just a little green onion, for flavor.
Cottage Cheese: Gives these bites a great texture.
Seasonings: Kosher salt, freshly ground pepper and garlic powder plus a dash of hot sauce.
Can I use different cheeses?
Sure! Try Jack, Pepper Jack or Cheddar.
Can I use regular eggs instead of liquid egg whites?
Sure can. Just use 6 regular eggs and follow the same instructions.
How many bites does this recipe make?
You'll get 11-12 bites from one recipe.
Can I use different veggies instead of roasted red pepper?
Yes! Try sun-dried tomatoes and fresh bell pepper to start.
Starbucks Egg White Bites Recipe Without Sous Vide Machine
This recipe for Starbucks Egg White Bites are made in a muffin tin, no sous vide machine needed!
Course: Breakfast
Total Time: 30 minutes
Servings: 11
Ingredients
▢ 1 tablespoon Olive Oil
▢ 2 tablespoons Green Onion, thinly sliced, white part only
▢ 1½ cups Egg whites The equivalent of 6 eggs
▢ ½ cup Cottage Cheese
▢ ½ teaspoon Kosher Salt Diamond Crystal
▢ ¼ teaspoon Pepper, freshly ground
▢ ¼ teaspoon Garlic Powder
▢ ½ teaspoon Red Pepper Sauce
▢ ½ cup Roasted Red Pepper, drained, dried and diced
▢ 1 cup Mozzarella (low moisture) cheese, grated Or Jack Cheese
▢ 2 tablespoons Parmesan Cheese, grated
▢ 2 tablespoons Italian Parsley, chopped fine
Instructions
Heat oven to 350F degrees.
Prepare a non-stick muffin pan by spraying it well with non-stick cooking spray (spray the pan right before you add the eggs in).
In a medium-sized non-stick skillet, add the olive oil and the chopped onions and a pinch of salt. Let this cook on medium heat for 2-3 minutes until soft. Set aside to cool while you prep the egg mixture.
To a blender or food processor add the egg whites, the cottage cheese, the salt, pepper and garlic powder and the pepper sauce, and pulse just to combine.
Add the onion and the chopped and drained roasted red pepper in to the mixture along with any olive oil that accumulated in the bottom of the skillet, pulse just 2 -3 times to combine.
If no processor or blender, just mix the ingredients together in a large bowl, combining well by whisking lightly with a fork.
Divide the mozzarella (or Jack cheese) on the bottom of each muffin tin (you'll have enough for a generous-sized pinch in each) then pour the egg mixture – divided – over the cheese.
Sprinkle a pinch of the grated Parmesan cheese over the top of each egg cup along with a few sprinkles of chopped parsley and bake for 15-18 minutes until the egg cups are set and cooked through.
Let them sit for a couple of minutes, then run a butter knife around the edges to ensure they come out of the tin easily. Let let stay put to cool and store in an airtight container for later, or eat right from the oven.
Notes
Use Jack cheese if not mozzarella cheese.
Use low-moisture mozzarella cheese in a block, not cheese in a wet brine.
Add more pepper sauce if you’d like a little kick to your egg bites.
Drain the roasted red peppers before use, then chop them and blot dry with a paper towel before adding them to the egg mixture.
