This copycat Starbucks recipe for Roasted Red Pepper and Egg White Sous Vide Bites will have you singing its praises for being able to make these at home whenever the craving hits!
Ok, if you follow me on Instagram then you know my brother got us a Sous Vide for Christmas back in 2018 and I have been obsessed with it ever since! You also know that if you're a Starbucks fan you have more than likely had their roasted red pepper and egg white sous vide bites.
They are so good!
I have come up with a copycat Starbucks recipe for Roasted Red Pepper and Egg White Sous Vide Bites and I am living for them!
Egg bites are something I make on a pretty regular rotation around here. They are perfect for a quick breakfast on the go, but also make a great healthy snack!
Steak was the first thing I made with my sous vide - and then it was eggs bites. Once you make them, they will quickly become a weekly staple in your home too!
Jump to:
- What is Sous Vide Cooking?
- Which Immersion Circulators Do I Like to Use?
- What Is A Sous Vide Egg White Bite?
- Ingredients Needed
- How to Make Copycat Starbucks Roasted Red Pepper and Egg White Sous Vide Bites
- How to Make Sous Vide Egg White Bites in the Oven
- How to Make in the Instant Pot?
- Frequently Asked Questions
- Helpful Sous Vide Tips
- More Sous Vide Recipes
- Roasted Red Pepper and Egg Egg White Sous Vide Bites
See the WEB STORY HERE!
What is Sous Vide Cooking?
Sous vide is a method of cooking. Just like grilling, slow cooking, or air frying.
To “sous vide” something you need an immersion circulator. This is a small tool (or appliance) that is placed into a large pot of water in which it heats the water up to a certain temperature, keeping it there for a specified amount of time. The food is then placed in the water bath – either vacuum-sealed, in a bag, or in jars, to cook.
With more traditional ways of cooking, it is impossible to precisely control the exact temperature at which you are cooking. Which can lead to over or undercooking your food.
Not with the sous vide! You have complete and total control over the temperature AND time of which you cook something.
Leaving you with perfect results every single time!
So in short….
I like to explain to some that it’s like a crockpot, but for water and better. Find whatever temperature you want your item cooked to, seal it, place it in the water, and forget about it. It is incredible – so easy to use!
And the best part?! (well there are many…..)
EASY CLEAN-UP! Just throw the bag away and you are done!
Oh and as far as how to pronounce it......it is said like SUE - VEEDE. 🙂
Which Immersion Circulators Do I Like to Use?
Thankfully over the past couple of years, sous vide cooking has gained popularity with home cooks - YAY!!
With that have come lots of great options on the market in the immersion circulator realm.
Personally I have used 2 different kinds:
I love them both and both work great and would be wonderful options if you do not have one. Costco sells them from time to time as well, which is another great place to find them!
I have friends who have used and loved the Joule brand as well.
And lastly - a HUGE PERK about sous vides....they are small! Which means they don't take up a lot of space in your kitchen. YAY! I cannot be bothered with another large appliance I don't really use taking up prime real estate in my cabinets. Am I right?!
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What Is A Sous Vide Egg White Bite?
Basically a tiny bite of heaven. 🙂
But think if you mixed together all the ingredients for an omelet together and cooked it a different way other than in the skillet.
It has your basic ingredients
- eggs (egg whites in this case)
- cheese
- toppings
They are mixed together in a blender, added to small mason jars, and cooked at a constant temperature for a certain amount of time resulting in the fluffiest texture you could ever imagine. It almost melts in your mouth ... it is so good!
Ingredients Needed
- Egg Whites
- Monterey Jack Cheese
- Cottage Cheese
- Salt
- Pepper
- Roasted Red Pepper
- Green Onions
- Spinach
How to Make Copycat Starbucks Roasted Red Pepper and Egg White Sous Vide Bites
- Fill a large pot with water and place your Sous Vide in. Set the sous vide to 172 degrees and press start to let it begin to warm the water.
- Pour in the liquid egg whites (I find this easier than adding eggs white from actual eggs but both can be done), cottage cheese, monterey jack cheese (shred your own from a block - don't get the pre-grated stuff) and salt and pepper. Blend that bad boy on high for 60 seconds.
- While that is blending you can get the rest of the ingredients together. Finely slice and chop the fresh spinach, green onion, and roasted red peppers.
- Next set out your containers. These cute little 4-ounce mason jars are a perfect size. Spray the insides with cooking spray and add a teaspoon of the red peppers to each jar (you will need 6 for this recipe). Then evenly divide the spinach and green onion between the jars and finally the egg white mixture that has been blended. It will perfectly fill the 6 jars.
- Place the lids on the jars and tighten just to finger-tip tightness. Meaning, don't screw the lids on very hard, just enough to where it's sealed.
- Place the filled jars in the
wa rmed sous vide water and set a timer for 1 hour and walk away.
After the hour is up, remove the bites from the water and let cool. You can store it in the fridge until you're ready to eat.
How to Make Sous Vide Egg White Bites in the Oven
If you do not have a sous vide, you can still make these in the oven. Note that the texture will not be the same. It won't have the same fluffy and creaminess to it that results in sous vide cooking - however, this is still a good option if needed.
I filled reusable baking cups in a muffin tin and baked them at 350 for 30-35 minutes. They will deflate slightly as they cool, so do not be alarmed by that.
How to Make in the Instant Pot?
If you have a newer Instant Pot, it probably has the sous-vide function on it. Which is amazing!
You follow the same steps as you would using a regular immersion circulator.
Place your mason jars inside and fill the Instant Pot with water, making sure to fully cover the mason jars. Close the lid. Set temperature to 172 degrees for 1 hour.
Once finish depressurize and remove the jars. Eat and enjoy!
So that is it. Join me in my obsession with Roasted Red Pepper and Egg White Sous Vide Bites and really all things Sous Vide in general!
If you love to cook and be in the kitchen I know you would love to add the sous vide to your appliance and kitchen gadget collection. This is something I strongly believe every home cook should have in their kitchens! It is so useful and helpful in so many ways!
Frequently Asked Questions
Personally, I like to take them out of the fridge, take the lid off and dig right in! I think they are delicious cold and straight out of the jar.
You can also heat them up in the jar by popping them in the microwave for 10 seconds, or in a toaster oven under the broiler for 1 minute.
You can also pop the out of the jar onto a heat safe plate and place in the in the toaster oven under broil to brown the tops like Starbucks.
Any of the ways are perfect and delicious. I just like the connivence of eating cold straight out of the jar!
Truthfully - I have no idea.
I have tested different ways of reheating and my favorite way is to just pop them in a toaster oven on broil for 3-5 minutes till warmed through and it is perfect. They are light and fluffy and will melt in your mouth!
Keep them stored in the fridge for up to a week. I love to make these on Sunday or Monday and have them on hand for a quick breakfast or snack throughout the week.
Yes, you can. You can make these in the oven. However, they will not produce the same fluffy and creamy texture that making them in the sous vide will. But they will taste delicious! See the directions for alternative ways of making it if you do not have an immersion circulator.
I know that this may seem like a silly questions to answer, and it is a personal one.
Even spraying nonstick cooking spray in the jars, the baked on egg whites can be difficult to get clean. You can't just pop them in the dishwasher - they will not get clean that way.
I have found it best to spray some Dawn Powerspray * in them and let sit for 30 seconds. Then scrub out with a scrubber with warm water. The Dawn Power Spray helps lift the baked on eggs really well and it is the easiest way to clean the jars fully I have found!
Helpful Sous Vide Tips
- Why Steak Should Be The First Thing You Sous Vide
- 5 Unexpected Things to Use Your Sous Vide For
- 5 Things to Sous Vide With an Immersion Circulator
- 3 Tips for Using Sous Vide to Cook Veggies
More Sous Vide Recipes
- Sous Vide Bacon and Cheddar Egg Bites
- Sous Vide Pork Tenderloin
- How to Make Shrimp Cocktail in a Sous Vide
- Sous Vide Vanilla Bean Cheesecake
- Garlic and Rosemary Olive Oil {Sous Vide Infusion}
- Sous Vide Maple Carrots
- Sous Vide Pumpkin Pie
- Sous Vide Orange Thyme Old Fashion
- Melt in Your Mouth Sous Vide Steak
- Sous Vide Lemon Blueberry Cheesecake
- Sous Vide Chicken Wings
Roasted Red Pepper and Egg Egg White Sous Vide Bites
- Total Time: 70 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
This copycat Starbucks recipe for Roasted Red Pepper and Egg Egg White Sous Vide Bites will have you singing its praises for being able to make these at home whenever the craving hits!
Ingredients
- 8 Egg Whites (or ¾ Cup of liquid egg whites)
- ¼ Cup Monterey Jack Cheese - shredded
- ¼ Cup Cottage Cheese
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 6 Teaspoons Roasted Red Pepper - chopped
- 2 Green Onions - finely sliced
- ¼ Cup Spinach - finely chopped
Instructions
- Fill a large pot with water and place in your Sous Vide. Turn the Sous Vide on to 172 degrees and press start to allow the water to start warming.
- In a large blender, place egg whites, cottage cheese, Monterey jack, salt, and pepper. Blend on high for 60 seconds.
- While that is blending, finely slice and chop up the spinach, green onion, and roasted red peppers.
- Spray 6 - 4-ounce mason jars with cooking spray on the inside. Add 1 teaspoon of red peppers to each jar, then evenly distribute the spinach and green onion.
- Once the egg white mixture is finished blending, pour an even amount into each jar.
- Seal each lid to just fingertip tightness.
- Place the sealed jars into the warmed water and let cook for 1 hour.
- Once finished, remove from water bath and let cool. Store in the refrigerator until ready to eat.
Notes
To Eat/Reheat
- When you are ready to eat, scrape around the inside of the jar with a knife to release it from the side and turn it upside down onto a baking tray and lift. The egg bites should come right out. Place tray in a toaster oven set to roil/toast for 3-5 minutes until warmed through. Enjoy immediately! if you do not have a toaster oven, just place it in a regular oven with the top rack close at the highest placement.
- These can also be microwaved. Remove the lid and microwave in the jar for 1 minute. You can eat straight from the jar.
- You can also enjoy these cold straight out of the fridge and eaten out of the jar.
- These will keep in the fridge for up to 5 days.
- See post for how to make in the oven and Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Sous Vide
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 sous vide bite
- Calories: 43
- Sugar: 0.8 g
- Sodium: 206 mg
- Fat: 1.7 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 5.5 g
- Cholesterol: 5.3 mg
Keywords: Roasted Red Pepper and Egg Egg White Sous Vide Bites
Elizabeth says
These were perfect! Just like the original. I might try them again with whole eggs (and use less) just so I don’t end up with so many yolks.
★★★★★
Heather says
Yes you totally can do that! You should check out Sous Vide Bacon and Cheddar Egg Bites (https://www.fuelingasouthernsoul.com/sous-vide-bacon-and-cheddar-egg-bites/) that uses whole eggs. I always save my yolks and make lemon curd when I have a bunch of leftover yolks. Thank you for making and sharing!