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    Home » Breakfast » Savory Breakfast

    Published Apr 4, 2022 (Updated Aug 20, 2024) by Heather Bilyeu

    Sous Vide Egg Bites with Egg Whites & Cottage Cheese

    5 from 1 review
    3 Comments
    This post may contain affiliate links
    Jump to Recipe

    Inspired by Starbucks’s famous roasted red pepper egg white bites, my version of these egg bites are made sous vide and features two types of cheeses! The egg white batter is blended until smooth in a blender and then poured into small mason jars to cook sous vide. This method yields extra fluffy egg white bites for breakfast that simply melt in your mouth.

    3 This copycat Starbucks recipe for  on a blue plates

    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 and I am living for them! I make this sous vide egg white bites recipe on a regular rotation around here. They are perfect for a quick breakfast on the go, but also make a great snack! Similar to savory roasted red pepper and spinach egg white quiche, silky bacon and gruyere sous Vide Egg Bites and Sous Vide bacon and cheddar egg bites - having something quick on hand for breakfast (or when the 3pm snack attack happens) is always helpful in our home.

    If you have never had a sound vdie egg bite, think if you mixed 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 in a blender, added to small mason jars, and cooked at a constant temperature for a certain amount of time resulting in the fluffy. After making these for years now, let me walk you through step by step how I have found the best to make these!

    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 which heats the water 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 at which you cook something.

    Leaving you with perfect results every single time!

    ninja blender full of egg whites blending.

    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:

    1. Anova Sous Vide Precision Cooker
    2. Vesta Precision Imersa Elite Sous Vide Cooker 

    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!

    Vesta Precision sous vide cooking Roasted Red Pepper and Egg White Sous Vide Bites in a large clear tub of water.

    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?!

    *links above are affiliate links**

    Ingredients Needed

    • Egg Whites
    • Monterey Jack Cheese
    • Cottage Cheese
    • Salt
    • Pepper
    • Roasted Red Pepper
    • Green Onions
    • Spinach
    shredded cheese, cottage cheese, egg whites, spinach, red peppers, green onions, salt and pepper in clear bowls.

    Reader Review

    ⭐️⭐️⭐️⭐️⭐️

    "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."

    - Elizabeth

    Step by Step of How to Make

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Place the filled jars in the warmed sous vide water 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.

    spinach in the bottom of small mason jars
    roasted red peppers and spinach in the bottom of small mason jars
    roasted red peppers, spinach, and green onions in the bottom of small mason jars.
    filling up small mason jars with egg white mixture.
    lids sealed on mini mason jars for sous vide egg white bites.

    How to Make 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 does Starbucks get their Sous Vide egg bites browned on top? Truthfully - I have no idea. I have tested so many different ways of reheating and I could never achieve their signature look. But that's ok! My favorite way is to just pop them in a toaster oven on broil for 3-5 minutes till warmed through or just straight our of the jar from the fridge. They are light and fluffy and will melt in your mouth!

    Roasted Red Pepper and Egg White Sous Vide Bites  in muffin tin

    Instant Pot Sous Vide Function

    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 the temperature to 172 degrees for 1 hour. Once finished depressurize and remove the jars. Eat and enjoy!

    3 Roasted Red Pepper and Egg White Sous Vide Bites on a blue plate with a blue napkin and fork beside it.

    PRO TIP - How Do I Clean My Mason Jars After? know that this may seem like a silly question to answer, and it is a personal one. Even when 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 cleaned that way. I have found it best to spray some Dawn Powerspray * in them and let them 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!

    Print

    Recipe

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    3 This copycat Starbucks recipe for  on a blue plates

    Sous Vide Egg Bites with Egg Whites & Cottage Cheese


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Heather Bilyeu
    • Total Time: 70 minutes
    • Yield: 6
    • Diet: Gluten Free
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Inspired by Starbucks’s famous roasted red pepper egg white bites, my version of these egg bites are made sous vide and feature two types of cheeses! The egg white batter is blended until smooth in a blender and then poured into small mason jars to cook sous vide. This method yields extra fluffy egg white bites for breakfast that simply melt in your mouth.


    Ingredients

    Scale
    • 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

    1. 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.
    2. In a large blender, place egg whites, cottage cheese, Monterey jack, salt, and pepper. Blend on high for 60 seconds.
    3. While that is blending, finely slice and chop up the spinach, green onion, and roasted red peppers.
    4. 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.
    5. Once the egg white mixture is finished blending, pour an even amount into each jar.
    6. Seal each lid to just fingertip tightness.
    7. Place the sealed jars into the warmed water and let cook for 1 hour.
    8. Once finished, remove from water bath and let cool. Store in the refrigerator until ready to eat.

    Notes

    To Eat/Reheat

    1. 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.
    2. These can also be microwaved. Remove the lid and microwave in the jar for 1 minute. You can eat straight from the jar.
    3. 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

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes
    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    « Easy Dutch Oven Chicken Cacciatore
    Caramelized Onion and Spinach Quiche »

    Filed Under: Recipe Video, Savory Breakfast, Sous Vide Recipes Tagged With: Eggs

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    Comments

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    1. Elizabeth says

      November 10, 2021 at 3:37 pm

      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.

      Reply
      • Heather says

        November 12, 2021 at 4:50 pm

        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!

        Reply

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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