Sous Vide Egg Bites with Egg Whites & Cottage Cheese

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.

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!

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!

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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Ingredients Needed

• Egg Whites
• Monterey Jack Cheese
• Cottage Cheese
• Salt
• Pepper
• Roasted Red Pepper
• Green Onions
• Spinach

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.

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!

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!

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!

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