Starbucks Egg White Bites
A sous-vide copycat of Starbucks' egg white bites, made in small canning jars with cottage cheese, Monterey Jack, feta, red bell pepper and green onion. Variations from the source: use roasted red peppers instead of raw; add mushrooms for earthiness or spinach for a classic combination; substitute white onion for green onion; sprinkle in fresh herbs; or use a keto-friendly thickener in place of cornstarch.
⏱️ Prep: 15 min🍳 Cook: 60 min
Nutritionper 100 g›
130
Calories
13g
Protein
3g
Carbs
8g
Fat
Ingredients
| 8 | egg whites |
| 5 tablespoons | cottage cheese |
| 1/4 cup (30 g) | Monterey Jack cheese, shredded |
| 1 tablespoon | feta cheese |
| 1 tablespoon | cold butter |
| 1 teaspoon | cornstarch |
| 1 teaspoon | red bell pepper |
| 2 dashes | Tabasco or other hot sauce |
| 2 teaspoons | green onion tops |
Instructions
- Set your sous vide for 167°F (75°C). This will take some time to heat, so prepare the recipe while it heats up.
- Into a blender or food processor add the egg whites, cottage cheese, shredded Monterey Jack, feta, cold butter, cornstarch and Tabasco. Blend very well.
- Add the red bell pepper and green onion tops, then pulse the blender a few times to chop these vegetables up.
- Spray 4 small canning jars (half-pint jelly jars work well) with non-stick spray. Pour the egg mixture into the jars. Wipe the rims clean, then place the lids on the jars. Place the jars into the sous vide.
- Once the sous vide has reached 167°F (75°C), cook the eggs for about 60 minutes, or until completely set. If you do not wait for proper temperature the eggs may not set fully; if they are soft or undercooked, cook for an additional 5 minutes.
- Remove the eggs from the jars when done.
- If desired, pop the egg bites under a broiler until the cheese begins to brown just before serving.