Copy Cat Starbucks Egg Bites Recipe
In January, Starbucks launched a new food product that has completely upped our breakfast-on-the-go game as Fat Loss Foodies:
Sous Vide Egg Bites
"For those of you unfamiliar with what the hell 'sous vide' means, it refers to a culinary technique where food is sealed in an air-tight container and then cooked within a temperature controlled water bath. Which basically means your food undergoes a spa treatment before gracing your stomach.
"The trendy new breakfast bites (you get two bites per order) will be made with cage-free eggs in two flavors: Bacon & Gruyere or Egg White & Roasted Red Pepper." - "This New Breakfast Menu Item at Starbucks is Super Trendy" - Refinery 29
Apparently you guys are digging the new Egg Bites as much as I am - because they are currently sold out! Yesterday, the baristas told me that Starbucks is sold out in all their stores and cannot keep up with nationwide demand!
We responded to the crisis the only way we know how: by cooking. With a little guidance from some of our readers, we created a copy cat recipe for the Egg Bites that tastes and looks remarkably similar to the real deal.
Our Copy Cat Starucks Egg Bites do not contain feta or gouda cheese the way the real ones do. All I had on hand was a blend of parmesan, tocsano, and aged white cheddar from Trader Joe's so I went with that. They still turned out great! Any cheese should work fine here, so use what you like!
Note that they do contain some egg yolks for a bit more healthy fat and to keep the texture from becoming too dry or rubbery.
The texture is pretty spot on here, but you don't need to buy a fancy Sous Vide machine just to have Egg Bites at home! We made a bain marie with a baking pan, boiling water, and a few ramekins. If you want these for the whole week (6 servings), double the recipe and use two 13x9" pans to make two water baths.
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Serves 3 (2 egg bites per serving)
3 whole eggs
4 egg whites
1/2 c. low-fat organic cottage cheese
1/4 c. feta cheese (see note below)
1/4 c. finely chopped roasted red peppers
sea salt and black pepper
olive oil or coconut oil spray cooking spray
1. Put a pot of water on to boil. Preheat oven to 300 degrees. Set out a 13x9" baking dish and place 6 small ceramic ramekins inside the dish. (You are making a water bath, aka a Bain Marie.) Spray the inside of each ramekin with olive oil or coconut oil cooking spray.
2. In a food processor, combine whole eggs, egg whites, cottage cheese, and cheese. Blend on low until incorporated. Add roasted red peppers and blitz 1-2x to incorporate (we don't want to puree the red peppers!)
3. Pour about 1/3 c. of the egg mixture into each prepared ramekin. Once they are all filled, carefully pour the boiling water into the 13x9" pan until it comes about halfway up the sides of the ramekins. Carefully transfer baking dish to preheated oven.
4. Bake at 300 for about 30-40 minutes, or until centers are set. Let cool slightly. Run a dinner knife around the edges of each ramekin and gently tip them out onto serving plates.