It’s no secret that I’m a basic, unabashed Starbucks lover. If you’re also a Starbucks frequenter, you may have noticed one of the newest additions to their snack menu this year, the Sous Vide Egg Bites (or as I like to call them, little bites of heaven). They are light, fluffy and full of a creamy, cheesy flavor that simply melts in your mouth.
As a pescetarian, my favorite of their two menu versions is the Egg White and Red Pepper Egg Bites. I could eat them all day… Especially since the two that come in the package never feel like enough. But if I ate as many of them as I would like to in one sitting, I’d probably go broke then and there. So I decided to have some fun and create my own spin on Starbucks Sous Vide Egg Bites recipe.
The nutritional stats in Starbucks Egg Bites aren’t too shabby, truth be told.
2 Starbucks Egg White & Red Pepper Bites:
- Calories: 170
- Fat: 7
- Carbohydrates: 13
- Protein: 13
I’m currently counting macros in my nutrition routine and am paying attention to the number of carbohydrates and fat I take in each day. So I also wanted to see if I could lower those numbers just a bit (since knowing myself it could be hard to stop eating them after only a couple).
Starbucks uses a French cooking technique called Sous Vide, which involves placing food in a vacuum-sealed bag and cooking it in a water bath. This allows the food to cook evenly through in a controlled, precise temperature and produces a delightfully light texture in Starbuck’s egg bites. I had neither vacuum-sealed bags nor the patience to acquire them.
So I came up with an oven-friendly adaptation of the recipe that’s easy to whip up at home. The texture does differ slightly, but they absolutely satisfy that urge for a light, fluffy snack packed with flavor (and for a fraction of the fat and carbs).
- 6 Fresh egg whites (fresh, not from a carton of ready egg whites)
- 1/4 Cup low-fat cottage cheese
- 3 Tablespoons fat-free feta cheese
- 2 Tablespoons green onion, finely chopped
- 1/2 Tablespoon garlic powder
- 1 Red bell pepper
- Sea salt and black pepper
Crack your eggs and separate the egg whites into a large bowl and set that aside. Bake your whole red bell pepper on a tray in the oven at 400°F for 20 minutes, rotating it onto a different side every 5 minutes until the pepper is evenly roasted on all sides. Remove from oven, deseed and dice pepper. Saute the diced pepper in a skillet over a medium heat for 3-5 minutes, or until excess liquid evaporates from peppers. Remove from heat and set aside.
By now your egg whites should be at room temperature. Whip your egg whites, along with salt, pepper and garlic powder, together until stiff peaks form and the egg whites have tripled in volume. Gently fold in all the rest of your ingredients, gently combining everything (don’t over-mix them or your egg whites lose volume). Pour the mixture into a greased muffin tin, trying to keep a somewhat even ratio of ingredients in each tin. Bake at 400°F for 10-12 minutes, or until eggs are cooked through and a light golden brown. They will puff up quite a bit in the oven and deflate slightly when you remove them to cool. Allow to cool a couple minutes and dig in!
MACROS PER Serving (2 egg bites):
- Calories: 55
- Fat: 0.4
- Carbohydrates: 4
- Protein: 8.5
All writing and images copyright © 2017 Rachel Elise Weems Woods