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Protein Packed Sous Vide Egg Bites (Starbucks Copycat with Baking Option)

Protein sous vide egg bite starbucks copycat


The fan favorite Starbucks Sous Vide Egg Bites are a tasty breakfast. This copycat recipe is a protein packed version that can be made with a sous vide or in the oven if you don't have one. All you will need is a few simple ingredients.


If you don't know what a sous vide is, it is a thermal immersion circulator....aka it cooks food by heating and circulating water. The food is submerged in the water bath either in food grade bags or glass jars like what I use for this recipe.


The sous vide method will require 172° water. I like to cover my container with tinfoil in order to maintain the heat.



What you will need:

  • Eggs

  • Whole milk cottage cheese

  • Milk of your choice (I used plain almond milk)

  • Salt and pepper

You can also add in things such as chives, shredded cheese, bacon, spinach, mushrooms, etc.



You will need six, 4 ounce canning jars with lids. Do no use larger jars, I've made that mistake and exploded a few jars. You have to make sure the jars are filled 3/4 or more full of the egg mixture.



Add all your ingredients to a blender and blend until smooth.



Pour your egg mixture through a find mesh strainer, you want to remove any clumps that did not get blended.



Add your mixture to your canning jars. Make sure to fill each jar at least 3/4 full, if you fail to do this your jar may explode in the water due to too much air. But you also don't want to fill them completely full because the egg will expand when cooked.



The most important step is putting the lid on correctly. Watch the video below to see the finger tight method. I typically hold the jar with one hand and use my pointer finger to lightly twist on the lid until it stops. Do not tighten the lid fully or your jar may explode!



Once you have put on all your lids, slowly add each jar to the heated water using a canning tongs.



For the baking method you will prepare your egg mixture the same. You will no need lids until after they are cooked for storing in the fridge. You will need a 9x13 bar pan. Place all your jars in the pan then add two cups of warm water. Cover the whole pan with tinfoil and bake at 300° for 1 hour.



Top with green onion or add any other toppings you would like. Store in the fridge for about 5 days and reheat in the microwave for about 30-60 seconds.



 

Ingredients

[Makes 6]

7 eggs (about 350 grams)

350 grams whole milk cottage cheese (I like to used Good Culture brand)

1/2 cup milk of choice (I used plain almond milk)

1/2 tsp salt

1/8 tsp pepper


Directions [Sous Vide]

  1. Set your sous vide to 172° and let the water get to temperature. I like to cover mine with tinfoil to prevent heat from escaping.

  2. Add your eggs, cottage cheese, milk, and salt and pepper to a blender. Blend until smooth.

  3. Pour your egg mixture through a fin mesh strainer to strain out any clumps that didn't get blended.

  4. Use 4 ounce canning jars, do not use larger ones. Add your egg mixture to 6 jars so that they are about 3/4 full or slightly more. You do not want your jars full to the top because the egg while puff when cooked, and less than 3/4 full may make the jar explode in the water.

  5. Placing the lids on the jars correctly is one of the most important steps. See the video above. You will need to hold the jar in one hand and use one finger to twist on the lid until it just stops. Do not tighten them any more than this, you want it able to let out air.

  6. Let the jars sit on the counter while you wait for the water to get to temperature. Do not refrigerate them.

  7. Once the water is to temperature, use a canning tongs to carefully and slowly add the jars to the water. Bubbles coming out of the jar is a good thing, that means the lid is not on too tight.

  8. Cook for 1 hour.

  9. When 1 hour is up, stop your sous vide and take out the jars with your tongs placing them on a towel to dry them off. Allow them to cool for about 10 minutes.

  10. These are best eaten fresh but can be stored in the fridge for about 5 days and reheated in the microwave for 30-60 seconds.

Directions [Oven]

  1. Preheat your oven to 300°.

  2. Add your eggs, cottage cheese, milk, and salt and pepper to a blender. Blend until smooth.

  3. Pour your egg mixture through a fin mesh strainer to strain out any clumps that didn't get blended.

  4. Use 4 ounce canning jars, do not use larger ones. Add your egg mixture to 6 jars so that they are about 3/4 full or slightly more.

  5. Add your jars to a 9x13 bar pan and add 2 cups of warm water to the pan.

  6. Cover the top of the pan with foil and place in the oven.

  7. Bake for about 1 hour or until the internal temperature is 160°.

  8. Enjoy right away or add lids and store in the fridge for about 5 days. Reheat in the microwave for about 30-60 seconds.



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