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Homemade Starbucks Egg White Bites (Sous Vide Method)

Light, fluffy sous-vide egg white bites with cottage cheese and Monterey Jack, perfect for a protein-packed grab-and-go breakfast.
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Servings: 4 servings

Ingredients

  • 8 egg whites
  • 5 tablespoons cottage cheese
  • 1/4 cup Monterey Jack cheese shredded
  • 1 tablespoon feta cheese
  • 1 tablespoon butter cold
  • 1 teaspoon cornstarch
  • 1 teaspoon red bell pepper finely chopped
  • 2 dashes Tabasco or other hot sauce
  • 2 teaspoons green onion tops chopped

Instructions

  • Set the sous vide to 167°F (75°C) and allow it to come to temperature while you prepare the egg mixture.
  • In a blender or food processor combine 8 egg whites, 5 tablespoons cottage cheese, 1/4 cup shredded Monterey Jack, 1 tablespoon feta, 1 tablespoon cold butter, 1 teaspoon cornstarch, and 2 dashes Tabasco. Blend until completely smooth and slightly aerated.
  • Add 1 teaspoon finely chopped red bell pepper and 2 teaspoons chopped green onion tops, then pulse a few times just to incorporate and lightly chop the vegetables.
  • Spray four half-pint mason jars with nonstick spray. Divide the blended egg mixture evenly among the jars, leaving a little headspace. Wipe jar rims clean and secure lids fingertip-tight.
  • Carefully lower the jars into the preheated sous vide bath and cook at 167°F (75°C) for about 60 minutes, or until the egg bites are completely set. If they seem undercooked, continue for another 5 minutes.
  • Remove jars from the water, carefully open, and run a knife around the edges if needed to release the egg bites. If desired, place the tops under a hot broiler briefly until the cheese browns.

Equipment

  • sous vide immersion circulator
  • blender or food processor
  • 4 half-pint (8 oz) mason jars
  • Nonstick cooking spray
  • measuring spoons and cups
  • broiler (optional)

Notes

  • Do not skip blending; it creates a light, creamy texture.
  • Tap jars gently to remove large air bubbles before sealing.
  • Screw lids fingertip-tight to allow steam to escape while preventing water entry.
  • Cook time may need an extra 5 minutes if the sous vide was not fully up to temperature.
  • Use half-pint jars for individual portions.