I don’t think it’s any secret that I love my Starbucks just as much as the next girl. Their cinnamon almond milk macchiato is my favorite drink ever, my kids are obsessed with their cake pops (and I use them to bribe them often), and recently, I tried their Sous Vide egg bites for the first time and was instantly hooked. The egg white and red pepper flavor are delicious, and make a great on-the-go breakfast or snack, but at about $4.50 a pop, plus a latte and the occasional cake pop, you can imagine the kind of dent it would put in my wallet if I indulged in them too often. I thought about it a bit, and decided that I was going to give making them myself a whirl. I love the idea of meal prepping, particularly breakfast foods, because mornings are crazy around here. Having something readily available, that I can quickly prepare and eat is a must.
Thanks to some simple shortcuts, this copycat egg bite recipe is a total cinch to whip up, and with minimal effort, you get 24 delicious and nutricious little bites for a fraction of the price of the two you get at Starbucks. The bites are on the small side, so I would say a serving is 3 or 4, but still that’s breakfast for most of the week. They store in the refrigerator just fine (I stacked them in a tupperware container), and only need to be popped in the microwave for about 25 seconds for a warm and healthy breakfast. Oh, and just because, I highly suggest slathering them in some siracha, because in my opinion, it only ups the yum factor!
- 2 cups of liquid egg whites
- 1/4 cup milk
- 1/2 cup of jarred roasted red peppers, finely chopped
- 1/2 cup of frozen chopped spinach, cooked (I used the kind that you can steam in the bag)
- 1/2 cup of shredded monterey jack cheese, shredded
- s&p to taste
- 1. Preheat oven to 350 degrees, and generously spray a mini muffin pan with cooking spray.
- 2. In a large bowl, combine egg whites, milk, s&p, and beat until combined.
- 3. Fill each mini muffin well 3/4 full with egg white mixture.
- 4. Add about a Tbs each of red peppers and chopped spinach to each mini muffin well.
- 5. Top each well with about a Tbs of shredded cheese
- 6. Bake for about 20 minutes, or until egg is cooked through.
- 7. Allow to cool, then using a butter knife, gently loosen each egg bite from its well by circling the knife around it.
- 8. Store in the refrigerator in an air tight container.
Thank you, Definitely going to make these this weekend!! My brother in law made something similar at Christmas with our family and adds Trader Joe’s chicken sausage. Yum! Definitely getting sriracha!