Egg White Bites– Easy Starbucks Copycat

These homemade egg white bites are soft, creamy, and packed with cheesy goodness — perfect for when you want something comforting but not too heavy. Made with simple ingredients like egg whites, cottage cheese, and a dash of hot sauce, these bites come together quickly and are a great way to kickstart your day or meal prep for later. They’re easy to make and taste like a little bite of fluffy heaven.

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Quick Summary

• Prep time: 8 mins
• Cook time: 60 mins
• Flavor: creamy, cheesy, savory with a slight kick
• Great for: meal prepping, light breakfast, or a cozy snack

Why I Like This Recipe

They’re just so easy to make. Pop everything in a blender, pour it into jars, sous vide for an hour, and you’re done. Plus, they’re light but still filling, and you can make a batch to last you all week.

Ingredients

• 8 egg whites
• 5 tbsp cottage cheese
• ¼ cup Monterey Jack cheese
• 1 tbsp feta cheese
• 1 tbsp butter
• 1 tsp cornstarch
• 1 tsp red bell pepper
• 2 tsp green onion tops
• 2 dashes Tabasco

How To Make Egg White Bites

1. Set up your sous vide: Preheat to 75°C (167°F). Let it heat while you prep everything.
2. Blend the mixture: Blend egg whites, cheeses, butter, cornstarch, and hot sauce until smooth. Make sure there are no lumps!
3. Add the veggies: Pulse in the red bell pepper and green onions a few times. You still want them visible for texture.
4. Prep the jars: Grease 4 mason jars and pour the egg mixture into them — about ¾ full.
5. Sous vide: Place the jars in the preheated sous vide bath. Let them cook for 60 minutes.
6. Optional broil for a golden top: If you want a little golden top, pop the jars under the broiler for 1-2 minutes.
7. Serve: Let the bites cool for 5 minutes before serving. Enjoy with a side of pride!

Tips for Success

• Room temperature eggs give you a smoother texture
• Don’t overfill the jars, leave room for them to rise
• Broil for a crispy top if you want some drama on a dull day

Storage and Reheating

• Fridge: Store leftovers in the fridge for up to 4 days in an airtight container.
• Freezer: Wrap them tightly in foil or plastic wrap and freeze for up to 2 months.
• Reheat: Reheat in the air fryer at 150°C (300°F) for 3-4 minutes, or microwave if you’re in a rush.

Frequently Asked Questions

• Do I need a sous vide machine?
  Yeah, for the classic texture. But if you don’t have one, bake them low and slow in a water bath (not exactly the same, but still solid).
• Can I use whole eggs instead of just whites?
  Totally. It won’t be Starbucks-style, but it’ll be delicious and richer.
• What if I don’t have feta or Monterey Jack?
  Swap in other melty cheeses — cheddar, mozzarella, even pepper jack if you want a kick.
• Is the cottage cheese really necessary?
  Yes. It’s what makes them light and creamy inside. You won’t taste it, promise.
• Can I batch these?
  Yep. Double the recipe and use a bigger container. Just keep the jars or molds spaced out in the sous vide.

Common Mistakes and How to Dodge Them

• Overfilling the jars: These puff while cooking. Fill to ¾ max or they’ll overflow and get weird tops.
• Skipping the blend: You can’t whisk this by hand and expect smooth results. Use a blender.
• Not greasing the jars enough: They stick. Use oil spray or butter to coat them well.
• Trying to rush the sous vide time: 60 minutes is the sweet spot. Less and they’re runny, more and they dry out.
• Putting hot jars into cold water: Always preheat your sous vide bath before adding the jars. Sudden temp changes can crack glass.

Nutrition Facts (Per Serving)

• Calories: 115 kcal
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 20mg
• Sodium: 210mg
• Potassium: 110mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 10g

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