ed.note: this post was originally published in March 2019, but we wanted to pull it out of the archives as it is one of our favorite easy breakfast meals to make at home. This recipe also yields a lot of leftovers, so you can throw any extra in the fridge and have enough to feed your family all week long. #StayHome, and happy baking!
Is anyone else as obsessed with the sous vide egg bites at Starbucks as I am? The roasted red pepper version is my ultimate go-to when I need a healthy breakfast to keep me fueled and energized through a busy morning. Luckily I’ve found a way to make a similar healthy version in my oven at home. These oven-baked copycat Starbucks egg white bites are a great way to prep a ton of low-carb, healthy breakfast items all at once. No fancy equipment needed, just a little water bath and a silicone muffin tray or silicone muffin cups.
I am all about keeping it simple and healthy throughout the week– being realistic about what I will have the time and energy to cook when I get home from a busy day or when I wake up in the morning is key to incorporating healthy foods no matter how busy things get. So to me, that means sticking with what I know and developing a routine where I’m able to plan and meal prep for a week of healthy eating.
Enter: these egg white bites! They are seriously the most perfect and easy meal prep breakfast. I like to make a batch of them on Sunday night and keep leftovers in the fridge — a quick 1 minute heat up and you’re out the door with a healthy breakfast that will keep you energized all morning.
First, you’ll want to make sure the oven temperature is set relatively low to master the faux sous vide method. The idea behind sous vide is that the food will get cooked evenly at a constant temperature, so you won’t have any browning or crisping on the outside or overcooking on the inside. It also helps food retain moisture so nothing gets dried out. I did 325 F for a full hour in the oven.
From there, fill your baking dish half way with water, and set your greased silicone egg cups on top. Place your toppings in each cup of the egg tray, then pour your egg mixture overtop.
For this recipe, I used spinach, red peppers, mushrooms, and herbs, but don’t be afraid to try different veggies in there too. They’re a great way to clear out any vegetables from your fridge you haven’t used yet, and reduce food waste.
Scroll on for the recipe, and let me know in the comments how you get creative with different ingredients!
- 1 tbsp olive oil (to grease egg tray)
- 4 cups egg whites
- 1 cup roasted red peppers, diced
- 2 cups spinach, finely chopped
- 1 cup mushrooms, chopped
- 1 cup Monterey jack cheese, shredded
- Fresh parsley, to garnish
- Salt and pepper
Preheat oven to 325 F.
Fill a 9x11 baking dish halfway with warm water. Place a greased 12-count silicone egg tray overtop. OR, fill a 12-count muffin tray halfway with warm water. Place individually greased 12-count silicone egg cups overtop.
Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs or egg whites.
Bake in the oven for 60 minutes or until eggs are set.
Remove egg bites from molds once cool.
Salt and pepper to taste.
- Garnish with fresh parsley.
Serve and enjoy!
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