Creamy • High-Protein • Velvety Coffee Shop Favorite

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These Copycat Starbucks Egg White & Roasted Red Pepper Sous Vide Bites might be one of the most impressively easy breakfast recipes you’ll ever make — and the result tastes exactly like the velvety, creamy bites you get at Starbucks (maybe even better).

While the real Starbucks version is cooked sous vide, you don’t need any fancy equipment to get that silky, custard-like texture. A simple steam-bake method creates the same soft, perfectly-set protein bites without fuss.

Perfect for:

✔ Meal prep
✔ High-protein breakfast
✔ Low-carb lifestyles
✔ Grab-and-go mornings
✔ Starbucks lovers on a budget

These reheat beautifully, freeze well, and feel luxurious despite being made from humble ingredients.

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⭐ Why These Copycat Egg Bites Are So Good

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There are three secrets that make this recipe a Starbucks-level winner:

1️⃣ Blending the Egg Mixture

The mixture is blended until silky smooth — this removes air bubbles, prevents rubbery texture, and creates that signature velvety bite.

2️⃣ Using Cottage Cheese or Ricotta

This is EXACTLY what Starbucks does.
It adds protein, creaminess, and a beautifully soft structure.

3️⃣ Steam Baking at Low Temperature

High heat makes eggs puff and turn spongy.
Low, moist heat keeps them ultra soft and custard-like.

When you combine these three techniques, you get perfect egg bites every time.

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🛒 Ingredients (Fully Detailed)

For the Egg Bites

• 2 cups liquid egg whites
  The base of the recipe — you can use the carton kind or separate eggs.
• ½ cup cottage cheese (or ricotta)
  Makes them creamy and boosts protein.
• ½ cup shredded Monterey Jack cheese
  Melty, mild, and smooth — like Starbucks uses.
• ¼ cup roasted red peppers, finely diced
  Adds color, sweetness, and the signature flavor.
• ¼ tsp salt
• ¼ tsp black pepper

Optional Add-Ins

• 1 tbsp nutritional yeast (for extra cheesiness)
• Small handful spinach, finely chopped
• Dash of hot sauce
• Chopped basil or parsley

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🍳 Step-by-Step Instructions (Deeply Detailed)

STEP 1 — Preheat & Prep the “Sous Vide” Water Bath

Preheat oven to 300°F.
Place a baking dish on the lower rack and fill it halfway with hot water.
This creates steam in the oven so the egg bites cook gently — mimicking sous vide.

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STEP 2 — Blend the Egg Mixture

In a blender, combine:

• egg whites
• cottage cheese (or ricotta)
• Monterey Jack cheese
• salt + pepper

Blend 20–30 seconds until completely smooth.

This step is critical — it’s what makes the texture identical to Starbucks.

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STEP 3 — Add the Roasted Red Peppers

Stir the diced roasted red peppers directly into the blender mixture by hand.
Do not blend them — you want pieces in every bite.

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STEP 4 — Pour Into Muffin Tin

Use a silicone muffin mold or a well-greased metal muffin tin.

Fill each cup about ¾ full.

Tip: Silicone molds create the smoothest texture.

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STEP 5 — Bake Low & Slow

Bake for 28–32 minutes, or until just set.

Do NOT brown.

You’re looking for a silky, custard-like finish.

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STEP 6 — Cool Slightly Before Removing

Let egg bites cool in the pan 5 minutes — this helps them release cleanly.

Serve warm, or store for later.

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🌶️ Variations & Add-In Ideas (Starbucks-Style Options)

For a “Bacon & Gruyère” version:

• Replace Monterey Jack with Gruyère
• Add crumbled cooked bacon

For a “Ham & Cheddar” version:

• Add diced ham
• Replace cheese with cheddar

For a “Veggie” version:

• Add spinach, bell peppers, onion, mushroom

For a “Spicy Southwest” version:

• Add jalapeño, pepper jack cheese, chili powder

The base recipe is extremely adaptable.

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🧊 Storage, Freezing & Reheating

Refrigerator

Keeps 4–5 days in airtight container.

Freezer

Freeze individually on a tray, then store in a freezer bag for up to 2 months.

Reheating

• Microwave: 30–45 seconds
• Air fryer: 2–3 minutes at 300°F
• Oven: 5 minutes at 300°F

They stay moist and creamy — no rubbery texture!