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Home » Cuisines » Sous Vide Egg White Bites (Starbucks Copycat Recipe)

Sous Vide Egg White Bites (Starbucks Copycat Recipe)

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Sous vide egg white bites are simple, flavorful, and a great way to start the day! They’re high in protein and low in fat, conveniently portable and sure to fill you up. Make a batch at the start of the week for quick breakfasts on busy mornings!

Six egg white bites on a plate next to whole grain toast.

If you love our Veggie Quinoa Egg Muffins and our Starbucks Spinach and Feta Wrap, you’ll also enjoy this new hearty and healthy breakfast item to add to your morning routine.  

We’ve put our own spin on the Starbucks egg white bites, and they’re ideal if you’re looking for a quick breakfast or meal prep recipe.

Using a sous vide machine, you can easily make your own sous vide egg bites at home with simple ingredients that are wholesome, hearty, and filling. 

We guarantee you’ll love the bold flavors of our version. It’s an easy breakfast recipe that’s sure to please your taste buds!

Why This Recipe Works

With 8 grams of protein per serving, these sous vide egg white bites will help you hit your protein goals and keep you full for hours.

Three types of cheeses add extra protein to the egg whites along with yummy, cheesy flavor. Other add-ins like hot sauce, roasted red bell pepper, and green onion make them zesty and savory. 

Not only is this sous vide egg white bites recipe simple to make, but it’s also versatile. You can go with cottage cheese or Ricotta cheese, or use Monterey Jack cheese instead of Gruyere. If you enjoy the bold and tangy flavor of blue cheese, feel free to swap it in for the feta. 

The best part? The sous vide cooker gives the egg bites a soft, fluffy texture that is creamy and irresistible!

Our sous vide egg bites are: 

  • Packed with flavor and easy to adapt to your own taste!
  • A healthy egg bites recipe that’s tasty, filling, and portable. 
  • Perfect for meal prep, a quick snack, or special occasions like breakfast and brunch gatherings. 
A stack of egg white bites made in the sous vide.

The Ingredients

The main ingredients in this recipe are egg whites, various types of cheeses and add-ins that bring the flavor! To make your own copycat Starbucks egg white bites, you will need:

  • egg whites (from separated whole eggs or you can use liquid egg whites from a carton).
  • Cheese. Ricotta cheese (or cottage cheese), shredded Monterey Jack cheese (or Gruyere cheese), plus a bit of Feta cheese (or blue cheese) for extra umami flavor.
  • Seasonings. Hot sauce, onion, powder, garlic powder, salt, and pepper.
  • Corn starch or rice starch. This is an optional ingredient that helps prevent moisture from weeping out of the egg bites.
  • Veggies. Chopped roasted red pepper, green onions, finely diced, and spinach, finely chopped.

While you can make these low-fat by using low-fat cottage cheese or ricotta, you will get the smoothest, creamiest texture if you opt for full-fat cottage cheese. It will taste exactly like Starbucks’ egg white and roasted red pepper egg bites. 

When it comes to special equipment, you will also need a sous vide machine and six small, 4-ounce mason jars with lids. 

Egg whites, feta cheese, olive oil, cottage cheese, Monterey Jack cheese, spinach, roasted red peppers, onion powder, garlic powder, salt, pepper, and green onions.

How to Make Sous Vide Egg White Bites

Our copycat Starbucks egg white bites recipe is simple to make! Blend the egg mixture and cheese until smooth, then pour it over the veggies in each jar. Seal the jars, cook using your sous vide, and enjoy!

Here’s a look at the process but as always, scroll to the bottom of the page to view the printable recipe card. 

Before you begin: prep the sous vide water bath and preheat it to 168°F. Grease the jars with olive oil or a cooking spray.

Egg whites, seasonings, and cheese in a blender.

​Add the first 10 ingredients to a blender or food processor. Process until smooth. 

Adding bell peppers, green onions, and spinach to the bottom of six small mason jars.

Evenly distribute the red pepper, green onions and spinach into the bottom of each of the mason jars.

Pouring egg white and cheese mixture into small mason jars.

Pour the egg white mixture into the jars. Clean the rims.

Lightly screwing the lid on a jar.

Gently screw the lids on top (don’t make them too tight).

Place them in the water bath and cook for 60 minutes. When they’re done, remove the egg bites from the water bath and enjoy them straight out of the jar or slide a butter knife around the edge of the jar and tip them out onto a plate. 

Six small mason jars in a sous vide water bath.

Tips for Success

  • Make sure the lids are not too tight or the jars will burst as they cook. Simply screw the lids on with your fingertips and stop turning the lid as soon as you feel a bit of resistance. Loosely sealed, the jars will allow air bubbles to escape. 
  • If your countertop isn’t heat-proof, place a trivet under the sous vide container to keep the counter from overheating. 
  • To reheat the sous vide egg white bites, place them back in the sous vide (in the jars) at 140°F for 20 minutes. You can also warm them in the microwave in 5-second intervals until heated through.
     
  • The cornstarch/ rice starch is optional, but we found that it helps reduce the amount of moisture that weeps from the egg white bites after they have been sitting for a while. The small amount has minimal effect on the texture of the egg bites and may make them a bit more firm. 
  • If you don’t fill the jars full enough, they will float in the water bath.

Temperatures to Cook Sous Vide Egg White Bites:

We tested this recipe by cooking the egg bites at several different temperatures. Here’s a look at the different cooking times for sous vide egg white bites based on the texture you’re going for. 

  • 185°F for 25 min. Egg whites are almost too firm but still have a tender texture. 
  • 175°F for 50 min. Egg whites are firmly set and tender.
  • 168°F for 60 min. Egg whites are soft, slightly jiggly when warm, and very tender. This was our favorite.
  • 155°F for 65 min. Egg whites are extremely soft and tender but some of the egg whites stayed a little watery.

Serving Suggestions

Here are some of our favorite side dishes to serve alongside your next batch of egg bites—from savory accompaniments like oat groats and whole wheat einkorn bread to sweet additions like a mixed fruit salad or granola butter on toast.

Substitutions and Variations

  • Some different types of cheese that taste great in this recipe are, Provolone cheese, Gruyere, Gouda, and Swiss cheese.
  • For extra protein, try adding sauteed mushrooms, smoked salmon, bacon bits, or crumbled sausage.
  • Substitute the roasted red pepper with roasted poblano or roasted Italian sweet peppers.
  • Add diced jalapenos for a spicier version.

Storage and Reheating

Store leftovers in their individual jars or together in an airtight container in the refrigerator for up to five days. 

To reheat them, pop a few into the microwave and heat on high for 30-45 seconds or until they are warm throughout.

To freeze them, place the bites in a single layer on a parchment-lined baking sheet and freeze for about one hour or until firm. Once frozen, transfer to an airtight container or freezer bag and store for up to six months.

More Breakfast Recipes with Eggs

Eggs are a staple of breakfast menus worldwide and for good reason. Not only are they packed with protein, but they’re also incredibly versatile and delicious. There’s no shortage of ways to enjoy eggs in the morning, from our crustless quiche to breakfast pizza to eggs benedict. Here are a few more:

Frequently Asked Questions

What is in Starbucks sous vide egg bites?

Starbucks egg white bites contain egg whites combined with cottage cheese, Monterey Jack cheese, and veggies.

They have several other uncommon ingredients on their Starbucks nutrition list, like guar gum, maltodextrin, and powdered cellulose, to name a few. The great thing about making these egg white bites yourself is that you can customize them to your liking and leave out all the weird stuff.

Why are my egg white bites watery?

Cottage cheese and ricotta cheese will release a lot of moister after the egg bites cool down and sit for a while. They will still be good to eat if you notice a pool of liquid around them. If you want to prevent them from getting watery, add cornstarch or rice starch.

Another thing that can cause the egg whites to get watery is if you overcook them. Since you are using a sous vide to make this recipe, you will have more control over the temperature and less chance of overcooking.

An egg white bite with spinach and roasted bell pepper.

Helpful Tools

Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on. 

More Recipes You Will Love:

Quiche Florentine is creamy and savory, a classic French spinach quiche that works for breakfast, brunch or even a light lunch or dinner! Fresh spinach, rich cheese and a creamy custard bake into a deliciously butter crust.

Our Copycat Starbucks Banana Bread tastes just like the version at everyone’s favorite coffee house! It’s so similar, in fact, that you might not be able to tell the difference between the Starbucks version and our homemade banana bread. Tender, moist and perfectly sweetened, this is the perfect pairing with coffee for a morning or afternoon treat.

Sweet Potato Breakfast Hash is a savory, healthy meal that comes together in just 20 minutes. This quick and easy breakfast features tender sweet potatoes, ham or bacon, kale, onions and steamed eggs.

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Sous vide egg white bites on a round plate.

Sous Vide Egg White Bites

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Sous vide egg white bites have a creamy texture and rich flavor. They are packed with protein and low in fat, making them a perfect way to start the day. They are perfect for meal prep and heat up quickly on busy mornings.

Ingredients

  • olive oil or butter for greasing the jars
  • 6 egg whites
  • ½ cup cottage cheese or Ricotta cheese
  • ½ cup shredded Monterey Jack or Gruyere cheese
  • 3 tablespoons crumbled feta cheese or blue cheese
  • 1 tablespoon olive oil
  • ½ teaspoon hot sauce
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Optional: 2 teaspoons corn starch or rice starch (see notes)
  • 3 tablespoons chopped roasted red pepper
  • 2 green onions, finely diced
  • ¼ cup spinach, finely chopped

Instructions

  1. Prep the sous vide water bath and let it heat up to 168°F and grease six 4-ounce mason jars with olive oil or butter.
  2. Add the egg whites, cottage cheese, Monterey Jack, feta, olive oil, hot sauce, onion powder, garlic powder, salt, and pepper. If you want to prevent the egg bites from weeping moisture when you store them, add the cornstarch or rice starch. Process until smooth. 
  3. Evenly distribute the red pepper, green onions, and spinach into the bottom of each jar.
  4. Pour the egg white mixture into the jars (leave ½ inch space at the top).  Clean the rims and place the lid on the jars. Use your fingertips to screw the lids on so they don’t get sealed too tightly. 
  5. When the sous vide water bath reaches 168°F,  put them in the water bath. 
  6. Cook for 60 minutes. Remove from the water bath and enjoy straight from the jar or slide a thin knife around the edge of the jar and tip them out on a plate.

Notes

  • Do not screw the lids on too tight, or the jars will burst as they cook in the water bath. Use your fingertips to screw the lids down, and stop turning the lid as soon as you meet resistance. The loosely sealed jars will allow air bubbles to escape from the jars.
  • If your countertop is not heat-proof, place a trivet under your sous vide container to prevent the counter from getting too hot. 
  • Reheat the egg white bites in the sous vide at 140°F for 20 minutes or zap them in the microwave in 5-second intervals until heated through. 
  • After the egg white bites cool down and sit for a while, moisture will start to weep from them if you do not use the cornstarch or rice starch. In our testing, the added starch had minimal affect on the texture of the egg bites. A couple of taste testers felt it made the egg bites slightly more firm. If you don’t mind blotting up a bit of liquid from the egg white bites, skip the cornstarch. 
  • For the creamiest, smoothest texture and rich flavor, use full fat cottage cheese or full-fat ricotta cheese. When we added full-fat cottage cheese, they tasted just like Starbucks egg white bites. 
  • If you don't fill the jars full enough, they will float in the water bath.

Temperatures to Cook Sous Vide Egg White Bites:

  • 185°F for 25 min. Egg whites are almost too firm but still have a tender texture. 
  • 175°F for 50 min. Egg whites are firmly set and tender.
  • 168°F for 60 min. Egg whites are soft, slightly jiggly when warm, and very tender. This was our favorite.
  • 155°F for 65 min. Egg whites are extremely soft and tender but some of the egg whites stayed a little watery in the middle.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 281mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 8g

Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Al

Thursday 25th of January 2024

There's a bit of a discrepancy. One sentence calls for a half-pint jar while another calls for a 4 ounce jar. Alas, I ordered half pint jars before catching the error.

Al

Saturday 3rd of February 2024

@Dahn Boquist, Ooops! In my last comment I said "Do I use 1 ounce or 2?" Should have been "1 Tablespoon or 2".

Al

Saturday 3rd of February 2024

@Dahn Boquist, I also note that ingredient #1 and #6 are the same: 1 tablespoon olive oil. Instructions are to add first 10 ingredients to blender or food processor. Do I use 1 ounce or 2? Thanks, Al

Dahn Boquist

Thursday 25th of January 2024

I'm sorry about that. Thanks for letting me know. I will fix that discrepancy, a 4-ounce jar is the way to go.

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