Healthy Copycat Starbucks Egg Bites

Everybody is raving about the Sous Vide Egg Bites accessible at Starbucks, however one thing we as a whole concede to is that they’re costly and undesirable! I’m sharing my copycat Starbucks Egg Bites formula so you can make this sound breakfast at home and spare some money and calories.

I have incorporated a huge amount of data here so this is your one-stop look for data about changed approaches to cook them, what sustenance plans they backing, and how to store them for supper preparing.

They’re incredible for feast preparing so you can take these in a hurry for breakfast. Reward: they’re Weight Watchers, 21 Day Fix, Trim Healthy Mama, and 2B Mindset benevolent, and means each diet are incorporated underneath.

Healthy Copycat Starbucks Egg Bites

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Recipe by mycrazygoodlifeCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

7

servings
Prep time

10

minutes
Cooking time

8

minutes
Total time

18

minutes

My Copycat Starbucks Egg Bites have all the same flavor as those from the coffee shop, and made in as much time as it takes to pick up

Ingredients

  • 6 eggs

  • 1 cup cheddar cheese

  • 3/4 cup cottage cheese

  • 3/4 cup plain Greek yogurt

  • 1/2 cup sun dried tomatoes

  • 1/4 cup chopped basil

Directions

  • Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a blender. Blend ingredients together for 30 seconds.

  • Grease two silicone food molds with olive oil or coconut oil. Sprinkle the sundried tomatoes and basil in the bottom of each cup. Fill each cup about 3/4 of the way full.
  • Cover the silicone molds tightly with foil. Add 2 cups of water to the Instant Pot insert and place the trivet on the bottom of the pan. Carefully stack the molds on top of the trivet slight off set so that the cups are not directly on top of each other.
  • Cook on high pressure using the steam function for 8 minutes. Let the pressure naturally release. This took about 10 minutes. Remove the silicone molds and let cool. The sous vide eggs rose a little while cooking but settled as it cooled. Remove the foil and pop the sous vide eggs out of the mold. Store in an air tight container for up to 1 week in the refrigerator. Microwave for 30 seconds when ready to eat.

Notes

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