So many of my clients love grabbing breakfast at Starbucks because of the sous vide egg bites. They’re fast, savory, satisfying, and fit the profile for many healthy diets.
But did you know that it’s ridiculously easy to make a similar (and very healthful) dish at home?
For years, I’ve been making my “Herbed Ricotta with Toast” at home, and it’s featured in my 5-ingredient meals cookbook (download all 19 recipes here for free). It’s basically a cross between a crustless quiche and a cheesecake, made primarily of ricotta cheese and eggs, with other additions like cheese (for savory) or berries and chocolate (for sweet).
(What I like about the recipe is not only its taste, but also its high-protein profile. Between the ricotta and the eggs, this dish packs a punch with 25+ grams of protein per serving, and even more if you use cheese as well.)
A few weeks ago, Michael and I made a version with bacon and cheddar for the first time, and it suddenly jumped out at me how similar the flavor was to the Starbucks egg bites.
Now, I know that there are tons of copycat Starbucks egg bites recipes out there. This one isn’t the first to hit the internet.
But this one may be the first that lets you off the hook in terms of fussing around with special baking sheets, Instant Pots, muffin tins, and paper wrappings.
Instead, I’ll show you how you can get the same flavor (and satisfaction!) from a deliciously low-carb breakfast, but without the mess. You’re just going to bake it like a cake or pie, and then slice it up for storage!
Starbucks Sous Vide Egg Bites Recipe
Pre-heat your oven to 350 F, and butter (or spray) a baking dish. For reference, I use a Pyrex 2-qt (7×11) glass baking dish.
This is the “base” recipe for the quiche:
Ingredients for Base (Makes 6 Slices)
- 2 cups low-fat ricotta cheese (I use the Galbani brand)
- 2 whole eggs + 10 additional whites
Then, you can take the base in any direction you want (next week, I’m trying a sweet pumpkin version for Thanksgiving!).
Which kind do you want to try? You’ll combine all the ingredients as instructed, and then bake on 350 for 30-45 minutes. Check frequently. Once you’re done, cut the pie into six servings, and you can either serve hot or cold (depending on your preference).
- Bacon and Cheddar
- 8 slices bacon, fried and crumbled/broken, mixed into base
- 8 ounces reduced fat shredded cheddar, half mixed into base, half used as topping
- Salt/pepper to taste
- Red Pepper
- 1/2 cup roasted red pepper, drained and coarsely chopped, mixed into base
- 8 oz reduced fat feta, half mixed into base, half used as topping
- Oregano and salt/pepper to taste
- 1/2 cup turkey pepperoni, coarsely chopped, mixed into base
- 8 oz pizza blend (or part skim mozzarella) shredded cheese, half mixed into base, half used as topping
- Oregano and salt/pepper to taste
- 1/2 cup mini chocolate chips, mixed into base
- 1 tsp almond extract or imitation almond extract
- 12-15 packets Truvia (or another stevia-based sweetener)
- (By the way, want to see my baby daughter Gabriella dressed as a Cannoli for Halloween this year??)
I love this recipe for its versatility, its flavor, and its high-protein nutrition delivery. It’s an easy way for my clients to hit their protein intake goals without stressing over every little meal and snack.
If you could try this recipe in a different format (i.e. different flavor palate), which two ingredient additions would you use to put your own twist on it? Leave your answer in the comments!