Looking for an easy, protein-packed breakfast that tastes like it came straight from a café? These “Sous Vide” Roasted Red Pepper & Chive Egg Bites are creamy, flavorful, and perfect for meal prep. If you love the popular sous vide egg bites from coffee shops, you’ll love making them at home!
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Why You’ll Love This Recipe
- Perfectly Creamy Texture – The cooking method creates a custard-like consistency that’s impossible to achieve with traditional baking.
- Packed with Flavor – Roasted red peppers add a subtle sweetness, while chives give a mild oniony kick.
- Great for Meal Prep – Make a batch ahead of time and enjoy them all week!
- Naturally Gluten-Free – A great breakfast option that’s both gluten-free and high in protein.
- Customizable – Easily swap out ingredients to match your preferences.
Tips & Alternatives
- Blend for the Best Texture – Blending the eggs with cottage cheese or cream creates a smooth, velvety consistency.
- Use the Right Molds – Silicone muffin molds or nonstick muffin tins work best for cooking these egg bites evenly.
- Want More Protein? – Add cooked bacon, ham, or turkey bacon to boost the protein content.
- Different Herbs & Veggies – Try swapping chives for spinach or roasted red peppers for sun-dried tomatoes.
Roasted Red Pepper & Chive Egg Bites
Looking for an easy, protein-packed breakfast that tastes like it came straight from a café? These “Sous Vide” Roasted Red Pepper & Chive Egg Bites are creamy, flavorful, and perfect for meal prep. If you love the popular sous vide egg bites from coffee shops, you’ll love making them at home!
Ingredients
- 1½ cups egg whites from a 16-oz carton or separated from 12 large eggs
- 1¼ cups 4% milkfat cottage cheese
- 1¼ cups shredded mozzarella cheese
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon hot sauce
- 3 tablespoons diced roasted red bell pepper drained, from a jar
- ¼ cup chives thinly sliced
Instructions
- Start by bringing a kettle of water to a boil. Meanwhile, preheat your oven to 300°F, positioning one rack in the center and another on the lowest level.
- Place a 9×13-inch metal or ceramic baking dish on the lower rack and carefully fill it halfway with the boiling water. This added steam will help the egg bites cook evenly and develop a soft, custard-like texture.
- Generously coat a nonstick muffin pan with cooking spray to prevent sticking.
- In a large bowl or tall container, combine the egg whites, cottage cheese, mozzarella cheese, cornstarch, salt, and a dash of hot sauce. Use an immersion blender to blend the mixture until completely smooth, about 30 seconds to 1 minute. If you don’t have an immersion blender, a regular blender works just as well—simply blend on high until smooth.1½ cups egg whites, 1¼ cups 4% milkfat cottage cheese, 1¼ cups shredded mozzarella cheese, 2 tablespoons cornstarch, ½ teaspoon salt, ½ teaspoon hot sauce
- Pour the blended egg mixture into the prepared muffin pan, filling each cup nearly to the top. Evenly distribute the roasted red peppers and scallions over the batter, then gently press them down with a spoon so they don’t sit on the surface.3 tablespoons diced roasted red bell pepper, ¼ cup chives
- Bake on the middle rack for 20 to 25 minutes, or until the egg bites are fully set. You’ll know they’re done when they begin pulling away from the edges of the pan and puffing up. It’s normal for them to rise unevenly, but they will settle as they cool.
- Once out of the oven, allow the egg bites to rest in the pan for 5 minutes. Use a small spoon to loosen the edges and carefully lift them onto a plate. Serve warm.
Notes
- Storage:
Keep egg bites in an airtight container in the fridge for up to 5 days.
Freeze for up to 2 months—just let them cool completely before storing in a freezer-safe bag.
- Reheating:
Microwave: Heat on 50% power for 30–45 seconds to prevent overcooking.
Oven: Warm at 300°F for 10 minutes until heated through.
Stovetop: Place in a covered pan over low heat for a few minutes until warm.
Nutrition
Calories: 78kcal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 345mg | Potassium: 89mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 0.1mg
Storage & Reheating
Storage:
Keep egg bites in an airtight container in the fridge for up to 5 days.
Freeze for up to 2 months—just let them cool completely before storing in a freezer-safe bag.
Reheating:
Microwave: Heat on 50% power for 30–45 seconds to prevent overcooking.
Oven: Warm at 300°F for 10 minutes until heated through.
Stovetop: Place in a covered pan over low heat for a few minutes until warm.
Troubleshooting
- Egg Bites Are Too Watery – They may have been undercooked or had too much liquid added. Try blending the mixture well and ensuring the baking time is adequate.
- Egg Bites Are Spongy or Tough – This usually happens when they’re overcooked. Keep an eye on them and remove them from the oven as soon as they set.
- Egg Bites Stick to the Pan – If using a muffin tin, be sure to grease it well or use silicone liners to prevent sticking.
- Egg Bites Collapse After Cooling – This can happen if they’re taken out of the oven too soon. Let them rest for a few minutes before removing them from the molds.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.