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Looking for an easy, protein-packed breakfast that tastes like it came straight from a café?
These “Sous Vide” style 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!
What You’ll Need to Make Roasted Red Pepper & Chive Egg Bites
| Egg Whites – Light, protein-packed, and fat-free, egg whites give structure and fluff without the heaviness of whole eggs. Using them from a carton keeps things quick and easy. |
| 4% Milkfat Cottage Cheese – This adds creaminess and richness with a subtle tang, while keeping the dish high in protein and lower in carbs. |
| Shredded Mozzarella Cheese – Melty and mild, mozzarella brings that gooey, cheesy pull that makes everything better. |
| Cornstarch – A little cornstarch helps bind everything together and gives a smooth, slightly custardy texture. |
| Salt – Just enough to balance flavors and enhance the richness of the cheeses. |
| Hot Sauce – Adds a subtle kick and depth without overpowering the other ingredients—adjust to taste if you like more heat! |
| Diced Roasted Red Bell Pepper – These bring bright, smoky-sweet flavor and a pop of color. Bonus: using jarred peppers saves time and effort. |
| Chives – Mild, fresh, and oniony, chives add a light, herby finish that lifts the whole dish. |
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.
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.
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.
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