Starbucks Ham And Cheddar Sous Vide Egg Bites Copykat Recipes

STARBUCKS COPYCAT SOUS VIDE EGG BITES (KETO)

Steps:

• Heat a large pot of water with the sous vide to 175-185F. If using a slow cooker, fill the cooker with water about 2/3rd's of the way full and begin heating on high heat (eggs set and coagulate best for this with a temperature above 165F)
• Prepare your add ins - If making the red pepper bites, dice the pepper and saute for 4-6 minutes in a frying pan with your oil till it becomes tender and slightly browned/ charred or cook the bacon until crispy and drain onto a paper towel. Diced the bacon into pieces and set aside.
• Grate your desired cheese and set aside.
• In a blender, combine the 5 eggs, a splash of heavy cream or milk, seasonings, and the sour cream. Pulse the mixture together until it is thoroughly mixed and a little frothy. Fold in the cheese and the red pepper or bacon.
• Pour the mixture into the 6 jars and fill each jar about 3/4th's of the way full (the egg will expand slightly as it cooks).
• Secure the tops and lids onto the jars thoroughly and place into the slow cooker.
• Add the jars to the hot water carefully for both methods. The water should cover the tops of the jars. If using a slow cooker, place the lid onto top and allow them to cook on high heat for 2 hours.
• When they are set, remove from the sous vide / slow cooker carefully with tongs and set them on a heat proof surface. Allow them to cool slightly before opening. Eat right away or store in the fridge for up to 7 days. To reheat, remove the metal lid and microwave for 60 seconds on half power in the microwave to encourage even heating.

STARBUCKS COPYCAT EGG BITE RECIPE

Steps:

• Preheat your oven to 350 degrees. Spray a mini muffin pan with cooking spray.
• Mince the onion, red bell pepper, and ham.
• Sauté the onion, pepper, and ham mixture on medium-heat for 3-4 minutes. Allow to cool.
• In a large bowl, whisk together three eggs. Then add in the onion, pepper, and ham mixture.
• Add in the cottage cheese, Monterey jack cheese, cheddar cheese, salt, and garlic powder and stir well to combine.
• Scoop the mixture into greased mini muffin pan. Using a cookie dough scoop works well for this step, or utilize a small measuring cup. Fill the mini muffin pan to just before the top. Sprinkle with additional cheddar cheese, if desired.
• Bake the egg bites for 13-15 minutes until slightly golden.
• Serve with additional shredded cheddar cheese and green onions, if desired.
• Store leftover egg bites in an airtight container in the fridge, and reheat as desired.

BASIC SOUS VIDE EGG BITES RECIPE (+VIDEO)

Steps:

• Spray each mason jar generously with non-stick oil spray.
• Add chopped green onions and cheese to each mason jar (you can customize with your favorite ingredients), filling about 1/3 full.
• In a large measuring cup, whisk together eggs, salt, and pepper.
• Pour the egg mixture to the jar, leaving about 1/2 inch from the top. (If you don't pour enough mixture to the jar, the mason jars may float in the water bath.)
• Close the lid "fingertip tight". (You can easily open with 2 fingers).
• Fill the container or pot with water and set the temperature of the sous vide circulator to 172°F (73°C). (Place a trivet mat beneath the pot to help protect your countertop!)
• Place the mason jars in the water before the water gets hot. Set the timer for 1 hour.
• When the timer goes off, remove the jars from the water, and let cool for about 10 minutes.
• Run a knife around the edges of each jar to loosen. Remove them from the jars and serve warm immediately (or freeze for meal prep).

COPYCAT STARBUCKS BACON & GRUYERE SOUS VIDE EGG BITES

Steps:

• Make filling:.
• In a medium bowl, whisk together eggs, cottage cheese, gruyere, Monterey jack, bacon, hot sauce and salt.
• Form Eggs:.
• Using a very small bowl (a custard cup, or a 5 oz ramekin will work well), press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8'' at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.
• Cook Eggs:.
• In a large pot, bring 6 inches of water to a simmer (185 - 200°F.) There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve.

HAM AND CHEDDAR SOUS VIDE EGG BITES

Steps:

• Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
• Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
• Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
• Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

COPYCAT STARBUCKS EGG BITES

Steps:

• Arrange an oven rack at the lowest rack setting; place a second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 300°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., In a blender, puree first 4 ingredients until smooth, about 20 seconds. Line 6 muffin cups with foil liners. Divide the Swiss cheese and bacon among the muffin cups. Pour egg mixture over top. , Wearing oven mitts, place muffin tin on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Bake until eggs puff and are cooked to desired degree of doneness, 25-30 minutes. Serve immediately.