Sous Vide Egg White Bites
Either make them in the Sous vide or in the oven without a sous vide and you are sure to have a delicious and healthy breakfast remade for a busy work week.
Ingredients
- 16 oz egg whites
- 1/2 cup low-fat cottage cheese
- 1/2 cup feta cheese
- 1/4 cup shredded colby jack cheese
- 2 tbsp avocado oil
- 2 tbsp potato starch (can sub corn or rice starch)
- 1/4 tsp ground white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt (Morton's)
- Dash Cholula Hot Sauce
- 1 tbsp freeze dried chives optional
- 1/4 tsp crushed red pepper flakes
Instructions
Sous Vide:
- In a small blender combine all ingredients and blend for about 30 seconds until well combined.
- Pour the egg white mixture into 12 4oz jelly jars.
- Fill your Sous Vide container with water and stack the sealed jars in the container. Make sure water is covering all the jars and that the sous vide is unobstructed at the base.
- Cook at 175 degrees for 90 minutes.
- After 90 minutes at temperature, then pull out of the water bath with tongs and allow to cool on a towel on a counter. Just until room temperature. You will hear the lids pop and seal as they cool down. Store in the fridge. I pop the lids off and heat two in the microwave for about 1 minute.
Oven:
- Preheat the oven to 350 degrees.
- In a small blender combine all ingredients and blend for about 30 seconds until well combined.
- Find a pan with sides large enough to hold your silicone muffin pan inside of it, such as a pyrex dish or roasting pan. Place the silicone muffin pan inside of the larger pan.
- Spray the muffin cups with oil or non stick spray. Pour the egg mixture evenly into the 12 muffin slots. Fill the larger pan with water until it reaches the underside of the muffin pan. The water bath all the way up the sides of the muffin pan ensures it will have the same texture as the sous vide. Carefully place it into the oven. (It may be easier to put the pan in the oven and then pour the water once it is inside of the oven.)You Can also use the glass jelly jars inplace of the silicone pan. Just place the jelly jars in a pyrex dish or roasting pan and fill them with the egg mixture. Then pour water up the sides of the large pan until it reaches the height of the egg in the jelly jars.
- Bake for 20-25 minutes until the eggs are set.
- Pull the muffin pan out of the oven, and allow the roasting pan filled with water to cool in the oven you can remove it later. You want that water to cool before you try to remove it so you don't accidentally spill and burn yourself. The silicone pan can be placed on the counter to cool.
- Once the muffins are cool remove from the silicone and place on a parchment lined sheet pan. I put the pan in the freezer and freeze until solid. About two hours. Remove the egg muffins from the parchment and stack frozen in a ziplock bag. Then I can pull however many I want out and reheat in the microwave.