The sale price of the suggested sous vide appliance from the America’s Test Kitchen’s email had me ready to one click, but then I put in some thought. What did I really want to make sous vide? The egg bites from Starbucks. Could I make them for less, some other way, minus the required accoutrements of sous vide cooking? Most definitely. I ordered a two pack silicon muffin tin from amazon and the rest is history.
I wanted something lower calorie, high protein, and full of veggies. I’m hungry in the morning but usually rushing and don’t want to stop to make myself something healthy, but I don’t want to eat my kids leftovers either. These fit the bill perfectly. Frozen spinach is a boon for this dish; since its pre-wilted, you know the exact amount you’re working with from the get-go. The first time I posted these there were other veggies (red onion, tomatoes) and it required some stove top cooking. When I went to make them again I went bare-bones; I proceeded to make this same easy version over and over and over (literally I think I’ve eaten four egg bites daily for the past month and a half). In terms of cheese, I use a smoked jalapeño cheddar cheese I get from my local market, but when I don’t have that I use sharp cheddar most often. So here is my ACTUAL, real life, make weekly version. Hope they make you as happy as they’ve made me!
Spinach and Cheese Egg Bites
16 oz. liquid egg whites (one small carton)
5 large eggs
1 c. cottage cheese
1 tsp. kosher salt
16 oz. frozen chopped spinach, thawed and squeezed dry
- Preheat oven to 325 degrees. Combine egg whites, eggs, cottage cheese and salt in a blender cup. Blend until smooth.
- Divide spinach and cheese between silicone muffin holes.
- Pour egg mixture over top, filling to top of cup. Add eggs to oven on middle rack.
- Bake for 28 minutes or until set. Store in fridge.