Starbucks may be well known for its “overpriced” coffee concoctions, but they also have breakfast and dessert options. Surprisingly, these are more reasonably priced, but just like their beverages, I think we can do better by re-creating them at home.
By using your own ingredients, you know exactly what you are getting—less processing and more affordability. And let’s be fair, you can customize these to your family’s taste preferences and not be at the mercy of what the big chains think we’ll like.
If you are curious about how the nutrition profile stacks up, allow me to share the facts:
Starbucks Roasted Red Pepper Egg White Bites (2)
- Calories: 340
- Total Fat: 16 g
- Total Carbohydrates: 22 g
- Protein: 24 g
Starbucks Bacon and Gruyere Egg Bites (2)
- Calories: 600
- Total Fat: 40 g
- Total Carbohydrates: 18 g
- Protein: 38 g
Kale and Mushroom Egg Bites (2)
- Calories: 460
- Total Fat: 28 g
- Total Carbohydrates: 22 g
- Protein: 30 g
My healthy (er) egg bites (2)
- Calories: 264
- Total Fat: 19 g
- Total Carbohydrates: 2 g
- Protein: 21 g
So, as you can see, you can save some calories by making them at home too. Plus, you can also add additional veggies or meats and cheeses. I like to use cottage cheese as one of the staples, which not only makes these fluffy and moist, but also gives them a really nice, creamy texture. I have tried these with ricotta cheese as well, and they tend to turn out a little sweet for me, but the consistency is similar, so it’s a nice alternative.
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If you are egg, dairy, or lactose intolerant, these may not be on the menu for you, though you could use some of our egg substitutes or alternative milks. I also like to use the whole egg, but you can use just egg whites if that’s your jam, but there is nothing wrong with using the whole egg, as we have documented on various occasions.
Equipment
- Blender or NutriBullet®
- Instant Pot
Ingredients
- 4 eggs
- ½ cup gruyere cheese shredded
- ½ cup cottage cheese
- ¼ cup veggies of your choice
- salt and pepper to taste
Instructions
- Add the first three ingredients to a blender or NutriBullet and mix until combined.
- Add veggies and give a few quick pulses to get it evenly distributed and broken down a bit.
- Pour mixture into silicon egg mold (made for the Instant Pot).
- Add one cup of water to the Instant Pot, and insert the trivet.
- Place egg mold on top of the trivet.
- Set the timer to pressure cook for 8 –10 minutes.
- Allow eggs to set for a minute or two before attempting to remove them.
- Enjoy!
Nutrition
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