This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

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Starbucks sous vide egg bites used to be my favorite quick snack when I needed some protein and hadn’t brought any food with me. In the past year, I haven’t been to Starbucks as much as usual, but I still like having these in the fridge for a snack or light meal. They reheat in 30 seconds in the microwave and last at least 4 days in the fridge. I haven’t tried it, but they’re probably freezer-friendly, too. I make these in a silicone egg bite mold, which is available on Amazon and is pretty inexpensive. If you don’t have an air fryer, these can be baked in an oven, as well.

Copycat Starbucks Bacon Cheddar Egg Bites

Makes 7 egg bites

Nutrition Information for bacon cheddar: 88 calories, 5 grams fat, 2 grams carbs, 8 grams protein

Ingredients:

·       2 eggs

·       1/2 cup egg whites

·       1/4 cup reduced fat cottage cheese

·       1/4 cup 1% milk

·       1/4 tsp salt

·       1/2 cup shredded 2% cheddar or Mexican blend cheese

·       3 strips of bacon, cooked and chopped

·       1/2 red pepper, small diced

Directions:

1.     Use a blender to blend eggs, egg whites, cottage cheese, milk, and salt. This ensures the cottage cheese is fully blended.

2.     Lightly spray a silicone egg bite mold and fill halfway with egg mixture. Evenly divide the add-ins you’re using among the cups, making sure the cups don’t overflow.

3.     If the mold you have comes with a silicone lid like mine do, use that to cover. Otherwise, use aluminum foil.

4.     Place a silicone trivet in the bottom of your pressure cooker and add one cup of water. If your egg bite mold comes with a sling, you can use that instead of the trivet.

5.     Add your filled, covered egg mold to the pressure cooker. If using more than one, it’s fine to stack them, but turn the top mold half a turn, so the cups are not stacked directly on top of each other.

6.     Place lid on pressure cooker and leave vented. Set to steam and cook for 12 minutes.

7.     Remove from the pressure cooker and cool for at least five minutes before removing.

Note:

I have a Ninja Foodi, so these directions are tailored to that, but there are lots of recipes online that use an Instant Pot and the recipe should be easy to adapt.