I love Starbucks, a lot. But I don’t like the price of my favorite items on the menu. Recently my husband and I have been looking closely at our finances and trying to stay on a trim budget so we can save more by spending less. Doing my weekly grocery shopping at Aldi has saved us a lot of money (about 40% off our typical grocery bill) and meal prepping is the number one way to stay on track with healthy eating and – bonus! – save a ton of money. I was wasting so much food before I started really meal prepping consistently. Let’s face it, convenience is easier and sometimes a lot more exciting, especially when you are eating the same thing for lunch the fourth day in a row. But if you want excitement, just plan a treat meal or day on the weekend when you can indulge in a new treat, fun restaurant or café, or get that trusty Starbucks drink or treat, like their Sous Vide Egg Bites.
Not gonna lie, their version is straight up delicious and the macros are pretty good too (170 cals/7g fat/13g carbs/2g sugar/13g protein/5 Weight Watchers SmartPoints). But $4.50 for two pretty small egg bites? Ummm…no.
Eager to meal prep a version that was budget and bum friendly, I hit Google and found a recipe from a great food blog My Forking Life. The bonus was this version was made in the Instant Pot, which is basically every meal preppers’ BFF for life. The recipe is great and they came out delicious but didn’t quote tick the butt friendly part of my ideal egg bite equation (great for regular foodies and Keto peeps though!).
I set out to create a light version. Sous vide is method of cooking food, typically in a plastic or glass sealed container submerged in water at low heat for a longer period. The food essentially is steamed to perfection. For these egg bites, I borrow the Instant Pot method from My Forking Life, and adapted the ingredients to make it lighter-eating friendly. This recipe is for two batches, and if you’re like me and only have one silicone mold and one Instant Pot, you have to make it twice – but worry not, it only takes 20 minutes or so to cook, so you can prep for the two batches and then just repeat the cooking process.
What you’ll need:
- Silicone Mold* – ok, this is the one investment for this recipe but these molds are handy to make a bunch of stuff, especially if you already have an Instant Pot. Little cakes and puddings, popovers, etc. so, for someone who enjoys cooking this is worth it.
- Instant Pot* or other electric pressure cooker with steam setting
- Cooking spray
- 6 slices of turkey bacon
- 1 ½ cups of finely chopped veggies (I used a mix of onion, carrots, and broccoli – peppers, onions, and garlic would be great too!)
- 8 large eggs
- 1 cup of nonfat plain Greek yogurt
- 1 cup of part skim/light shredded cheese (I used part skim mozzarella)
- 4 wedges of light soft cheese (like Laughing Cow)
- 4 tsp of dried thyme
- 2 tsp garlic powder
- 4 pinches of black pepper
This is for a double batch, which yields 14 egg bites. If you want to make one batch of 7 egg bites, just halve the recipe.
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper and cook turkey bacon for 20-25 minutes until crispy, set aside to cook before finely chopping
- Sautee chopped veggies in a pan lightly coated with cooking spray, combine veggies and bacon and set aside
- In a blender, combine eggs, yogurt, shredded cheese, soft cheese, thyme, garlic powder, and black pepper until smooth.
- Pour 1 cup of water into your Instant Pot
- Place silicone mold onto the trivet that came with your pot on the counter top and divide half of the veggies (reserving the other half for the second batch) among the seven molds filling about half of each mold
- Pour egg mixture on top of the veggies, carefully filling to the top of each mold (you’ll have enough left over for the second batch)
- Cover the molds in foil as tightly as possible, pinching around the contours for a tight seal
- Carefully place the trivet into the pot, cover, set the lid to sealing and put on Steam setting for 9 minutes
- Once steaming has finished, allow natural pressure release for 10 minutes but quick releasing. Carefully remove trivet and VERY carefully remove foil with tongs or oven mitts (steam burns HURT)
- Allow to cool for 20 minutes before removing from molds, repeat process for second batch.
Nutritional Information: Makes 14 egg bites, serving size is 2 egg bites
|Saturated fat||4.2 g|
Weight Watchers Freestyle SmartPoints: 4
Weight Watchers SmartPoints (before Freestyle): 5
Weight Watchers PointsPlus (before SmartPoints plan): 5
*Product links marked with an asterisk are affiliate links which means that I may receive a small commission if you purchase a product through the link provided.