Starbucks? Who needs Starbucks? …said no one ever.
Okay, so Kristi and I loooove ‘The Bucks,’ aka ‘Green Goddess,’ otherwise known as Starbucks. Their warm beverages keep us going and the tables with accessible power offer us a place to spend our Wednesday workdays. We even have our code names (for no reason other than pure entertainment) when we order.
Kristi is Pearl and I’m Mindy, nice to meet you.
Anyway, we love our Americanos, Green Tea Lattes and the way they make them exactly how we order. We also enjoy their Sous Vide egg white bites! Yum! With the help of a little Sriracha, these babies are delicious, low calorie and packed with protein. They have sustained us through many trainings!
As much as we’d love to treat ourselves everyday, the drive and our pocketbook say otherwise.
So I’m excited to share this recipe with you! Pair it with a great cup of your at-home coffee and you’ve got your very own Starbucks breakfast experience.
We have always wanted to try to make them ourselves!!
I am by no means a cook or baker. Can I get by and do a pretty good job? Sure. Yet, I don’t get a ton of joy out of the kitchen. I’m messy and as far as baking goes, things never REALLY turn out like the picture. A couple years ago I did get myself and InstaPot. I love it! They are life changing and a must, especially if you’re anything like me in the kitchen.
Kristi however is great at crafting, experimenting and making things in the kitchen. So when I ventured to make these solo…I was a little hesitant.
However these were so much better than I expected and actually turned out delicious! I’m so excited to share with you guys!
Ingredients
12 eggs whites (I used the ones in the carton)
1 1/2 C Cottage Cheese
2 C Monterey Jack (or mozzarella, gruyere)
1 t. seasoned salt/pepper
1 roasted Red Pepper
(after cooling, peel, slice then strain excess moisture)
2 C baby leaf spinach
4 green onions, chopped
🥚 Blend everything in a blender, except vegetables, blend till smooth.
🥚 Add spinach and pulse just to evenly disperse and chop.
Lastly, add green onions/peppers and pulse just a couple times.
🥚 Add 1 cup water to IP (InstaPot) and then insert trivet.
🥚 Spray non-stick spray in silicone cups.
🥚 Add mixture to cups and fill to top. Cover filled cups with foil sprayed with non-stick spray and cover tightly.
(This keeps condensation from dripping into the eggs.)
🥚 Lower into IP and set to ‘steam mode’ for 10 min. Natural release.
Remove carefully and let cool on rack and then remove from silicone. I made sure they were completely cooled before placing on a paper towel and stored in a tupperware container.
You could add any add-ins you’d like! Try bacon or ham, different veggies, and cheeses as well!
Have fun and carve some time out of your week to experiment and try something new—no matter what that is!!
Enjoy
!