Egg bites provide easy, tasty, low-calorie breakfast on run

Cooks can replicate popular dish without sous vide machine.

I used to rage against the youth travel sports industry. Then I became a parent. Now it feels totally normal to drive my daughter 250 miles to play a game against another team from our hometown.

Along the way, we stop for overpriced, over-sugared coffee drinks (which I also said I wouldn’t do) and sous vide egg bites. Like little soufflés, these little pillows of protein are tasty, filling, and seem as if they should be easy to replicate at home. However, a sous vide machine, which is basically a food Jacuzzi, is an expensive appliance I can’t justify. So, if I happen to have a Saturday at home, could I make egg bites using the equipment I have on hand?

The restaurant egg bites are light and fluffy. To create a soufflé-like texture, I separated my eggs and used just the whites. Pro tip: Separate your eggs into a bowl one at a time so that a rogue yolk doesn’t wreak havoc with the whole recipe. I dropped the egg whites into the blender jar, and added chives and a handful of spinach for vitamins. A nanosecond whirl in the blender chops your spinach so you don’t have to. Not a fan of spinach? Other non-crunchy vegetables, like roasted red bell peppers or caramelized onions, are delicious, too.

My resulting bites were a little too light and fluffy; dairy would add some firmness to the texture. I found that a 3:1 ratio of part-skim ricotta to Neufchâtel cheese created the perfect bite. Adding just Boursin cheese created a close second. But if you use Boursin, your people will thank you for omitting the additional chives and garlic powder.

I baked my bites in a silicone muffin pan, which browns the edges and bottom of the egg bites less than a metal muffin tin. The result was an easy, tasty, shockingly low-calorie breakfast that comes together in less than 30 minutes. Which gives you even more time to do all the other things you said you would never do.