Full of flavor and so easy to make, these kale and mushroom egg bites are the perfect breakfast-on-the go for busy mornings. Each serving has 16 grams of protein, low in fat and carbs, these 6 ingredient kale egg bites are the perfect healthy breakfast to start your day off right!
My roasted red pepper and spinach egg bites have been a raging hit with readers, and so I figured I’d make copycat Starbucks kale bites for you to also enjoy. This recipe is just like my other egg bites, in that they are light and fluffy and resemble ones made in a sous vide method, but are simply baked! No fancy equipment needed and truly perfect for a rushed, busy morning.
Also check out my super tasty gruyere and bacon egg bites!
Jump to:
Why you’ll love these kale and mushroom egg bites
- Delicious and packed with flavor, with a velvety texture that is light and fluffy and never dry.
- Easy to prepare with just a few simple ingredients.
- High in protein (16 grams per serving), low in fat and carbohydrates, and filled with vitamins and nutrients. Check out these 9 health benefits of kale, and 7 health benefits of mushrooms.
- Perfect for meal prep. I include directions on freezing and reheating these so you can make a double batch and store leftovers. Or you can make meal prep containers with the egg bites and my air fryer sausage patties, for a nutritious weekday breakfast.
6 simple ingredients
- 6 whole eggs and 3 boxed egg whites
- 1 cup of cottage cheese, low-fat preferred
- 1 cup of mozzarella cheese – feel free to sub in Monterey jack cheese if you prefer
- 1 ounce chopped fresh kale – finely chop up about 3 large leaves. For this recipe I prefer lacinato kale. 1ounce is about 1 cup of kale.
- 2 ounces chopped mushrooms – I used baby bella mushrooms (also called baby portabella mushrooms or cremini) but feel free to use white mushrooms. Finely slice them up so they cook down nicely.
- ½ teaspoon Kosher salt and ¼ teaspoon black pepper to season the egg bites. I also added a pinch of the Trader Joe’s mushroom umami spice blend but that is totally optional and not necessary.
Step-by-step directions to make perfect copycat Starbucks egg bites
Making these are so easy, but one thing that is really essential for these is a silicone muffin pan. Yes, you can use a regular muffin tin, but I can’t guarantee the texture will be the same! They will still have a delicious flavor, but may not be as light and airy, so please keep in mind.
Start by sautéing the kale and mushrooms in a large skillet. Heat about 1 tablespoon of olive oil or your preferred cooking oil in a sauté pan on medium heat. Add the kale and mushrooms and cook till soft and tender, about 7-10 minutes.
While the mushroom kale mixture is cooking, prepare the egg bites base. Add the large eggs, egg whites, cottage cheese, mozzarella cheese and seasonings to a blender or food processor. Blend till smooth.
Very important step! Place the muffin tray on a baking sheet to prevent the contents from spilling as you transfer it to the oven. Then spray the silicone muffin mold with cooking spray and evenly pour egg mixture into each cup.
When kale mixture is done cooking, evenly divide it and spoon it into each muffin cup. Gently give it a stir to incorporate the veggie mixture into the eggs.
Carefully transfer filled molds to the oven and bake on a low 300 degrees f for 38-40 minutes. The egg cups will have risen just a bit and should be slightly browned on top, and cooked through in the middle.
When your delicious egg bites are done cooking, remove from the oven and let cool for a few minutes. Cooked egg bites should easily pop out of each mold and you can enjoy immediately or store in an airtight container. Enjoy a quick breakfast on the go!
Storing and reheating your mini egg bites
Egg bites can be stored in the fridge for up to 5 days. To reheat, simply place on microwave safe dish and reheat in a microwave for about 45 seconds.
It’s also incredibly easy to freeze egg bites for a delicious breakfast anytime you need something fast and easy. Simply wrap up individual egg bites in plastic wrap and place in a freezer proof sealable bag. Freeze for up to 3 months.
To reheat, remove from the plastic wrap and wrap in a paper towel. Reheat on medium power for 30 seconds. Then reheat on high power for an additional 45-60 seconds, until heated through.
This recipe will make 1 dozen kale and mushroom egg bites. 1 egg bite has 8 grams of protein, 1 grams of carbs and 5 grams of fat. I recommend enjoying 2 egg bites for a hearty breakfast serving, along with either a bowl of fruit, a yummy pumpkin banana muffin or protein pancakes, or a couple of my amazing air fryer pork sausage patties.
More expert cooking tips
- Do not forget to place the baking sheet under your mold before filling the silicone liner with the egg mix. It will save you a mess!
- A lot of egg bite recipes don’t call for first sauteing the vegetables. While adding uncooked veggies is sometimes fine, especially if using softer add-ins like spinach and peppers, I definitely don’t recommend trying it with heartier ingredients like kale and mushrooms!
- As you can see with many egg bites recipes, they are super customizable with different cheeses, veggies and protein. Try swiss cheese or even gruyere cheese, which would both be delicious! Or add in some finely chopped turkey bacon for even more protein.
I hope you enjoy this nutritious and easy breakfast idea as much as we do! My husband absolutely loves these and takes them to work many mornings when he has to eat at his desk. Let me know if you give them a try and if you love them, please consider leaving a comment and rating!
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Kale and Mushroom Egg Bites
Equipment
Ingredients
- 6 eggs
- 9 tablespoon egg whites
- 1 cup cottage cheese preferably low-fat
- 1 cup mozzarella cheese
- 1 ounce kale finely chopped
- 2 ounces mushrooms thinly sliced
- ½ teaspoon Kosher salt
- ¼ tsp black pepper
Instructions
- Start by sautéing the kale and mushrooms in a large skillet. Heat about 1 tablespoon of olive oil or your preferred cooking oil in a sauté pan on medium heat. Add the kale and mushrooms and cook till soft and tender, about 7-10 minutes.
- While the mushroom kale mixture is cooking, prepare the egg bites base. Add the large eggs, egg whites, cottage cheese, mozzarella cheese and seasonings to a blender or food processor. Blend till smooth.
- Place the muffin tray on a baking sheet to prevent the contents from spilling as you transfer it to the oven. Then spray the silicone muffin mold with cooking spray and evenly pour egg mixture into each cup.
- When kale mixture is done cooking, evenly divide it and spoon it into each muffin cup. Gently give it a stir to incorporate the veggie mixture into the eggs.
- Carefully transfer filled molds to the oven and bake on a low 300 degrees f for 38-40 minutes. The egg cups will have risen just a bit and should be slightly browned on top, and cooked through in the middle.
Bea Adams says
Is that one tsp *each* salt and pepper? Seems like a lot of pepper at least.
Thanks.
Andrea Howe says
1 tsp each, yes, and a teaspoon for the entire recipe is not really a lot, but feel free to reduce if you want!