These easy kale and mushroom egg bites are fluffy, cheesy and nutritious enough to fuel your entire morning. They’re inspired by the sous vide egg bites you can find in your Starbucks drive-through, but this baked version is a whole lot cheaper (and quicker, because Starbucks drive throughs are seriously wild!).
Why You’ll Love ‘Em!
- They’re delicious! This recipe uses Monterey Jack cheese, Swiss cheese and cottage cheese for a creamy, cheesy flavor (don’t worry if you’re not a cottage cheese fan, we’re blending these and I promise you won’t even know it’s in there!).
- You can prep batches of them (and even freeze them- more on this below) ahead of time so that they’re truly “grab and go”.
- They’re a budget-friendly swap for the pricey egg bites you’ll find in the Starbucks drive through.
- You can use them as your breakfast protein and pair with toast, fruit or an English muffin for a fully balanced breakfast!
How to Make Kale and Mushroom Egg Bites
- In a small pan, sauté kale, mushrooms and onion for 2-3 minutes until softened in 1 tsp olive oil. Place in a small bowl and cool in fridge.
- In a large bowl (if you plan to use an immersion blender) or a blender (if you don’t have an immersion blender), combine eggs, cottage cheese, Monterey Jack cheese, Swiss cheese, mushrooms, kale, hot sauce, parsley, salt, garlic powder and pepper.
- Blend ingredients in large bowl using an immersion blender or in a blender for 30-60 seconds until thoroughly blended.
- Stir in kale and mushrooms. Combine well.
- Evenly pour egg bite mixture into a greased 12-count muffin pan.
- Bake for 18-20 minutes at 350 degrees until egg bite is fully cooked through and feels firm and bouncy.
Recipe Tips and Variations
- For egg bites that pop out of the muffin pan super clean and easily, use a silicone muffin pan. No greasing required! This one from Target is my favorite.
- If you don’t have a blender, you can make these egg bites without blending, just keep in mind the texture may be a little bit different. Instead of a blender, use a firm whisk to combine the ingredients for 60-90 seconds.
- If you prefer the moister sous vide texture that you get from Starbucks vs the baked egg cup texture, fill a dish with water and place on the bottom rack of your oven while you bake them.
- Use the same “formula” to change up the flavors. Here are some ideas:
- Chopped ham and sharp cheddar cheese
- Spinach and feta cheese
- Chopped bell pepper and onion
FAQ about Egg Bites
How Long Do Egg Bites Last in The Fridge?
For max freshness and food safety, I recommend storing your egg bites in a well-sealed container for up to 4 days.
Can You Freeze Egg Bites?
YES! To store egg bites in the freezer, store them in a well-sealed freezer bag or storage container for up to 2 months. (This is my favorite part about egg bites! You can make a few dozen ahead of time and have breakfast ready to go!)
How to Reheat Egg Bites
Cooking times will vary based on your microwave, so I recommend covering with a damp paper towel and reheating egg bites (fresh or frozen) in 15-20 second intervals until heated through. Thawed will generally take around 30 seconds and frozen will take 60-90 seconds.
Other Breakfast Recipes You’ll Love:
Blueberry Cheesecake Overnight Oats
Chocolate Oat Milk Chia Pudding
Loved this recipe? Give it a 5-star rating and tag me on Instagram @the.balanced.nutritionist!
Kale and Mushroom Egg Bites
Equipment
- 1 Muffin Pan
Ingredients
- 8 Eggs
- 1/2 cup Cottage cheese
- 1/4 cup Monterey Jack cheese
- 1/4 cup Shredded Swiss cheese
- 1/2 cup Baby Bella or Portabello mushrooms chopped finely
- 2 cups Kale chopped finely
- 1 tsp Hot sauce
- 1 tsp Parsley minced
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Olive oil
Instructions
- Preheat oven to 350 degrees. In a small pan, sauté kale and mushrooms for 2-3 minutes until softened in 1 tsp olive oil. Place in a small bowl and cool in fridge.
- In a large bowl (if you plan to use an immersion blender) or a blender (if you don't have an immersion blender), combine eggs, cottage cheese, Monterey Jack cheese, Swiss cheese, mushrooms, kale, hot sauce, parsley, salt, garlic powder and pepper.
- Blend ingredients in large bowl using an immersion blender or in a blender for 30-60 seconds until thoroughly blended.
- Stir in kale and mushrooms. Combine well.
- Evenly pour egg bite mixture into a greased 12-count muffin pan.
- Bake for 18-20 minutes at 350 degrees until egg bite is fully cooked through and feels firm and bouncy.
This time I separated the egg whites and whipped to stiff peaks. I folded in the remaining ingredients after I blended them. Also, I only blended half of the mushrooms and kale and added the other half to the final mixture. This prevented the kale and mushrooms frim settling to the bottom of each egg bite. Love this recipe! Great on the go breakfast.
So glad you loved them Amanda- What a great idea to whip the egg whites!