Kale and Mushroom Egg Bites {Starbucks Inspired}

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!).

Kale and mushroom egg bites arranged on a plate with the muffin pan visible in the background, full of more egg bites.

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

Step-by-step pictures of how to make kale and mushroom egg bites.
  1. 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.
  2. 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, hot sauce, parsley, salt, garlic powder and pepper.
  3. Blend ingredients in large bowl using an immersion blender or in a blender for 30-60 seconds until thoroughly blended.
  4. Stir in kale and mushrooms. Combine well.
  5. Evenly pour egg bite mixture into a greased 12-count muffin pan.
  6. 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
Muffin pan filled with freshly baked kale and mushroom egg bites.

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

Oreo Overnight Oats

Loved this recipe? Give it a 5-star rating and tag me on Instagram @the.balanced.nutritionist!

Kale and mushroom egg bites arranged on a plate with a muffin pan full of baked egg bites visible in the background.

Kale and Mushroom Egg Bites

Fluffy kale and mushroom egg bites with cheese, garlic and parsley.
5 from 11 votes
Print Pin Rate
Prep Time: 7 minutes
Cook Time: 20 minutes
Servings: 12

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, 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.
Course: Breakfast

Nutrition

Calories: 76kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 252mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1324IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 1mg

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13 Responses

  1. Pingback: Toast with Strawberries and Honey - The Balanced Nutritionist
  2. 5 stars
    I recently enjoyed these Kale and Mushroom Bites at a Starbucks and it was love at first bite! I was excited to try your recipe. I followed it closely, but I cooked in one of those mini egg makers in the omelet pan. Wow! These were SO fabulous! I was so surprised how close they tasted to the Starbuck’s. The texture is really good, different than a regular baked egg (I assume it’s the cottage cheese). This is going to be great for us and any houseguests. Anyway, thanks so much for posting!

    1. So glad you enjoyed them Amy! These are definitely a favorite of mine too- the cottage cheese makes the texture so much creamier than regular baked eggs!

  3. 5 stars
    These came out excellent! I pulsed the kale, onions, and mushrooms first before sautéing then added the egg mixture to it and combined. I also made them in my Insta Pot in the egg molds and they are almost identical to Starbucks! Such great flavor! Thank you for this recipe.

  4. 5 stars
    I agree. Save some clean up and hassle, get the silicone baking cups. The egg bites slip right out, no need for scooping. I substitute spinach for kale sometimes. Magnifique!!

  5. 5 stars
    These cooked up so nicely! Such an easy and delicious breakfast to prep for the week!
    The water in the oven trick really made a difference in texture.
    If you don’t have a silicone cupcake pan, parchment cupcake liners worked really nicely.

  6. 5 stars
    These were great, but I’m confused. In the instructions it says to put the kale and mushrooms in the blender. Then it also says to store them in after everything else has been pulsed?

    1. Thanks, it’s fixed now :). The kale and mushrooms are stirred in after blending the rest, but honestly it’s probably okay either way!

  7. 5 stars
    Loved this recipe! The texture is perfect and they reheat nicely for meal prep! I subbed spinach for the kale because it’s what I had on hand.

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?