Kale and Mushroom Egg Bites
Fluffy kale and mushroom egg bites with cheese, garlic and parsley.
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.
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
