These kale and mushroom egg bites are bursting with protein and nutrients. Veggies, eggs, and cheese are all you need for a superb start to your morning.
The popularity of egg bites began in the late 2010’s when popular coffee chain Starbucks launched them as part of their quick breakfast options. Since then, egg bites have made their way into the weekly rotation of many people — especially those that are often on the go. So — get ready to enjoy these cupcake-sized kale and mushroom egg bites as a delicious breakfast for immediate enjoyment and/or meal prepping.
How To Make Kale & Mushroom Egg Bites
These copycat Starbucks egg bites take only 30 minutes to make— so get them prepped and into the oven, then get ready for your day as they bake. When you come back, they’ll be hot and ready for breakfast!
- Prep the oven and pan: Preheat the oven and spray the muffin tin with cooking oil.
- Sauté the veggies: In a skillet over medium-high heat, sauté the mushrooms until soft. Then, add the kale and cook until soft.
- Blend the eggs and cheese: Crack the eggs into a blender, add in the cheeses and the garlic parsley salt, then blend together.
- Fill the muffin tin: Pour the egg mixture into the prepared muffin tin. Leave room at the top for the veggie mixture.
- Top with the veggies: Spoon the sautéed veggies on top of each egg bite and gently mix to combine.
- Bake: Bake the bites at 350°F on the middle rack for about 20 minutes, or until fully cooked through.
Tips For the Best Kale & Mushroom Egg Bites
If you’ve ever tried the Starbucks kale and mushroom egg bites, you know how tasty they are. These homemade one’s will taste even better — and at a fraction of the cost!
- Avoid mixing the veggies with the eggs prematurely: Although it may seem faster, it is best to wait to mix the veggies into the egg mixture. This way, the veggies stay on the top half of the egg bite and slowly move down through as it cooks, rather than immediately settling in the very bottom.
- Use a blender: It may be easier and less dishes to wash if you don’t use a blender, but then you’ll miss the velvety texture of the eggs. Use a large mixing bowl and an immersion blender for the same result.
- Opt for a silicone muffin pan: For egg bites that pop right out with no mess, use a silicone muffin mold.
- Watch for the golden brown color: Egg bites are done when the tops are set, turn golden brown, and begin to slightly pull away from the mold.
Flavor & Ingredient Variations
Kale and mushrooms are the stars of these egg bites (aside from the eggs), but why not add a few co-stars to really amp up this production? Check out some of our favorites below.
- Cheese: Change up the cheese and use your favorite cheesy favorites for a nuance of flavor and even more melty goodness. Mozzarella cheese, Swiss cheese, Monterey Jack cheese — the possibilities are endless.
- Heat: For a moderate kick of heat, add about a teaspoon of hot sauce and/or a pinch of red pepper flakes.
- Veggies: To incorporate even more veggies, opt for sautéed onions or red bell peppers.
- Meat: For all you meat lovers, we understand the need to have meat in your breakfast bites. Add finely diced cooked bacon, ham, or sausage for extra protein.
- Seasoning: To add a burst of flavor with the seasonings in your cupboard, opt for black pepper, garlic powder, paprika, or any of your favorites.
Serving Egg Bites
Egg bites are typically served for breakfast or brunch like most egg-based foods. Enjoy this low-carbohydrate, high protein meal along with a side of pico de gallo or avocado toast. For a more sweet and fruity option, enjoy a cup of easy chia pudding or sweet cheese blintzes (crepes) topped with loads of berries.
Storing & Reheating Egg Bites
One of the biggest reasons we love egg bites is how easy they are to make and store for a quick on-the-go breakfast. Enjoy them now, months later, or anywhere in between.
- Refrigerator: Store egg bites for up to four days in an airtight container in the refrigerator.
- Freezer: Freeze cooked and cooled egg bites for three months. Place the bites into a freezer safe bag and freeze.
- Reheat: To reheat the egg bites, wrap them in a damp paper towel and microwave until heated through. Do this with either fresh or frozen bites, but keep in mind the frozen ones will take a little longer to heat.
More Egg Breakfast Options
- Crazy Good Egg Tacos — Scrambled eggs, salsa, and cheese wrapped in tortillas
- English Muffin Breakfast Sandwich — Layers of Canadian bacon, sliced cheese, and baked egg
- Easy Breakfast Quiche — Breakfast pie with cheese, eggs, bacon, and mushrooms
- Breakfast Burrito — Another perfect wrapped breakfast option!
Recipe
Ingredients
- 1 1/2 cups baby bella mushrooms finely chopped
- 1 1/2 cups kale finely chopped
- 12 large eggs
- 2/3 cup cottage cheese
- 1 cup Gruyére cheese grated
- 2 tsp garlic parsley salt
- oil spray
Instructions
- Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking oil and set it aside.
- In a skillet, sauté the mushrooms over medium-high heat with a teaspoon of oil or butter until softened. Add the kale and cook until tender.
- Crack the eggs into a blender. Add the cottage cheese, Gruyère cheese, and garlic parsley salt. Blend to combine.
- Pour the egg mixture into the prepared pan, filling each well almost to the top.
- Spoon the mushroom and kale mixture on top and gently mix it into the egg mixture.
- Bake the egg bites at 350°F for about 20 minutes, or until fully cooked through.
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