Kale & Mushroom Egg Bites (Starbucks Copycat Recipe)

This copycat Starbucks Egg Bites recipe made with kale & mushroom is the perfect thing to make ahead when you’re looking for a quick breakfast that you can grab on the go! Made with simple ingredients and oven baked for easy at home meal prep. They’re an easy, delicious healthy breakfast to get your day started off right!

If you’re looking for a great way to add more protein to your mornings, these kale & mushroom egg bites are a great way to do just that. Packing around 16 grams of protein per serving, these delicious egg bites are one of my favorite easy breakfasts to have in my meal prep rotation.

Pair them with a protein hot chocolate or serve alongside a blueberry protein muffin for the ultimate in protein packed meals.

Why You’ll Love This Recipe

• It’s easy. Not only can you skip the drive thru line, you’ll also skip the need for a sous vide cooker! These egg bites are made in the oven with a simple method that keeps the velvety texture you’d expect from Starbucks with none of the hassle of the sous vide method.
• It is healthy. Packed with protein thanks to whole eggs, liquid egg whites and cottage cheese, along with nourishing veggies and fresh herbs these easy egg bites are a great way to start the day on a healthy note.
• They’re perfect for meal prep. This recipe yields 6-12 egg bites which makes it a perfect make-ahead recipe to set yourself up for a nutritious breakfast all week long!

Please note this post contains Amazon associate links.

Kale & Mushroom Egg Bites Ingredients & Tested Substitutions

• Whole Eggs. You will need to use large eggs for this recipe. I prefer to use cage-free eggs but you do not need to if that is not accessible to you.
• Liquid Egg Whites. I prefer using liquid egg whites as you will need about 1/2 cup, but you can use the whites of whole eggs separated from the egg yolk if you cannot find liquid egg whites.
• Cottage Cheese. I find the 1/3 cup cottage cheese helps to add to the velvety texture. If you’re not a fan, don’t worry you can’t taste it! I don’t suggest skipping it especially because it adds even more protein to the dish and is one of the main key ingredients.
• Pepper Jack Cheese. You can also use Monterey Jack cheese if you prefer.
• Mozzarella Cheese. You can also use swiss cheese, gruyere cheese for a more authentic copycat version or any type of cheese you like.
• Mushrooms. The Starbucks version uses portabella mushrooms but I used oyster mushrooms in this copycat recipe. You can use whichever you prefer.
• Fresh Kale. This recipe works best with lacinato kale, also known as dinosaur kale but curly leaf or baby kale will do.
• Hot Sauce. Regular old Tabasco will do, but if you have another favorite brand then by all means, use it!
• Fresh Parsley. You could also add fresh chopped chives or green onion.
• Paprika. Smoked paprika is my preference.
• Salt & Pepper. Kosher salt and fresh cracked black pepper work. You can also use pink himalayan salt and ground black pepper.

Equipment Needed

• Muffin tin. You can use a 6 cup or 12 cup muffin tin depending on how large you would like your egg cups to be.
• Blender
• Roasting pan or deep, large baking dish for the bain-marie, or the cooking process of creating a warm water bath in the oven that helps the egg cups keep a velvety texture, similar to sous vide.

Expert Tips

• Do not skip the bain-marie method. If you’re a fan of the texture of the Starbucks original recipe, they use the sous vide method which keeps the egg bites really smooth & velvety. Since we’re baking these egg bites in the oven, they will not take on the same texture without the water bath method.
• Play around with flavors. Adding ingredients like feta cheese, red pepper flakes or roasted red peppers is the easiest way to change things up if you’re making this recipe often.
• Make this carnivore friendly by adding turkey bacon, regular bacon or even crumbled breakfast sausage.

Starbucks Kale & Mushroom Egg Bites Step By Step Instructions

1. Blend base ingredients. Preheat oven to 350F. Add all ingredients except for the hot sauce, kale, mushrooms and fresh parsley to a blender. Pulse on high speed until smooth & blended.

2. Cook the kale & mushrooms. In a pan over medium heat, sautee the kale and mushrooms until soft. Set aside.

3. Add the veggies & herbs. Add kale, mushrooms and fresh parsley to the blender and mix gently to combine. You can add the hot sauce at this time as well.

4.  Pour into muffin pan, prepare the bain-marie and bake. Grease the muffin tin with cooking spray, then set inside a roasting pan or large baking dish. Pour egg mixture into the muffin pan, filling each cup about 3/4 of the way. Pour water into the roasting pan around the muffin tin until the tin is sitting in about 1 inch of water. Bake at 350F for 20 minutes or until the egg cups are firm but still have a bit of wiggle.

Kale & Mushroom Egg Bites FAQs

Do I have to use the bain-marie method?

Since this recipe is made in the oven, if you want your egg bites to come out as close to the real thing as possible, you will not want to skip this simple step. It makes for the most velvety, delicious egg bites!

Can I make this recipe ahead?

Yes! Kale & mushroom egg bites are the perfect make ahead recipe for meal prep and can be made up to 5 days in advance.

How do I store egg bites?

Store them in an airtight container in the fridge up to five days.

If You Liked This Recipe You Might Also Enjoy:

• Copycat Dunkin Donuts Vanilla Chai Latte
• Copycat Starbucks Espresso Brownies
• Copycat Starbucks Strawberry Latte
• High Protein Copycat McChicken Sandwich
• Protein Rice Krispie Treats
• 25+ High Protein Lunch Ideas
• Protein Overnight Oats

If you’re looking for even more ways to add extra protein into your diet, check out this helpful guide to gluten free, easy to digest protein powder I have created!

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!