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, a protein latte or serve alongside air fryer breakfast sausage, air fryer hash browns & a blueberry protein muffin for the ultimate breakfast spread!
If you love healthy cottage cheese recipes, try this Cottage Cheese Ranch Dip or satisfy your sweet tooth with these Cottage Cheese Brownies!
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!
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 ½ 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 ⅓ 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 type of mushrooms 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. A professional high speed blender works best.
- 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.
- Here are some easy tips for ensuring the veggies do not float to the top of the egg bites while baking:
- Do not skip step 2. Cooking the veggies can help reduce their buoyancy helping them to distribute more evenly throughout the homemade egg bites.
- Once the mixture is poured into the muffin tin, use a fork or spoon to gently push them down a little bit & mix them in ensuring they are well distributed throughout.
- Allow the filled muffin tin to sit for a minute or two before baking. This can help the veggies settle slightly within the egg mixture.
Starbucks Kale & Mushroom Egg Bites Step By Step Instructions
- 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 egg mixture in the blender or a mixing bowl and mix gently with a spoon or spatula 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 ¾ 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!
Kale & Mushroom Egg Bites (Starbucks Copycat Recipe)
Equipment
- Blender
- Muffin Tin 6 jumbo cup, 12 regular cup or 24 mini cup
- Roasting pan or large baking dish for the bain-marie water bath
Ingredients
- 8 large eggs
- ½ cup liquid egg whites
- ⅓ cup cottage cheese
- ¼ cup pepper jack cheese see post for substitutions
- ¼ cup mozzarella cheese see post for substitutions
- 1 cup oyster mushrooms diced
- 2 cups fresh kale sliced into ribbons
- 1 teaspoon hot sauce
- 2 tablespoon fresh parsley finely chopped
- ½ tsp black pepper
- ½ teaspoon salt
Instructions
- 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.
- Cook the kale & mushrooms. In a pan over medium heat, sautee the kale and mushrooms until soft. Set aside.
- Add the veggies & herbs. Add kale, mushrooms and fresh parsley to the egg mixture in the blender or a mixing bowl and mix gently with a spoon or spatula to combine. You can add the hot sauce at this time as well.
- 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 ¾ 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.
Video
Notes
-
- 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.
- Kale & mushroom egg bites are the perfect make ahead recipe for meal prep and can be made up to 5 days in advance. Store them in an airtight container in the fridge up to five days.
- Here are some easy tips for ensuring the veggies do not float to the top of the egg bites while baking:
-
- Do not skip step 2. Cooking the veggies can help reduce their buoyancy helping them to distribute more evenly throughout the homemade egg bites.
- Once the mixture is poured into the muffin tin, use a fork or spoon to gently push them down a little bit & mix them in ensuring they are well distributed throughout.
- Allow the filled muffin tin to sit for a minute or two before baking. This can help the veggies settle slightly within the egg mixture.
Irene Matyas says
Delicious! The texture is awesome. Next time I will add in chili flakes fir a bit of heat. Thank you, do you have the nutrition profile? Calories and carbs? Thanks again.
prettydeliciouslife says
Hi Irene! I'm so happy to hear you loved the egg bites! Chili flakes is an excellent idea! I have the details from when I entered this recipe into My Fitness Pal: Calories 172 per serving (1 egg bite) Carbs 3g Protein 16g Fat 10.5g. I hope this helps!
Aron says
I'm not sure if I did something wrong but all of the fillings floated to the top during cooking, so it's really mostly an egg cup with mushroom and kale crust. I didn't find these to be super similar to the Starbucks ones I know and love — but your mileage may vary! (Or, I did something wrong?) I do think the bain-marie method is a really good idea, though, so I'll take that forward with other egg bite recipes I have.
prettydeliciouslife says
Hi Aron! Hmmm, I'm not sure why that would have happened, I've tested these several times so I do know the measurements are accurate, did you cook down the kale & mushroom first (I'm assuming you did!) I'd love to help you troubleshoot if I can. The bain-marie method is definitely a game changer, it will work for any egg bites you decide to make next! 🙂
Cindy says
Fantastic taste!! I will be adding this to my breakfast favorite recipes. I added a chunk of feta once they were poured in the tins.
prettydeliciouslife says
So glad to hear you enjoyed! The addition of feta sounds just perfect!
Jenna says
The herbs also float to the top when I make these. But they are still amazing and I absolutely love them. Thank you!
prettydeliciouslife says
I'm so happy that you love them! Thank YOU! 🙂
KW says
This seemed like a really great idea and I was excited to try it. Unfortunately, likely due to my own inexperience it turned out to be the most frustrating cooking experience I have had all year. Maybe this will review will help others avoid the same problems. I believe that the water should at most be 1/2 inch. when I had mine at 1 inch it was totally impossible to move it to the oven without water swamping into the muffin tin. I lost 1/4 of the batch right off the bat that way. Next, I used the recommended type of Kale and sliced into thin ribbons and sauteed them. To my surprise they did not reduce as much as I expected in size - - even after I finally resorted to add some water and try to further steam them down a bit. Finally, I ended up having to transfer them to the cutting board to cut them even further... and even then they still seemed too large. Given these relatively large and somewhat heavy clumps of lettuce it was VERY difficult to pour even amounts of the mixture into the muffin tins. In future I would finely dice up the lettuce rather than cut it in ribbons. I found that the cook time is very sensitive to how deep you pour. Half of mine were done after the 20 minutes, the rest of them had to be returned to the oven several times depending on small changes in the depth. I am also confused why you would want a 'wiggle' in them when you take them out. Mine had liquid egg coming out the top when the sides were all done. My final method to check doneness was to stick in a toothpick to see if it came out clean.
prettydeliciouslife says
Oh I am so sorry to hear this was a frustrating experience, I never want that to be the case! It sounds like you may have used a bain marie dish that was a bit too shallow? Bake times can always vary based on ovens unfortunately but I'm glad you were able to figure that part out. If you have any questions if you'd like to try again let me know I'm here to help!