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! This recipe makes 6 jumbo egg bites, 12 regular sized egg bites or 24 mini egg bites.
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
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.
- 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.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!