Copycat Starbucks Kale and Mushroom Egg Bites

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 These delicious Starbucks Kale and Mushroom Egg Bites are chewy and are packed with leafy kale and hearty Portobello mushrooms and are perfect for busy mornings.

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Using simple ingredients, you can make these Kale and Mushroom Egg Cups right in your own home for much cheaper than buying them from  Starbucks.

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Don't forget the cottage cheese! This will help keep our eggs fluffy and moist and you don't need much of it.  You can't taste it either, so don't worry if you're not a fan.

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To your skillet, melt your butter and cook your diced Portobello mushrooms.  If you can't find Portobello mushrooms, you can use cremini mushrooms.

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While the mushrooms are cooking, whisk together your eggs, seasonings, cottage cheese, and shredded cheese.

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Once the mushrooms have cooked down, add your chopped kale, stir, and cover with a lid for a few minutes.

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To your prepared muffin tin, add in some kale and mushroom mixture to the bottoms of the cups.

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Divide your egg mixture evenly between the 12 muffin cups, filling all of the way to the top with egg.

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Give your eggs and veggies a quick stir with a spoon or knife so that the veggies all dont' bake at the bottom.

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Bake your eggs for about 23 minutes until they are golden brown and cooked through. 

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To make these Starbucks Kale and Mushroom Egg Bites, tap the link below!

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