Starbucks Copycat Kale and Mushroom Egg Bites Recipe
This Starbucks Kale and Mushroom Egg Bites Recipe will give you a healthy breakfast in no time! Make these egg cups, freeze them, and you have the perfect breakfast option for your weekday mornings.
Ingredients
- 2 tbsp butter
- 2 portobello mushroom caps, diced
- 2 cups kale, rinsed and finely chopped
- 10 eggs
- 1 tsp garlic powder
- 1 tsp parsley flakes
- salt and pepper to taste
- 1/3 cup cottage cheese
- 1 cup Monterey jack cheese, shredded
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray your muffin tin with non-stick cooking spray and set aside.
- To a skillet, melt your butter and add in your chopped mushrooms. Allow the mushrooms to cook down for about 5 minutes over medium heat.
- While the mushrooms are cooking, make the egg mixture. In a large bowl, add your eggs, garlic powder, parsley flakes, salt, pepper, and cottage cheese. Whisk well and add in your shredded cheese and combine.
- When your mushrooms are done cooking, add in your chopped kale, stir, and cover it with a lid for about 2-3 minutes.
- To your silicone muffin pans, add about 1-2 tablespoons of the mushroom and kale mixture to each cup. Divide the egg mixture between each of the 12 cups. Give the eggs and veggies a quick stir in the muffin tin.
- Bake for 23-25 minutes. Enjoy!
Notes
To Freeze: Place your cooked egg bites on a baking sheet and place it into the freezer to flash-freeze them. Once they are completely frozen, wrap 2-3 frozen egg bites together in saran wrap well, and place them into a freezer bag. They will last in the freezer for up to 2 months.
To Reheat: Thaw your frozen egg bites overnight in the fridge and reheat in the microwave for 1 minute at 50% power until warmed through. Alternatively, you can also reheat them directly from the freezer. Place your egg bites in the microwave and reheat at 50% power for 2-3 minutes until warmed through.