These Kale and Mushroom Egg Bites are an easy high-protein breakfast to meal prep for the week! Savory kale and mushrooms are combined with eggs, creamy cottage cheese and Monterey jack for the perfect flavor combination and fluffy texture! These Starbucks inspired egg bites might just become your new favorite way to enjoy breakfast!

As a dietitian and savory breakfast lover who doesn't have a lot of extra time (or the budget to buy a healthy breakfast out every morning), I'm a fan of breakfasts I can meal prep and enjoy throughout the week. This recipe took quite a few tests to get it right, but now I can't stop craving them! I hope you love these Mushroom & Kale Egg Bites as much as I do. 🙂
This recipe was inspired by my Winter Broccoli Egg Bake & Copycat Starbucks Egg Bites with Spinach and Red Bell Peppers. If you want a quicker recipe, try my Feta Eggs Scramble! They pair perfectly with 4 Ingredient Banana Oatmeal Cookies for some dietary fiber at the start of the day.
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Why You'll Love this Recipe
- Meal Prep - meal prepping is a great way to ensure you have breakfast ready on a busy morning.
- Great Flavor & Velvety Texture - honestly, I don't want to spend time in the kitchen unless I KNOW something is going to taste good. The flavor & texture is so spot-on with these.
- No need for fancy equipment - this copycat Starbucks kale bites are inspired by the sous vide method Starbucks uses to make theirs have a fluffy texture. But you can get the sous vide effect and make them taste like the real thing without having to use special equipment like a sous vide machine! All you need is a silicone muffin pan and a baking dish to create a water bath.
- Nutrition - these kale & mushroom bites are high in nutritional value and adding them to your daily diet in the morning can help you start your day right by meeting some of your daily needs! They contain 13 grams of protein per serving, calcium, phosphorus, and vitamins K and C.
Key Ingredients and Substitutions
This Kale and Mushroom Egg Bite Recipe is made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for the complete list of ingredients.
- Eggs - this recipe uses whole eggs. The egg white provides protein and there are several nutrients found in the yolk of an egg including fat-soluble vitamins A, E, D and K.
- Cottage Cheese - cottage cheese is the perfect addition to give these egg bites a creamy texture and add more protein. I use Good Culture brand which contains live, active cultures.
- Monterey Jack cheese - Monterey jack is a a mild and buttery flavor type of cheese that pairs great with the earthy flavors of kale and mushroom . You can use another easily meltable cheese if you want. Swiss cheese, mozzarella cheese, or feta cheese work here.
- Kale - nutrient-packed kale adds a depth of flavor, antioxidants, and vitamins C and K. I suggest using fresh kale leaves but frozen would work, too!
- Mushrooms - I suggest using either baby bella mushrooms or portobello mushrooms for this recipe.
- Extra-Virgin Olive Oil - to cook your veggies in at the start of the recipe. You can substitute with avocado oil if you prefer.
- Paprika - adds a slightly sweet and smoky flavor.
- Garlic Powder - an easy way to take the flavor of these egg bites up a notch! You can use a fresh clove of garlic if you want.
- Salt and black pepper - to tie all the flavors together.
How to Make Kale and Mushroom Egg Bites
Below are the instructions for how to make this easy recipe for these delicious egg bites with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1 - Preheat oven to 350 degrees F (175°C). Prep a silicone muffin tin by spraying it generously with a cooking spray. Place the oiled muffin pan on top of a separate baking dish or baking sheet. Pour hot water onto the sheet pan until there's about an inch of water between the baking sheet and muffin pan. This step can be skipped, but it helps in making a fluffy and moist end product and this is the trick that mimics the sous vide style of cooking that takes this recipe up a notch.
Step 2 - Prep your kale and mushrooms by chopping them finely. You want the veggies pretty finely chopped so that they spread evenly in the egg bites. To give you a visual, this photo shows how finely I like to chop them for this recipe.
Step 3 - Cook your finely chopped kale and mushrooms by adding them to a large skillet or pan on medium heat. Add the olive oil and cook, stirring occasionally, until they are well done, about 3-4 minutes. Add a spoonful of the veggie mixture to each muffin cup.
Step 4 - In a blender or food processor, blend together the eggs, cottage cheese, half the Monterey jack cheese, garlic powder, paprika, and salt and pepper for about 30-45 seconds. You want it to be bubbly and a little bit creamy, but don’t over blend it because this will result in the eggs caving in when baked.
Step 5 - Pour egg mixture into the silicone molds until each cup is about ¾ of the way full. It will be approximately ¼ cup of the mixture. Don’t fill the cups to the top because the egg will rise. Give each muffin a little stir to combine and top with the other half of the Monterey jack cheese.
Step 6 - Place them in the preheated oven for 25-30 min or until the eggs are set in the filled molds and browned on top. They are done when a toothpick comes out clean. Let the egg cups set for at least 5 minutes before gently removing them from the silicone tray.
Hint: if you don't want to dirty up your blender, you can use a mixing bowl instead. To do so, whisk together the eggs, cheeses, and seasonings and add the cooked kale and mushrooms.
Dietitian Tip
Starting the morning with a breakfast that contains protein can help decrease cravings throughout the day and improve energy levels. One of the easiest ways to ensure you'll start the day with a healthy breakfast that contains important nutrients is to prep it in advance! Options like these egg bites with cottage cheese are perfect to make and enjoy throughout the week.
Video of How to Make Starbucks Copycat Egg Bites
Here's a video of how to make this recipe that I hope is helpful! Don't forget to check out the recipe card below for the full recipe.
Variations
The best part of making the Kale and Mushroom Egg Bites is that you can customize them in so many different ways according to your taste! Below are some ideas, but feel free to get creative.
- Spinach and Roasted Red Pepper - if you want another Copycat Starbucks recipe, make these Egg White Bites with Spinach and Red Pepper!
- Zucchini and Tomato - the combination of zucchini and tomato is perfect for when they're both in season in the summer! I use this combo in my Egg Bake with Cottage Cheese.
- Spicy - if you want it spicy, throw in a bit of hot sauce to the egg mix before baking and top them with a bit more hot sauce.
- Savory - make these more savory by turning them into bacon egg bites. Add cooked turkey bacon, ham, or sausage.
Equipment
It’s important to use a silicone muffin pan rather than a tin muffin pan for this recipe. I tried it using an aluminum muffin pan and it didn’t have the same result + it stuck to the pan. If you do try it with a normal muffin pan instead of silicone, be sure to oil it generously to avoid sticking! But I do recommend using silicone muffin mold.
Storage for Egg Bites
- Refrigerator - store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer - meal prep these in advance and freeze in an airtight container in the freezer for up to 3 months.
- Reheat - To reheat your refrigerated egg bite, microwave for 45 seconds to 1 minute or heat in your air fryer or toaster oven. To reheat leftover frozen egg bites, microwave for 1-2 minutes until heated throughout.
Expert Tips
- Finely chop the veggies so the egg mixture can cook around them and get nice and fluffy
- Don’t over blend the egg + cheese mixture because this will result in the eggs caving in when baked. About 30-45 seconds is all it takes.
- Don't open the oven to check on the egg bites until at least 25 minutes. Doing so will let heat out of the oven and delay the cooking process.
FAQ
While healthy means something different to everyone, from a nutritional perspective, these egg bites are a nutritious option. They contain protein from the egg and cheeses, and nutrients including calcium, phosphorus, and vitamin D from the cheese. They also contain antioxidants that can help support brain health and overall health. Kale and mushrooms provide dietary fiber for a healthy gut, and vitamins K and C. These eggs bites are high-protein, gluten-free, vegetarian, low-carb, and have no added sugar. You can learn more about the benefits of eating breakfast here.
I do highly recommend using silicon muffin pan for this one! Using aluminum or stainless steel makes it much harder to get out of the pan. You can try it if it's all you have, but be sure to grease it really well.
I suggest adding a carbohydrate that contains fiber to keep you full for longer! Oatmeal Breakfast Cookie, a whole wheat pancake, sliced whole grain toast, cooked quinoa, or mashed hash browns are great options. Fruit like slices of bananas or a blueberry strawberry mix with almonds, walnuts, cashews, or granola and peanut-butter topping are another option to add sweetness!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Kale and Mushroom Egg Bites:
Want to Learn About Nutrition?
Here are some educational articles from a dietitian:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram….I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Kale and Mushroom Egg Bites with Cottage Cheese
Equipment
- 1 Skillet
Ingredients
- 8 eggs or 10 egg whites
- 1 cup kale, finely chopped
- ½ cup mushrooms, finely chopped
- 1 teaspoon extra-virgin olive oil or avocado oil
- ½ cup cottage cheese
- ½ cup Monterey jack cheese
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Prep a silicone muffin tin by spraying it generously with a cooking spray. Place the oiled muffin pan on top of a separate baking dish or baking sheet. Pour hot water onto the sheet pan until there's about an inch of water between the baking sheet and muffin pan. Note: This step can be skipped, but it helps in making a fluffy and moist end product and this is the trick that mimics the sous vide style of cooking that takes this recipe up a notch.
- Prep your kale and mushrooms by chopping them finely. You want the veggies pretty finely chopped so that they spread evenly in the egg bites.
- Cook your finely chopped kale and mushrooms by adding them to a large skillet or pan on medium heat. Add the olive oil and cook, stirring occasionally, until they are well done, about 3-4 minutes. Add a spoonful of the veggie mixture to each muffin cup.
- In a blender or food processor, blend together the eggs, cottage cheese, half the Monterey jack cheese, garlic powder, paprika, and salt and pepper for about 30-45 seconds. You want it to be bubbly and a little bit creamy. Don’t over blend it because this will result in the eggs caving in when baked.
- Pour the egg mixture into the silicone molds on top of the veggies until each cup is about ¾ of the way full. It will be approximately ¼ cup of the mixture. Don’t fill the cups to the top because the egg will rise. Give each muffin a little stir to combine and top with the other half of the Monterey jack cheese.
- Place it in the preheated oven for 25-30 minutes. They are done when a toothpick comes out clean. Let the egg cups set for at least 5 minutes before gently removing them from the silicone tray.
- Hint: if you don't want to dirty up your blender, you can use a mixing bowl instead. To do so, whisk together the eggs, cheeses, and seasonings and add the cooked kale and mushrooms.
Video
Notes
- Finely chop the veggies so the egg mixture can cook around them and get nice and fluffy.
- Don’t over blend the egg + cheese mixture because this will result in the eggs caving in when baked. About 30-45 seconds is all it takes.
- I do highly recommend using silicon muffin pan for this recipe! Using aluminum or stainless steel makes it much harder to get out of the pan.
- Don't open the oven to check on the egg bites until at least 25 minutes. Doing so will let heat out of the oven and delay the cooking process.
- Refrigerator - store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer - meal prep these in advance and freeze in an airtight container in the freezer for up to 3 months.
- Reheat - To reheat your refrigerated egg bite, microwave for 45 seconds to 1 minute or heat in your air fryer or toaster oven. To reheat leftover frozen egg bites, microwave for 1-2 minutes until heated throughout.
Marcia Skaer
Mallory, going to make egg bites in morning... love/hate relationship w/Kale... think I could sub spinach as long as I pack it in meas cup?
Mallory
Hi Marcia! 😊 Absolutely! Spinach is a great alternative. I just suggest to finely chop it same way as the kale in the recipe as it's written. I hope you enjoy them!