Easy Kale and Mushroom Egg Bites with Cottage Cheese
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!
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
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 2 egg bitesCalories: 150kcalCarbohydrates: 2gProtein: 13gFat: 10gSaturated Fat: 4gCholesterol: 12mgSodium: 400mgPotassium: 68mgSugar: 1g
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