Breakfast

Kale and Mushroom Egg Bites

Try out these copy cat Starbucks Kale and Mushroom Egg Bites for a healthy, protein-filled breakfast that you can enjoy on the go. This recipe comes together in just a few minutes and makes breakfast for the entire week. Skip the line in the mornings, save your money and make this healthy breakfast at home instead.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

two mushroom and kale egg bites in a container

Why You’ll Love This Recipe

  • Kale and Mushroom Egg Bites are quick and easy to make!
  • They come together in minutes and you only need a few simple ingredients.
  • The perfect high-protein, low-carb breakfast.
  • From start to finish, these egg white bites will be ready to enjoy in as little as 40 minutes.
  • Make it your own by adding in your favorite toppings instead.
  • The texture is incredibly light, fluffy and delicious.
  • Enjoy breakfast on the go for those busy weekday mornings.
  • Pop them in the microwave or air fryer to quickly warm them up.
  • Check out my Red Pepper Egg White Bites for another great meal prep idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Kale and Mushroom Egg Bites. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

This recipe uses the entire egg, I prefer to use one that is pastured raised for that bright orange yolk and add nutrients, but any will work!

A blend of Mozzarella cheese and Pepper Jack Cheese add flavor and texture to these bites. You can however use any white cheese such as Monterey, or even Parmesan.

Cottage cheese adds a great amount of protein also while giving these egg bites that fluffy texture.

Use portobello mushrooms to make this recipe authentic to Starbucks, but any mushroom will work just fine such as crimini mushrooms.

Finely chopped kale is added into the egg mixture and sprinkled on top before baking.

Salt and pepper is a must.

all the ingredients you need to make these egg bites in individual containers

How To Make

ONE: In a blender add in the eggs, cottage cheese and mozzarella cheese, pepper jack cheese, salt and pepper. Blend for 60 seconds, the key is to create a lot of bubbles here.

eggs, cottage cheese and mozzarella cheese, pepper jack cheese, salt and pepper in a blender

THREE: Then, add in some of the portobello mushrooms and kale and blend once more.

after it was blended, kale and mushroom added in

FOUR: Add the silicon cupcake liner to baking sheet and coat generously with non-stick spray. Fill each one with the egg mixture and top it off with more chopped mushrooms and kale. Bake until tops are golden brown.

Tips And Tricks

You absolutely need to use a silicon cupcake liner. A metal cupcake liner won’t create the same texture, plus the silicon makes it really easy to remove.

Be sure to generously coat the liners with non-stick spray, otherwise they will stick.

Prepare your veggies first before creating the egg mixture.

Place the silicon mold on the baking sheet before filling each cavity with the egg mixture.

You know your egg bites are done when they are firm to the touch and the tops are golden brown.

a hand holding the egg bites in a brown container

How To Serve And Store

Store Starbucks Kale and Mushroom Egg Bites in an airtight container in the fridge and enjoy within 3 days for best results.

Serve with a cup of coffee or tea and enjoy warm with some hot sauce if preferred.

To reheat egg white bites, simply add them to a plate, cover with a paper towel and heat for about 15-30 seconds depending on your microwave. Heat until they are warm all the way through.

Highly recommended to re-heat using an air fryer if you have one for best results. Air fry at 350F for 5-8 minutes or until heated all the way through.

one of the egg bites broken in half ot show the texture.

Taste And Texture

If you have never had Starbucks Kale and Mushroom bites, then you are really in for a treat. These little bites have a lovely taste that is savory and slightly sweet from the cottage cheese.

The texture is light, fluffy and jiggly.

Frequently Asked Questions

Do I have to use a silicon cupcake liner?

Unfortunately yes! I purchased mine from amazon and it came in just 1 day.

Can I use different toppings?

Totally! Feel free to get creative and use your own toppings.

How long will these egg white bites last for?

For best results, I’d encourage you to enjoy them within 3 days.

Can I freeze these egg white bites?

Yes!! Wrap tightly in plastic wrap and store in the freezer for up to 2-3 months.

Can I use regular eggs instead of egg whites?

Yes absolutely!

Other Recipes You May Like

If you make these Kale and Mushroom Egg Bites, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Starbucks Kale and Mushroom Egg Bites

Try out these copy cat Starbucks Kale and Mushroom Egg Bites for a healthy, protein-filled breakfast that you can enjoy on the go. This recipe comes together in just a few minutes and makes breakfast for the entire week. Skip the line in the mornings, save your money and make this healthy breakfast at home instead.
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
30-35 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

  • 10 whole eggs
  • 1 cup cottage cheese, I used low fat Good Culture
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded pepper jack cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup finely chopped portobello mushrooms, divided
  • 1 cup finely chopped kale, divided 
  • Boiling hot water
  • Cooking spray 

SCALE:

1X

YIELDS:

15 egg bites

Directions

  1. Preheat oven to 350F and prepare a silicon cupcake liner by coating generously with non-stick spray.
  2. Prep mushrooms and kale by finely chopping, and set aside.
  3. Next, in a blender add in the eggs, cottage cheese and mozzarella cheese, pepper jack cheese, salt and pepper. Blend for 60 seconds, the key is to create a lot of bubbles here.
  4. Add in 1/2 cup of the finely chopped mushrooms, and 1/2 cup of the finely chopped kale. Blend for 60 more seconds.
  5. Place the silicon cupcake liner on a baking sheet and fill each one with the egg mixture to the top. Sprinkle in the remainder of the mushrooms and kale and then use a spoon to slightly burry them.
  6. Carefully add boiling water to the baking sheet until it covers the muffins halfway up. It might be easier to add the baking sheet to the oven, then pour in the boiling water.
  7. Bake for 30-35 minutes, remove and let cool for 3 minutes before carefully remove each one from the liner and enjoying warm!

Notes

  • You absolutely need to use a silicon cupcake liner. A metal cupcake liner won’t create the same texture, plus the silicon makes it really easy to remove.
  • Be sure to generously coat the liners with non-stick spray, otherwise they will stick.
  • Prepare your veggies first before creating the egg mixture.
  • Place the silicon mold on the baking sheet before filling each cavity with the egg mixture.
  • You know your egg bites are done when they are firm to the touch and the tops are golden brown.

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