Kale and mushroom egg bites are tender, fluffy bite-size breakfast cups filled with savory kale, mushroom, and cheese. Inspired by Starbucks sous vide egg bites, enjoy this copycat recipe as a wholesome breakfast or meal on the go.
In need of more egg recipes? Then you have to try another Starbucks inspired recipe for Bacon and Gruyère Egg Bites, the creamy Japanese Egg Sandwich, and these spicy Shirred Eggs with Chili Oil next. Or for more recipes with cottage cheese, try my Whipped Cottage cheese with Nectarine-Peach Compote.
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
This recipe is inspired by the Starbucks kale mushroom egg bites recipe. Homemade kale mushroom egg bites are velvety, cheesy, and completely irresistible. Starbucks uses the French sous vide method for super moist egg bites and this recipe replicates that by utilizing steam during the cooking process.
Never worry again about hearing the dreaded, “We’re out,” when ordering because you can make the best kale and mushroom egg bites from the comfort of your home!
Why This Recipe Works
- Affordable – Skip the drive-through line because daily Starbucks runs add up fast. Making these at home is cost-efficient. You get customized egg bites at a fraction of the cost to feed multiple people.
- Great for Meal Prep – This breakfast on the go reheats beautifully so you can have a meal ready in just minutes, throughout the week.
- A Nutritious Meal – These veggie-packed egg bites are rich in protein, high in fiber, gluten-free, keto-friendly, and low carb.
Tools You’ll Need
Kale and Mushroom Egg Bites Ingredients
As you can see by the listed ingredients, this cheesy vegetarian dish has plenty of flavor.
- Large eggs – This is the main ingredient so use quality eggs; cage-free if possible.
- Cottage cheese – Use full-fat in order to achieve that signature velvety texture. You won’t be able to taste it.
- Cheese – Use freshly shredded Monterey jack cheese and Swiss cheese.
- Half and half – This enriches the egg mixture, adding moisture and a creamy quality.
- Cholula hot sauce – Use Cholula or your favorite hot sauce. I like this one because it adds a smoky, spicy flavor.
- Cornstarch – This thickens the eggs so the kale and mushroom egg bites are fluffy.
- Seasoning – Add kosher salt (Diamond Crystal brand), garlic powder, and freshly cracked black pepper.
- Avocado oil spray – To prevent the egg bites from sticking to the muffin tin.
Kale and Mushroom Mixture
- Avocado oil – Use this or another oil with a mild flavor and a high smoke point.
- Curly kale – This is sturdy enough to withstand a sauté. Use finely chopped, spines removed.
- Baby bella mushrooms – Cut into ¼-inch cubes, this particular variety of mushrooms tastes earthy and meaty.
- Shallot – Finely chopped.
- Dried parsley – This adds a bright, herby flavor.
- Seasoning – Season with paprika, kosher salt, and freshly cracked black pepper, to taste.
How To Make Kale and Mushroom Egg Bites
Prepare these easy kale and mushroom egg bites in just a few simple steps, starting with the steam bath.
Prepare the Steam Bath
Set one oven rack on the lowest level and another rack set in the middle. Place the 9 x 13 baking pan in the oven on the lowest level. Preheat oven to 300°F. In a medium-sized pot, bring 8 cups of water to a boil.
Sauté Kale and Mushrooms
Add oil to a skillet over medium-heat. Once hot, add shallots, mushrooms, and kale. Cook for 2 minutes, then add paprika, dried parsley, black pepper, and lightly season with salt. Once mushrooms and kale are cooked through, transfer to a bowl and set aside.
Carefully pour hot water into the baking pan. The steam will help with the cooking process, yielding moist eggs.
Blend Egg Mixture
Add eggs, cheese, cottage cheese, hot sauce, garlic powder, salt, pepper, cornstarch, and half and half to a blender. Blend on high until smooth.
Layer Prepared Ingredients for Mushroom and Kale Egg Bites
Generously spray muffin tin with avocado oil spray. Divide half of the veggie mixture among the six muffin tins. Next, divide egg mixture among the 6 muffin tins then top each with the remaining veggie mixture.
Bake Mushroom and Kale Egg Bites
Bake on the middle rack for 22-26 minutes or until the middle is cooked through and the sides are pulling away from the tin. The egg bites may rise out of the muffin tin and that’s okay. Remove from the oven and allow to cool for a few minutes before serving.
Tips and Tricks
- Do not skip the steam bath. It makes a great difference in the texture of the egg bites so don’t miss out!
- Allow mushroom and kale egg bites to cook at a low temperature. The sous vide cooking technique is all about cooking low and slow. This prevents them from cooking too fast and becoming tough and rubbery.
- Remember to use cooking spray in the muffin pan to prevent the egg bites from sticking. This makes them easy to remove.
- Dairy-Free: Replace half and half with an unsweetened milk alternative and either swap the cheese for a plant-based cheese or omit it entirely.
- Mushrooms: Depending on your preference, try portabello mushrooms (a larger, mature baby bella mushroom), cremini mushrooms, shiitake mushrooms, or oyster mushrooms.
- Cheese: Use whatever kind of cheese you’d like. Keep it classic with sharp cheddar cheese, or make it more refined with a gouda. For something saltier, try feta or parmesan cheese.
Once the kale and mushroom bites have completely cooled, store them in an airtight container. Alternatively, flash freeze them by placing cooled down egg bites on a baking sheet in the freezer for one hour. Then, transfer them to an airtight container and freeze for up to 3 months.
To reheat them, place frozen egg bites directly in the microwave for 1-2 minutes. From the refrigerator, warm them up in the microwave for about 30 seconds.
Frequently Asked Questions
Are kale and mushroom egg bites healthy?
This is an excellent option for a well-balanced breakfast. Eggs provide protein, kale is rich in antioxidants, and baby bella mushrooms contain vitamin D.
Do Starbucks kale and mushroom egg bites have cheese?
Yes. They contain Monterey jack cheese, Swiss cheese, and cottage cheese.
How long do homemade egg bites last?
Egg bites last about 3 days in the refrigerator and up to 3 months frozen.
Looking for More Delicious Egg Recipes
Loving this Recipe?
There’s a reason these Kale & Mushroom Egg Bites are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Kale and Mushroom Egg Bites
- 9 x 13 Baking Dish
- 6-cup muffin tin
- 4 large eggs
- ⅔ cup cottage cheese, full-fat
- ½ cup monterrey jack cheese, packed, freshly shredded
- ⅓ cup swiss cheese, packed, freshly shredded
- 2 tablespoons half and half
- ½ teaspoon Cholula hot sauce
- 1 tablespoon cornstarch
- ½ teaspoon Kosher salt, Diamond Crystal brand
- ¼ teaspoon garlic powder
- ⅛ teaspooon freshly cracked black pepper
- Avocado oil spray, for muffin tin
Kale and Mushroom Mixture
- 1 tablespoon avocado oil
- 1 cup curly kale, finely chopped, spines removed
- ⅔ cup baby bella mushrooms, cut into ¼-inch cubes
- 1 tablespoon shallot, finely chopped
- ½ teaspoon dried parsley
- ⅛ teaspoon paprika
- Kosher salt, lightly seasoned
- Freshly cracked black pepper, to taste
- Set one oven rack on the lowest level and another rack set in the middle.
- Place the 9 x 13 baking pan in the oven on the lowest level. Preheat oven to 300°F. In a medium-sized pot, bring 8 cups of water to a boil.
- Add oil to a skillet over medium-heat. Once hot, add shallots, mushroom, and kale. Cook for 2 minutes, then add paprika, dried parsley, black pepper, and lightly season with salt. Once mushrooms and kale are cooked through, transfer to a bowl and set aside.
- Carefully pour hot water into the baking pan. The steam will help with the cooking process, yielding moist eggs.
- Add eggs, cheese, cottage cheese, hot sauce, garlic powder, salt, pepper, cornstarch, and half and half to a blender. Blend on high until smooth.
- Generously spray muffin tin with avocado oil spray. Divide half of the veggie mixture among the six muffin tins. Next, divide egg mixture among the 6 muffin tins then top each with the remaining veggie mixture.
- Bake on the middle rack for 22-26 minutes or until the middle is cooked through and sides are pulling away from the tin. The egg bites may rise out of the muffin tin and thats okay.
- Remove from the oven and allow to cool for a few minutes before serving.