Inspired by Starbucks sous vide egg bites, this copycat Kale and Mushroom Egg Bites recipe makes the perfect tender, fluffy bite-size breakfast cups filled with savory kale, mushroom, and cheese.
Sauté veggies. Add oil to a skillet over medium-heat. Next, add veggies. Cook for 2 mins, then add seasonings. Once through, transfer to a bowl and set aside.
Make egg mixture. Add eggs, cheese, cottage cheese, hot sauce, garlic powder, salt, pepper, cornstarch, and half and half to a blender. Blend until smooth.
Bake. Spray muffin tin with oil spray. Divide half of the veggie mixture among the six muffin tins. Next, add egg mixture then top each with the remaining veggie mixture.