These healthier copycat Starbucks mushroom and kale egg bites are a great breakfast or a high protein snack. Easy to make without the sous vide equipment!
These mushroom and kale egg bites are a STAPLE in our fridge right now. If you love the Starbucks egg bites you have got to try this homemade version. They are a fantastic grab and go breakfast option to enjoy while on the move. Personally I love slicing them up on tortillas with a touch of ketchup or hot sauce. Simply delicious!
They get so rich, fluffy and flavourful thanks to the blended cottage cheese which is a must for this recipe. Instead of the French sous vide method we use a steam bath in the cooking process to replicate that super moist egg bites texture.
Ingredients you’ll need:
The most surprising ingredient in this mushroom and kale egg bites recipe is cottage cheese!
- Large eggs: No subs here! Eggs are the main star of the show
- Cottage cheese: Adds even more protein and creates the fluffy velvety texture. If you’re not a fan, don’t worry you can’t taste it!
- Parmesan cheese: You can also use Swiss cheese or gruyere cheese for a more authentic copycat version. Use any type of cheese you like.
- Mushrooms: The Starbucks version uses portabella mushrooms but I used Swiss brown mushrooms in this copycat recipe. You can use whichever you prefer.
- Kale: This recipe works best with curry kale, but lacinato (dinosaur) kale will do too.
- Hot Sauce: Couple dashes of your favourite hot sauce. I used franks buffalo sauce.
- Spring onions (green onions): You could also add fresh chopped chives or parsley.
- Garlic powder, salt + pepper
Complete list of ingredients and amounts is located on the recipe card below.
How to make kale and mushroom egg bites
Sauté kale and mushrooms: Add oil to a skillet over a medium heat. Once hot, add mushrooms, kale and spring onions. Cook for 2 minutes until soften. Set aside.
Blend egg mixture: Add eggs, cottage cheese, parmesan cheese, hot sauce, garlic powder, salt, pepper to a blender. Blend on high until smooth. Alternatively add to a bowl and use an immersion blender like I did.
Layer ingredients: Divide the veggie mixture among a 12 muffin cup then pour the egg mixture on top.
Prepare the bane Marie: Carefully pour 1 inch of water (fill about halfway) into a baking tray then place the muffin tin on top of the baking tray.
Bake: Bake on the middle rack for 22-25 minutes or until the middle is egg bite is fully cooked through and feels firm and bouncy. 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.
Recipe tips and variations
- For easy, clean removal use a silicone muffin pan. No greasing needed!
- No blender? No problem! Make these egg bites without blending by using a firm whisk to combine the ingredients for 60-90 seconds. Note that the texture may vary slightly.
- Don't skip the bain-marie method! The Starbucks original recipe achieves a smooth and velvety texture by using the sous vide method. Since we're baking these egg bites in the oven, without the water bath method, they won't have the same texture.
- Get creative with flavours! Add ingredients like feta cheese, chopped ham, red bell pepper, spinach, or onion to easily switch things up when making this recipe frequently.
- Make this carnivore friendly by adding turkey bacon, regular bacon or even crumbled breakfast sausage.
- You can use ricotta cheese instead of cottage cheese. Either creamy cheese works well here, so choose your favourite!
How to store
- Fridge: Store your egg bites in an airtight container in the refrigerator for up to 5 days.
- Freeze: To store egg bites in the freezer, store them in a well-sealed freezer bag or storage container for up to 2 months.
- Reheat: Cooking times will vary based on your microwave, so I recommend covering with a damp paper towel and reheating egg bites (fresh or frozen) in 15-20 second intervals until heated through. Thawed will generally take around 30 seconds and frozen will take 60-90 seconds.
Recipe FAQ
If you want your egg bites to come out as close to the real thing as possible, you will not want to skip this simple step. It makes for the most smooth, velvety, delicious egg bites! The steam from the water bath cooks the eggs gently and keeps the edges from getting too browned.
Yes! There is no flour included in this recipe and you are safe from cross contamination since you are making them at home (not like the one's from Starbucks).
Yes, you can freeze egg bites, but the texture may become soggy. They can be reheated in the microwave for approximately one and a half minutes. However, I personally prefer them refrigerated and consumed within four days, making them ideal for meal prepping.
Yes! Just swap 2 cups or so of egg whites and follow same instructions below.
More baked egg recipes
Crustless Salmon & Spinach Quiche
If you try this mushroom and kale egg bites recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Kale & Mushroom Egg Bites
- Total Time: 35 minutes
- Yield: 12 egg bites 1x
Description
These healthier copycat Starbucks mushroom and kale egg bites are a great breakfast or high protein snack. Easy to make without the sous vide equipment!
Ingredients
- 2 cups (100g) shredded curly kale
- 2 cups (200g) sliced brown mushrooms
- 2 spring onions (scallions), thinly sliced
- 8 large eggs
- 1 cup (250g) cottage cheese
- ½ cup finely grated parmesan cheese
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- Salt + black pepper
- Olive oil
Instructions
- Preheat the oven to 350F/ 180C and lightly grease a muffin tin with oil.
- In a small pan, sauté kale, mushrooms and spring onion for 2-3 minutes until softened in 1 teaspoon olive oil. Set aside.
- In a large bowl (if you plan to use an immersion blender) or a blender, combine the eggs, cottage cheese, parmesan, hot sauce, garlic powder, salt and pepper. Blend until smooth.
- Evenly divide the veggie mixture among the muffin cups then pour the egg mixture on top.
- Carefully prepare the steam bath by pouring 1 inch of water (fill about halfway) into a baking tray then place the muffin tin on top of the baking tray.
- Bake for 20-25 minutes until the egg bites is fully cooked through and feels firm and bouncy.
Notes
- Store egg bites in an airtight container in an airtight container in the refrigerator for up to 5 days.
- I used Franks hot sauce*.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, lunch, snack
- Method: Bake
- Cuisine: American
Smith says
Great copycat recipe without all the junk added into the Starbucks ones! Followed your instructions and they turned out great! I chopped everything fine to get a little more veggie-to-egg ratio and you really need to grease those tins well - mine stuck a bit using spray olive oil. But SO happy with how these turned out. Thank you!
Sharon says
These were fantastic! There are a lot of egg bite recipes on Pinterest, but this one with the cottage cheese blend and cooked in a steam bath are one of the best! Excellent to make ahead and reheat on busy mornings! I upped the kale a bit to make them have a larger veggie-to-egg ratio and still were great!
Caitlin Rule says
So happy you enjoyed them Sharon xx
Doris says
I made these egg bites & I substituted olive oil with 3 Tablespoons of whipped salted butter. These egg bites taste just like the Starbucks egg whites with kale & mushrooms
Caitlin Rule says
Yum! I bet the whipped salted butter would've added extra flavor. So happy you loved the recipe! x