When it comes to a weekday breakfast, I’m definitely a “get it done the night before, so I don’t need to think about it in the morning” kind of gal.
(Otherwise I end up at Starbucks, spending a fortune on something I can easily make at home.)
And that’s part of the reason why I love these egg bites. You make them at your leisure sometime during the week, and then when you’re groggy and hungry and just want something amazingly delicious really quickly, all you need to do is to heat these little nuggets of flavor up to start the day. That’ll save you time AND money vs buying at Starbucks, without sacrificing any taste!
And voila! You have a belly full of flavorful protein in no time.
Starbucks kale and mushroom egg bites tips and ingredients
The ingredients list is pretty straightforward…
- 1 tablespoon unsalted butter, melted
- 8 large eggs
- 1 cup shredded gruyere, Swiss, or sharp cheddar cheese
- ½ cup cottage cheese or ricotta
- 1 cup chopped cooked mushrooms
- 1 cup kale, stripped from the stalk and roughly chopped
- 1 teaspoon dried parsley
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, or white pepper
In terms of substitutions…Feel free to play with all the greens! Swiss chard is a beautiful choice. Peppery arugula or watercress would give these a little kick too.
And speaking of greens, I can’t think of an herb that wouldn’t be a delight in these kale and mushroom egg bites! Parsley, thyme, oregano, and tarragon would all bring their unique flavor profiles to the party.
Starbucks egg bites storage
These freeze really well. So if you really want to do yourself a favor, you can double the batch and freeze them! Just freeze them in a single layer on a sheet pan, and then once they’re frozen you can store them in a resealable plastic bag. Just grab a couple out, and throw them in the microwave or the oven to reheat them.Print
Starbucks Kale and Mushroom Egg Bites (Copycat)
Enjoy these egg bites that are loaded with kale, mushrooms, and gruyere! They’re the perfect make ahead breakfast for busy days!”
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 1x
1 tablespoon unsalted butter, melted
8 large eggs
1 cup shredded gruyere, Swiss, or sharp cheddar cheese
1/2 cup cottage cheese or ricotta
1 cup chopped cooked mushrooms
1 cup kale, stripped from the stalk and roughly chopped
1 teaspoon dried parsley
1 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, or white pepper
Preheat oven to 350 degrees.
Brush the cups of a muffin tin or 6 (4 oz.) ramekins with the melted butter.
Crack the eggs, and add all the remaining ingredients into a blender.
Process until smooth and well blended.
Divide mixture between prepared muffin cups.
Bake for 30 minutes, or until a toothpick inserted into the center comes out cleanly.
- Serving Size: 1
- Calories: 260
- Sugar: 1.1g
- Sodium: 490mg
- Fat: 18.1g
- Saturated Fat: 8g
- Carbohydrates: 3.2g
- Fiber: 0.3g
- Protein: 21.3g
- Cholesterol: 398mg