Enjoy these egg bites that are loaded with kale, mushrooms, and gruyere! They’re the perfect make ahead breakfast for busy days!”
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.