Kale And Mushroom Egg Bites
Serves 1535 mins cook
Try out these copy cat Starbucks Kale and Mushroom Egg Bites for a healthy, protein-filled breakfast that you can enjoy on the go. This recipe comes together in just a few minutes and makes breakfast for the entire week
0 servings
What you need
Instructions
Preheat oven to 350F and prepare a silicon cupcake liner by coating generously with non-stick spray. Prep mushrooms and kale by finely chopping, and set aside. Next, in a blender add in the eggs, cottage cheese and mozzarella cheese, pepper jack cheese, salt and pepper. Blend for 60 seconds, the key is to create a lot of bubbles here. Add in 1/2 cup of the finely chopped mushrooms, and 1/2 cup of the finely chopped kale. Blend for 60 more seconds. Place the silicon cupcake liner on a baking sheet and fill each one with the egg mixture to the top. Sprinkle in the remainder of the mushrooms and kale and then use a spoon to slightly burry them. Carefully add boiling water to the baking sheet until it covers the muffins halfway up. It might be easier to add the baking sheet to the oven, then pour in the boiling water. Bake for 30-35 minutes, remove and let cool for 3 minutes before carefully remove each one from the liner and enjoying warm!View original recipe