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Kale and Mushroom Egg Bites

  • Author: The Hungry Waitress
  • Total Time: 35 minutes
  • Yield: 12 1x


These Kale and Mushroom Egg Bites are a copycat of the Starbucks Egg Bites without the sous vide equipment!


Units Scale
  • 8 ounces mushrooms, any variety, chopped fine
  • 2 cups kale, chopped fine
  • 1 tablespoon olive oil
  • 1 1/2 cups shredded cheese, Monterey Jack and Swiss for the original Starbucks recipe or any blend you have on hand
  • 8 eggs
  • 1/3 cup cottage cheese, small curd
  • 1-2 dashes hot sauce
  • 1/4 teaspoon kosher salt


  1. Fill an oven safe dish with roughly an inch of water, place on the bottom rack of your oven and preheat the oven to 350 degrees. 
  2. Sauté the mushrooms and kale in one tablespoon of olive oil in over medium heat until the mushrooms have softened and the kale has wilted a little then let cool a bit.
  3. In a mixing bowl blend together the shredded cheese and vegetables, then disperse them evenly between 12 muffin tins.
  4. Whisk together the eggs, cottage cheese, hot sauce and salt, then poor an equal amount into each muffin tin. 
  5. Bake the muffins for 20 - 25 minutes, until the center is set and not jiggly, on the middle rack.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: egg bites, vegetarian recipe, breakfast recipe, copycat Starbucks recipe, meal prep