Craving those delicious, protein-packed Starbucks egg bites but want to save some money and customize the flavors to your liking? This copycat Starbucks mushroom and kale egg bites recipe is the perfect solution! Not only are they simple to make, but they’re also packed with nutrients and perfect for meal prepping. Here’s a step-by-step guide to recreating this Starbucks favorite at home.
Ingredients:
- 2 cups kale, chopped
- 6-10 baby Bella mushrooms, diced small (reserve one for slicing)
- 1 tsp minced garlic
- 3 whole eggs
- 3 egg whites
- 3 Babybel cheeses, grated
- 1/4 cup cottage cheese
- 1 tsp hot sauce (adjust to taste)
- 1 tsp parsley
- Salt and pepper, to taste
Instructions:
1. Prep the Oven:
Preheat your oven to 300°F. Place a baking dish filled with 1-2 inches of water on the bottom rack. This creates steam in the oven, which helps keep your egg bites light and fluffy.
2. Sauté the Vegetables:
On the stove, heat a skillet on medium-high heat. Add 1/4 cup water, the diced mushrooms, and minced garlic. Cook for about 3 minutes until the mushrooms soften. Add the chopped kale and turn off the heat. Stir until the kale wilts, about 1-2 minutes. Set aside to cool slightly.
3. Blend the Egg Mixture:
In a blender, combine the cottage cheese, grated Babybel cheese, whole eggs, egg whites, hot sauce, parsley, salt, and pepper. Blend on high for 30 seconds or until the mixture is light and frothy. This step ensures a smooth, custard-like texture.
4. Assemble the Egg Bites:
Spray a muffin tin with nonstick spray. Fill each muffin cup halfway with the egg mixture. Evenly distribute the kale and mushroom mixture among the cups. Top each one with a slice of the reserved mushroom for a gourmet touch.
5. Bake:
Carefully place the muffin tin on the middle rack of your oven. Bake for 30 minutes, or until the centers of the egg bites are just set. They should be firm but still moist.
6. Cool and Serve:
Remove the egg bites from the oven and let them cool for 5 minutes. Use a small spatula to gently remove them from the muffin tin. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Pro Tips:
- Customizable Add-Ins: Feel free to swap out the kale and mushrooms for other veggies like spinach, bell peppers, or onions.
- Make It Spicy: Add a pinch of red pepper flakes or extra hot sauce for a spicier kick.
- Meal Prep Friendly: These egg bites reheat beautifully in the microwave. Just warm them up for 30 seconds to a minute for a quick breakfast on busy mornings.
These copycat Starbucks mushroom and kale egg bites are a game-changer for anyone looking for a healthy, grab-and-go breakfast option. Not only are they delicious and satisfying, but they’re also customizable to suit your taste. Enjoy a little Starbucks magic at home!
Copycat Starbucks Mushroom & Kale Egg Bites
Ingredients
- 1/4 C water
- 2 c Kale, chopped
- 6-10 baby bella mushrooms, diced small reserve one for slicing
- 1 tsp minced garlic
- 3 large whole eggs
- 3 large egg whites
- 3 Babybel cheeses, grated
- 1/4 c cottage cheese
- 1 tsp hot sauce
- 1 tsp parsley
- salt and pepper to taste
Instructions
- Preheat your oven to 300°F. Place a baking dish filled with 1-2 inches of water on the bottom rack. This creates steam in the oven, which helps keep your egg bites light and fluffy.
- On the stove, heat a skillet on medium-high heat. Add 1/4 cup water, the diced mushrooms, and minced garlic. Cook for about 3 minutes until the mushrooms soften. Add the chopped kale and turn off the heat. Stir until the kale wilts, about 1-2 minutes. Set aside to cool slightly.
- In a blender, combine the cottage cheese, grated Babybel cheese, whole eggs, egg whites, hot sauce, parsley, salt, and pepper. Blend on high for 30 seconds or until the mixture is light and frothy. This step ensures a smooth, custard-like texture.
- Spray a muffin tin with nonstick spray. Fill each muffin cup halfway with the egg mixture. Evenly distribute the kale and mushroom mixture among the cups. Top each one with a slice of the reserved mushroom for a gourmet touch.
- Carefully place the muffin tin on the middle rack of your oven. Bake for 30 minutes, or until the centers of the egg bites are just set. They should be firm but still moist.
- Remove the egg bites from the oven and let them cool for 5 minutes. Use a small spatula to gently remove them from the muffin tin. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.