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Close-up of homemade copycat Starbucks mushroom and kale egg bites. The egg bites are golden brown with a fluffy texture, topped with sautéed kale and slices of baby bella mushrooms, arranged on a wooden board for a rustic presentation.

Copycat Starbucks Mushroom & Kale Egg Bites

This recipe for copycat Starbucks mushroom and kale egg bites is a simple, protein-packed option perfect for meal prep or a healthy breakfast. Made with sautéed kale, baby bella mushrooms, eggs, cottage cheese, and Babybel cheese, these bites are baked to perfection in a steamy oven for a fluffy, custard-like texture. Customize with your favorite veggies and enjoy a Starbucks-inspired treat at home!
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Course Breakfast
Cuisine American

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.
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