Kale and Mushroom Egg Bites
Made with nutrient-packed kale, Baby Bella mushrooms, and Nellie’s Free Range eggs, these bite-sized Mushroom and Kale Egg Bites will keep you energized and satisfied throughout the day. Serve them alongside your favorite hot sauce or my spicy red salsa for an additional burst of flavor!
This kale mushroom bites recipe is easy to make and perfect for the entire family. On Sundays, I prepare a pan of 24 mini egg bites for all of us (even Diego!) to enjoy throughout the week. They’re perfect to add to breakfast boards or to have on hand when hosting friends and family for brunch.
WHY I LOVE THIS RECIPE
Bursting with flavor: Earthy mushrooms and hearty kale create a flavor profile that is rich, savory, and utterly delicious.
Nutritional powerhouse: Packed with nutrients, mushroom and kale egg bites provide a healthy dose of vitamins, minerals, and antioxidants from kale, while mushrooms contribute to the dish with their immune-boosting properties and unique umami taste. And of course, the eggs not only provide protein and healthy fats, but multiple vitamins and nutrients to help keep you satisfied.
Versatile and convenient: Egg bites are versatile, making them perfect for breakfast, brunch, or even a quick snack. They can be prepared in advance, stored, and reheated easily, and tailored to suit different preferences and palates.
WHAT ARE EGG BITES?
Egg bites are a popular and versatile breakfast or snack option. They are small, individual-sized portions made primarily from beaten eggs mixed with various ingredients such as vegetables, cheeses, meats, and herbs. The egg mixture is often poured into muffin tins or silicone molds and baked until set. The result is a fluffy, protein-packed treat that can be enjoyed hot or cold. With endless flavor combinations, they offer a customizable and nutritious option to start your day.
A BRIEF HISTORY OF EGG BITES
Egg bites have their roots in traditional custard-style dishes like quiches and frittatas. However, the specific concept of portable, individual-sized egg bites gained popularity with the rise of Starbucks egg bites in 2017. Since then, they have become a beloved breakfast and snack option with numerous variations and homemade recipes.
INGREDIENTS
Baby Bella mushrooms: Add earthy and savory flavors, along with a meaty texture to the egg bites. Feel free to experiment with portabella or any of your other favorite mushrooms.
Kale: Provides a nutritional boost with vitamins, minerals, and antioxidants.
Nellie’s Free Range Eggs and Unsalted Butter: From hens and cows raised with love under humane standards, high-quality eggs and butter are essential and enhance the richness and creaminess of the recipe, contributing to the overall flavor and texture.
Salt: Enhances and balances the flavors, bringing out the natural taste of the ingredients. My salt of choice when cooking is always Diamond Crystal Kosher Salt, which is less salty than other kosher or sea salts, so be sure to adjust as you cook if using a different salt.
HOW TO MAKE THIS RECIPE
Preheat the oven: Preheat your oven to 300°F and lightly grease a muffin tin with cooking spray or butter (silicone muffin pans do not require greasing).
Prepare the filling: In a skillet, heat oil or butter over medium heat. Add diced mushrooms and cook until they become tender and release their moisture. Add chopped kale and sauté until wilted. Season with salt, taste, and adjust if necessary before removing from heat and setting aside.
Prepare the egg mixture: In a mixing bowl, crack and beat eggs. Season with salt and pepper to taste. Whisk the eggs until well combined.
Fill the molds: Using a measuring teaspoon, add cooked mushrooms and kale mixture to the muffin pan scooping in one teaspoon into each one to begin. Evenly distribute any leftover mixture. Pour the egg mixture into the muffin pan, filling each one about ¾ full. Use a chopstick or knife to mix the egg and kale-mushroom mixtures. Top with shredded cheese.
Bake the egg bites: Place the filled molds and a separate baking dish or bowl filled with about two inches of water in the preheated oven and bake for approximately 15-20 minutes, or until the egg bites are set and slightly golden on top.
Cool and serve: Remove the egg bites from the oven and let them cool for a few minutes. Gently remove them from the molds using a knife or spoon. Serve them warm as a delicious breakfast or snack.
TIPS, TRICKS, AND SUBSTITUTIONS
Experiment with your favorite cheese: Consider shredding other cheeses such as cheddar, mozzarella, Swiss cheese, Monterey Jack cheese, gruyere or feta into the egg mixture. Gruyere egg bites are next on my list!
Add spices: Enhance the taste of your egg bites by incorporating spices like garlic powder, black pepper, red pepper, paprika, cayenne or Aleppo pepper.
Try different greens: While kale works well in egg bites, you can also substitute it with other greens like spinach, parsley, Swiss chard, green onions, or collard greens for variety.
Make them dairy-free: If you prefer a dairy-free egg bites, substitute butter with olive oil or coconut oil, and omit the cheese or replace it with dairy-free alternatives like vegan cheese or nutritional yeast.
Add protein: Boost the protein content by adding cottage cheese, cooked bacon, diced ham, or cooked sausage to the egg mixture.
Make larger versions: Use regular sized muffin tins or silicone molds to create larger egg bites.
FREQUENTLY ASKED QUESTIONS
Kale and mushroom egg bites can be a healthy option depending on the specific ingredients and cooking methods used. Both kale and mushrooms offer various nutrients and health benefits. Kale is rich in vitamins A, C, and K, as well as antioxidants, while mushrooms provide essential minerals and may have immune-boosting properties. However, the overall healthiness of the egg bites will depend on the other ingredients, such as the type and amount of cheese, butter, and seasonings used.
Homemade egg bites typically range between 70-150 calories per serving, depending on the number of eggs, added ingredients, and portion size.
The basic ingredients of kale and mushrooms are naturally gluten-free. However, make sure to check the specific ingredients you use for potential gluten-containing additives or cross-contamination.
Yes, you can freeze kale and mushroom egg bites. Make sure to cool them completely, store in airtight containers or freezer bags, and they can be frozen for 2-3 months.
While fresh kale and mushrooms are typically recommended for better texture, you can use frozen varieties if needed. Just make sure to thaw and drain them before sauteeing.
WHAT PAIRS WELL WITH KALE AND MUSHROOM EGG BITES?
My favorite way to these copycat Starbucks egg bites is alongside toasted sourdough bread and tomato and avocado slices topped with olive oil and flakey salt. I also love dipping my egg bites into spicy red salsa! They’re also the perfect addition to a Breakfast Charcuterie Board.
LOOKING FOR MORE EGG INSPIRATION?
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Kale and Mushroom Egg Bites
Equipment
- Mini silicone muffin pan or muffin tin This is essential for shaping and baking the egg bites.
- Mixing bowl Use a bowl to whisk and combine the ingredients for the egg mixture.
- Whisk or fork A whisk or fork will help you beat the eggs and blend them with other ingredients.
- Measuring cups and spoons These are necessary for accurately measuring the ingredients.
- Knife and cutting board Use these to chop and prepare any vegetables or other ingredients.
- Baking dish or bowl Adding water to this dish helps create moisture in the oven and egg bites.
Ingredients
- 6 Baby Bella mushrooms finely chopped
- 6 kale leaves stems removed and finely chopped
- 3 tablespoons Nellie’s Free Range butter
- 1 teaspoon salt divided
- 7 Nellie’s Free Range eggs
- ¼ cup shredded cheese
Instructions
- Preheat the oven: Preheat your oven to 300°F and lightly grease a muffin tin with cooking spray or butter (silicone muffin pans do not require greasing).
- Prepare the filling: In a skillet, heat butter over medium heat. Add diced mushrooms and cook until they become tender and release their moisture. Add chopped kale and sauté until wilted. Season with ½ teaspoon of salt, taste, and adjust if necessary before removing from heat and setting aside.
- Prepare the egg mixture: In a mixing bowl, crack and whisk eggs. Season with remaining ½ teaspoon of salt. Whisk the eggs until well combined.
- Fill the molds: Using a measuring teaspoon, add mushrooms and kale mixture to the muffin pan scooping in one teaspoon into each cavity to begin. Evenly distribute any leftover mixture. Pour the egg mixture into the muffin pan, filling each one about ¾ full. Use a chopstick or knife to mix the egg and kale-mushroom mixtures. Top with a few shreds of cheese.
- Bake the egg bites: Place the filled molds and a separate baking dish or bowl filled with two inches of water in the preheated oven and bake for approximately 15-20 minutes, or until the egg bites are set and slightly golden on top.
- Cool and serve: Remove the egg bites from the oven and let them cool for a few minutes. Gently remove them from the molds using a knife or spoon. Serve them warm as a delicious breakfast or snack.
A Note from Lola
Nutrition
Many thanks to Nellie’s Free Range Eggs for sponsoring this post. As always, the recipe and opinions shared about these products are my own. To view the full lineup of Nellie’s Free Range Eggs products including Sous Vide Egg Bites, visit nelliesfreerange.com.
Photography + Styling: Cacey McReavy
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
