How to Make the BEST Kale and Mushroom Egg Bites
Made with nutrient-packed kale, Baby Bella mushrooms, and free-range eggs, these mushroom and kale egg bites are perfect for breakfast or for a protein-packed snack. Serve them alongside 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. When I’m meal prepping on the weekend, I prepare a pan of 24 mini egg bites for all of us 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.
If you’re looking for more delicious breakfast inspiration, be sure to check out my 50 Delicious Mexican Breakfast and Brunch Ideas!
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. They get their shape when the egg mixture is 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.
FUN FACTS: 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 YOU’LL NEED
- Baby Bella mushrooms
- Kale
- Nellie’s Free Range Eggs and Unsalted Butter
- Salt
RECOMMENDED BY LOLA FOR THIS RECIPE
Silicone Muffin Pan
I’ve used other baking pans to make these egg bites and this silicone pan is the best! There’s no need to grease it and the egg bites pop right out (unlike in my metal muffin pan, where they completely stuck even after greasing the pan). VIEW PRODUCT
STEP-BY-STEP INSTRUCTIONS
1. Preheat oven and prepare filling
- Preheat your oven to 300°F and lightly grease a muffin tin with cooking spray or butter (silicone muffin pans do not require greasing).
- 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.
2. Prepare egg mixture
- Crack eggs into a mixing bowl and season with remaining ½ teaspoon of salt. Whisk the eggs until well combined.
3. Fill 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.
4. Bake the egg bites
- Place the filled molds in the oven.
- On a different oven rack, add a small baking dish or bowl filled with about two inches of water in the preheated oven. This helps the egg bites retain their moisture.
- Bake for approximately 15-20 minutes, or until the egg bites are set and slightly golden on top.
5. Serve and enjoy
- 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.
WHAT PAIRS WELL WITH KALE AND MUSHROOM EGG BITES?
My favorite way to eat these copycat Starbucks egg bites is alongside toasted sourdough bread and a simple cucumber and tomato salad. I also love dipping my egg bites into spicy red salsa! They’re the perfect addition to a Breakfast Charcuterie Board, too.
LOOKING FOR MORE EGG INSPIRATION?
- How to Make Perfect Hard-Boiled Eggs
- Tacos de Huevos a la Mexicana
- Easy Chorizo y Huevo
- Huevos Enmolados
- Huevos Divorciados
- Breakfast Charcuterie Board
- Easy Breakfast Tostadas
- How to Build a DIY Breakfast Tostada Bar
KALE AND MUSHROOM EGG BITES RECIPE
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. The mixture should taste fairly salty.
- Prepare the egg mixture. Crack eggs into a mixing bowl and 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 in the oven. On a different oven rack, add a small baking dish or bowl filled with about two inches of water in the preheated oven. This helps the egg bites retain their moisture. Bake for approximately 15-20 minutes, or until the egg bites are set and slightly golden on top.
- Serve and enjoy. 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
HOW TO STORE AND REHEAT
- Storage: Allow the egg bites to cool completely after baking. Transfer them to an airtight container. Refrigerate within one hour of cooking and store them in the fridge for up to 3-4 days.
- Reheat: Reheat in the microwave oh high for about 25 seconds, in an air fryer oven or oven at 300°F for about 5-10 minutes.
TIPS, TRICKS, AND SUBSTITUTIONS
- Experiment with your favorite cheese: I like to use cheddar cheese in this recipe, but feel free to experiment and mix mozzarella, Swiss cheese, Monterey Jack cheese, gruyere or feta into the egg mixture. Gruyere egg bites are next on my list!
- Add more protein: Boost the protein content by adding cottage cheese, cooked bacon, diced ham, or cooked sausage to the egg mixture. I would add the cottage cheese into the eggs when whisking. If adding bacon or any other meat mentioned, be sure to sauté it with the kale and mushroom mixture.
- Add spices: I sometimes add paprika to the mix. You can also use 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, green bell pepper, or collard greens for variety. Definitely sautéed them first for optimal flavor.
- Make them dairy-free: If you prefer a dairy-free egg bites, substitute butter with olive oil, and omit the cheese or replace it with dairy-free alternatives.
- Make larger versions: Use regular sized muffin tins or silicone molds to create larger egg bites.
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.
These come out so fluffy and tasty. Since they have so much protein, just a couple fill me up in the morning.