KALE AND MUSHROOM EGG BITES RECIPE
Made with nutrient-packed kale, Baby Bella mushrooms, and free-range eggs, these high protein kale and mushroom egg bites are full of flavor.
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.