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Seven egg bites on a plate.

Kale & Mushroom Egg Bites

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 egg bites 1x
  • Category: Breakfast, lunch, snack
  • Method: Bake
  • Cuisine: American


These healthier copycat Starbucks mushroom and kale egg bites are a great breakfast or high protein snack. Easy to make without the sous vide equipment!


  • 2 cups (100g) shredded curly kale
  • 2 cups (200g) sliced brown mushrooms 
  • 2 spring onions (scallions), thinly sliced
  • 8 large eggs
  • 1 cup (250g) cottage cheese
  • 1/2 cup finely grated parmesan cheese
  • 1 teaspoon hot sauce
  • 1 teaspoon garlic powder
  • Salt + black pepper
  • Olive oil


  1. Preheat the oven to 350F/ 180C and lightly grease a muffin tin with oil.
  2. In a small pan, sauté kale, mushrooms and spring onion for 2-3 minutes until softened in 1 teaspoon olive oil. Set aside.
  3. In a large bowl (if you plan to use an immersion blender) or a blender, combine the eggs, cottage cheese, parmesan, hot sauce, garlic powder, salt and pepper. Blend until smooth.
  4. Evenly divide the veggie mixture among the muffin cups then pour the egg mixture on top.
  5. Carefully prepare the steam bath by pouring 1 inch of water (fill about halfway) into a baking tray then place the muffin tin on top of the baking tray.
  6. Bake for 20-25 minutes until the egg bites is fully cooked through and feels firm and bouncy.


  • Store egg bites in an airtight container in an airtight container in the refrigerator for up to 5 days.
  • I used Franks hot sauce*.

Keywords: mushroom, kale, egg bites, Starbucks, copycat recipe