These Kale & Mushroom Egg Bites are a bit of a riff on the beloved Starbuck’s version, but I’ve blended cottage cheese into the eggs for a fluffier bite + boost of protein. The kale and mushrooms are chopped small, sautéed to the perfect tenderness before being paired with Monterey Jack cheese in these delicious breakfast staples.

Hand is taking one of five egg bites off of a plate. There is a fork on the plate and the plate is on a countertop surrounded by mushrooms and kale.

While mornings can get a bit hectic (ok…a LOT hectic!), a bit of meal prep allows me to get some extra shut eye while making sure everyone is fueled for the day. These Kale & Mushroom Egg Bites can be warmed up quickly for a quick a.m. bite whether sitting at the table or running out the door.

These eggy bites were inspired by my Spinach & Feta Egg Cups and were a Starbucks-inspired copycat request from several of you. The mushrooms and kale are chopped super finely and then sautéed down so they are tender and easy to eat in these mushroom and kale egg bite recipe. No large chunks of veggies here…which makes the cooking process even faster.

While the veggies are sautéeing, simply blend the cottage cheese, eggs, and flavorful seasonings (paprika, garlic powder, pepper, salt) together to create the egg base. Why is this step important? Because blending removes the chunky texture so many dislike about cottage cheese and makes it even easier to add into recipes and bump up the protein. Seriously — once you’ve learned this trick it will be hard to go back! Bonus: blending cottage cheese into eggs really ups the fluffy factor! And, after all, who doesn’t love fluffy, tender eggs? Top with some Monterey Jack cheese and bake for the ultimate grab-an-go breakfast all week.

Ingredients for Kale & Mushroom Egg Bites sitting together on countertop before cooking.
Ingredients: olive oil, Baby Bella mushrooms, kale leaves, eggs, cottage cheese (low fat or full fat for best results), kosher salt, garlic powder, fresh ground black pepper, paprika, Monterey Jack cheese

How to make these veggie-packed egg cups

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A knife, whole mushrooms, and finely chopped mushrooms on a cuting board on a counter. Cutting board is surrounded by eggs, kale, and a small container filled with salt.
Finely chop cleaned Baby Bella mushrooms.
A knife and finely chopped kale on a cuting board on a counter. Cutting board is surrounded by eggs, kale, a bowl of chopped mushrooms, and a small container filled with salt.
Remove ribs from kale and then finely chop kale leaves.
A skillet filled with chopped kale and mushrooms. The skillet is sitting on a countertop.
Heat a large skillet over medium heat. Once hot add the oil and let that get warm. Once the oil is hot, add the finely chopped mushrooms. Season with ¼ teaspoon salt and cook for about 2-3 minutes or until the mushrooms have started to soften. Add the kale to skillet with the mushrooms and cook until the kale is wilted, about another 2 minutes. Set aside to cool a bit while you make the egg mixture.
Ingredients for egg bites in a bowl. Bowl is sitting on a countertop and is surrounded by cracked eggshells in a carton, a container with chopped kale and mushrooms, and a bowl of shredded cheese.
In a large bowl, combine the eggs, cottage cheese, remaining ¼ teaspoon salt, garlic powder, paprika, and pepper.
Ingredients for egg bites being blended with an immersion blender in a bowl. Bowl is sitting on a countertop and is surrounded by cracked eggshells in a carton, a container with chopped kale and mushrooms, and a bowl of shredded cheese.
Use an immersion blender to blend the mixture until smooth. About 15 seconds.
Ingredients for egg bites blended together in a bowl. Bowl is sitting on a countertop and is surrounded by cracked eggshells in a carton, a container with chopped kale and mushrooms, and a bowl of shredded cheese.
If you do not have an immersion blender, you can do this in a regular blender and then pour the blended egg mixture into a large bowl.
Chopped kale and shredded cheese being whisked into egg mixture in a bowl on a counter. The bowl is surrounded by cracked eggshells in a carton.
Add the cooked mushrooms & kale and the cheese to the bowl with the blended egg mixture.
Egg mixture containing visible chopped kale and shredded cheese in a bowl on a counter. The bowl is surrounded by cracked eggshells in a carton.
Use a whisk to mix the veggies and cheese into the eggs until everything is evenly distributed into the mixture.
A cookie scoop taking a portion of the raw egg bite mixture from a bowl. Bowl is on the counter and is surrounded by a muffin tin with several spaces already filled with raw egg mixture.
Prepare 12 baking cups by either spraying or brushing them very well with oil or lining them with silicone liners. Portion the veggie + egg mixture evenly between the 12 prepared muffin cups. filling each cup until they are almost full.
A muffn tin containing raw egg bite mixture with shredded cheese sprinkled atop the egg mixture in each section. Muffin tin is sitting on a countertop.
Sprinkle with extra cheese, if desired. Place the muffin tin in an oven preheated to 350℉ until the egg bites are set, no longer jiggles, and is slightly golden on top. About 20 minutes.
A muffin tin with cooked egg bites in each muffin section. Muffin tin is sitting on a countertop.
If you want to brown the tops a bit, switch the oven to broil for just a minute or two. But watch you egg cups closely so that thye don’t burn! Let the egg bites cool for 10 minutes to setup then enjoy!

Recipe testing notes from Taesha

  • Be sure to use low-fat or full-fat cottage cheese for best results. When fat is removed from dairy products, water is typically added. I have tested these mushroom egg bites with fat-free cottage cheese and it took considerably longer to bake off the extra water and for the egg muffins to firm up.
  • Let the egg cups cool a bit before enjoying. Like all baked items, these egg bites are still cooking even after they are out of the oven and need a minute….or 10…to finishing cooking and firm up as they slow cool for a bit! Biting into a fresh-out-of-the-oven egg cup means you interrupt that last step of the cooking process and might mean your breakfast won’t hold its shape as well.
  • Don’t skip on cooking the veggies first! The cooking process helps to soften the veggies and also enhances their flavor.
  • Be sure to cut your veggies small. See the picture above for how small I like them. The fine chop helps the veggies to disperse a bit more evenly in the egg bites versus if you were using large chunks.
  • Don’t over bake! This will result in a tough and rubbery egg cup. Cook until the egg mixture is set and the tops of the muffins are just starting to turn golden brown.

How to store + reheat

A glass container containing three cooked egg bites sitting on a counter. Glass container is surrounded by a napkin, kale, mushrooms, a small plate with shredded cheese, and a small bowl of ground black pepper.

Suggested adaptations

  • If you don’t want to use cottage cheese, you can use an equal amount of ricotta instead.
  • Swap out the cheese. Other cheeses, such a grated cheddar, goat cheese, feta, or shredded mozzarella, would be great additions to these kale and mushroom egg cups.
  • Add in other veggies like chopped bell peppers or green onions.
  • Toss in some hot sauce. The Starbucks kale and mushroom egg cups have a healthy dash of hot sauce in their mix that I opted to leave out…but if you like things spicy, that would be an awesome addition to these egg cups.
  • If you don’t need the muffins to be vegetarian, add a cup of diced ham, cooked bacon, or cooked sausage to the egg mixture before portioning into the muffin tin.
  • Replace some of the eggs with liquid egg white. Typically, 3 Tablespoons liquid egg white = 1 egg
A plate on a countertop containing a fork, two cooked egg bites, two triangle toast points, and four strawberry halves.  Plate is surrounded by mushrooms, kale, a napkin, and a plate with shredded cheese.

Other veggie-loaded breakfast recipes to make for busy mornings

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A plate on a countertop filled with two cooked egg bites, two triangle toast points, and a few strawberry halves.  A fork is taking a piece of one of the egg bites. Plate is surrounded by a piece of kale on the counter and a few out of fcus plates with ingredients and food in the background.
4.86 from 7 votes

Kale & Mushroom Egg Bites (with cottage cheese)

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Breakfast
These Kale & Mushroom Egg Bites are a bit of a riff on the beloved Starbuck's version, but I've blended cottage cheese into the eggs for a fluffier bite + boost of protein. The kale and mushrooms are chopped small, sautéed to the perfect tenderness before being paired with Monterey Jack cheese in these delicious breakfast staples.

Ingredients
 

  • 2 teaspoons olive oil
  • 1 cup finely chopped Baby Bella mushrooms, or button mushrooms
  • 2 cups finely chopped kale leaves, ribs removed
  • 8 large eggs
  • cup cottage cheese, low fat or full fat for best results
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon paprika
  • ½ cup grated Monterey Jack cheese, +extra for topping if desired

Instructions
 

  • Preheat oven to 350℉. Prepare 12 baking cups by either spraying or brushing them very well with oil or lining them with silicone liners.
  • Heat a large skillet over medium heat. Once hot add the oil and let that get warm.
  • Once the oil is hot, add the finely chopped mushrooms. Season with ¼ teaspoon salt and cook for about 2-3 minutes or until the mushrooms have started to soften. Add the kale to skillet with the mushrooms and cook until the kale is wilted, about another 2 minutes. Set aside to cool a bit while you make the egg mixture.
  •  In a large bowl, combine the eggs, cottage cheese, remaining ¼ teaspoon salt, garlic powder, paprika, and pepper.
  • Use an immersion blender to blend the mixture until smooth. About 15 seconds.
    If you do not have an immersion blender, you can do this in a regular blender and then pour the blended egg mixture into a large bowl.
  • Add the cooked mushrooms & kale and the cheese to the bowl with the blended egg mixture. Use a whisk to mix the veggies and cheese into the eggs until everything is evenly distributed into the mixture.
  • Portion the veggie + egg mixture evenly between the 12 prepared muffin cups. filling each cup until they are almost full. Sprinkle with extra cheese, if desired
  • Place the muffin tin in the oven and bake until the egg bites are set, no longer jiggles, and is slightly golden on top. About 20 minutes.
    If you want to brown the tops a bit, switch the oven to broil for just a minute or two. But watch you egg cups closely so that thye don't burn!
  • Let the egg bites cool for 10 minutes to setup then enjoy!

Notes

 
 
Serving: 1egg cup, Calories: 86kcal, Carbohydrates: 1g, Protein: 7g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 129mg, Sodium: 230mg, Potassium: 129mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1340IU, Vitamin C: 11mg, Calcium: 91mg, Iron: 1mg