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RECIPE

Kale & Mushroom Egg Bites (with cottage cheese)

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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.

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ABOUT

Dashed Trail
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PREP TIME

10 MIN

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COOK TIME

20 MIN

YIELD

12 SERVINGS

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Finely chop cleaned Baby Bella mushrooms.

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1

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Remove ribs from kale and then finely chop kale leaves.

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2

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Heat the oil in a large skillet. Add the finely chopped mushrooms. Season with salt and cook until the mushrooms have started to soften. Add the kale to skillet with the mushrooms and cook until the kale is wilted. Set aside to cool while you make the egg mixture.

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3

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In a large bowl, combine the eggs, cottage cheese, remaining salt, garlic powder, paprika, and pepper.

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4

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Use an immersion blender to blend the mixture until smooth.

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5

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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.

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6

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Add the cooked mushrooms & kale and the cheese to the bowl with the blended egg mixture.

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7

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Use a whisk to mix the veggies and cheese into the eggs until everything is evenly distributed into the mixture.

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8

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Sprinkle with extra cheese, if desired. Place the muffin tin in a preheated oven until the egg bites are set, no longer jiggles, and is slightly golden on top.

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9

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If you want to brown the tops a bit, switch the oven to broil for just a minute or two. But watch your egg cups closely so that they don’t burn! Let the egg bites cool to setup, then enjoy!

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10

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ENJOY!

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AUTHOR

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