Starbucks Kale & Mushroom Egg Bites
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These Copycat Starbucks Kale & Mushroom Egg Bites are probably the healthiest breakfast I’ve had in forever! Filled with meaty portobella mushrooms, shredded cheese and healthy kale – you’ll love every bite! (And you don’t need a Sous Vide machine!)
What You Will ❤️ About Kale & Mushroom Egg Bites
- Delicious and creamy! That’s what I love about the ones from Starbucks – they’re so creamy! Guess what – these are too!
- Easy to make! Grab your blender because that will make meal prep even simpler!
- Healthy! I made a couple of tweaks to make this recipe a little healthier but – guess what? They taste exactly like the ones at Starbucks (or maybe a little better).
What’s in Starbucks Kale & Portabella Egg Bites?
Starbucks Kale & Portabella Mushroom egg bites are loaded with a variety of cheeses, kale, mushrooms and seasonings. Here’s what you’ll need:
- Water
- Kale – Kale is pretty important but you can use spinach
- Portobella mushroom – you can swap out with button mushrooms if you like
- Garlic minced
- Large Eggs – I used a mix of whole eggs and egg whites – this is the main protein in these egg bites – but you could add bacon or sausage if you wanted
- Light Mini Babybel Cheese – Starbucks uses Monterey Jack cheese and Swiss cheese but I swapped these for a little calorie savings (and no lack in flavor!) You could also use feta cheese for a nice salty bite!
- Fat free cottage cheese
- Hot sauce – don’t skip this!
- Parsley
- Sea salt & Black Pepper
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How to make Starbucks Kale & Mushroom Egg Bites
Well – they’re easy enough to make – but – because we’re skipping the sous vide method – you have a couple more steps than “regular” baked egg bites:
- Preheat your oven and place a baking dish with 2 inches of water on a lower rack. This water bath will create a nice steamy oven!
- In a skillet over medium heat, sauté your mushrooms in water – yes water! No oil = healthier!
- Add the garlic & kale – stir and turn off the heat! The kale will wilt quickly but not cook through. The color is so bright!
- In a blender, add the eggs, cottage cheese, cheese, hot sauce, parsley, salt & pepper. Blend on high for 30 seconds until light & frothy!
- Spray a muffin tin with non-stick cooking spray – I used the LARGE muffin tin size for these so they’re a little bigger!
- Pour in the egg mixture across the 6 muffin spots.
- Add in spoonfuls of mushroom & kale.
- Bake at 300º for 30 minutes until the centers of the bites are set.
- Remove the pan from the oven and let them cool for a few minutes. Carefully remove with a rubber spatula and enjoy!
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Tips, Tricks & FAQs
Can Starbucks Egg Bites be frozen?
You can store them in the fridge for 3-4 days – or in the freezer for a couple of months. When you reheat, I would recommend steaming them in the microwave (I love this steamer!). This will keep the eggs from getting rubbery.
Do Starbucks Egg Bites have dairy?
Yes – lots! There’s cottage cheese, regular cheese and eggs!
How do you store and reheat leftovers?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. When you reheat, I would recommend steaming them in the microwave for 1 minute (I love this steamer!). This will keep the eggs from getting rubbery.
More Delicious Egg Recipes
Starbucks Copycat Recipes
Starbucks Kale & Mushroom Egg Bites
Ingredients
- 1/4 cup water
- 2 cups kale chopped
- 1 portabella mushroom diced
- 1 tsp garlic minced
- 3 whole eggs
- 3 egg whites
- 3 Light Mini Babybel Cheese grated
- 1/4 cup fat free cottage cheese
- 1 tsp hot sauce
- 1 tsp parsley
- 1/4 tsp sea salt
- 1/4 tsp pepper
- non-stick spray
Instructions
- Recipe makes 6 egg bites, you can easily double or triple the recipe.
- Pre-heat oven to 300 degrees F and place a baking dish that is filled with 1-2" water on the bottom rack. This will create a humid environment and help the eggs cook evenly
- On stove, heat skillet on medium high. Add 1/4 cup water and mushrooms. Cook mushrooms and garlic for 3 minutes or until “sautéed”. Add kale and turn off heat. Stir until kale is wilted (1-2 min). Set aside.1/4 cup water, 1 portabella mushroom, 1 tsp garlic, 2 cups kale
- Add the eggs, cheese, cottage cheese, hot sauce, parsley, salt and pepper to a blender and blend on high for 30 seconds until light and frothy.3 whole eggs, 3 egg whites, 3 Light Mini Babybel Cheese, 1/4 cup fat free cottage cheese, 1 tsp hot sauce, 1 tsp parsley, 1/4 tsp sea salt, 1/4 tsp pepper
- Spray a muffin tin with a little non-stick spray and fill the tins with the egg mixture. add in spoonfuls of the kale and mushrooms split between the tins. I used a “texas sized” muffin pan and they were approx half fullnon-stick spray
- bake in the oven for 30 minutes, or until the center of the egg bites are just set.
- Remove from oven and let cool for 5 minutes, then use a spatula, carefully remove them from the muffin tin. Enjoy!
Awesome, I have wanted to try making egg bites but needed a good recipe. Love the veggies inside too!
These look so yummy and making my mouth water! I’m so excited to try this recipe!
I can’t believe how EASY these are. They’re the perfect food for packing an emergency lunch. Just need a freezer and a microwave!
My sister and I love the Starbucks Egg Bites! We are going to give this one a try this week!
Love this veggie loaded egg bites. Thank you for sharing your recipe. Making it soon.
What hot sauce did you use? Yum!
Cholua
Great recipe! I substituted spinach for kale and only had white mushrooms but taste was very good! I did add a bit of sautéed onion too. I will be freezing these. Thank you!
Yum! Can’t go wrong with mushrooms!
Amazing! Wish I could post the pictures. I used regular cheese but just a sprinkle, so I will add a pinch more salt next time.
nice – yum
Absolutely delicious!
I made these substituting low fat cottage cheese because it is what I had on hand and I used 6 whole eggs since they were from our yard chickens and were small. Since I am making them for a larger crowd I used the 24 count mini muffin pan and cooked them for only 22 minutes. I filled the tins until not quite full and dropped the mushroom kale mixture on top, then added a bit more egg mixture on top of the kale to fully fill the tins. They turned out perfect! I will freeze them and steam them before serving on Thanksgiving morning! Thank you for a delicious copy cat version of the Starbucks treat we love.
This recipe is a perfect copycat of Starbucks! Also the pan of water in the oven made the egg bites so moist and delicious! I love this recipe! Thanks!
These are great. I doubled the recipe and had to sub out the cottage cheese for sour cream – I didn’t realize I bought cottage cheese with pineapples and I didn’t feel like experimenting lol but they turned out amazinggggg. I LOVE the sbux kale and mushroom bites and this saves me so much money.
I’m so glad you liked it!!!!
Would I be able to freeze these and reheat later? If so, any tips?
Definitely – you might undercook them a bit as “scrambled” eggs can get a little rubbery on reheat – so undercooking a little (not runny obviously) will do you well!
Use this recipe weekly. Subbed out egg whites for the 2x recipe and just use 10 eggs and comes out great. I add green peppers and chicken sausage. Great quick breakfast for a on the road driver.
Glad you like it!
Could I use an air fryer to bake them? If so for how long and what temp?
I would recommend 350º for 8 minutes- I would put some water under the tray to help create some steam
I haven’t tasted mine yet.. but I decided to try blending all of the ingredients together (including the cooked veg) before pouring into the muffin tin. I was terrified after blending because the mixture was the consistency of water and I thought I had ruined it.. but I baked it up anyways and they look PERFECT! I wish I could post a picture.
Thank you for this recipe!
Do the Kale & Portabella Egg Bites freeze well?
Yes – you can definitely freeze them. I like to wrap them in plastic wrap individually and then into a freezer bag.
Would you be able to make this in an instant pot? If so, how?
My friend Lauren has an instant pot recipe for them – so you can take my ingredients and her cooking method! She’s the IP expert!
https://thetastytravelers.com/egg-bites-instant-pot-recipe/
This was really good after many failed attempts to get it right on my part. The difference is the water bath I think. I added in more cottage cheese since I didn’t have the other cheese, and I think mine needed maybe 5 more minutes in the oven BUT I will make these on repeat! Thanks!
So the portions were way off. 2 cups to 3 eggs? Even cooked this plant retains most its shape. It’s not like spinach. We had so much kale in it (even finely chopped),it was not enjoyable at all. I’ll try it with less kale tho!
Sorry about that – it’s loose 2 cups not packed but they have a lot of kale in them. Good roughage!