These Copycat Starbucks Portabella & Kale Egg Bites are probably the healthiest breakfast I’ve had in forever! I put my Weight Watchers spin on to lighten them up a bit. 🙂 The Portabella and Kale are a copycat of their latest version – they also have Bacon & Gruyere and Egg White & Roasted Red Pepper.Jump to Recipe
Starbucks makes their egg bites in a sous vide machine but guess what – I don’t have one of those! But I did figure out a couple of tricks to make these Starbucks egg bites in your oven and they are just as delicious and creamy!
What’s in Starbucks Kale & Portabella Egg Bites?
Starbucks Kale & Portabella Mushroom egg bites have cottage cheese, eggs, Monterey Jack cheese, portabella mushrooms, Swiss cheese, kale, parsley, hot sauce, garlic and black pepper. I trimmed down the cheese and eggs a bit to make them more Weight Watchers friendly!
Do Starbucks Egg Bites have dairy?
Yes – lots! There’s cottage cheese, regular cheese and eggs!
How to make Starbucks Egg Bites
Well – they’re easy enough to make – but 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 will create a nice steamy oven!
- In a skillet, saute 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 (I swapped Jack and Swiss for Babybel Light), hot sauce, parsley, salt & pepper. Blend on high for 30 seconds until light & frothy!
- Spray a muffin tin with non-stick 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 300 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!
Can Starbucks Egg Bites be frozen?
You can store them in the fridge for 3-4 days – or freeze them for a couple of month. When you reheat, I would recommend steaming them in the microwave (I love this steamer!). This will keep the eggs from getting rubbery.
Tell me about Weight Watchers
My version of Starbucks Egg Bites has a couple healthy swaps: egg + egg whites instead of whole eggs, water instead of oil for cooking the mushrooms and Mini Babybel Light instead of Jack & Swiss. The points on these for TWO are:
- Green – 4 pts
- Blue – 2 pts
- Purple – 1 pt
I love that it’s good for weight loss because I’ve been on Weight Watchers since the beginning of the year. I actually got my first weight loss charm last week!! They send them when you lose a certain number of pounds – today was just 5 but still psyched to get it! On WW, there are a lot of “free” foods which you can have as much of as you like – and this recipe is 0 on ALL PLANS! So eat up!!!
Favorite Weight Watcher Recipes
I have a whole section of Weight Watchers recipes on the blog – be sure to check them out! Here are a few of my other favorites:
Copycat Starbucks Egg Bites – Kale & Portabella
- 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
- 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.
- 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.
- 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 full
- 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!