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Easy Kale and Mushroom Egg Bites are the perfect quick, easy, and delicious on-the-go breakfast! They are made with veggies like kale and mushrooms and get an extra boost of protein from the addition of cottage cheese. Add them to your meal prep for a healthy breakfast option on busy mornings!

3 kale and mushroom egg bites on a plate.

If you crave eggs for breakfast, these Kale and Mushroom Egg Bites are a great way to start the day! One of the things I love about these egg cups is they are so good to make ahead of time. They store really well in the fridge or freezer, and then you have a nutritious meal that’s ready when you are.

These are super easy to make, too! The eggs are blended with cottage cheese and Swiss cheese to create a light, fluffy breakfast bite that can be made with just about any filling you would add to an omelet or frittata.

I kept these vegetarian and stirred in some of my favorite veggies – kale and mushrooms, but almost any vegetables could work! And if you wanted to add some even bigger flavors (and some more protein) try chopping up some ham, chicken sausage, bacon or Canadian bacon.

Why you’ll love this recipe

Easy meal prep: With just 10 minutes of prep time, you can have a ready-to-go breakfast done for the entire week!
They are really versatile! You can make these using different breakfast meats and veggies. Plus, you can enjoy 3 egg bites as a full breakfast or 1-2 alongside your favorite breakfast dishes.
Filling: Egg bites are super satisfying and filled with great nutrition! They’re also low carb, packed with protein and have a good amount of healthy fats. Enjoy three of them for breakfast and you’ll stay satisfied for hours.

Ingredient highlights

You only need a handful of ingredients to make this egg bite recipe! Like a quiche or frittata, these are super easy to customize. See the “substitutions and variations” section below for more ideas! Full measurements are in the recipe card below.

Eggs: You’ll need a dozen large eggs for the base of this recipe.
Cottage cheese: Adding in cottage cheese makes these egg muffins super fluffy and really boosts the protein.
Cheese: Grated Swiss cheese adds cheesiness that really elevates the taste of these bites.
Olive oil: For cooking down the veggies.
Vegetables: I like to use kale and mushrooms for extra nutrients and a hearty texture.
Seasonings: A blend of garlic powder, sea salt and fresh cracked black pepper for delicious flavor.

Substitutions and variations

These healthy egg cups are super easy to customize with different cheeses, veggies and other add-ins. Here are some options we suggest:

Cheese: Try other cheese varieties like shredded cheddar cheese, Gruyere cheese, pepper jack cheese or crumbled goat cheese or feta cheese.
Veggies: Feel free to swap the mushrooms and kale for other veggies. Sometimes I like to use chopped baby spinach, finely diced red bell pepper, onion, or small pieces of broccoli.
Add meat: If you’re not concerned with keeping these vegetarian, add in some cooked Canadian bacon, ham, breakfast sausage, chicken, chorizo or crumbled bacon.

Nutritional highlights

High protein: With 12 eggs and cottage cheese, these egg bites are packed with almost 10 grams of protein per bite, making them a great option for a satisfying breakfast or snack for hormone balance. Enjoy 3 egg bites for a full breakfast with 28 grams of protein!
Nutrient-dense vegetables: I always recommend including vegetables with breakfast. Kale and mushrooms are a welcome addition providing a boost of vitamins, minerals, antioxidants, and fiber.
Low carbohydrates: These egg bites are low in carbs, making it a blood sugar balancing breakfast option. To add carbs, enjoy these egg bites alongside some fruit or a piece of toast.

Recipe steps

These kale and mushroom egg bites are so easy to make. If you can scramble eggs, you can definitely make this recipe! Here’s how:

Prep: Preheat your oven to 350°F. Lightly grease a muffin tin or line with silicone baking cups.
Cook the veggies: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add the sliced kale and cook until wilted, about 3-4 minutes. Set the cooked vegetables aside to cool slightly.
Make the egg mixture: In a blender, combine the eggs, cottage cheese, garlic powder, sea salt, and black pepper. Blend until smooth.
Combine all ingredients: In a large mixing bowl, combine the cooked mushrooms and kale with the grated Swiss cheese. Pour the egg mixture over the vegetables and stir to combine evenly.
Fill muffin pan: Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake: Place in oven and bake for 15-18 minutes, or until the egg bites are set and lightly golden on top.
Cool and serve: Allow the egg bites to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.

Tips and FAQs

Adding in extras: If you want to experiment with adding in other ingredients like vegetables or meats, just be sure to use approximately the same amount as called for in the recipe and sauté them to release any excess liquid before adding them to the egg mixture.
Chop the veggies small: This will ensure that the add-ins disperse throughout the muffins. Plus, smaller bites of veggies will be more pleasant to eat.
Are egg bites a good source of protein? Yes, 3 egg bites for a full breakfast with 28 grams of protein is excellent!

Storing/freezing/reheating

One of the best things about this mini egg bite recipe is that it stores easy and tastes great reheated. Here are my tips for storing and reheating your leftovers:

In the refrigerator: Store leftover Starbucks kale and mushroom egg bites in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-50 seconds.
In the freezer: Once completely cooled, flash freeze these on a parchment-lined baking sheet until frozen solid. Then, transfer to an airtight freezer bag. Freeze for up to 2 months. Thaw in the fridge, or thaw in the microwave by heating in 30 second intervals at 50% power until warmed through.

Other healthy breakfast recipes you’ll love

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