If you’re into those warm, fluffy egg bites from Starbucks but want a version you can make at home (for way less $$), these kale & mushroom egg bites are it! They’re soft, creamy, packed with flavor, and filled with real veggies—so good straight out of the oven or reheated for a quick breakfast.
No fancy sous vide machine needed—just blend, bake, and enjoy.
Let’s get into it!
📋 What You’ll Need
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ¼ cup shredded gruyère or Monterey Jack cheese
- ½ cup kale, finely chopped
- ½ cup mushrooms, diced and sautéed
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Tools
- Blender
- Mixing bowl
- Muffin tin or silicone mold
- Baking dish (for water bath)
- Measuring cups & spoons
- Whisk or spatula
📸 AI Image Prompt – Ingredients
A close-up of all ingredients for Starbucks copycat kale & mushroom egg bites arranged on a white marble countertop with hints of gold. Small glass jars hold cracked eggs, cottage cheese, and shredded gruyère cheese. A small plate holds finely chopped kale, and another has sautéed diced mushrooms. Small plates contain salt, black pepper, garlic powder, and onion powder. Natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
⭐ Pro Tips
- Blend the base really smooth for that signature Starbucks texture.
- Sauté the mushrooms first to get rid of excess moisture and boost flavor.
- Chop the kale small so it folds in evenly and doesn’t weigh down the bites.
- Use a silicone mold so the egg bites pop right out.
- Bake with a water bath to keep everything soft and tender.
🔄 Substitutions & Variations
- No gruyère? Use Swiss or mozzarella.
- Dairy-free? Sub with plant-based cheese and coconut yogurt for cottage cheese.
- Add protein: Toss in cooked turkey sausage or bacon bits.
- Try spinach instead of kale for a milder flavor.
⏳ Make-Ahead Tips
- Store in fridge: Up to 5 days
- Freeze individually: Wrap in plastic wrap and store for up to 1 month
- Reheat: Microwave for 30–45 seconds or reheat in oven at 300°F for 10 minutes
👩🍳 How to Make Starbucks Copycat Kale & Mushroom Egg Bites
1. Sauté the Mushrooms
Cook the diced mushrooms in a nonstick pan over medium heat until golden and tender.
2. Blend the Egg Base
In a blender, combine eggs, cottage cheese, shredded cheese, salt, pepper, garlic powder, and onion powder. Blend until very smooth.
3. Pour Egg Mixture into Molds
Grease your muffin tin or silicone mold. Pour the blended egg mixture evenly into each cup.
4. Add Kale and Mushrooms
Gently spoon the sautéed mushrooms and chopped kale into each cup.
5. Create a Water Bath
Place a baking dish with hot water on the lower rack of the oven to help steam during baking.
6. Bake the Egg Bites
Bake at 300°F (150°C) for 25–30 minutes, or until the centers are just set.
7. Cool & Serve
Let them cool in the mold for 5 minutes, then gently remove and enjoy warm.
🥡 Leftovers & Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Wrap individually and freeze up to 1 month
- Reheat: Microwave for 30 seconds or warm in the oven at 300°F
💛 Let’s Bake!
These Starbucks copycat kale & mushroom egg bites are so easy, cozy, and full of flavor. Whether you’re meal prepping or grabbing breakfast on the go, you’re gonna love these. Let me know if you try them—I’d love to hear what you think! 🍳🍄🌿
