Kale and Mushroom Egg Bites with Gruyere Cheese

ByAnn Woo Stephenson
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Photos by Marie-Catherine Dubé

These kale egg bites are what breakfast dreams are made of. I make these ahead of time and love knowing I have a delicious breakfast to enjoy all week long.

The mushroom, cottage cheese and gruyere together is savory and creamy and the perfect addition to protein filled eggs. This recipe is the perfect way to sneak nutrient-packed kale into your kids’ diet, they wont even notice it’s there with all the flavors.

You can toss any cheese or veggies you want into these homemade egg bites, they are totally customizable. Enjoy this meal prep breakfast heaven!

❤️ Why You’ll Love Kale and Mushroom Egg Bites:

  • Perfect kid-sized serving of food.
  • An easy breakfast to grab on the-go.
  • Effortless meal prep idea.
  • Reheats well.
  • Great way to get more vegetables into your diet!
Photos by Marie-Catherine Dubé

🍲 Ingredients

Large Eggs

Cottage Cheese or Milk

Kale

Mushrooms

Gruyere

Spices: salt, black pepper and garlic powder.

Olive Oil

👩‍🍳 How to Make Homemade Egg Bites

  1. Preheat your oven to 350°F. Grease a muffin tray with cooking spray or use muffin liners. 
  2. Heat olive oil in a large skillet over medium heat. Add the chopped kale and diced mushrooms. Sauté for about 5 minutes, or until the vegetables have softened. Season with garlic powder, and a pinch of salt and pepper. Remove from heat and let them cool.
  3. In a large mixing bowl, whisk together the eggs and cottage cheese until well combined. 
  4. Add the sautéed mushroom kale mixture to the egg mixture and stir until the vegetables are evenly distributed.
  5. Pour egg mixture into the greased muffin tin, filling each cup about two-thirds full. Top with cheese.
  6. Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg bites are set and slightly golden on top.
  7. Allow the egg bites to cool for a few minutes before using a small spoon or silicone knife to gently loosen the edges. Remove them from the muffin tin.

🪄 Tips and Tricks

  • Wash your mushrooms well to avoid getting dirt into your egg bites.
  • Remove the stems of your kale and cut the pieces small. Stems are bitter and will overpower your mushroom bites.


🗒 Substitutions

  • Use egg whites to lower the fat and calories.
  • Use feta cheese, Swiss cheese, Monterey Jack cheese or mozzarella cheese.
  • Add ground turkey, ground chicken, ham or bacon for more protein.
  • Add green onion, red bell pepper, onion or any preferred veggies.
  • Add fresh herbs for extra flavor.
Photos by Marie-Catherine Dubé


🗒 Best served with

  • Add a dash of hot sauce for some heat (for the adults).
  • Hash browns and fruit would make the perfect sides for a weekend brunch!

👝 How to Store Leftovers

Store leftover mini egg bites in an airtight container in the fridge for up the three days and in the freezer for up to three months.

🤔 Common Questions

Are these gluten-free?

Yes!

What kind of mushrooms should I use?

I prefer to make these with white button mushrooms because they have the mildest flavor. My next choice is baby bella mushrooms because of their rich earthy taste. You can’t go wrong with either of these!

Can these be made dairy-free?

Yes, omit the cheese and use dairy-free milk such as almond milk.

Kale and Mushroom Egg Bites

These kale and mushroom egg bites are the perfect quick breakfast to meal prep and grab on the go. Made with whole eggs, fresh kale and gruyere cheese, these egg cups make busy mornings a lot less stressful, and way more delicious. 
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 4 large eggs
  • 1/4 cup cottage cheese or milk
  • 1 cup kale chopped, stems removed
  • 1 cup mushrooms diced
  • 1/4 cup gruyere cheese
  • 1/4 tsp. garlic powder
  • salt and pepper to taste
  • 1/2 Tbsp. olive oil

Instructions

  • Preheat your oven to 350°F. Grease a muffin tray with cooking spray or use muffin liners. 
  • Heat olive oil in a large skillet over medium heat. Add the chopped kale and diced mushrooms. Sauté for about 5 minutes, or until the vegetables have softened. Season with garlic powder, and a pinch of salt and pepper. Remove from heat and let them cool.
  • In a large mixing bowl, whisk together the eggs and cottage cheese until well combined. 
  • Add the sautéed mushroom kale mixture to the egg mixture and stir until the vegetables are evenly distributed.
  • Pour egg mixture into the greased muffin tin, filling each cup about two-thirds full. Top with cheese.
  • Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg bites are set and slightly golden on top.
  • Allow the egg bites to cool for a few minutes before using a small spoon or silicone knife to gently loosen the edges. Remove them from the muffin tin.
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2 Comments

  1. I made these and they turned out delicious! I was wondering if one could some flour to them to make them more muffin like? Maybe the eggs would be reduced? My toddler isn’t into eating eggs lately or mushrooms but I thought I could mince them and sneak them into a muffin.

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