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.
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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.