Kale and Portobello Mushroom Egg Bites

These savory Kale and Portobello Mushroom Egg Bites are the perfect grab-and-go breakfast option for busy mornings. Packed with nutritious vegetables, creamy cheeses, and fluffy eggs, they make a delightful meal prep staple. Whether you store them in the freezer for later or savor them fresh from the oven, these bites are sure to become a breakfast favorite.

Ingredients

🍄 2 Portobello mushrooms
🧅 1 small onion
🧄 2 cloves of garlic
🥬 1 bunch of kale (about 3 cups, chopped)
🧈 3 tablespoons of butter
🧂 1/2 teaspoon of salt
🌶 1/2 teaspoon of black pepper
🧄 1/2 teaspoon of garlic powder
🌶 1/2 teaspoon of chili flakes
🥚 6 eggs
🥛 1/4 cup heavy cream
🧀 1/3 cup cottage cheese
🧀 1/2 cup mozzarella cheese
🧀 1/3 cup cheddar cheese
🧂 1/2 teaspoon salt
🌶 1/2 teaspoon black pepper
🧴 Cooking spray

Instructions

1- Preheat the Oven:

• Preheat your oven to 350°F (175°C).

2- Sauté the Aromatics:

• In a skillet over medium heat, melt the butter.
• Add the minced garlic and chopped onion, sauté for about a minute until fragrant.

3- Cook the Mushrooms:

• Add the chopped Portobello mushrooms to the skillet.
• Cook for 2-3 minutes until they start to soften.

4- Add the Kale:

• Stir in the chopped kale, salt, black pepper, garlic powder, and chili flakes.
• Sauté for another minute, then remove from heat and set aside.

5- Blend the Egg Mixture:

• In a blender, combine the eggs, heavy cream, cottage cheese, mozzarella cheese, and cheddar cheese.
• Season with salt and black pepper, and blend until smooth.

6- Prepare the Cupcake Tray:

• Lightly grease a cupcake tray with cooking spray to prevent the bites from sticking.

7- Assemble the Egg Bites:

• Fill each cupcake mold halfway with the egg mixture.
• Add a heaping tablespoon of the sautéed kale and mushroom mixture to each mold.
• Pour the remaining egg mixture on top.

8- Add Cheese Topping:

• Sprinkle some extra cheddar cheese on top of each egg bite for a cheesy finish.

9- Bake the Egg Bites:

• Bake in the preheated oven for approximately 20 minutes or until the egg bites are set and golden brown.

10- Cool and Serve:
- Once baked, allow them to cool slightly before removing them from the tray.
- Enjoy warm or store them in Ziplock bags for later use.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 egg bites
Calories: 110 per serving
Proteins: 7g
Fats: 8g
Carbohydrates: 4g
Equipment: Skillet, Blender, Cupcake Tray

Cooking Tips

• You can easily customize this recipe by using your favorite cheeses or adding extra spices for more flavor.
• These bites freeze well, so make a large batch and enjoy a quick breakfast all week long.

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Kale and Portobello Mushroom Egg Bites