Kale & Mushroom Egg Bites: A Wholesome Start to Your Day

A Breakfast Ritual That Feeds the Soul – Kale & Mushroom Egg Bites

In the hustle of our daily lives, finding a breakfast that’s both nourishing and convenient can be a challenge. Enter these delightful Kale and Mushroom Egg Bites, a perfect blend of earthy flavors and creamy textures that promise to energize your mornings.

Why You’ll Adore These Egg Bites

These egg bites are not just a treat for your taste buds but also a boon for your health:

• Protein-Packed: Each bite is loaded with high-quality protein, keeping you satiated and fueled.
• Low-Carb & Gluten-Free: Ideal for those watching their carb intake or with gluten sensitivities.
• Meal Prep Friendly: Prepare ahead and enjoy a stress-free breakfast throughout the week.
• Versatile: Customize with your favorite veggies or proteins to keep things exciting.

Looking for more protein-rich recipes? Don’t miss our Crescent Roll Breakfast Recipe or Smoked Salmon Breakfast Ideas to kickstart your day deliciously.

Ingredients

For the Egg Bites:

• 8 large eggs
• 1 cup fresh kale, finely chopped
• 1 cup mushrooms, chopped
• ½ cup shredded cheese (cheddar or mozzarella)
• ¼ cup milk (or a non-dairy alternative)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional)
• Cooking spray or butter for greasing

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add diced onions and garlic, sautéing until translucent. Introduce the mushrooms, cooking until they’re tender. Toss in the kale, cooking until wilted. Remove from heat and let cool.
3. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika. Stir in the cooled vegetable mixture and shredded cheese.
4. Fill the Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake: Place in the oven and bake for 18-22 minutes, or until the egg bites are set and slightly golden.
6. Cool and Serve: Allow to cool for a few minutes before removing from the tin. Enjoy warm, or store in the refrigerator for up to 4 days.

Tips & Variations

• Dairy-Free: Omit the cheese or use a plant-based alternative.
• Add Protein: Incorporate cooked bacon, sausage, or tofu for an extra protein boost.
• Spice It Up: Add a dash of hot sauce or chopped jalapeños for some heat.
• Herbaceous Twist: Mix in fresh herbs like parsley or chives for added flavor.

Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Sweet Companion

Want a sweet companion to balance your savory breakfast? You’ll love our Homemade Brownie Baked Oatmeal and the crowd-favorite Strawberry Crunch Cheesecake for a perfect finish.

Embrace the joy of a nourishing breakfast with these Kale & Mushroom Egg Bites. They’re not just a meal; they’re a morning ritual that sets the tone for a vibrant day ahead.

FAQ – Kale and Mushroom Egg Bites

Kale & Mushroom Egg Bites: A Wholesome Start to Your Day

Recipe by Lucia Romano

0.0 from 0 votes

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 large eggs

• 1 cup kale, finely chopped

• 1 cup mushrooms, chopped

• ½ cup shredded cheddar or mozzarella cheese

• ¼ cup milk (or non-dairy milk)

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tbsp olive oil

• ½tsp salt

• ¼tsp black pepper

• ¼tsp paprika (optional)

• Cooking spray or butter for greasing

Directions

• Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
• Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
• Add mushrooms and cook until soft. Stir in kale and cook until wilted. Remove from heat.
• In a large bowl, whisk eggs, milk, salt, pepper, and paprika.
• Stir in sautéed vegetables and shredded cheese.
• Pour the mixture evenly into the muffin tin cups, filling each ¾ full.
• Bake for 18–22 minutes or until the centers are set and tops are lightly golden.
• Let cool for 5 minutes before removing. Serve warm or store for meal prep.

Notes

• Swap kale for spinach if preferred.
  Add chopped bacon or sausage for extra protein.
  Store in fridge up to 4 days or freeze up to 2 months.
• Nutrition
  Calories: 120
  Protein: 10g
  Carbs: 3g
  Fat: 8g
  Fiber: 1g
• 
  The information shown is estimated based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.