No sous vide? No problem! These oven baked egg bites are just as creamy and delicious as the Starbucks version but so much better made fresh at home. A fun high protein meal prep breakfast or snack!
The ingredients, the flavor, the texture – it’s truly ALL better at home, promise! And although a drive through can feel real convenient… that sticker shock is real at around $6 per two egg bites. Making a dozen of these ahead makes it feel just as convenient. Reheat whenever you’re ready to eat and save yourself the money AND that drive through trip!
My favorite way to reheat: air fryer! The microwave or a toaster oven / oven work great too. But nothing beats that crispy outside they get with just a few minutes in the air fryer. Pop them right in and while the outside gets crisp, the inside stays nice and creamy. Throw a few frozen sausages in there along with and you’ve got a perfect breakfast!
Kale & mushroom is a nostalgic favorite for me since it’s my favorite flavor to grab from Starbucks – but you can easily swap for any sautéed veggie you love or add some crispy chopped bacon!
Want to use whole eggs? Or some whole, plus some whites? Wondering how long these keep for? Be sure to check the “Notes” section at the bottom of the recipe. ENJOY!
Kale & Mushroom Egg Bites | GF Starbucks Copycat
Ingredients
- 1 tsp ghee
- 1 1/4 cup chopped crimini mushrooms
- 1 1/4 cup cottage cheese 2% or 4%
- 1 1/4 cup shredded jack cheese
- 1 cup egg whites
- 1 1/4 cup chopped kale
- 2 tbsp tapioca flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 300ºF. Bring about 2-3 cups of water to a boil in a small pot or kettle while you prep the egg mixture.
- In a medium saucepan, melt the ghee. Add the chopped mushrooms and sauté for a few minutes until they are just softened.
- To a blender, add the cottage cheese, jack cheese, and egg whites. Blend until nice & smooth.
- Add the kale, tapioca flour, and spices, then pulse a few times until the kale is broken up throughout the mixture and it's just combined.
- Grease a muffin tin well (I used avocado oil spray) or line with parchment paper cups. Add a spoonful of chopped mushrooms to each cup, then pour the egg mixture on top until filled almost to the top. Use a spoon to gently stir each so the mushrooms aren't sunken down to the bottom.
- Add the hot water to a rimmed baking sheet or a large baking dish (large enough that the muffin tin fits inside or on top) to create steam in the oven. Place the filled muffin tin on top then transfer to the oven. Bake for 25 minutes or until the eggs are set in the middle.
- Allow the egg bites to cool for about 5 minutes then use a small spoon or butter knife to gently run around the edges and bottom of each and remove to a cooling rack lined with parchment paper, topside down.
- Optional final step: set the oven to "broil" and place the egg bites bottom side up in the oven, on their parchment paper, for 5 more minutes to really hold the shape and add some color.
Notes
- Keep these stored in the refrigerator in an airtight container for up to 4 days. They also freeze well!
- I love these reheated in the air fryer at 400 for just a few minutes until crispy & warm. They get a great golden crust and while crisp on the outside, they stay nice and soft on the inside.
- Want to use whole eggs instead of whites? You can swap the whites for 6 whole eggs, or 3 whole eggs and 1/2 cup of whites for a little of each.
- Instead of kale & mushroom
- Nutrition facts calculated for 2% cottage cheese, full fat jack cheese, and egg whites.
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