Inspired by Starbucks’ Kale and Mushroom Egg Bites, dare I say these are better?! The addition of pesto elevates the flavor of this copycat Starbucks kale egg bites recipe. And bonus? These kale mushroom egg bites are SO simple to make – perfect for busy meal prep!
The Starbucks Kale and Mushroom Egg Bites have a cult-like following — and for good reason! They’re crazy delicious! But also kind of pricey.
So whether you’re looking for a more affordable homemade option, or maybe you’re like me and live in the rural country with no Starbucks super close — this copycat Starbucks kale egg bites recipe is for you!
And honestly? Not to toot my own horn, but truly I feel like these egg bites are better. The addition of pesto pairs beautifully with the kale and mushrooms and is an easy way to take the flavor to the next level!
Why these Copycat Starbucks Kale and Mushroom Egg Bites are SO Good!
- They honestly taste better than the Starbucks kale and mushroom egg bites.
- More affordable than the Sbux option!
- They only require about 10-15 minutes hands on prep time.
- Egg bites are great for meal prep!
- They’re family-friendly.
- Only 10 ingredients.
- Did I mention they’re delicious?
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!
- Kale: this hearty green gets chopped super fine and sauteed before adding to the eggs
- Mushrooms: I use a baby bella mushroom, but you can use any mushroom you have/ prefer, just finely chop it.
- Pesto: adds so much flavor and pairs perfectly with kale and mushrooms! Use your favorite store bought or make homemade.
- Eggs: adds protein and healthy fats
- Cottage Cheese: adds more protein and creates a super creamy, custardy egg bite.
- Cheese: adds flavor, protein, and helps create the perfect egg bite texture. I use a half-and-half blend of shredded Swiss and shredded Monterey.
- Cornstarch: a little goes a long way in helping these egg bites have a texture most similar to Starbucks egg bites.
- Seasonings: a little salt, pepper, and sriracha add a little more flavor depth to the veggies and pesto.
For complete instructions, please check out the recipe card at the bottom of this post!
- Heat olive oil in a skillet over medium-high heat. Once olive oil is fragrant, sauté kale and mushrooms until tender. Add pesto and remove from heat.
- Blend eggs, cottage cheese, cheese, cornstarch, salt, pepper, and sriracha in a blender until smooth.
- Stir the pesto veggies into the blended eggs.
- Pour into a liberally greased muffin pan (or use a silicone muffin pan) and bake at 300 degrees for 20-25 minutes.
- Stir the pesto vegetables into the blended eggs – don’t blend them! It’ll change the texture and flavor if you blend the vegetables into the eggs, too.
- Use 4% milkfat cottage cheese for the creamiest egg bites.
- To most easily remove the egg bites, spray liberally with a nonstick spray or liberally grease with butter or oil. Alternatively, you can use a silicone muffin pan or silicone muffin tin liners. I do not recommend paper muffin cup liners.
- Important note: when the egg bites are done, they will have risen significantly and look quite poofy (and won’t be jiggly in the middle). Know that they will deflate as they cool, and that is to be expected and perfectly normal.
Substitutions & Variations
- For my anti-spicy folks, please know that the small amount of sriracha just adds a little flavor, but these egg bites are not spicy at all. That said, you can still omit it if you prefer.
- Try spinach instead of kale, and add/ sub any other veggies you prefer, like finely chopped bell pepper or broccoli.
- You can skip the cornstarch if you have a corn allergy, but it really helps give it more of that Starbucks egg bite texture. You can also substitute something like arrowroot powder, too.
Storage, Freezing, & Reheating
- Storage: keep egg bites in an airtight container refrigerated for up to 3-4 days.
- Freezing: did you know you can freeze egg bites?! Freeze egg bites in an airtight freezer-safe bag or container for up to 2 months.
- Reheat: cover with a damp paper towel and reheat for 15-20 second intervals until the egg bites are heated through. Microwaves vary a lot, but generally refrigerated egg bites can be reheated in about 30 seconds, and 60-90 seconds for frozen.
Supplies You’ll Need
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Kale and Mushroom Egg Bites with Pesto
- Preheat oven to 300°F and liberally grease a nonstick muffin pan (or use a silicone muffin pan/ muffin tin liners).
- Heat olive oil in a large skillet over medium-high heat. Once the oil is fragrant, add the mushrooms and kale. Sauté for 3-4 minutes, until vegetables are tender. Add pesto, stir, and remove from heat. Set aside.1 teaspoon olive oil, 1 cup baby mushrooms, 1 cup kale, 2 tablespoons pesto
- In a blender, combine eggs, cottage cheese, shredded cheese, cornstarch, sriracha, salt and pepper. Blend on high for 30-60 seconds, or until mixture is completely smooth.6 large eggs, 1 cup cottage cheese, 1 cup shredded cheese, 1 tablespoon cornstarch, 1 teaspoon sriracha, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Stir the pesto kale and mushrooms into the blended egg mixture. Pour into the prepared muffin pan.
- Add a handful of ice to the bottom of the oven, immediately prior to baking. (This creates steam, for a more creamy, custard-like egg bite texture.) Bake for 20-25 minutes, or until eggs have set and are not jiggly in the center. Note that the egg cups will rise significantly, but will settle/ deflate as they cool.
- Let egg bites cool in the muffin tin for 5-10 minutes before removing. Serve warm and enjoy.