Kale and Mushroom Egg Bites with Pesto

These Kale and Mushroom Egg Bites are a Starbucks copycat, but dare I say better? Pesto elevates these kale egg bites to the next level!

5 from 1 vote

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 94kcal

Author: Lindsey Janeiro

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.