Are you tired of boring breakfasts that leave you hungry and unsatisfied? Get ready to revolutionize your morning routine with these incredible Kale and Mushroom Egg Bites! Packed with nutrition, bursting with flavor, and incredibly easy to make, these protein-rich morsels are about to become your new breakfast obsession. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, portable meals, these egg bites will transform your mornings from mundane to magnificent!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 bites
Ingredients
- 6 large eggs
- 1 cup kale, chopped
- 1 cup mushrooms, diced
- 1/2 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Wash the kale thoroughly and remove any tough stems. Finely chop the kale into small, uniform pieces to ensure even distribution in the egg bites.
- Clean the mushrooms and dice them into small, consistent cubes approximately 1/4 inch in size to ensure even cooking and texture.
- In a medium skillet, sauté the chopped mushrooms over medium heat for 3-4 minutes until they release their moisture and become slightly golden. Add the chopped kale and cook for an additional 2 minutes until the kale is slightly wilted.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until the yolks and whites are completely combined and slightly frothy.
- Add the sautéed kale and mushrooms to the whisked eggs, then mix in the shredded cheese. Season with salt and pepper to taste, stirring to distribute ingredients evenly.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are puffy, golden, and set in the center. A toothpick inserted should come out clean.
- Remove from the oven and let the egg bites cool in the tin for 5 minutes. Use a small knife to gently loosen the edges before removing.
- Serve warm or store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 30 seconds before serving.
Tips
- Moisture Management: When sautéing mushrooms, cook them until they release their water to prevent soggy egg bites. A dry sauté ensures a perfect texture.
- Cheese Selection: Use a cheese that melts well like sharp cheddar, gruyère, or a blend of cheeses for maximum flavor complexity.
- Even Chopping: Take time to chop kale and mushrooms uniformly to ensure consistent cooking and a balanced bite in every egg bite.
- Greasing Hack: For ultra-easy removal, use parchment paper liners or silicone muffin cups in addition to greasing the tin.
- Make-Ahead Magic: These egg bites freeze beautifully! Cool completely, then store in freezer bags for up to 1 month. Reheat directly from frozen for 45-60 seconds.
- Customization Tip: Feel free to add extras like diced bacon, spinach, or different herbs to make the recipe your own signature dish.
Nutrition Facts
Calories: 50kcal
Carbohydrates: g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 95mg
