Looking for a healthy, filling snack that you can whip up in no time? Kale and Mushroom Egg Bites are just the thing! These bite-sized delights pack a punch of flavor, nutrition, and convenience. Perfect for meal prepping, they make for a great breakfast, a quick lunch, or even a lightweight dinner option. The combination of earthy mushrooms, hearty kale, and rich eggs creates a satisfying dish that everyone will love. Plus, they’re egg-cellent for those on-the-go mornings or as a light pick-me-up during your busy day.

Why You’ll Love This Kale and Mushroom Egg Bites

What’s not to adore about these Kale and Mushroom Egg Bites? They’re easy to make and perfectly portioned for a balanced bite. With the blend of flavors, you’ll find each muffin-style bite is loaded not only with deliciousness but also with nutrients. The mushrooms contribute a savory depth, while the kale adds a colorful and healthful touch. This recipe allows for easy customization, too! With simple ingredients, you can easily swap in your favorites or whatever you have on hand.

The best part? These egg bites can be made ahead of time, so you can always have a nutritious snack ready to go. Whether you’re busy in the morning, need a quick after-work snack, or are prepping for a road trip, these bites will satisfy your hunger while keeping you energized throughout the day.

Ingredients You’ll Need for Kale and Mushroom Egg Bites

Essential Ingredients:

2 tablespoons unsalted butter: Used for greasing the muffin tin and enhancing flavor.
5 large leaves of fresh kale: Packed with nutrients and a fantastic base for these egg bites.
3 portobello mushroom caps: These mushrooms offer a rich taste and hearty texture.
1 teaspoon kosher salt: Helps to enhance the flavors of the ingredients.
9 large eggs: The main ingredient that binds everything together.
1/4 cup half-and-half: Adds creaminess to the egg mixture.

Optional Add-Ons:

Aleppo pepper or smoked paprika: For a sprinkle of extra flavor and a dash of color. You can adjust this to taste or replace it with your favorite spice!

How to Make Kale and Mushroom Egg Bites: A Step by Step Guide

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (163°C). This allows your egg bites to bake evenly, resulting in that perfect texture.

Step 2: Prepare the Muffin Tin

Take a 12-well muffin tin and coat it with 1 tablespoon of melted butter. This prevents the egg bites from sticking and ensures they release easily once baked.

Step 3: Prepare the Kale

In a food processor, pulse the kale leaves until they are finely shredded. You want them to be small enough to distribute well, so they mix perfectly with the eggs later. After shredding, transfer the kale to a large mixing bowl.

Step 4: Prepare the Mushrooms

Next, repeat the same process with the portobello mushrooms. Pulse them in the food processor until finely chopped, then add them to the bowl with the kale.

Step 5: Sauté the Filling

Place a skillet over medium heat and melt another 1 tablespoon of butter. Once melted, add the chopped mushrooms along with 1/4 teaspoon of salt. Sauté the mushrooms for about 4-5 minutes until they release their moisture and become tender. Then, add in the shredded kale along with another 1/4 teaspoon of salt. Continue to sauté until the kale has wilted, roughly another 4-5 minutes. Once done, remove from the heat and let it cool slightly.

Step 6: Prepare the Egg Mixture

In a large bowl, crack the 9 large eggs. Add in the 1/4 cup of half-and-half and the remaining 1/2 teaspoon of salt. Whisk or blend this mixture until it becomes frothy. This step is crucial as it introduces air into the eggs, giving the bites a fluffy texture.

Step 7: Assemble the Bites

Now it’s time to put everything together! Divide the sautéed mushroom and kale mixture among the muffin tin wells, filling each about 3/4 full. Then, pour the egg mixture over the top of the filling until nearly full. If using, sprinkle with smoked paprika or Aleppo pepper for an extra kick of flavor and a pop of color.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 16-19 minutes, rotating the tin halfway through. You’re looking for the bites to become puffed and just set in the middle. A little jiggle is fine, but they should not be liquidy.

Step 9: Cool and Serve

Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Use a knife to carefully run it around the edges of each bite to release them. Serve warm, or let them cool completely before storing in the refrigerator for later.

Serving Suggestions for Kale and Mushroom Egg Bites

These Kale and Mushroom Egg Bites are incredibly versatile and can be enjoyed in numerous ways:

On-the-Go Breakfast: Grab a couple as you head out the door for a quick breakfast option.
Light Lunch: Pair with a side of fresh fruit or a light salad for a well-rounded meal.
Snack Time: Perfect for a mid-afternoon snack, giving you that boost of energy without heaviness.
Brunch Delight: Serve warm as part of a broader brunch spread with other dishes like fruit, yogurt, or gentle pastries.

Whether enjoyed plain or accompanied by a favorite condiment (like hot sauce or a dollop of sour cream), these egg bites are sure to please all.

Pro Tips for Perfecting Your Kale and Mushroom Egg Bites

Use Fresh Ingredients: The fresher your kale and mushrooms, the better your egg bites will taste.
Don’t Overmix: Be careful when mixing the egg mixture. Overmixing can lead to denser bites instead of fluffy ones.
Experiment with Cheeses: Consider adding in some cheese. Feta, cheddar, or goat cheese can give these bites another layer of flavor.
Temperature Check: If you’re unsure if they’re done, insert a toothpick into the center of a bite. If it comes out clean, they’re ready.

Easy Variations for Kale and Mushroom Egg Bites

Feel free to get creative! Here are a few variations to try out:

Add Cheese: Incorporate your favorite cheese into the egg mixture for added creaminess.
Swap the Greens: Try spinach, Swiss chard, or beet greens as a substitute for kale.
Change the Mushrooms: Use different types of mushrooms like cremini or shiitake for unique flavors.
Different Spices: Experiment with herbs like thyme or basil to enhance the taste even more.

Storage Tips to Store Kale and Mushroom Egg Bites

To keep your Egg Bites fresh:

Store them in a sealed container in your refrigerator. They will stay fresh for up to one week.
For longer storage, consider freezing them. Just pop them in a freezer-safe container or bag, separating each layer with parchment paper. They can be frozen for up to 2 months.
To Reheat: When you’re ready to enjoy your egg bites, reheat from frozen in a microwave or oven until warmed through.

Conclusion

Kale and Mushroom Egg Bites are not just easy to make; they are also a delight to eat! The combination of fresh ingredients creates a nutritious snack that you can bring anywhere. Whether for breakfast, lunch, or a snack, these bites will surely become a staple in your meal prep routine. Try out the variations, experiment with flavors, and have fun making these delightful morsels!

FAQs About Kale and Mushroom Egg Bites

1. Can you make these egg bites dairy-free?

Yes! You can substitute the half-and-half with a non-dairy alternative like almond milk or coconut milk for a dairy-free version.

2. How long do Kale and Mushroom Egg Bites last?

They can last in the fridge for up to a week. If stored properly in the freezer, they can last for up to two months.

3. Can I add meat to the egg bites?

Absolutely! Consider adding cooked bacon, ham, or sausage to give the bites extra protein and flavor.

4. Are these egg bites gluten-free?

Yes, this recipe is naturally gluten-free as it contains no gluten-containing ingredients.

5. Can I use frozen vegetables instead of fresh?

Yes! If you’re short on time, frozen vegetables can be used. Just make sure to thaw and drain them properly before mixing.

These Kale and Mushroom Egg Bites are more than just a recipe; they’re a source of nutrition, excitement, and culinary creativity. Enjoy every bite!

Kale and Mushroom Egg Bites

Author: Sarah Mendez
Total Time: 35 minutes
Yield: 12 egg bites 1x

Print Recipe

Description

These Kale and Mushroom Egg Bites are a nutritious, protein-packed breakfast option made with fresh kale, hearty portobello mushrooms, and creamy eggs. Baked in a muffin tin, they’re perfect for meal prep, grab-and-go mornings, or a healthy snack.

Ingredients

Scale

2 tablespoons unsalted butter (for greasing the muffin tin and flavor)
5 large leaves of fresh kale, chopped
3 portobello mushroom caps, diced
1 teaspoon kosher salt
9 large eggs
1/4 cup half-and-half
Optional: Aleppo pepper or smoked paprika, to taste

Instructions

Preheat your oven to 350°F (175°C). Grease a muffin tin with the butter.
In a skillet over medium heat, sauté chopped kale and diced mushrooms until softened, about 5-7 minutes. Season with half the salt and set aside to cool slightly.
In a large mixing bowl, whisk together eggs, half-and-half, and the remaining salt. Add Aleppo pepper or smoked paprika if using.
Evenly distribute the sautéed kale and mushrooms into the muffin cups.
Pour the egg mixture over the vegetables, filling each muffin cup nearly to the top.
Bake for 20-25 minutes or until the egg bites are set and slightly golden on top.
Let cool for a few minutes before removing from the muffin tin. Serve warm or refrigerate for later use.

Notes

These egg bites can be stored in the fridge for up to 4 days or frozen for up to 1 month.
Feel free to substitute the mushrooms or kale with other veggies like spinach or bell peppers.
To reheat, microwave for about 30 seconds or warm in the oven at 300°F for 10 minutes.
You can add cheese for extra richness and flavor if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 egg bite
Calories: 80
Sugar: 1g
Sodium: 160mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 5g
Cholesterol: 115mg

Keywords: kale egg bites, mushroom egg muffins, low carb breakfast, healthy egg bites, make-ahead breakfast

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