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Kale and Mushroom Egg Bites
Kale and Mushroom Egg Bites
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Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
43 minutes
Wholesome and convenient kale and mushroom egg bites, perfect for a busy morning on-the-go.
Ingredients:
  • 2 tablespoons unsalted butter, divided
  • 5 large leaves fresh kale, stems removed and roughly chopped
  • 3 Portobello mushroom caps, cleaned and roughly chopped
  • 1 teaspoon kosher salt, divided
  • 9 large eggs
  • 1/4 cup half and half
  • Aleppo pepper or smoked paprika, to taste (optional)
Instructions:
  • Preheat your oven to 325ºF.
  • Melt 1 tablespoon of butter in the microwave for 15 to 20 seconds. Brush or wipe each well in a 12-well muffin tin generously with the melted butter.
  • Prepare the filling: In a food processor, quickly pulse the chopped kale until shredded into small pieces. Transfer to a bowl. Then, pulse the chopped portobello mushrooms until diced.
  • To prepare the filling: Heat a large skillet over medium heat and melt 1 tablespoon of butter until it becomes foamy. Stir in the chopped mushrooms and season with 1/4 teaspoon of salt. Sauté for 4 to 5 minutes, ensuring constant stirring until the mushrooms release all their liquid and reduce in volume. Introduce the kale and another 1/4 teaspoon of salt, cooking until wilted and tender, for an additional 4 to 5 minutes. Take the skillet off the heat and let the veggies cool slightly before use.
  • Create the egg mixture: Blend the eggs, half and half, and 1/2 teaspoon salt until frothy and well combined for 10 to 15 seconds using an immersion blender or regular blender. Alternatively, thoroughly whisk the ingredients together in a bowl.
  • Divide the cooled kale and portobello mushroom mixture among the 12 buttered wells in the muffin tin. Fill each well no more than 3/4 full with the egg mixture, using a small spoon or butter knife to combine the ingredients. Finish by sprinkling smoked paprika or Aleppo pepper on top of each well, if desired.
  • Bake the egg bites in a muffin tin for 16 to 19 minutes. Rotate the tin halfway through for even baking. The egg bites are ready when puffed and slightly set in the middle but still tender. Test for doneness by gently poking the center of each egg bite, they should be bouncy and just set.
  • To serve or store the egg bites: Take the cooked egg bites out of the oven and gently loosen them with a butter knife to release any bits stuck to the sides. Cool briefly, then transfer to a plate. Enjoy warm, or cool to room temperature before storing in an airtight container in the fridge for up to 5 days. If you enjoyed this recipe, please consider leaving a rating below!

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