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Starbucks may have taken its kale and mushroom egg bites off the menu, but that doesn’t mean you have to go without. This recipe brings all the fluffy, protein-packed goodness to your kitchen, with a few flavor-packed upgrades!

If you’ve tried my Bacon Egg Bites, you know I love cracking the code on Starbucks’ top menu items. So, while I was BUMMED when I found out they were discontinuing they’re beloved kale and mushroom egg bites, it did create a fun opportunity for me to shoot my shot at recreating the recipe. So I did! And the results are amazing! Fluffy, loaded with veggies, and packed with vegetarian protein from eggs and cottage cheese, these bites are the perfect grab-and-go breakfast.
One of the great things about egg bites is that they are endlessly customizable. So I took some creative liberties and added a few flavor upgrades to the Starbucks original, including sautéed onions, garlic, gruyère cheese, and sun-dried tomatoes. You can leave ’em out if you’d like, but I’m a big fan. Either way, say goodbye to missing your favorite Starbucks treat and hello to your new super-easy go-to breakfast!
Why You’ll Love These Kale and Mushroom Egg Bites
You just found your new go-to weekday breakfast! Here’s why I can’t seem to stop making them:
- Flavor-packed upgrade. These egg bites are not your average breakfast! Loaded with sautéed onions, garlic, rich Gruyère cheese, and tangy sun-dried tomatoes, they offer a gourmet twist that elevates the classic Starbucks original. SO much savory goodness!
- Fluffy and protein-rich. Made with eggs and creamy cottage cheese, these bites have a gloriously light, fluffy texture while still being wonderfully satisfying and packed with protein. They’re designed to keep you feeling full and energized without weighing you down.
- Perfect for meal prep. These kale and mushroom egg bites are incredibly easy to make in advance. They keep really well in the fridge (or freezer!) and even reheat well. They’re the ideal solution for grab-and-go breakfasts.
Key Ingredients
Time to gather your ingredients! Here’s what you’ll need to make these kale and mushroom egg bites. Please see the recipe card below for precise measurements.
- Olive oil – Or avocado oil. To sauté the veggies.
- Baby bella mushrooms – Diced. Full-sized portabella mushrooms would also work. So would button mushrooms.
- Medium yellow onion – Diced. You could also use a red onion or a couple of shallots.
- Kale leaves – Ribs removed and finely diced. Baby kale or spinach would also be fine if you prefer to avoid the tougher texture of fully grown kale leaves.
- Garlic cloves – Minced. Garlic powder will work in a pinch.
- Large eggs – If your eggs are on the smaller side, use one or two more.
- Cottage cheese – I like full-fat small curd cottage cheese for this recipe for the best flavor and texture, but feel free to use something different.
- Cornstarch – The cornstarch helps prevent the egg bites from becoming rubbery as they bake. This seemingly odd addition is the key to achieving light, fluffy, velvety smooth egg bites.
- Hot sauce – Pick your favorite! Any hot sauce will do. Not a big spice person? A little pesto or mild salsa would be yum.
- Seasonings – Paprika, salt, and freshly ground black pepper.
- Optional additions – Julienned sun-dried tomatoes in oil (drained and diced) and/or shredded gruyère.
How to Make Kale and Mushroom Egg Bites
Here’s a quick look at how to make these Starbucks-inspired egg bites. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 300°F and grease a muffin pan.
- Sauté the veggies. Heat the oil in a large skillet over medium heat. Sauté the onions and mushrooms for 2-3 minutes. Add the garlic, sun-dried tomatoes, and kale. Season with salt and pepper and sauté for 3-4 minutes.
- Make the egg mixture. Blend the cottage cheese in a food processor until smooth. Add the eggs, hot sauce, cornstarch, seasonings, and 1 cup gruyère (if using). Blend until smooth.
- Put it all together. Mix together the eggs and sautéed veggies in a bowl.
- Make a water bath. Boil water and pour it into a casserole dish. Place the casserole dish on the bottom rack in the oven. Close the oven.
- Assemble. Divide the egg mixture among the muffin cups, filling them to the top. Top each with a generous pinch of gruyère, using a spoon to push the cheese to the center.
- Bake. Place the tray in the oven on the rack above the steam tray and bake for 25 minutes.
Tips for Success
Want perfectly fluffy, satisfying egg bites every time? Follow these tips and tricks, and you won’t be sorry:
- Wilt. You’ll want to sauté the kale for a good 3-4 minutes or until it’s softened. Attempting to cut this time short will leave you with tough bits of kale.
- Blend until smooth. It’s important to blend the cottage cheese until it’s totally smooth with no chunks.
- Don’t over-blend. Once you add the eggs to the food processor, blend just until smooth. Over-blending adds too much air to the mixture, which will make your egg bites dry, dense, and spongy instead of creamy and custardy.
- Don’t skip the cornstarch. This might seem like an odd addition, but I swear it makes a world of difference in the texture of these breakfast bites. Say goodbye to tough, rubbery eggs and hello to light, fluffy, almost custard-like goodness.
- Fill ’em up. You want to fill each muffin tin all the way to the top to ensure proper, even baking.
- Check for doneness. Bake until the eggs are set and no longer jiggly. You can poke a toothpick in the middle of one of them. It should come out clean.
Variation Ideas
Feel free to throw your own spin on this egg bites recipe! Here are just a few fun ways to do it:
- Bacon addition. Cook and crumble some bacon (or sausage) and fold it into the egg mixture for some extra protein.
- Cheese swap. Instead of gruyère, consider cheddar cheese, parmesan, or feta.
- Consider different veggies. Swap the kale for spinach and/or consider diced zucchini instead of (or in addition to) the mushrooms. Other veggies to consider include artichoke hearts, bell peppers, and/or finely chopped broccoli. Feel free to mix and match!
- Herbs galore. Add some extra vibrancy to these breakfast bites with a handful of chopped fresh parsley, chives, and/or oregano folded into the egg mixture.
What Goes With Egg Bites?
These egg bites are perfect on their own as a grab-and-go breakfast, but I like them paired with a refreshing smoothie (my Whole Foods Nutty Monkey Smoothie or a Peanut Paradise Tropical Smoothie would be amazing) or a cup o’ fresh-squeezed OJ. Got a little extra time? Serve them with buttered English muffins, or go the sweet and savory route with these Peach Cobbler French Toast Bites or my Zesty Buttery Orange-Cranberry Muffins.
If you eat meat, some crispy bacon or savory sausage is a great way to round out the meal. And, of course, no breakfast is complete without your favorite coffee! Try my festive Holiday Moroccan Coffee or a cozy Starbucks Apple Crisp Macchiato to start your day right.
How to Store and Reheat Extras
These egg bites are IDEAL for meal prep. They keep in the fridge (or freezer) so well and reheat beautifully (and quickly!). The perfect grab ‘n go breakfast! Here’s how it’s done:
- Refrigerator. You can store leftover egg bites in an airtight container in the fridge for up to 4 days.
- Freezer. Seal leftover egg bites in a freezer-safe airtight container or wrap individual egg bites in a double layer of plastic wrap. You can store them in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
- To reheat. Leftover egg bites are delicious cold, but even better reheated. Arrange them in a baking dish, cover with aluminum foil, and bake at 325°F for 5-10 minutes or until heated through. Otherwise, microwave an egg bite or two at a time in 30-second intervals until warm.
More Easy Egg Recipes
Looking for more creative ways to do eggs in the morning? Here are a few of my other faves:
I hope you enjoyed this recipe for my Kale and Mushroom Egg Bites! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Kale and Mushroom Egg Bites
Ingredients
- 10 large eggs
- 1 cup baby bella mushrooms diced
- 1 medium yellow onion diced
- 2 cups kale leaves finely diced (ribs removed)
- 3 garlic cloves minced
- 16 oz tub cottage cheese
- 2 tablespoons cornstarch
- 2-3 teaspoons hot sauce
- ¼ teaspoon paprika
- Salt to taste
- Freshly ground pepper to taste
- 2 teaspoons olive oil
Optional:
- 8 oz julienned sun-dried tomatoes in oil oil drained and diced
- 2 cups shredded gruyere
Instructions
- Preheat oven to 300 degrees. Spray a muffin pan with nonstick spray.
- In a large skillet over medium heat, add the olive oil. Sauté the onions and mushrooms for 2-3 minutes then add in the garlic, sun-dried tomatoes, and kale, continuing to cook until the kale is wilted and cooks down, about 3-4 minutes, adding a sprinkle of salt and pepper. Allow to cool while preparing the egg mixture.
- In a food processor, add the cottage cheese and blend until smooth and no curds remain. Add in the eggs, hot sauce, cornstarch, paprika, ¼ tsp each salt and pepper, and 1 cup gruyere (if using). Blend until the egg mixture is smooth.
- Transfer the egg mixture into a large bowl and add in the sautéed kale and mushrooms, stirring to combine.
- Get a pot or kettle of water boiled on the stove and pour it into a casserole dish placed on the bottom rack in the oven, enough water to come halfway up the pan. Close the oven immediately to capture the steam inside.
- Divide the egg mixture evenly among each cavity in the muffin pan, filling them to the top. Add a generous pinch of remaining shredded cheese into each egg bite, using a spoon to push the cheese to the center.
- Place the tray into the oven on the center rack (with the steam tray remaining in the oven on the rack below). Bake for 25 minutes or until the eggs are set and no longer jiggly.